Buzz Travel Marketing in association with Netherlands Board of Tourism & Conventions organized Press Meet at Shangrila Eros New Delhi to promote Holland as Tourist Destination

Buzz Travel Marketing in association with Netherlands Board of Tourism & Convention organized a Press Meet to promote Holland as a Tourist Destination. Some delegates from Holland were here to give first hand information about the Country. As explained by Ms Carola, GTT Manager from Holland, that even when the country is at below Sea level, they know how to control the water level as and when situation arises.

Mr Sanjeet, Director of Durgadass Publications addressed the gathering about the agenda of the meet and showed a slide of this beautiful destination, Holland. A wonderful scenic place with Tulip Fields, Windmills, Cycling Routes, Cheese Farms, Amusement Parks, Canal Cruises n all.

Ms Carola briefed although India is the second country after Russia visiting the Country Holland, yet the country offer much more to explore beyond Amsterdam, which is most visited place by the travellers.

Madurodam, a miniature Holland, an hour's drive from Amsterdam, one can enjoy full Holland experience here, where the icons of Canal Houses, Cheese Markets, Windmills, The Peace Palace .....

One on one meetings with the delegates from Holland was organized to interact and discuss business in detail.

Member from the Embassy of Netherlands addressed and cleared the doubts about the Visa.

Was a great session on Holland as a Leisure and MICE Destination at Shangrila Eros, New Delhi.

In conversation with Suprabhat Roychowdhury, presently working as Director F&B at Holiday inn, Mayur Vihar

Very humble, energetic and ever smiling Suprabhat Roychowdhury is presently working as Director F&B at Holiday Inn, Mayur Vihar for over a year.

His journey to this Hospitality Industry started way back in Year 2000. Got into this Industry just like that as he never wanted to go to the regular profession as Engineer or Doctor despite being very good in acedemics and wanted to do something different. According to him, his sister casually suggested to join Hotel Management Course and he felt that this sounds interesting, where as he didn't know anything about the course or the industry as hailing from Lucknow, there was hardly a good hotel at that time in the city.

Finally he did Hotel Management Course from Dadar Catering Mumbai. During Industrial Training, developed facination for F&B Department.
Joined Taj Mansingh Mumbai as Management Trainee in year 2000 and then moved to Taj Palace Mumbai, Taj Bangalore,......so after four and a half years left Taj Group as Sous Chef and moved to Dubai.

Joined Royal Mirage, Dubai to get more experience, worked as Chef D Cuisine. Indian Cuisine is his preferred cuisine, here the Indian Cuisine is presented as Indian Cuisine with modern interpretation and no fusion.

After four years in Dubai, got back to India and joined Ista Hotels, now known as Hyatt as Exec Chef.

Joined Hilton, now Eros, Nehru Place and worked for five years as Exec Chef.
Instead of taking up as Corporate Chef, he chose to join as Director F&B as was more interested in Hotel Operations, as here he feels there is lot more to do, as something or the other keeps happening every now and then.

For more than a year now, enjoying every minute of working at Holiday Inn.

ADTOI General House Meeting held at Country Inn Suites By Radisson, Sohna Road, Gurugram on 22nd June, 2018

#ADTOI General House Meeting had been organized at #CountryInnSuitesByRadisson #SohnaRoad #Gurugram on 22nd June, 2018. Well organized meeting by Exec Committee Members and taken care of by County Inn Suites staff. Ms Sonia, Sales Manager showed us around the property. Started the meeting with the address by the President #adtoi Mr P P Khanna who briefed the gathering about the achievements of committee for last two years and also about the forthcoming FAM trips.

#ADTOI Secretary, Mr Chetan also addressed the members and thanked the Hotel Staff for the arrangements and  also briefed about the work done by the Exec Committee Members for the benefit of one and all, about the forthcoming #adtoi election in August. Mr Rajat Sahney, VP and Mr Rakesh Lamba, past president and advisor #adtoi along with the Exec Committee Members honored the MD and GM of the hotel by presenting the Momentoes to them.

Mr Mohit Aggarwal from Asian Adventures enlightened all about the hazardous environmental issues. How water can be saved even by stopping the small leakage, educating ourselves by doing small small things by every individual as responsible citizens, like avoiding using plastic, thermocol and foil which are very, very harmful for health.

Evening started with Cocktails and Talent Hunt organized by Ms Reena Chopra, the EC Member where a few members entertained the gathering by  singing n poetry narration followed by dinner.

Cafe G at CROWNE PLAZA TODAY, Sector 29, Gurugram, the twenty four hours, multicusine restaurant has a small outlet OSHII in itself to cater to Japanese guests. ..

Seasoned Director F&B Umesh Dalal and Exec Chef Nilesh Dey, have teamed up in Hotel Crowne Plaza Today, Sector 29, Gurugram to create magic through their delicious delicacies for the guests.

According to Exec Chef Nilesh, he prefers to use less of spices as flavor of spices overpower the taste of the dish and he wants the dish to come out with the taste of the main Veg, lentil itself.

The hotel has large number of Foreign guests with more of Japanese guests. Cafe G is a huge area with different style of seating and Alfresco as well. In this Cafe G itself is a small outlet named OSHII, to cater to the Japanese guests with live Tapanyaki Counter.

To start with Health Section, have a good variety of home grown herbs, fresh healthy juices, like Aleovera juice, Veg and Non Veg Salads, like GRILLED LAMB & PUMPKIN SALAD, ROASTED CHICKEN &WILD ROCKET SALAD, Exotic and seasonal fruits. Have Live sections for Pizza and Pasta.

Relished TAPANYAKI CHICKEN RICE, CHICKEN PASTA, mouthwatering SUSHI, the Sushi platter was so attractive as was plated beautifully.

Array of  limsmacking desserts like DODA TART, PRUNES TART, ORANGE  JELLY, PEACH CRUMBLE, FRESH MANGO PASTRY, ......are there in bite sizes as the team wants more and more desserts to be enjoyed by the guests.

Spent awesome time relishing the dishes and chatting with Chef.

HOTEL RAMADA, Chakrata Road, Dehradun, located in the heart of the city is a great place to be at wheather it's a pleasure trip or work related

Dehradun, the name itself brings happiness, excitement to me, get nostalgic since it is my birth place. Childhood memories crop up to my mind.
Although now the scenario has totally changed, too much of hustle bustle, multistorey buildings, flayovers have come up here. Even the environment has changed to a great extend, too hot in summer, which was not the case earlier. Even Fans were not required in summer and now ACs are installed to be comfortable.

This time we stayed in Hotel RAMADA, Chakrata Road. Located at the prime location, CP, the heart of Dehradun. Approx fifty keys hotel has a restaurant, open from 7am to 11 pm, a rooftop Bar, Conference Hall along with all the modern amenities.

The entrance of the hotel is quite inviting, lively, bright with glass walls around through which the greenry and very well mainicured plants, artistically planted are visible, which gives amazing view. The fresh flowers in the Lobby, class upholstery adds to the charm.

The rooms comparetively are a bit dull, with just white  beige n grey, yet comfortable with all amenities.

Now for the dinner we had some delicious Kebabs with cool, refreshing magical. Cocktails. CHICKEN DUM BIRYANI was awesome and so was the KOFTA CURRY.

Breakfast in the morning was very light with Cut fruits, a bite size Sandwich and a piece of delecious Cake. Although a variety of dishes were there for the Buffet Breakfast.
Ravi Singh, a very experienced, energetic GM has joined recently and they have some great plans for extension of the property. Pawan Kukreja is the Exec Chef with many years of experience in the field.

Had a wonderful experience of staying here.

PADHARO SA RAJASTHAN is the Food Fest going on at CAFE ON 3, HOLIDAY INN, MAYUR VIHAR starting from 18th May, 2018 for ten days

Hotels can certainly increase the footfall of the walk in clients if the food and beverage is good. So is the case with Holiday Inn, Mayur Vihar where they are organizing Food Fest from different region, every now and then. This is also good for the in house guests, where they don't have to go through the same menu again n again.

 This time they have come up with the food fest #PADHARO SA RAJASTHAN, at their restaurant Cafe On 3. The specially crafted menu from Rajasthan has traditional delicacies. Decor is done according to the theme to give the feel and also the traditional background music which takes you to Rajasthan itself for a while.

I think it is everybody's favorite, the traditional KACHORI, served with Green and Red Chutney, made with Tomatoes and Garlic, was delicious, crisp, khasta KACHORI. Famous MIRCHI PAKODA, stuffed, DAL BATI CHURMA to start with.

Real KURKURI BHINDI, JUNGALI BATER, spicy yet not so spicy for Indians, delicious to the core along with BAJRE KI crisp ROTI.

Again the very famous LAL MAANS, KER SANGRI, NAGORI PANEER, GOVIND GUTTA CURY.....stuffed with dry fruits and khoya, PEAS PULLAO, not to be missed at all.
To end the feast on a very very sweet note, they have  MANGO KHEER, GUJJIA, BALUSHAHI to relish.

The Food Fest is on for ten days starting from 18 th May, 2018, so rush.

FLAVORS OF MIDDLE EAST, the Food Fest is on from 20th to 30th April, 2018 at Double Tree By Hilton, Gurugram

With the expertise of Chef Puneet Sethi, Double Tree By Hilton, Gurugram has come up with Middle Eastern Cuisine Food Fest from Iran, Egypt, Lebanon, Turkey at the price of 1750/- plus taxes for the guests here. Chef Puneet has worked for quite some time in these Middle Eastern countries so has fairly good experience of their cuisine.

FLAVORS OF MIDDLE EAST, the food fest is on from 20th to 30th April, 2018 at ASIA ALIVE. The entrance of the restaurant is beautifully done up according to the theme. The servers are decked up in Arabic attair and with the background arabic music, for some time you feel you are landed in that country.

Sesame seeds, Prunes, Dates, Chickpeas, Olives, Olive oil are generally used in their dishes. Hummus made with different combinations, Pita Bread, Falafel, Pickled Veges are some of the popular eatables here.

KHABSA....Rice & Chicken cooked together, KERSHA NV...Lamb tripe done with beans & tomatoes, ADAS POLOW....Persian style cooked rice, SAMKEH HARA.....Labnese dish done with Fish & Tahini Sauce, lemon juice. The food has a distinct flavor with less on oil.

Delectable desserts are lined up ......TURKISH DELIGHT, PERSIAN FERENI, UMMALI, BASBOUSHA, PERSIAN HALWA, NOKHODCHI and BAKLAVA......the  delicious and famous dessert pastry filled with nuts. PERSIAN HALWA and FERENI is somewhat similar to what we Indians make.

Wonderful evening spent having different cuisine with humble team.