Courtyard by Marriott Mahabaleshwar Strengthens Its Sales Force with Strategic Appointments

Courtyard by Marriott Mahabaleshwar Strengthens Its Sales Force with Strategic Appointments

By Manu Vardhan Kannan

Published on January 22, 2025

In a move aimed at enhancing its market presence and strengthening its sales operations, Courtyard by Marriott Mahabaleshwar has recently appointed key members to its sales team. These strategic appointments come as the hotel seeks to expand its reach and solidify its position in the competitive hospitality industry. With new team members operating from Pune, Mumbai, and on-property, these changes are set to drive growth and innovation.

Hrishikesh Bokil – Sales Manager

Hrishikesh Bokil joins the team as Sales Manager, bringing over 10 years of experience in regional and national sales. A diploma holder in Hotel Management and Catering Technology, Hrishikesh has worked with top-tier hospitality brands such as Novotel Imagicaa Khopoli, Vivanta by Taj Hinjewadi, and IHG – Intercontinental Hotels. His deep understanding of the Pune market and his strong client relationships make him a valuable asset in driving the hotel’s regional sales efforts.

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Priya Pandit – Sales Manager 

Priya Pandit brings eight years of experience in sales, marketing, and client relations to her new role as Sales Manager. Having worked with renowned brands like Hyatt, Radisson, and ITC Hotels, Priya has a proven track record in driving revenue and building strong client relationships. Her time at ITC Maratha Hotel, Mumbai, has further honed her expertise in customer engagement and market research, positioning her perfectly to enhance Courtyard by Marriott Mahabaleshwar's market presence.

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Masoom Rajpurohit – Sales Centre Manager

Masoom Rajpurohit joins as Sales Centre Manager, bringing a wealth of experience from leading global hospitality brands including Taj, IHG, Marriott, and Wyndham. Recognized for her exceptional leadership, Masoom was awarded “Young Marketer of the Year” at the Global Excellence Awards. With her expertise in both leisure and corporate market dynamics, Masoom’s appointment will contribute significantly to the hotel’s growth across key segments.

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Rahul Janve, General Manager of Courtyard by Marriott Mahabaleshwar, shared his thoughts on the new appointments: "We’ve seen consistent growth in our business from surrounding markets, and it was crucial to strengthen our presence there with a results-driven sales team. We are thrilled to welcome these seasoned professionals to our team. Their dedication to excellence ensures that the future of our hotel looks promising."


Flames of Tradition: Chef Vinod Kumar’s Mastery Over Tandoor and Timeless Taste

Flames of Tradition: Chef Vinod Kumar’s Mastery Over Tandoor and Timeless Taste

By Author

Published on June 20, 2025

In an age when molecular gastronomy dazzles and precision-driven plating steals the limelight, Chef Vinod Kumar stands rooted like a flame—steady, fierce, and quietly illuminating a legacy of flavor. Revered for his soulful connection with the tandoor, Chef Vinod has become a name synonymous with tradition, mastery, and the kind of cooking that doesn’t just please the palate but stirs the soul.

With a culinary journey that began in 1984, Chef Vinod’s path was shaped under the guidance of his late mentor, Chef Madan Lal Jaiswal, who imparted not just skills but a philosophy: “In the tandoor, you don’t just cook—you listen. Every crackle tells a story.” From his early days at Nirula’s in New Delhi to helming award-winning kitchens like ChaanDi at the Hilton Jaipur, and currently being a key figure in the Fine Indian Dining Group, Chef Vinod’s rise has been marked by excellence, authenticity, and accolades including multiple Times Food Awards for “Best Indian Restaurant.”

Internationally, his culinary prowess has represented India at prestigious events from Paris to Tokyo to Trinidad, yet he continues to draw inspiration from the fire-kissed ovens of home. The tandoor, for him, isn’t merely a cooking tool—it’s a storyteller, a vessel of memory, and a crucible of transformation. Whether it’s the gentle charring of Seekh Kebabs or the bold flavor of Smoked Lamb Chops, every dish that passes through his tandoor carries both heritage and innovation.

Among his signature dishes is the majestic Raan-e-Sikandar, a showpiece that embodies his culinary ethos—simple ingredients treated with respect, technique rooted in legacy, and flavors allowed to speak without interference. A baby lamb leg is marinated overnight in yogurt, rum, ginger, garlic, and warm spices before being slow-roasted and finished in a clay oven, then served with mint chutney, lemon wedges, and naan. It’s not merely a recipe—it’s a ritual.

Raan-e-Sikandar by Chef Vinod Kumar

Ingredients

  • Baby lamb leg – 1
  • Salt – to taste
  • Red chili powder – 20 g
  • Ginger-garlic paste – 30 g
  • Shahi jeera (black cumin) – 5 g
  • Malt vinegar – 100 ml
  • Rum – 60 ml
  • Bay leaves – 1
  • Cinnamon stick – 1
  • Coriander roots – 3 to 4
  • Yogurt – 200 g

Method

  1. Clean and pat dry the lamb leg. Prick all over with a fork or make shallow cuts.
  2. Rub with salt and malt vinegar. Let sit for 30 minutes.
  3. Mix ginger-garlic paste, chili powder, salt, and rum into a thick paste.
  4. Coat the lamb well with the paste. Cover and marinate in the fridge overnight (at least 8 hours).
  5. Preheat the oven to 250–300°C.
  6. Place the lamb in a tray and cover with silver foil.
  7. Roast for 2.5 to 3 hours, basting occasionally with its juices.
  8. Cool the lamb slightly, then roast it in a clay oven pot for 15 to 20 minutes.
  9. Rest the meat, then slice and serve hot with mint chutney, sliced onion, lemon wedge, and naan.

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Chef Vinod believes in restraint over excess, soul over spectacle. He seasons his tandoor with mustard oil and charcoal, not for show, but to deepen flavor. He warns against over-marinating meats, stressing that a 6–8 hour soak is perfect for tender texture and vivid taste. His techniques—like finishing dishes with dhungar, a touch of burning charcoal and ghee—don’t just add flavor; they honor generations of culinary wisdom.

“Every time I open the tandoor lid,” he says, “I open a door to my roots.” And for those lucky enough to taste his food, that door opens wide into a world of warmth, heritage, and unforgettable flavor.


Chef Rizwaan Qureshi Takes Charge as MasterChef at Hyatt Regency Chennai — Continuing a Legacy, Ushering a New Era in Indian Fine Dining

Chef Rizwaan Qureshi Takes Charge as MasterChef at Hyatt Regency Chennai — Continuing a Legacy, Ushering a New Era in Indian Fine Dining

By Nishang Narayan

Published on June 20, 2025

Hyatt Regency Chennai proudly announces the appointment of Chef Rizwaan Qureshi as MasterChef – Indian Cuisine, marking a new chapter in the hotel’s culinary journey with the elegance of tradition and the brilliance of innovation.

Hailing from the legendary Qureshi family, Chef Qureshi carries the soul of royal Awadhi cuisine in his craft—where every dish is a heartfelt expression of memory, culture, and timeless technique. Known for their deep-rooted culinary heritage, the Qureshi lineage has shaped India’s gastronomic narrative for generations. Now, that legacy finds a new home at Hyatt Regency Chennai.

With over 22 years of global experience, Chef Qureshi has worked across India, the UK, UAE, Oman, Malaysia, and Brunei Darussalam. He has led diverse kitchen teams, launched successful restaurants, and consistently delivered award-winning menus. His tenure at Moghul Express, Leicester, was a standout success—with the restaurant earning a 5-star TripAdvisor rating and being ranked among the Top 10 overall in the region.

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At the heart of his culinary philosophy are signature dishes like the Barra Kebab and Mutton Dum Biryani, heirlooms passed down from his great-grandfather. These iconic plates will now be part of the curated experience at Hyatt Regency Chennai, offering guests an authentic and immersive taste of India’s regal past.

In his new role, Chef Qureshi will lead the Indian kitchen operations, curate regionally-inspired menus, and mentor the culinary team in both classic techniques and modern presentation. His approach, rooted in quality, hygiene, and culinary storytelling, aims to elevate the hotel's dining offerings to unmatched heights.

With his arrival, Hyatt Regency Chennai is poised to redefine Indian fine dining—serving up bold, soulful flavours with unmatched finesse and heartfelt tradition.


ALIVAA Hotels & Resorts Expands to Noida with the Addition of Hotel Hoften Lotus Court

ALIVAA Hotels & Resorts Expands to Noida with the Addition of Hotel Hoften Lotus Court

By Nishang Narayan

Published on June 19, 2025

ALIVAA HOTELS & RESORTS has proudly announced the inclusion of Hotel Hoften Lotus Court in Noida, Uttar Pradesh, marking a significant milestone as the 14th property in its rapidly expanding portfolio. With this move, ALIVAA strengthens its presence in North India while continuing to focus on offering dynamic and youth-driven hospitality experiences through The Hoften brand.

The Hoften brand, under the ALIVAA umbrella, is known for its efficient and smart service, making it a preferred choice among the modern, young traveller. The addition of Hotel Lotus Court underscores the group’s strategy to penetrate high-potential urban markets with thoughtfully curated, experience-first properties.

“We are absolutely thrilled to welcome Hotel Lotus Court into The Hoften family and the wider ALIVAA Hotels & Resorts collection,” shared Akash Bhatia, CEO – ALIVAA Hotels & Resorts (Managed & Franchise Business). “Noida is a truly dynamic destination, and this partnership enables us to offer our guests an even broader range of exceptional experiences.”

Vikramjit Singh, Founder of ALIVAA Hotels & Resorts, emphasized the significance of this development in the company’s long-term vision. “As we strive to become a leading national player, Noida holds a critical position in our strategic roadmap. This signing establishes our foothold in the country’s apparel hub and is the first of many planned for this city.”

The enthusiasm was equally echoed by Ashish Mittal, owner of Hotel Lotus Court. “Joining forces with ALIVAA Hotels & Resorts and bringing Hotel Lotus Court under The Hoften brand is a momentous occasion for us. Their deep expertise and unwavering commitment to guest satisfaction perfectly complement our vision for providing outstanding stays in Noida. We eagerly look forward to this new chapter.”

This strategic expansion reiterates ALIVAA Hotels & Resorts’ ambition to grow across the country while maintaining a strong emphasis on innovation, smart hospitality, and guest delight.

About ALIVAA HOTELS & RESORTS:

A vibrant and rapidly growing hospitality group, ALIVAA HOTELS & RESORTS operates a diverse collection of hotels and resorts under its flagship brands – ALIVAA and The Hoften. With a commitment to quality and guest-centric experiences, the brand continues to shape exceptional stays in both established cities and emerging travel destinations.

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