CMO Asia Honors Soumitra Kundu as Pune's Best General Manager, Hospitality

Pune : CMO Asia has recognized Soumitra Kundu, Deputy General Manager at The Orchid Hotel, Pune, with the prestigious title of Pune’s Best General Managers, Hospitality. With an illustrious career spanning over 20 years in the hospitality sector, Soumitra Kundu has established himself as a leading force in driving operational excellence and elevating service standards.

Under his forward-thinking leadership, The Orchid Hotel, Pune has undergone significant transformation, particularly in its Food & Beverage (F&B) operations, where eco-friendly innovations and advanced technologies have been seamlessly integrated. His comprehensive approach to staff training programs has further enhanced guest satisfaction, aligning with the hotel’s commitment to sustainability and service excellence.

Soumitra Kundu’s expertise extends across hotel budgeting, forecasting, and staff performance development, ensuring that The Orchid Hotel, Pune continues to strengthen its position as a premier hospitality destination. His deep understanding of industry regulations and unwavering integrity has played a pivotal role in maintaining impeccable safety measures for both guests and staff, creating a secure and comfortable environment.

As he accepts this acknowledgement , Soumitra remains dedicated to The Orchid Hotel’s mission of delivering outstanding guest experiences, fostering operational efficiency, and championing sustainable practices. His leadership continues to inspire innovation and growth, ensuring the hotel's legacy as a leader in Pune’s hospitality landscape.

Lost Recipes Of India By: Dr. Kaviraj Khialani- Celebrity Master Chef

Revival of Roots

Introduction to the Classic Cooking of India.

Welcome to Classic Indian Cooking! In this culinary journey, we will explore the essence of Indian cuisine in seven distinct facets. First, we'll delve into the world of spices, discovering the aromatic wonders that underpin Indian flavours. Then, we'll traverse the diverse regions of India, each offering unique tastes and specialties. Next, we'll celebrate the richness of vegetarian cuisine, followed by an exploration of the art of tandoor cooking. Sweet indulgences are next on the menu as we explore the realm of Indian desserts. From street-side chaats to opulent thali meals, we'll uncover the breadth of Indian dining experiences. Finally, we'll witness the evolution of Indian cuisine in the modern world, where tradition meets innovation. Get ready to embark on a delightful and flavourful adventure through Classic Indian Cooking!

Why do we call them lost recipes?

"Lost recipes" are called so because they are traditional or historic recipes that have been forgotten or are no longer commonly prepared and passed down through generations. These recipes may have faded from use due to changes in culinary trends, cultural shifts, or a lack of documentation, leading to their designation as "lost." Efforts are often made to rediscover and preserve these recipes to maintain culinary traditions and cultural heritage.

Why these recipes have been found left behind?

Recipes are often left behind due to changing tastes, lack of documentation, and cultural shifts. Sometimes, convenience foods and historical events play a role. Efforts are made to rediscover and preserve these lost recipes to honour culinary traditions and heritage.

11 recipes from the Lost category to be revived:

1. Parinde main Parinda from Uttar Pradesh

Parinde main parinda looks like this rich extravagant dish, which weighs down the table as you keep it. Quite a lot of work goes into the preparation of this dish. It is a rendition of the bigger roast, that was basically made with whole camel, stuffed with smaller animals, one inside the other, till the smallest cavity fills with a boiled egg. It is made with duck, chicken, quail and a boiled egg. Each bird was prepared and marinated separately and differently. The flavor of each is retained while they come out beautifully in culinary nirvana.

2. Shufta Kanaguchhi from Jammu and Kashmir

Here is dish which has the exclusive and precious morel mushrooms as an ingredient. This dish is basically all dry fruits sweetened gracefully. Kashmiri Shufta is one of the few sweet dishes from Srinagar. This dish is paradise in a bowl. It is a thick concoction of cottage cheese, dry fruits, saffron, milk, desi ghee and morel mushrooms. This dish was the invasion by Timur in 15th century that left a legacy of Kashmiri cuisine.

3. Phulkari Pulao from Punjab

Move over lubricant laced hearty dishes, here’s a dish prepared from four different variety of rice. It’s called ‘Phulkari Pulao’, which is a mix of a variety of rice. This is refreshing since traditional pulao is increasingly giving way to biryani. Nice to know the hearty Punjab is varied too.

4. Jadoh a Dish from North-East India

Jadoh is a Khasi delicacy from Meghalaya, with rice as its basic ingredient. It’s got pork, rice, herbs and is richly garnished with cilantro. Served simmered and savoury! Jadoh is one of the recipes from Meghalaya which is on the verge of loss.

5. Tit-Koh from Tamil Nadu

This is a refreshing dish with freshness of coconut water, fish sauce and honey. It has the richness of pork and caramel. Garnished and sprinkled with red chillies on top.

6. Chena Poda from Odisha

Here is a creamy rich dish made of ricotta cheese, sugar and brown sugar. With the crunch of roasted cashew nuts and raisins. Sometimes, jaggery was also used to make it. Cooked hot and served cold, fresh and slightly moist.  Chena Poda originated in the town of Nayagarh in the first half of the twentieth century.

7. Kalmi Saag from West Bengal

Kalmi Saag is a leafy vegetable that is available mostly in summers. It is grown in the wetlands and this recipe has very cooling effects on the body. Very simple and basic to cook, with the only other vegetable to accompany being onion.

8. Ratalachya Gharya from Maharashtra

This one is a traditional dish of the Maharashtrian food legacy. It looks like stuffed paratha. It’s got sweet potato for stuffing and the highlight being that it’s served with spicy Mirchi cha thecha.

9. Saasni Machi from Gujarat

This dish is a conglomeration of Gujarati and Parsi Flavors. It’s basically a white, egg and rice flour-based sauce. Only white fish like pomfret is used to make this dish. It also contains some local seasonal vegetables which are hard to come by now.

10. Lehsun ki kheer from Rajasthan

Here is an exotic sweet dish with goodness of khoya, milk, dry fruits and, wait-for-it, garlic! Yes. They had a kheer made out of garlic. Absolutely sumptuous and thick, served cold and in perfection with rich desi ghee for preparation.

11. Crab Curry from Bihar

Crab recipes are just as tricky and hard to come by as they are delicious. This rich and authentic recipe was however, very simple to cook. Novel how a state that boasts of rich vegetarian dishes had a crab-based dish as its speciality once.

HOW CAN CURRENT TRENDS IN THE HOSPITALITY INDUSTRY GET THEM BACK INTO LIFE AND REALITY?

Tech Integration: Use contactless tech, online booking, and digital menus.

Safety: Maintain cleanliness and safety standards.

Sustainability: Implement eco-friendly practices.

Flexibility: Offer flexible booking and cancellation.

Personalization: Use data for tailored experiences.

Diversify: Explore new revenue sources.

Food Innovation: Offer healthier options and unique dining.

Experiences: Create memorable guest experiences.

Marketing: Invest in online presence and safety messaging.

Staff Well-being: Train and support staff.

Community: Partner with locals.

Adapt: Stay flexible and innovate as needed

Here are a few recipes from my favourite list which should be revived and made popular in the menus all across for the food connoisseurs:

Recipe-1] Lehsun ki Kheer from Rajasthan

Ingredients:

20-25 garlic cloves, peeled

1 litre of milk

1/2 cup sugar (adjust to taste)

A pinch of saffron strands (soaked in a tablespoon of warm milk)

1/4 cup mixed nuts (almonds, cashews, and pistachios), chopped

1/2 teaspoon cardamom powder

Ghee (clarified butter) for frying the garlic cloves

A few strands of saffron for garnish (optional)

Method:

1.Heat a small amount of ghee in a pan and fry the peeled garlic cloves until they turn golden brown. Be careful not to burn them. Once fried, remove from the pan and set aside.

In a separate heavy-bottomed pan, bring the milk to a boil. Stir it continuously to prevent it from sticking to the bottom.

2.Once the milk comes to a boil, lower the heat and simmer it until it reduces by about one-third of its original quantity. Keep stirring occasionally to prevent the milk from scorching.

3. Add the fried garlic cloves to the simmering milk and continue to cook. Stir gently to combine them.

Add the sugar and mix well. Continue to simmer until the kheer thickens, and the garlic cloves become soft and well-incorporated into the milk. This may take about 30-40 minutes.

4.Add the saffron strands soaked in warm milk, chopped nuts, and cardamom powder. Stir well and continue to simmer for another 5-10 minutes.

5. Once the kheer has thickened to your desired consistency and the garlic cloves have become soft and flavourful, remove it from the heat.

Let the kheer cool to room temperature, and then refrigerate it for a few hours to serve it chilled.

6.Garnish with saffron strands before serving if desired.

Lehsun ki kheer is a sweet and aromatic dessert with a hint of garlic flavor, making it a unique and delightful treat. Enjoy this traditional Rajasthani dish as a special dessert after a meal.

Recipe-2] Crab Curry from Bihar

Ingredients:

500 grams of fresh crabs, cleaned and washed

2 onions, finely chopped

2 tomatoes, finely chopped

2-3 cloves of garlic, minced

1-inch piece of ginger, minced

2 green chilies, split lengthwise

1/2 cup mustard oil

1/2 teaspoon turmeric powder

1 teaspoon red chili powder (adjust to taste)

1 teaspoon cumin powder

1 teaspoon coriander powder

Salt to taste

Fresh coriander leaves for garnish

Water as needed.

method:

1. Heat the mustard oil in a deep, heavy-bottomed pan until it starts to smoke. Remove it from the heat and let it cool slightly.

2. Once the oil has cooled a bit, return it to the heat and add the chopped onions. Sauté the onions until they turn golden brown.

3. Add the minced garlic and ginger and sauté for another couple of minutes until the raw smell disappears.

4. Add the chopped tomatoes and green chilies to the pan. Cook until the tomatoes become soft and the oil starts to separate.

5. Add the turmeric powder, red chili powder, cumin powder, and coriander powder. Cook the spices with the tomato-onion mixture for a few more minutes until the oil separates.

6. Now, add the cleaned crabs to the pan. Stir well to coat the crabs with the spice mixture.

7. Season with salt and cook for about 5 minutes, stirring occasionally.

8. Add enough water to cover the crabs and bring the mixture to a boil. Reduce the heat to a simmer, cover the pan, and let the crab curry cook for about 20-25 minutes or until the crabs are cooked through and the curry thickens. Stir occasionally to prevent sticking.

9. Check for seasoning and adjust the salt and spices if needed.

Once the crab curry is ready, garnish it with fresh coriander leaves.

Serve the Bihar-style Crab Curry hot with steamed rice or roti (Indian bread). Enjoy this flavourful and spicy crab curry, a traditional dish from Bihar, as a delightful addition to your Indian cuisine repertoire.

Recipe-3] Chenna Poda from Odisha.

Ingredients:

For Chena (Paneer):

1 litre of cow's milk

1-2 tablespoons lemon juice or vinegar

Water

For Chhena Poda:

1 cup homemade chhena (paneer)

1/2 cup sugar (adjust to taste)

1/4 cup semolina (sooji)

1/4 cup grated coconut (fresh or desiccated)

1/4 cup chopped nuts (cashews and almonds)

1/2 teaspoon cardamom powder

A pinch of salt

2 tablespoons ghee (clarified butter)

1/2 teaspoon baking powder

1/4 teaspoon baking soda

Method:

1. Making Chhena (Paneer):

Heat the milk in a heavy-bottomed pan and bring it to a boil.

When the milk starts boiling, reduce the heat and add lemon juice or vinegar while stirring continuously. This will cause the milk to curdle and form chhena (paneer).

1. Once the chhena has separated from the whey (the liquid part), strain it through a muslin cloth or a fine sieve. Rinse the chhena under cold water to remove any traces of lemon juice or vinegar.

2. Squeeze out excess water from the chhena by tying it in the cloth and hanging it for about 30 minutes.

3. Preparing Chhena Poda: Preheat your oven to 180°C (350°F).

In a mixing bowl, crumble the chhena and add sugar. Mix well and let it rest for 15-20 minutes to allow the sugar to dissolve.

1. Add semolina (sooji), grated coconut, chopped nuts, cardamom powder, and a pinch of salt to the chhena-sugar mixture. Mix everything thoroughly.

2. Heat ghee in a small pan and add it to the chhena mixture. Mix well. Add baking powder and baking soda to the mixture and combine it evenly.

3. Grease a round cake pan or a baking dish with some ghee.

Pour the chhena mixture into the greased pan and spread it evenly.

Bake in the preheated oven for about 35-40 minutes or until the top turns golden brown and a toothpick inserted in the centre comes out clean.

1. Remove the Chhena Poda from the oven and let it cool in the pan for a while. Once it has cooled slightly, gently invert it onto a plate or a serving platter.

2. Cut into slices or squares and serve your homemade Chhena Poda as a delicious Odia dessert. Enjoy the rich, caramelized flavors of Chhena Poda, a delightful sweet treat from Odisha!

CONCLUSION

In conclusion, the revival of "The Lost Recipes of India" is a vital effort to preserve the rich culinary heritage of the country. It connects generations, showcases cultural diversity, and offers unique insights into history and tradition. This culinary journey not only enriches our palates but also fosters a deeper appreciation of India's cultural identity and the global influence of its cuisine.

The Fern Hotels & Resorts Debuts in Bihar with The Opening of The Fern Residency, Bodhgaya

Mumbai, October 26, 2024: The Fern Hotels & Resorts, India's leading environmentally sensitive hotel chain is pleased to announce the opening of The Fern Residency, Bodhgaya, Bihar. The opening of this hotel marks the brand’s entry into the culturally rich state of Bihar, further enhancing its footprint across India.

Expressing his pleasure at The Fern Group’s entry into the historic state of Bihar, Mr. Suhail Kannampilly, Managing Director, The Fern Hotels & Resorts, said, “The launch of The Fern Residency, Bodhgaya, in a city of immense historical and spiritual significance, marks an important milestone for us. Our aim is to offer guests a unique sanctuary that blends comfort with serenity, while being in close proximity to this important pilgrimage site. We are confident that the hotel will become the preferred destination for discerning travellers, setting a new standard of hospitality in the region.”

Strategically located on the Gaya-Dobhi Road, The Fern Residency is just minutes from the iconic Mahabodhi Temple, a UNESCO World Heritage Site and a significant pilgrimage destination for Buddhists worldwide. The hotel’s prime location ensures easy access for travellers, being only 8 km from Bodhgaya Airport, 14 km from Gaya Railway Station, and 114 km from Patna, the state capital.

The hotel offers 63 elegantly appointed rooms, thoughtfully designed with modern amenities to ensure a relaxing and comfortable stay. Each room includes high-speed Wi-Fi, an LED television, a digital in-room safe, tea and coffee-making facilities, and eco-friendly bathroom amenities, among other conveniences.

The hotel also features an onsite restaurant- The Kapila Restaurant, an all-day dining venue, offering a diverse menu featuring local and international cuisines, perfect for families, friends, and corporate travellers alike. In-room dining is also available around the clock for added convenience.

Other in-house amenities include meeting rooms, banquet facilities, a landscaped lawn, and a souvenir shop. For events and gatherings, The Fern Residency, Bodhgaya boasts versatile spaces, including the expansive 4500 sq. ft. Utsav Hall, and a beautifully landscaped 12,000 sq. ft. lawn ideal for outdoor functions. The hotel also features well-equipped meeting rooms, making it an ideal venue for both leisure and business events.

The launch of The Fern Residency, Bodhgaya, represents a significant milestone for The Fern Hotels & Resorts as it marks the brand's debut in Bihar. With its prime location, modern amenities, and commitment to sustainability, the hotel is set to offer travellers an exceptional experience that combines comfort with the rich cultural heritage of the region. The Fern Residency, Bodhgaya aims to be a premier destination for both leisure and business travellers, inviting guests to explore the spiritual heart of Bodhgaya while enjoying top-notch hospitality.

Spree Hospitality Unveils Spree Maati Jungle Resort: A New Eco-Luxury Retreat in Bandhavgarh, Madhya Pradesh

Spree Maati Jungle Resort is designed to offer an unparalleled blend of luxury and nature, making it a perfect destination for both leisure and adventure seekers

New Delhi, 2024: Spree Hospitality, a subsidiary of EaseMyTrip.com, one of India’s leading online travel tech platforms, announced the signing of its newest property, Spree Maati Jungle Resort, located in the heart of Bandhavgarh, Madhya Pradesh, one of India's renowned Tiger Reserves. The property, expected to open by October 2024, marks Spree Hospitality’s fourth resort near tiger reserves, joining their esteemed properties in Corbett, Sariska, and Ranthambore.

Spree Maati Jungle Resort is designed to offer an unparalleled blend of luxury and nature, making it a perfect destination for both leisure and adventure seekers. The resort features spacious cottages equipped with private plunge pools and gardens, providing a serene and exclusive retreat for the guests.

It has a poolside multicuisine restaurant, Feast, that can accommodate up to 40 guests, offering a diverse menu that caters to all palates. The lush green lawns and recreational areas, including a mini-theatre for 15 guests, a kids play zone, and a large swimming pool with an attached kids pool, ensure a delightful stay for families and groups.

Spree Maati Jungle Resort stands out for its commitment to sustainability. The resort is an eco-friendly sanctuary with approximately 2000 trees, organic farming practices, and a focus on preserving the natural beauty of its surroundings.

Spree Maati Jungle Resort offers unmatched features designed to enhance any stay. Guests can enjoy the privacy and luxury of cottages, many of which come with private plunge pools and gardens. Families will appreciate the dedicated kids play zone, providing a safe and fun environment for children to play and explore. The resort also offers a variety of indoor and outdoor activities, catering to all ages and preferences, ensuring there is something for everyone. For those who enjoy a more intimate entertainment experience, the resort provides a cosy 15-seater mini theatre. Additionally, Spree Maati Jungle Resort is committed to eco-friendly initiatives, emphasising organic farming and maintaining extensive greenery to preserve the natural beauty of the surroundings.

"We are excited to bring Spree Maati Jungle Resort to Bandhavgarh," said Mr. Sagar Khurana, COO of Spree Hospitality. "This property is designed to offer a unique blend of luxury and nature, making it a perfect destination for both leisure and business travellers. We look forward to welcoming our guests to experience the exceptional hospitality that Spree is known for."

Spree Maati Jungle Resort promises an unforgettable experience, combining luxurious accommodations, exceptional amenities, and a deep connection with nature.

Sodexo India Chefs Spread Smiles on International Chef’s Day

In a heartwarming celebration of International Chef’s Day, 12 top chefs from Sodexo India came together to cook and serve nutritious meals to 150-odd children from the Rishi Valmiki Eco School in Mumbai. Led by Chef Jerson Fernandes, Director of Culinary Operations – Corporate Office food-India, the event embraced this year’s theme, “Making a Difference,” focusing on sustainability, empowerment, and diversity in the kitchen.

In line with Sodexo’s global commitment to sustainability, the chefs emphasized the use of locally sourced ingredients, minimizing food wastage, and adopting eco-friendly cooking and serving methods. The event showcased a menu crafted around seasonal produce, supporting local farmers and reducing the carbon footprint associated with food transportation.

“Sustainable cooking is more than just a trend; it’s a responsibility,” said Chef Sudhir Nair-Culinary lead at Sodexo India. “We want to inspire these kids to understand that every choice we make, from the ingredients we use to how we prepare food, can positively impact our planet.” Chef Nair added further.

Beyond sustainability, the initiative also underscored Sodexo’s dedication to fostering a diverse and inclusive work culture. The team of chefs came from different regions of India, each contributing their unique culinary expertise to create a blend of flavors that delighted the children. This diversity, Chef Chetan Washikar- Corporate Chef- ILA added, strengthens collaboration and innovation in the kitchen, creating more impactful and meaningful dining experiences.

“By sharing their skills and experiences, the chefs showed the next generation how food can be a tool for positive change. Chefs truly are the superheroes of our company and giving them a free hand to express themselves certainly goes a long way” said, Mr. Rakesh Agarwal, Country Segment Director for corporate office food.

This act of service was not just about nourishing the body but also the mind and soul, making a lasting difference in the lives of these children.

List of participating chefs who made a difference:

• Chef Jerson Fernandes

• Chef Mohit Chotrani.

• Chef Sudhir Nair.

• Chef Sugata Sen Gupta

• Chef Irfan Lateefi

• Chef Chetan Washikar.

• Chef Gaurav Pawar.

• Chef Pravin Nanaware.

• Chef Ashwin Iyangar

• Chef Nagesh Morajkar

• Chef Sarvanan Rathinavel

• Chef Nishant Kumar

• Chef Preeteesh Wagh

• Mr. Zoheb Sheikh

St. Regis Hotels & Resorts Celebrates the Milestone Opening of Its 60th Property, the St. Regis on the Bund, Shanghai

St. Regis Hotels & Resorts announced the highly anticipated opening of The St. Regis on the Bund, Shanghai. Unveiled as the brand’s 60th property globally and the second in Shanghai, the hotel marks a significant milestone that underscores the distinct legacy of one of the world’s most storied luxury brands. Owned by Pacific Eagle Real Estate, the hotel offers guests a fresh perspective on signature rituals, St. Regis Butler Service, and refined dining in one of Shanghai’s most historic areas.

“The opening of The St. Regis on the Bund, Shanghai marks a pivotal moment in the brand’s expansion, as we celebrate the debut of our 60th property globally,” said Jenni Benzaquen, Senior Vice President and Global Brand Leader of The Ritz-Carlton, St. Regis, and Bvlgari Hotels & Resorts.  “As one of the world’s most iconic luxury brands, St. Regis continues to set the standard for exceptional service and timeless elegance at the best addresses worldwide. With this milestone, we continue to offer our discerning guests unparalleled experiences on the Bund, blending the rich cultural heritage of Shanghai with the signature rituals and bespoke service that define St. Regis.”

Poised along the storied Bund, The St. Regis on the Bund, Shanghai offers unrivaled vistas of the Huangpu River and the Pudong skyline. Set amidst one of the city’s most historic quarters, the hotel serves as a gateway to Shanghai’s most distinguished landmarks, including Yu Garden, Nanjing Road Walkway, Oriental Pearl Tower, and Shanghai Museum. Situated near The Bund Finance Center, the hotel is also conveniently located 17 kilometers from both the Shanghai Hongqiao Railway Station and Shanghai Hongqiao International Airport and 41 kilometers from Shanghai Pudong International Airport.

Inspired by the rich culture and identity of Shanghai, the hotel's exterior is a refined collaborative design between Norman Foster and Heatherwick Studio. Inside, the hotel’s design blends the opulence of Art Deco, emblematic of 1920s Shanghai, with intricate Su embroidery and delicate magnolia motifs, enveloping guests in a narrative of artistic elegance and cultural refinement. The hotel houses 72 original artworks by renowned artists, including Legend of Shanghai by Ma Tianyu and Splendid Orient by Shi Qi, which are gracefully displayed throughout.

The St. Regis on the Bund, Shanghai presents 192 exquisitely appointed guest rooms, including 13 suites ranging from 118 to 288 square meters, each offering residential-style accommodations with sweeping views of the Huangpu River and the historic Bund area. Each guest room is designed with the guests’ comfort in mind and complemented by thoughtful touches throughout, serving as a space where guests can relax and admire the Shanghai-inspired design details featured across the room. Guests will also enjoy the St. Regis Butler Service, a signature offering that provides each guest with personalized and anticipatory attention.

The hotel offers exceptional culinary journeys through its distinct venues. Celestial Court, the hotel’s exclusive Chinese restaurant, is designed for high-end gatherings and celebrations, serving a fusion of Huaiyang cuisine in its spacious dining area and private dining rooms. The St. Regis Brasserie offers a vibrant all-day dining experience, where guests can enjoy breakfast with local Chinese and international flavors, while lunch and dinner feature Western grills and fresh seafood. At The St. Regis Bar, a refined homage to its New York origins, guests are invited to indulge in a collection of curated cocktails, including the hotel’s interpretation of the St. Regis Bloody Mary, the brand’s signature cocktail that is unique and different at every St. Regis destination around the world. 'The Bund Snapper' artfully blends Shanghai’s five spices with Zaolu, the traditional Shanghai rice wine vinegar, and balanced by the subtle aroma of osmanthus, creating a unique flavor that embodies the city’s essence. The Drawing Room, set to open by the end of the year, will serve as a hub where guests can indulge in light meals and refreshments, as well as enjoy the signature traditions of St. Regis, including Afternoon Tea and a nightly evening ritual Champagne Sabrage.

The St. Regis Spa provides guests with a serene retreat from the vibrant energy of the city, boasting expansive facilities including three luxurious private spaces over 140 square meters each. The spas blend modern skincare technology with ancient wellness wisdom, providing personalized treatments to rejuvenate body and mind. The hotel also features a fitness center for complimentary 24-hour access to state-of-the-art workout equipment.

With nearly 1,100 square meters of event space, including a grand 720 square-meter Astor Ballroom and three function rooms, The St. Regis on the Bund, Shanghai, is an ideal venue for both intimate gatherings and large-scale events.

“We are thrilled to continue the storied legacy of St. Regis with the debut of The St. Regis on the Bund, Shanghai, the thirteenth address in our expanding portfolio of St. Regis hotels in Greater China,” said Bart Buiring, Managing Director, Luxury, Greater China, Marriott International. “The Bund is a blend of Shanghai’s rich history and dynamic modernization, where the cluster of historical buildings juxtaposes the modern skyline of Pudong. From this iconic location, the hotel sets to embody the timeless elegance and impeccable service inspired by the Astor family, offering an unparalleled experience to both our loyal guests and the next generation of luxury travelers.”

Meliá Chiang Mai has joined forces with three universities to educate and train upcoming generations of hospitality professionals about sustainable farming, culinary and waste management practices.

Culinary students from Suan Dusit University in Lampang, Chiang Mai University and Rajamangala University of Technology Lanna Tak study, and experience in action, Meliá Chiang Mai’s ‘360º Cuisine’ concept as part of ongoing partnerships between the hotel and the universities.

Under its ‘360º Cuisine’ program, the hotel works closely with local farmers to help improve sustainability and encourage ethical production to make the overall food system more resilient. The hotel sources vegetables, fruit, herbs, cage-free eggs, sterilised fresh milk, artisanal cheese, honey and more from a network of nearby ethical and chemical-free suppliers such as gourmet organic farms Seed and Rong Khum, as well as Jartisann’s Original Thai Cheese and Supha Bee Farm.

Designed to reduce the hotel’s carbon footprint and promote healthy eating, the ‘360° Cuisine’ program is spearheaded by Meliá Chiang Mai’s executive chef Suksant (Billy) Chutinthratip. Chef Billy and his team harvest as many ‘farm to plate’ ingredients as possible – roots, leaves, stems, stalks and more – in a ‘thoughtful cooking process’ before food waste returns to the farms as fertilizer.

Since the 360° Cuisine program’s inception in 2022 until July this year, the hotel has processed more than 5590kg of leftover food as compost and fertilizer and more than 1820 kg of cooking oil as a biodiesel fuel.

“Witnessing the younger generation engage with our concept is incredibly rewarding; the students appreciate the hard work behind our sustainability efforts, and the universities value real-world learning experiences,” Chef Billy said. “The students hold the key to long-term changes benefitting the health of our guests, community and environment.”

As part of their studies, students visit Seed and Rong Khum to learn about sustainable agriculture, and spend time at the hotel’s kitchens to see the 360° Cuisine program in action and cook the concept’s dishes. Chef Billy provides case studies for students as part of their culinary art curriculum, and participates in guest speaker sessions.

Meliá Chiang Mai has hired some of the students upon graduation who, according to Chef Billy, “share our passion for sustainability”.

"I had the invaluable opportunity to serve as a kitchen trainee at Meliá Chiang Mai, where I learned numerous sustainability practices, including managing kitchen waste through a 360-degree approach, directing it to an organic farm for composting,” said Chiang Mai University graduate Thodsapol Chaimongkol. “My university instructor and Chef Billy supported me in an experimental project that explored the use of locally grown kale in pizza dough. This experience enriched my culinary skills and paved the way for me to be selected as a permanent staff member upon graduation, marking a major milestone in my career."

"After completing my internship program with Meliá Chiang Mai, I am so proud to be a member of the culinary team,” said Rajamangala University of Technology Lanna Tak graduate Chanika Thongtecha. “I had the opportunity to learn extensively during my time here and, with the support of Chef Billy and the team, I implemented a project using surplus tomatoes from local farms to create jelly for our buffet sections and coffee breaks. This experience has been rewarding and educational, and I’m excited to continue contributing to the team."

Hyatt Centric Santo Domingo Officially Opens in the Dominican Republic

Located within the stylish Ensanche Piantini neighborhood, this new lifestyle property welcomes savvy business and leisure travelers to explore the historical and modern sites in the Dominican Republic’s capital, from high-end shopping to upscale dining and entertainment, as well as the UNESCO World Heritage Site recognized Colonial Zone, renowned for its 16th-century architecture and iconic landmarks such as Alcázar de Colón and the Cathedral of the Americas.

“Hyatt Centric Santo Domingo’s prime location offers a launchpad for modern travelers to connect with the best of what the city has to offer,” said Luis Emilio Gomez Garcia, General Manager, Hyatt Centric Santo Domingo. “As the first Hyatt Centric branded property in the Dominican Republic, we look forward to crafting memorable experiences for guests and offering a gateway to Piantini’s culture, historic landmarks, attractions and more.”

With 130 guestrooms and suites, the hotel’s modern and contemporary design is inspired by the work of Dominican artist, Thimo Pimentel, visible through art and ceramic installations using a terracotta red, white, and black color palette. The use of natural materials and colorful wooden sculptures by local artist, Patricio Correa, celebrates the region’s culture and joy. While the guestrooms feature custom ceramic pieces inspired by Pimentel and Antillean culture, common areas showcase artwork that highlights the energy and spirit of Santo Domingo, including sculptures depicting fish, figurative bust figures, and carnival masks. Each guestroom offers a sophisticated, modern design with multifunctional amenities, including 55” flat-screen HDTVs, complimentary Wi-Fi and more.

Hyatt Centric Santo Domingo puts guests at the center of Santo Domingo's tantalizing culinary landscape, home to four dining venues including Aon Food & Mood located on the lobby level, remixing island and international flavors with locally sourced ingredients to provide an elevated buffet experience. The Lobby Bar is an ideal space to connect with others for a glass of wine or afternoon tea, with live music acts every evening. Those seeking a rooftop experience with a resident DJ and pool can look no further than Burble Rooftop Bar, with snacks and smoothies to enjoy poolside by day, and cocktails, lite bites, and panoramic city views by night. For a quick grab-and-go option, Café Caobana is a lush oasis located on the lobby terrace of the hotel, offering a curated beverage and pastry menu showcasing local Dominican favorites.

Hyatt Centric Santo Domingo also offers versatile event spaces with 12,976 square feet of flexible meeting and event space, accommodating up to 358 people. With panoramic views of the local cityscape, the standout 11th-floor terrace provides a picturesque and shareworthy landscape of the Piantini district, ideal for outdoor weddings and receptions. Hyatt Centric Santo Domingo also features a rooftop pool and 24-hour fitness center.

Chalet Hotels Limited announces its results for the second quarter of the fiscal year 2025 ending September 30, 2024

Chalet Hotels Limited announces its results for the second quarter of the fiscal year 2025 ending September 30, 2024.

Key Highlights for Q2FY25:

·        Total Income at INR 3.8 bn, up 20% as compared to Q2 FY24

·        Total EBITDA at INR 1.6 bn, up 20% as compared to Q2 FY24

·        Hospitality Segment Performance:

o   Revenue at INR 3.3 bn, up by 18% from Q2 FY24

o   ARR at INR 10,532, up by 10% over Q2 FY24

o   Occupancy was at 74%

o   RevPAR improved by 10% YoY to INR 7,756

o   EBITDA was at INR 1.4 bn up by 18% from Q2 FY24

Speaking on the financial results, Mr. Sanjay Sethi, MD & CEO, Chalet Hotels Limited, "We are pleased to report another outstanding quarter of growth, driven by positive momentum in room rates and backed by strong EBITDA margins, an indication that our strategic initiatives and efforts to drive operational excellence are paying off. Our upcoming 11-acre beachfront development in Goa is set to transform the region over the next three years. As we enter the second half of the year, we are confident in maintaining this upward trajectory to maximise returns across our diverse portfolio." 

CGH Earth Saha is thrilled to announce the opening of Mansao Curtorim

Nestled in the tranquil village of Curtorim, this 223-year-old heritage villa serves as a unique getaway for travellers eager to discover an unexplored side of Goa, all within a serene and unhurried environment of an authentic old-Goan village and the beaches, a 30-min drive away.

Set amidst lush landscapes, historic churches, and peaceful paddy fields, Mansao Curtorim has undergone meticulous restoration, harmoniously blending traditional Indo-Portuguese architecture with contemporary comforts. The villa’s striking red-hued façade complemented by high wooden ceilings, expansive sit-outs overlooking vibrant tropical gardens, and carefully selected colonial Goan furniture, encapsulates the timeless allure of Goa’s rich cultural heritage.

Mansao Curtorim boasts six elegantly furnished bedrooms, a spacious living room, an exquisite formal dining room as well as a more relaxed outdoor dining area framed by an enchanting courtyard, and balconies that offer breathtaking views of sunrises and sunsets. The villa’s focal point is its beautifully landscaped courtyard, adorned with archways and colonial-style galleries, creating a picturesque setting perfect for relaxation or intimate gatherings.

The interiors of Mansao Curtorim have been thoughtfully curated with restored colonial furniture, Portuguese-inspired textiles and other intricate details pay tribute to Goa’s architectural legacy. From exquisite rosewood beds to ornate mirrors, each piece reflects the region’s storied past.

A culinary experience at Mansao Curtorim is a celebration of Goa’s vibrant and diverse food culture, artfully merging Portuguese and Indian influences. Guests can indulge in a rich variety of flavors through menus crafted for both vegetarian as well as meat and seafood lovers.

“At CGH Earth, we believe that travel should transcend mere visitation—it should facilitate deep connections with the essence, history, and people of a place. Mansao Curtorim is a homage to Goa’s rich heritage, crafted to offer our guests an immersive experience that surpasses the ordinary. By restoring this historic villa, we preserve its architectural beauty while curating encounters that reflect the soul of South Goa—its cuisine, natural surroundings, village life, and timeless charm. Mansao Curtorim offers a rare window into the authentic Goan way of life, and we are proud to share it with the world,” stated George Joseph, Vice President of Operations at CGH Earth.

Offering guests a serene escape to one of Goa’s less-explored regions, Mansao Curtorim encourages guests to uncover the hidden treasures of South Goa -birdwatching along the picturesque Zuari River, exploring historical landmarks such as St. Alex Church, enjoying nature walks, cycling trails, and picnics by the villa’s private lake. Mansao Curtorim is a perfect destination for creative minds, reflective and restorative holidays and intimate gatherings with family and friends.

About CGH Earth

CGH Earth is a hospitality and wellness brand spread across Kerala, Karnataka, Tamil Nadu, Pondicherry and Andamans. Established in 1954 with the Casino Hotel on Willingdon Island Kochi, this family-owned enterprise has evolved into a pioneering force in tourism, offering the most intimate and enriching experiences.

CGH Earth offers a collection of 13 hotels and resorts, 6 villas & bungalows, 1 cruise experience, 3 healthcare clinics and 1 wellness retreat. Each property is meticulously designed to integrate local architecture, culture and traditions, providing guests with authentic and immersive escapades.

With a legacy of over three decades in responsible tourism, the brand continues to set the standard for sustainable and community-focused hospitality, making it a true pioneer in the industry. Whether you seek adventure, wellness, relaxation, or cultural immersion, CGH Earth Experience Hotels promises a stay that is both, enriching and memorable.

Playboy Unveils Flagship Store newest brand GARDEN CAFE in Koramangala, Bangalore

National: Playboy India Ventures proudly announces the opening of its flagship store on the ground floor of Bunny Bar, Koramangala, Bangalore. This premium café is set to transform the gourmet food and beverage landscape in India, offering unique experiences that combine innovation, health, and high-quality craftsmanship.

The highlight of the café's menu is the Five-Colored (Yellow , Red, Pink, Blue , Black) Lattes, created from natural, healthy ingredients. These vibrant, visually striking beverages are 100% caffeine-free, making them a wholesome and refreshing alternative to traditional hot drinks. Complementing these lattes, the café also serves artisanal coffees made from a premium blend of mild roasted beans sourced directly from Chikmagalur farms, renowned for their top-quality coffee.

The café takes pride in its freshly prepared food, with offerings like hand-stretched pizzas, pasta, and wood-fired sandwiches, all crafted in-house. For early risers, the café also offers a delightful breakfast menu, including smoothie bowls and fresh fruit platters, perfect for those seeking a nutritious start to their day.

Rohit Malhotra, CEO of Jay Jay and Kwality Restaurants Pvt. Ltd., shared, "We’re excited to offer something truly distinct in India’s café culture. Our fresh, gourmet food and innovative beverages are designed to cater to health-conscious individuals and food lovers alike. We are not competing with other coffee chains; instead, we focus on delivering a premium experience that’s not available elsewhere."

Following the success of this flagship location, the company plans to expand the concept to 5-6 more locations across India in the near future.

Jay Jay and Kwality Restaurants Pvt. Ltd. is the master license holder for Playboy Venues in India.

Bricks Bar and Restaurant: JP Nagar's New Rooftop Bar

Bengaluru, October, 2024 - Bricks, a new rooftop Bar & Restaurant, has opened its doors in JP Nagar, Bengaluru. Nestled in the heart of the JP Nagar, this place offers a soothing getaway from the daily hustle and bustle for its guests for them to unwind and catch up with their friends, colleagues and family over food and drinks.

The expansive rooftop setting of Bricks provides an open-sky ambiance, creating an ideal backdrop for both casual meetups and lively gatherings. Earthy brick walls, complemented by micro concrete accents and touches of greenery, create an atmosphere that feels familiar from the first visit. Spanning an area of ~4,000 sq ft, with a capacity to seat 120 guests, Bricks offers a space that feels just right, inviting guests to make it their regular hangout spot with their friends, family and colleagues

“At Bricks, we're creating more than just a place to eat and drink. We're building a space where the community can come together and add new chapters to their stories with each visit. I am confident our guests will love the vibe of the place and the wide spread of food and beverages that we have on offer." said Tafsir Alam, Business Manager, Bricks Bar and Restaurant.

The menu at Bricks is a thoughtful curation of familiar flavors. It features carefully selected dishes including Indian favorites like Tandoori and Tawa specialties, popular Chinese options, and Continental fare. Each dish is crafted to resonate with the comfort of familiar tastes.

The bar complements the food with an extensive beverage menu. From classic whiskies and fresh brews to a variety of gins and tequilas, Bricks offers both timeless and signature cocktails to suit different moods and occasions.

Bricks Bar and Restaurant is now open, inviting JP Nagar residents and beyond to discover their new regular spot. For more information or reservations, please contact +91 7880109652 or +91 7880109642.

Address: 4th Floor, 67, 6th B Main Rd, Dollar Layout, 3rd Phase, J. P. Nagar, Bengaluru, Karnataka 560078

McDonald's India Brings a Festive Crunch with the All-New McCrispy Burger!

Binge on the Festivity with McCrispy’ s Shordaar Crunch

New Delhi, October 2024 – This festive season, McDonald’s India – North and East is elevating the celebrations with a SHORDAAR CRUNCH like never before!  McDonald’s is excited to introduce the all-new McCrispy Range, a mouth-watering addition to the menu, perfect for adding extra crisp to your celebrations. Introducing the McCrispy Chicken Burger and Crispy Veggie Burger- two exciting new menu additions that promise to light up your taste buds with an explosion of flavour, making your festive feast truly unforgettable.

The global favourite McCrispy Chicken Burger makes its debut with a crunch so perfect; that it could be the highlight of your festive playlist. Add to that the Crispy Veggie Burger—packed with flavours and a satisfying crunch—and you’ve got the perfect duo to elevate your celebrations to the next level.

McCrispy Chicken Burger
This one's for all the chicken lovers! With a perfectly fried, whole-muscle chicken fillet patty, nestled inside a soft, water-cut glazed bun, and topped with fresh lettuce and creamy ranch mayo sauce, the McCrispy Chicken Burger packs a festive punch of flavor and texture in every bite. Whether you're sharing festive meals with family or friends, this burger promises a crunch you'll want to celebrate!

Crispy Veggie Burger

The Crispy Veggie Burger is a specially curated offering for vegetarian customers. Featuring a premium crispy veggie patty made from a blend of seven high-quality vegetables—including aubergine, red and green capsicum, corn, yellow and green zucchini—this burger promises the same Shordaar Crunch as its chicken counterpart. Complemented by the water-cut glazed bun and the delicious ranch sauce, this burger is crafted to deliver a bold taste and crunchiness.

Commenting on the launch of the McCrispy Burger, Rajeev Ranjan, Managing Director, McDonald's India - North and East, said, “At McDonald's India - North & East, we are passionate about understanding evolving tastes and needs of our customers and meeting them through constant menu innovations. This festive season, we’re excited to add joy to the celebrations of our customers with our sensational new offerings - McCrispy Chicken Burger and Crispy Veggie Burger. Truly one of a kind, these burgers with soft glazed bun, fresh lettuce, creamy sauce and “shordaar” crunchy fillet, provide a sublime multi-sensorial delightful experience with each succulent bite delivering a rich Savory flavourful profile leaving the customer craving for more of its decadent goodness.”

This festive season, make room for something a little different on your plate—a delicious, crispy, and festive delight that’s all set to become your new holiday favourite. Head over to McDonald's India North & East to add a little extra crunch to your celebrations!

The two mouth-watering options: McCrispy Burger and the Crispy Veggie Burger are starting at INR 199 & 179 respectively.

The new Crispy Burger is perfect for a delicious meal on the go, and can be relished at the nearest McDonald's restaurant, through Delivery (Swiggy, Zomato or Magic Pin), takeaway, or drive thru.

Clarks Exotica Convention Resort & Spa Honoured with Agoda 2024 Customer Review Award

Bangalore, October 2024 – Clarks Exotica Convention Resort & Spa is proud to announce that it has been awarded the prestigious Agoda 2024 Customer Review Award, a testament to the exceptional experiences it provides to guests from around the world. This recognition, based on consistently high ratings and positive feedback from travellers, reflects the resort’s commitment to delivering unparalleled hospitality and service excellence.

Nestled amidst lush greenery and offering world-class amenities, Clarks Exotica has long been a preferred destination for leisure, business, and events. The resort’s dedication to ensuring the utmost comfort and satisfaction of its guests has earned it a reputation as one of the leading luxury properties in India. The Agoda 2024 Customer Review Award highlights the resort’s continuous efforts to enhance guest experiences through personalized services and a serene environment.

Speaking on the achievement, Mr. Balaji M, CEO of Clarks Exotica Convention Resort & Spa, said, “We are honoured to receive the Agoda 2024 Customer Review Award. This recognition reaffirms our commitment to creating memorable and delightful stays for our guests. It is a testament to the hard work and passion of our entire team, who go above and beyond to ensure that every visitor feels at home. We will continue to elevate our services to meet and exceed guest expectations in the years to come.”

Clarks Exotica Convention Resort & Spa continues to be a leader in the hospitality industry, consistently raising the bar with its state-of-the-art facilities, including the award-winning Ocean Convention Centre, premium dining options, and a holistic wellness spa. The resort’s latest accolade from Agoda further cements its place as a top destination for travellers seeking luxury, comfort, and unforgettable experiences.

The Fern Hotels & Resorts marks its Presence in Kerala with the Launch of ‘The Fern – An Ecotel Hotel, Kochi’

Mumbai, October 2024 – The Fern Hotels & Resorts, India’s leading environmentally sensitive hotel chain, is pleased to announce the signing of a new property on the picturesque Willingdon Island in Kochi.

The land was leased to EIH Associated Hotels Limited for 30 years by Cochin Port Trust and the hotel was operating under the brand name Trident. The property has now been sub-leased to Concept Hospitality Pvt. Ltd. for the residual period of lease and will be operating under the brand name of The Fern – An Ecotel Hotel, Kochi.

Speaking on the occasion, Mr. Suhail Kannampilly, Managing Director, The Fern Hotels & Resorts, commented “We are pleased to set foot in Kerala with the addition of this hotel to our portfolio. With this launch, we look forward to expanding our footprint in ‘God’s own county’ Kerala.”

Nestled on Willingdon Island, the hotel boasts 85 elegantly designed rooms that seamlessly blend modern comfort. Guests can enjoy the serene landscapes and find themselves immersed in the soothing sounds of nature, creating an ideal environment for both leisure and business pursuits. An all-day dining restaurant accommodating up to 70 guests, the hotel also has an outdoor Seafood restaurant. The menu will showcase a rich tapestry of local and international cuisine, emphasizing fresh, locally sourced ingredients.

The hotel also includes a versatile conference hall, perfect for corporate gatherings, meetings, and social events, ensuring that business travellers have all the amenities they need. Recreational facilities include a refreshing swimming pool, a well-equipped gym, and a tranquil spa offering a range of rejuvenating treatments designed to enhance wellness and relaxation. The serene environment of Willingdon Island, is an ideal location to centrally connect to all the sites of Fort Kochi while being surrounded by the lush greenery and calm atmosphere of the hotel.

The League – The Ultimate sports & recreational arena launched in Hyderabad

Unveils The Huddle – Sports Bar & Kitchen – offering a unique dining experience nestled in the exhilarating sports arena

Hyderabad: October, 2024: The League Hyderabad’s largest sports arena, providing invigorating experiences and recreational facilities, was launched at Financial District Hyderabad. The League is an initiative of Shree Venkateshwara Hotels Group, which comes with a legacy of four decades of thoughtful hospitality, comfort, and luxury experiences for the guests. 

Spread over 6.5 acres of carefully designed arena, The League is the ideal recreational zone where adventurous games meet palatable cuisines and savoury drinks, helping visitors alleviate stress and anxiety. Designed as the perfect stressbuster for corporate employees, families, and guests, The League offers an array of exciting sports activities, including box cricket, football, volleyball courts, pickleball, throwball, rappelling, and a cycling track. Known for having the city’s longest urban zipline in Hyderabad at 1,200 feet, The League also provides thrilling adventures like rock climbing (60 ft) and skydiving (60 ft). Whether you're an experienced adventurer or a first-time zip-liner, this is an experience you won’t want to miss. Guests can also relish breathtaking views of the skyline from every corner of the venue. By promoting a healthy lifestyle, The League encourages cardio activities such as football and beach volleyball. Furthermore, it features a sprawling 51,000-square-foot lawn, perfect for hosting concerts, weddings, and corporate events.

At the heart of The League lies The Huddle, a 120-seater sports bar and kitchen that offers a variety of cuisines, including Telangana and Andhra specialties, continental dishes, and select global delicacies. Guests can indulge in delicious food while enjoying live sports on one of the largest P4 screens in Hyderabad. The Huddle also entertains visitors with indoor games like pool, snooker, air hockey, foosball and table pool, making it a perfect spot for socializing after an active day. With private dining options for 20 and 40 members, Huddle ensures a personalized experience for gatherings of any size. Most importantly, the venue adopts a Zero Waste Policy, recycling every product either in-house or through licensed vendors, showcasing its commitment to sustainability.

Speaking on the occasion, Mr. R V Rajgopal, Partner, Shree Venkateshwara Group of Hotels, said, “We continuously innovate and introduce exciting products to suit the evolving requirements of our patrons. ‘The League’ is designed as the ultimate recreational zone nestled in the IT Hub to serve the requirements of the modern-day global citizen who desires a state-of-the-art venue to provide the adrenaline rush of sports along with the serenity of a vibrant yet comforting hospitality experience. We aim to become the preferred venue for our guests to have fun, food, relaxation, and a unique, exhilarating experience with friends, family, or colleagues. We hope to provide our guests with great experiences and smiling faces.”

Adding to this, Mr. Monish R. Srinivasan, Partner, Shree Venkateshwara Hotels, said, “We have taken the utmost care to design the spaces at ‘The League’ to provide a stadium-like experience at each sports arena or the recreational activity at the venue. To further alleviate the experience, we unveil the first of our F&B outlets, ‘The Huddle—Sports Bar & Kitchen, which has the ethos of the four decades of culinary legacy of Shree Venkateshwara Hotels with a modern twist to appeal to the palette of present-day connoisseurs. Our array of dishes, cocktails, and mocktails is sure to tantalize your tastebuds and ensure you have a memorable experience with your friends and family. Dining with us is not just a meal, but an opportunity to create lasting memories through exceptional food and exciting recreational activities.”

 Speaking on the occasion Mr. Sailesh Kumar Mathur, Group General Manager, Shree Venkateshwara Hotels, said, “At Shree Venkateshwara Hotels, we take pride in providing our guests with world-class hospitality with a personalized touch. With the launch of The League, Hyderabad, our goal is to craft unforgettable experiences for our guests that go beyond the typical dining outing or a trip to a sports and recreational arena. We invite everyone to embark on this thrilling journey with us, engaging in sports that invigorate the spirit while experiencing the tantalizing flavors of delectable cuisine and a range of unique cocktails and mocktails at ‘The Huddle’. Come experience the difference.” 

With its exciting activities, delicious food, and lively ambience, The League Hyderabad is poised to become a key attraction in the city's ever-growing entertainment landscape.

Luxury Group by Marriott International presents an unparalleled dining series

Bringing together culinary and beverage talents to India at The St. Regis Mumbai, an exclusive journey elevating the Food & Beverage landscape

Mumbai, October 2024 – The Luxury Group by Marriott International, with an unrivalled portfolio of eight hotel brands including The Ritz-Carlton, Ritz-Carlton Reserve, Bvlgari Hotels & Resorts, St. Regis Hotels & Resorts, EDITION, The Luxury Collection, JW Marriott, and W Hotels, has rolled out Luxury Group Dining Series, a multi-city regional dining series that commenced in September and ends in November featuring six handpicked hotels including The Ritz-Carlton, Tokyo, The St. Regis Bali, The Ritz-Carlton, Melbourne, The Athenee Hotel, a Luxury Collection Hotel, Bangkok, The St. Regis Mumbai, and JW Marriott Hotel Singapore South Beach. The series offers specially designed gastronomic experiences at each property, presented by an incredible line up of culinary and mixology talents across the Asia-Pacific region and beyond.

“The Luxury Group is always striving to anticipate and exceed the evolving needs and preferences of global luxury travelers,” says Oriol Montal, Managing Director, Luxury, Asia Pacific excluding China, Marriott International. “The Luxury Group Dining Series caters to the growing appetite for immersive gastronomic experiences among affluent travelers, a finding uncovered in our New Luxe Landscapes report. The series encapsulates and celebrates our highly contextualized brand experiences curated for our guests in these most desired destinations.”

The Luxury Group Dining Series has brought together some of the finest hotels and resorts, including The Ritz-Carlton Tokyo, The St. Regis Bali, and The Ritz-Carlton Melbourne. Featuring 23 restaurants and bars and over 55 culinary and beverage experts, this series has been a celebration of exceptional food and drinks. Now, it’s heading to The Athenee Hotel Bangkok followed by The St. Regis Mumbai and JW Marriott Hotel Singapore South Beach, promising unforgettable dining experiences that celebrate the finest in food and drinks.

The St. Regis Mumbai: November 15 – 17

The St. Regis Mumbai, an established, trendsetting luxury beacon of India continues to dominate the country by innovating guest experiences and unmatchable Food & Beverage offerings. The hotel will curate six events between November 15 – 17. The incredible lineup of culinary maestros in Mumbai includes a sophisticated infusion of cultures. To start,

Spanish Chef Miguel Navarro representing Es Fum, a Michelin-starred venue at The St. Regis, Mallorca, will take over Koishii, alongside other culinary talents from The St. Regis Mumbai, for an elevated fine dining experience. Koishii, the crown jewel of Penthouse at The St. Regis Mumbai is inspired by the creativity of Japan and the vibrancy of Peru, overlooking the Mumbai city’s skyline.

Koi Bar, a chic speakeasy bar with fancy interiors and mesmerizing views will be taken over by Cassandra and Coleen from Republic at The Ritz-Carlton, Millenia Singapore, a bar presented on Asia's 50 Best Bars since 2022

Seven Kitchens, city’s most loved brunch destination will showcase various in-house Master Chefs coming together for an exclusive brunch affair; Asif Qureshi from JW Marriott Mumbai Juhu, Alessandro Piso from JW Marriott Mumbai Sahar, Chow Chee Meng from The Ritz-Carlton, Bangalore, Bhaskar Chakraborty from the JW Marriott Kolkata, Sahil Sharma from JW Marriott Hotel New Delhi Aerocity, Chef Paul Kinny from The St. Regis Mumbai and Chef Golpin Sianipar from The Westin Mumbai Powai Lake.

By The Mekong, a pan-Asian venue, perched atop Level 37 with stunning views of the Arabian Sea, will host an exquisite Loy Krathong Lunch with talented Masterchef Keith at The St. Regis Mumbai

Diners with a penchant for sweets can delight in the patisserie masterclass by guest Chef Vinesh Johny, co-founder of India’s first international baking academy, Lavonne at Café by St. Regis Mumbai, or indulge in a themed Champagne afternoon tea at the luxurious Drawing Room of the hotel.

“We're thrilled to host a world-class culinary ensemble at The St. Regis Mumbai, elevating India's luxury dining landscape. This rare collaboration celebrates cultural creativity, crafting exceptional experiences for our discerning guests," says Varun Chhibber, General Manager, The St. Regis Mumbai.

The series concludes in Singapore with an extraordinary line-up at JW Marriott Hotel Singapore South Beach.

Chandiwala Hospitality Ensemble 2024: Spotlight on Taj Hospitality Brain Twister

The 23rd Chandiwala Hospitality Ensemble (CHE) 2024 is set to host an exciting range of competitions from October 23 to October 25 at Banarsidas Chandiwala Institute of Hotel Management and Catering Technology, New Delhi. Among these competitions, the much-awaited *Taj Hospitality Brain Twister* stands out, inviting the brightest young minds to test their knowledge and problem-solving skills in the hospitality industry.

The Taj Hospitality Brain Twister is a dynamic quiz competition that challenges participants' understanding of the latest trends, best practices, and operational insights in hospitality. With sustainability at the heart of this year's Ensemble, the quiz will feature questions related to the theme *"Food for Sustainability–Pioneering Solutions for Tomorrow."* Participants will navigate rounds covering topics such as sustainable culinary practices, green hospitality innovations, and eco-friendly service solutions.

Open to teams from top hospitality institutions across India, this event serves as a unique platform where participants can showcase their expertise, quick thinking, and strategic acumen. By competing in the Taj Hospitality Brain Twister, young hoteliers will gain valuable experience while engaging in healthy competition, driving them to expand their knowledge and think creatively about sustainable hospitality solutions.

BCIHMCT invites you to join us at the 23rd Chandiwala Hospitality Ensemble to witness the Taj Hospitality Brain Twister, where the future leaders of the hospitality world will prove their mettle.

Stone Wood Hotels & Resorts Expands with New Property in Rishikesh

October 2024, New Delhi: Stone Wood Hotels & Resorts is thrilled to announce the opening of its newest property in Rishikesh, located in the serene and spiritual heart of Uttarakhand. Nestled in the prime location of Upper Tapovan on the Badrinath Highway, the new Stone Wood Rishikesh offers an unparalleled blend of modern amenities and natural beauty, making it the perfect destination for travellers seeking both relaxation and adventure.

This new hotel offers easy access to the region's most iconic attractions, including the famous Laxman Jhula, Parmarth Niketan, Ram Jhula, Beatles Ashram, and several rafting points along the Ganges. Conveniently situated just 8.7 kilometers from Rishikesh Railway Station and 23 kilometers from Jolly Grant Airport, Stone Wood Rishikesh is ideally placed for visitors to explore Rishikesh and the nearby town of Haridwar.

The property features 37 spacious and well-appointed rooms, each designed to provide comfort and relaxation with private balconies, high-speed Wi-Fi, LED TVs, tea/coffee makers, and more. Guests will also enjoy a variety of premium amenities, including a multi-cuisine restaurant offering Indian, Chinese, and Western dishes, a coffee shop, and an inviting swimming pool.

Stone Wood Rishikesh also boasts a luxurious spa, indoor games for children, banquet spaces, and conference facilities, catering to a wide range of guest needs—from family vacations to business conferences.

“As we expand into Rishikesh, we are excited to offer guests a unique stay that combines the comforts of home with the luxuries of a resort in one of India’s most spiritually significant and naturally beautiful locations,” said Shikhar Kumar, MD, Stone Wood Hotels & Resorts. “Our goal is to elevate the travel experience in Rishikesh, catering to the diverse needs of families, solo travellers, and adventure enthusiasts,” he added.

With this latest addition to its portfolio, Stone Wood Hotels & Resorts continues its mission to offer value-for-money vacation experiences across some of India’s most sought-after travel destinations, including Goa, Udaipur, Kumbhalgarh, Gokarna, Dandeli, Amboli, Dharamshala, and now Rishikesh.

AIR INDIA LAUNCHES ENHANCED FARE FAMILIES

GURUGRAM, October 2024: Air India, India’s leading global airline, announced it has launched  simplified and enhanced fare families across cabins. The airline has rebranded its fare families and  restructured them to align with the evolving customer preferences across markets.  

Air India’s fare families offer differentiated bundles of products and services at each price point, which  enables travelers to choose the offering that best meets their unique requirements.  

Rebranded fare families 

Effective 17 October 2024, Air India now offers a total of eight fare families across four cabin classes: 

Economy: Value, Classic, Flex  

Premium Economy: Classic, Flex  

Business: Classic, Flex 

First: First 

The fare families offer increasing baggage allowance and flexibility in terms of cancellation and date  changes for a nominal upsell value. Air India will continue to enhance its ancillary product offerings across  these bundles over time to provide more choice and convenience to travellers. Air India’s fare families are  now available on all domestic and international flights. 

Consistent full-service flying experience  

Regardless of the fare family one chooses or the cabin they fly in, travellers can continue to expect a  consistent full-service flying experience from their origin to destination. Air India offers all its guests complimentary hot meals, free check-in baggage allowance in addition to carry-on bag allowance, and  reward points to members of Air India’s Flying Returns loyalty programme. 

Restructured fare families for Europe and UK markets 

Air India has also restructured its fare families on Europe and UK routes to better align the same with  market trends and offerings. Air India now offer travellers a more affordable ‘Value’ fare option that  provides one piece of checked baggage weighing 23kg with limited travel flexibility. Travellers who seek  more baggage allowance and higher travel flexibility can opt for the ‘Classic’ and ‘Flex’ fares that continue  to offer two pieces of checked baggage weighing 23kg each in Economy. ‘Value’ fares are available only  for Economy class bookings.  

Nipun Aggarwal, Chief Commercial Officer, Air India, said: “We have rebranded and simplified the fare  families to provide a unique product and service value proposition at each price point. We have also  redesigned and relaunched market-specific fare families which cater to unique customer preferences  across geographies. This is a move away from the traditional one-size-fits-all offerings approach, which  is becoming increasingly redundant, and it addresses the evolving preferences of today’s travellers.”

Booking Air India fare families  

Bookings for Air India’s fare families are currently active are available on all major GDS and channels of  distribution including web, mobile app, OTAs, and travel agents.  

About Air India 

Founded by the legendary JRD Tata, Air India is a pioneer of Indian aviation. Since its first flight in 1932,  Air India has built an extensive global network that spans 29 countries across five continents, connecting  India with major destinations in USA, Canada, UK, Europe, Africa, Asia Pacific, Australia, and the Middle  East. 

After its homecoming in 2022, from the Government of India to the Tata group, Air India embarked on  Vihaan.AI, a five-year transformation journey, with a vision to be a global airline with an Indian heart. The  first two phases of this transformation, ‘Taxi’ and ‘Take-off’, were focused on fixing the basics and building  foundations for growth. The airline has now entered the ‘Climb’ phase, which will focus on achieving  excellence in operations and customer experience. 

A member of Star Alliance, the largest global airline consortium of leading international airlines, Air India  offers seamless connectivity to passengers as a full-service global airline, while its wholly owned  subsidiary Air India Express operates as a low-cost airline flying within India and nearby countries.