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By Author
Published on March 1, 2024
Isthara, a leading multi-brand diner in India, has announced the grand opening of its latest establishment in Bharuch, Gujarat. This marks a significant milestone as it represents the 50th diner under Isthara's management across the country. Founded in 2017 by Gilbert James and Krishna Kumar Vijayan, Isthara has rapidly established itself as a prominent player in the hospitality sector.
The inauguration of the Bharuch outlet reflects Isthara's commitment to expansive growth and excellence in service delivery. Vijayan Krishna Kumar, CEO and Co-founder of Isthara, expressed immense pride in this achievement, emphasizing the brand's dedication to providing patrons with a seamless dining experience characterized by quality, convenience, and operational efficiency.
Functioning as a technology hub and collaborator for various brands, Isthara has enabled its partnered restaurants to secure optimal locations in key areas, thereby accessing a wide customer demographic. With its presence in over 13 states, Isthara aims to further expand its footprint by launching 75 food courts by the first quarter of 2024.
Multi-brand diners like Isthara play a vital role in India's diverse culinary landscape, offering a wide range of cuisines that celebrate the country's rich culinary heritage. Moreover, Isthara prioritizes technology integration to enhance logistical and safety operations, ensuring a seamless experience for both customers and vendors.
In addition to culinary delights, Isthara's outlets adhere to the highest standards of cleanliness and sanitation, equipped with state-of-the-art facilities to guarantee excellence at every touchpoint. The launch of the 50th multi-brand diner solidifies Isthara's position as an industry trailblazer, setting new benchmarks for quality and innovation.
As Isthara ventures into Gujarat as part of its nationwide expansion, it continues to embody its core values of excellence, innovation, and customer satisfaction, promising an unparalleled dining experience for patrons across the country.
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By Nishang Narayan
Published on October 29, 2024
Celebrate Diwali with a vibrant, vegetarian feast at Street Storyys in Indiranagar, Bengaluru. Specially curated for the festival, the menu includes 3 vegetarian appetizers, 2 main courses, a flavorful biryani, and freshly baked breads, making it a perfect feast for family and friends. All this is offered at INR 1399 + taxes per person, with a minimum group size of 5 people. To add a touch of sweetness, desserts are available at an additional cost per piece.
Enhance the dining experience with premium serveware, glassware, buffet setup, and transportation, which are available for a separate charge. Service staff can be provided at INR 1000 per person to ensure a seamless dining experience.
Venue: Srinivasam Towers, 3155, Paramahansa Yogananda Rd, Opposite Thomsun Music, Defence Colony, Indiranagar, Bengaluru, Karnataka 560038.
Reservations: +91 80950 00618
Make this Diwali memorable by indulging in Street Storyys' festive feast, designed to bring loved ones together with an exquisite, celebratory spread.
By Shreenidhi Jagannathan
Published on October 28, 2024
With the festive season in full swing, Hyatt Place Jaipur Malviya Nagar is turning up the heat this October with an enticing sizzler menu. Known for its vibrant blend of flavors and textures, the sizzler is set to be the highlight of the weekend dining experience at the hotel’s signature Zeest outlet.
Executive Chef Najrul Beg, the culinary visionary behind this offering, shares, “A sizzler is essentially a complete meal, with meats and vegetables cooked together in a savory sauce and served on a hot metal plate.” Each dish brings a mix of open-roasted, grilled, or shallow-fried items, be it tender meat, chicken, fish, or a vegetable patty, all presented on a sizzling hot plate placed atop a wooden base. Despite the simplicity of the setup, the sizzling presentation and aromatic medley of sauces make it an unforgettable dining experience.
Guests are invited to unwind with this new weekend special, savoring a carefully curated selection of sizzlers that showcase both classic and innovative flavors. Available throughout October, each dish is served from 7:00 pm to 10:30 pm, inviting diners to end their day with a cozy, flavorful dinner in the stylish ambiance of Hyatt Place Jaipur Malviya Nagar.
Hyatt Place Jaipur Malviya Nagar, the first of its kind in Rajasthan, is a modern haven designed with today’s traveler in mind. With a decor that artfully blends the essence of Rajasthan with contemporary comfort, the hotel offers a relaxed and stylish environment. Located conveniently near Jaipur International Airport, World Trade Park, and the Jhalana Leopard Safari, Hyatt Place Jaipur Malviya Nagar is an ideal choice for both business and leisure guests looking for a taste of modern Rajasthan.
Hyatt Place Jaipur’s smoky sizzler weekend invites you to experience dining that is as warm as it is flavorful. Make your October weekends unforgettable with a visit to Zeest, where a culinary journey of sizzlers awaits.
By Nithyakala Neelakandan
Meliá Chiang Mai has teamed up with three prominent Thai universities—Suan Dusit University in Lampang, Chiang Mai University, and Rajamangala University of Technology Lanna Tak—to guide future culinary professionals in sustainable farming, culinary techniques, and waste management. This initiative is part of Meliá’s “360º Cuisine” program, a project aimed at fostering sustainable food practices while minimizing the environmental impact.
The partnership allows culinary students to learn about Meliá’s eco-friendly kitchen operations and provides hands-on experience with the “360º Cuisine” approach, a model that supports local farmers and sources chemical-free produce from ethical suppliers. Ingredients like vegetables, herbs, cage-free eggs, fresh milk, and artisanal cheese are sourced from farms such as Seed, Rong Khum, Jartisann, and Supha Bee Farm. Chef Suksant “Billy” Chutinthratip, Meliá Chiang Mai’s executive chef, leads the program, emphasizing thoughtful cooking processes that reduce food waste by repurposing organic waste into compost and fertilizer.
Chef Billy explains that working with students is “incredibly rewarding” as they gain insights into sustainable practices and bring fresh ideas to the table. Since the program began in 2022, Meliá Chiang Mai has processed more than 5,590 kg of food waste into compost and over 1,820 kg of cooking oil into biodiesel.
Through visits to local farms and training in Meliá’s kitchens, students experience sustainable practices firsthand. Chef Billy also integrates case studies and personal instruction into their coursework, creating a comprehensive educational experience that aligns with Thailand’s growing focus on eco-friendly initiatives.
Graduates who complete the internship often become eligible for employment at Meliá Chiang Mai. Chef Billy notes that hiring students who embrace a sustainability mindset strengthens the team and aligns with the hotel’s goals. Graduates like Thodsapol Chaimongkol and Chanika Thongtecha have transitioned into permanent roles, contributing innovative ideas like using kale in pizza dough and transforming surplus tomatoes into jelly for the hotel’s buffets.
Looking ahead, Meliá Chiang Mai recently extended its educational outreach by signing agreements with Ayutthaya Vocational College and Bungphra Phitsanulok Commercial College. This expansion reinforces the hotel’s commitment to nurturing the next generation of culinary talent, particularly in sustainable practices.
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