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By Nishang Narayan
Published on September 14, 2024
We have carefully curated this newsletter to ensure it becomes your go-to resource for all things hospitality-related. Whether you are an industry professional, an avid traveller, or simply passionate about the art of hospitality, this newsletter will be your gateway to a world of inspiration, knowledge and unforgettable experiences.
Recipes for Onam, Ganpati & Eid Milad Un NabiChef: Sanjiv Kumar, Executive Chef, The Fern Goregaon
Onam Recipes
1. Ada PradhamanIngredients:
Ada (Dry Boiled Rice Flakes): 1 cup
Water: 1 cup
Palm Jaggery: 1 cup
Fresh Coconut Milk: 1.5 cups
Ghee: 2 tbsp
Cashew Nuts: 10-12
Chopped Coconut: 2 tbsp
Saffron: 1/6 tsp
Dry Ginger Cardamom Powder: 1/8 tsp
Instructions:
Preparation: Wash the Ada thoroughly and strain to dry.
Frying: Heat 1 tbsp ghee in a pan on low heat. Fry the cashew nuts and chopped coconut until golden. Set aside.
Cooking Ada: In the same pan, fry the Ada with the remaining ghee until golden brown. Add 1 cup of water and cook until half-cooked.
Sweetening: Add palm jaggery and cook until dissolved.
Final Cooking: Pour in fresh coconut milk and cook for 10-12 minutes. Add saffron and dry ginger cardamom powder and cook for another minute.
Garnishing: Serve hot, garnished with fried coconut and cashew nuts.
2. Aviyal CurryIngredients:
Mixed Vegetables (Potato, Yam, Carrot, Beans, Ash Gourd, Cucumber, Raw Mango, Drumstick, Raw Banana): 500 gm
Turmeric Powder: 1/2 tsp
Thick Curd: 1/2 cup
Salt: To taste
Fresh Coconut: 1/2 cup
Cumin Seeds: 1/2 tbsp
Green Chilli: 2
Coconut Oil: 3 tbsp
Curry Leaves: 8-10
Hing (Asafoetida): 1/4 tsp
Mustard Seeds: 1/2 tsp
Preparing Vegetables: Cut vegetables into finger-sized pieces.
Boiling Vegetables: Boil the vegetables with turmeric and salt until tender but crunchy. Drain and set aside.
Coconut Paste: Grind fresh coconut and green chillies into a coarse paste.
Tempering: Heat coconut oil in a pan, add mustard seeds, cumin seeds, hing, and curry leaves. Sauté for a minute.
Combining Ingredients: Add the coconut paste and cook for a few minutes. Then add the boiled vegetables and cook until the raw coconut smell fades, about 3-5 minutes.
Final Touches: Adjust salt and mix in the curd once cooled slightly. Serve with brown boiled rice.
Ganpati Recipe
Kaju Pista ModakIngredients:
Cashews: 100 gm
Pista: 100 gm
Raisins: 50 gm
Roasted Almond: 50 gm
Sugar: 100 gm
Milk: 200 gm
Prepare Nut Powder: Grind the cashews and pista to make a coarse powder.
Cooking Syrup: Heat a pot on medium flame, add 100 gm of sugar and 200 gm of milk. Cook until the mixture starts bubbling. Simmer for 5 minutes.
Combine: Add the nut powder and cook for 3 minutes until dry.
Stuffing: Chop 50 gm of raisins and 50 gm of roasted almonds. Use this as stuffing for the modaks.
Shape Modaks: Form modak shapes using the mixture and the stuffing inside.
Eid Milad Un Nabi Recipe
Zarda PulaoIngredients:
Rice: 1 kg
Sugar: 150 gm
Honey: 50 gm
Ghee: 150 gm
Refined Oil: 50 gm
Cashews: 20 gm
Almonds: 20 gm
Raisins: 20 gm
Cherry: 20 gm
Pista: 20 gm
Preparing Rice: Soak 1 kg of rice in water for 30 minutes.
Boiling: Boil water and cook the soaked rice for about 15 minutes until 80% cooked. Drain and set aside.
Frying Nuts: Heat 150 gm of ghee in a pot. Fry 20 gm of almonds, cashews, raisins, and pista. Set aside.
Making Syrup: In the same pot, add 150 gm of sugar and cook until it forms a syrup.
Final Cooking: Add the partially cooked rice to the syrup. Top with 50 gm of honey, cherries, and the fried nuts.
Dum Cooking: Cover with aluminium foil and cook on low heat for 10 minutes. Let it sit for a few minutes before serving.
Chef’s Quote:
"Celebrating festivals from across India—Onam, Ganpati, and Eid Milad Un Nabi—is a joyful reminder of our rich cultural heritage. Each festival carries unique traditions and flavors that bring people together in celebration. At The Fern Goregaon, we take pride in sharing special recipes that honor these vibrant occasions. Our culinary creations not only reflect the essence of these festivals but also offer a taste of the diverse and delightful cuisine that defines our nation." — Chef Sanjiv Kumar, Executive Chef, The Fern Goregaon
"Celebrating festivals from across India—Onam, Ganpati, and Eid Milad Un Nabi—is a joyful reminder of our rich cultural heritage. Each festival carries unique traditions and flavors that bring people together in celebration. At The Fern Goregaon, we take pride in sharing special recipes that honor these vibrant occasions. Our culinary creations not only reflect the essence of these festivals but also offer a taste of the diverse and delightful cuisine that defines our nation."
— Chef Sanjiv Kumar, Executive Chef, The Fern Goregaon
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Published on May 31, 2025
Craving a sandwich that truly hits the spot? Bluebop Subs, the latest venture from the team behind Mumbai’s beloved Bluebop Café, is here to transform your sandwich experience. Now available for delivery on Swiggy, Bluebop Subs brings handcrafted, chef-driven sandwiches right to your doorstep — all made with in-house baked breads, premium ingredients, and a generous dollop of soul.
Bluebop Subs is not just another sandwich brand; it carries forward the Bluebop Café’s legacy of quality, creativity, and flavour. Each sandwich is crafted with care, featuring breads baked fresh in-house, including hearty rye and gluten-free options for mindful eaters. Whether you’re a vegetarian, meat lover, classic fan, or flavour adventurer, there’s a sandwich here made just for you.
Eesha Sukhi, Director of The Bluebop Café, shares, “We’ve poured the same care and craftsmanship into Bluebop Subs that made The Bluebop Café what it is today. This launch is a celebration of flavour, convenience, and creativity. We wanted to bring restaurant-quality sandwiches to your homes without compromise.”
Expect a lineup of sandwiches that go beyond the ordinary:
The OG Fried Chicken sub with slaw and house sauce
Bright, creamy Egg & Avocado delight
Indulgent Pepperoni Melt
Spicy, satisfying Peri Peri Cottage Cheese
Crisp and creamy Caesar Chicken Salad
Classic favourites like Caprese, Ham & Cheese, and BLT
Wholesome vegan options like Tofu Green Delight
And for the sweet tooth, don’t miss their decadent dessert sandwiches:
Lotus Cheesecake Sub
Oreo Cheesecake Sub
From gourmet to comfort, health-conscious to hearty, Bluebop Subs is designed to deliver happiness, whether you’re working late, binge-watching your favourite series, or just really hungry.
Available now for delivery across Mumbai on Swiggy.Follow them on Instagram: @bluebopsubsContact: 093722 02586
Published on May 29, 2025
Novotel Vijayawada Varun recently brought the city’s culinary heritage to life with a vibrant Avakaya Mixing Ceremony, honouring the age-old Andhra tradition of mango pickle preparation. Held on May 25th, the immersive event welcomed chefs, food enthusiasts, and guests to celebrate the arrival of the mango season through this beloved cultural ritual.
Hosted at The Terrace, the event was a beautiful blend of heritage and hospitality. Attendees gathered around freshly chopped raw mangoes, gingelly oil, and traditional spices, joining hands to prepare Avakaya in a communal spirit. The evening began with refreshing local drinks like Mango Ice Apple Smoothie and Watermelon Mint Mojito, followed by a spread of nostalgic handcrafted snacks including Mamidi Tandra, Tati Tandra, and Kobbari Mamidikaya Mukkalu.
Hotel Manager Manish Pathak shared, “This event beautifully bridges local culture with contemporary hospitality, embodying the core ethos of Novotel Vijayawada Varun. The Avakaya Mixing Ceremony offers our guests an authentic taste of tradition, reflecting our unwavering commitment to community engagement and preserving Andhra’s rich regional flavours within a refined setting.”
The culinary journey continued with a curated menu featuring regional specialties such as Korrala Gunta Puli Bongaralu, Kotha Avakaya Mudda Pappu Dumplings, Metha Chekkalu, Mamidikaya Bhajji, and Perugu Awada. Guests also enjoyed an Araku Filter Coffee and Masala Tea Bar, paired with local snacks, as live instrumental music elevated the immersive experience.
To mark the occasion, guests received handcrafted jars of Avakaya—a delicious takeaway that not only symbolised the start of the pickle season but also served as a flavourful reminder of Andhra’s gastronomic roots.
By Manu Vardhan Kannan
Published on May 28, 2025
Rajasthali Resort & Spa has unveiled an inspired culinary journey at Jharokha, its signature fine-dining restaurant, through a reimagined menu that pays tribute to Rajasthan’s royal culinary heritage. The refreshed offerings honour time-honoured flavours while welcoming a contemporary twist that caters to modern tastes.
Crafted by the resort’s culinary experts, the menu showcases a thoughtful fusion of traditional Rajasthani recipes and global cuisine, bringing together rich flavours and refined presentation. Signature dishes include Dal Bati Churma, Ker Sangri, Laal Maas, and Jungli Maas, all prepared with authenticity and care, reflecting the grandeur of Rajputana feasts.
Vegetarian favourites like Gatta Curry, made from gram flour dumplings in a tangy yogurt gravy, continue to reflect the essence of Marwari home kitchens. Highlights from the new menu also include the aromatic Gosht Dum Biryani, and Chicken Parmigiana, where Western comfort food is infused with Indian warmth.
For those preferring plant-based indulgence, the Subz Khubani Kofta Curry, combining apricots, vegetables, and a nutmeg-spiced tomato velouté, stands out as a blend of heritage and imagination. Fresh offerings like the Rajasthali Garden Bowl and Mediterranean Quinoa Mix bring light, refreshing balance to the rich main course selections.
No royal feast is complete without dessert, and Jharokha’s sweet offerings—such as Kesari Rasmalai and Moong Dal Halwa—bring a luxurious close to the meal, embracing India’s love for soulful, traditional sweets.
“This new chapter at Jharokha is a culinary tribute—crafted not just for the appetite, but for the soul,” said Mr. Vichin Sehgal, Vice President, Rajasthali Resorts and Spa. “Every dish is a celebration of legacy, reinterpreted with artistic finesse and global elegance.”
Located on the Jaipur Expressway in Kukas, Jharokha at Rajasthali Resort & Spa invites food lovers, cultural explorers, and connoisseurs of regal flavours to indulge in a royal gastronomic experience that is both timeless and contemporary.
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