Hospitality News From Goa
Comments (0)

Hospitality News From Goa

IHCL Goa Partners with Govt. of Goa on World Youth Skills Day On July 11th, 2024, IHCL Goa represented by Mr Ranjit Phillipose, Senior Vice President, Goa a memorandum of understanding with 11 of Goa’s Industrial Training Institutes to provide students and youth with training at their various properties across the state. Speaking on this occasion, Mr Phillipose stated, “Recognising the need and the challenges faced today, both for the young joining workforce and the industries across sectors, is to match skills to demand. We at IHCL Goa are at the forefront of meeting this challenge, and as Goa’s leading tourism player, we are proud to shoulder this commitment. IHCL-Goa’s belief in sustainable growth remains deeply rooted in our legacy aligned with diversity excellence and positive outcomes. This initiative to train 1 lac skilled youth by 2030 further strengthens our objective of Paathya to promote economic growth while maintaining social and environmental impact.”. Presided over by the Hon. Chief Minister of Goa, Dr. Pramod Sawant and attended by Director of Rural Development Agency, Mr Gopal Parsekar, Director of Planning, Statistics and Evaluation, Mr Vijay Saxena, Chairperson of ITI, Panaji, Mr Gaurish Dhond, South India Head, Tata Technologies, Mr Prashant Handigund and Director Education, Govt. of Goa, Mr Prasad Loliyenkar, IAS. Responding to the Hon. Chief Minister’s clarion call for ‘Kaushalya Goem, Khushal Goem’ (Skilled Goa, Happy Goa), IHCL-Goa will be offering 6 months on-the-job training to students who are undergoing hospitality course in the 4 departments: food production, Housekeeping, Food & Beverage service, & Front Office. Speaking on the occasion, Hon. Chief Minister of Goa, Dr Sawant stressed on how skill, re-skill and up-skill help make optimum use of human resources and by focusing on skill development, Goa can be made Atma Nirbhar. Taking this a step ahead, Mr Ranjit Phillipose invites students to visit our hotels, which will encourage the students to opt for hospitality-driven courses at Industrial Training Institutes in Goa, furthering IHCL Goa’s commitment towards skilling.

Read More
Taj Palace New Delhi, Loya’s Drink Delights
Comments (0)

Taj Palace New Delhi, Loya’s Drink Delights

Taj Palace, New Delhi, Loya, has a jewel of attraction inside it. The restaurant  is a culinary excellence that takes you through the journey of taste in North India. While expertly prepared dishes take centre stage, a perfectly composed drink can elevate the entire experience. To quench your thirst and tempt your taste buds, Loya offers a unique drink menu that deserves a look. Let’s dive into the world of drinks at Loya and find out what hidden gems await. Taj Palace, New Delhi, Loya’s Drinks Story: Before I even take you into the drinks section, let me share with you the part where the magical concoction takes place. The Loya bar! It is a magnificent part of the restaurant and without a doubt, it is the first thing you will lay your eyes on as you enter the restaurant. Loya’s Bar: You can see the mixologist working up on their magic in front of your eyes. The Bar is a magnificent and lit area with a backdrop on numerous magical vials of drinks. and when you sit at the bar, the aesthetic will blow your mind. The bar counter has its own waterfall. The entire bar theme revolves around music and water. I was even amazed to see a whisky glass shaped like a flowing water stream. Cocktail Menu Concept: The drinks at Taj Palace, New Delhi, Loya, have a wonderful concept well illustrated for the drinks that you can try according to your mood, feelings and even personality. The concept is called S.P.I.C.E. (scale, pitch, instrumental, chords and expression). Scale: In music, scale is the foundation of every song. The 8 prominent key notes make up every single symphony and keeping that in mind, the mixologists have created 2 major cocktails with 8 key elements. Pitch: The High and low notes of music has inspired the combination of these cocktails. High-pitched notes represent vibrant and invigorating drinks and low-pitched notes represent the depth and richness of the drinks. Instrumentation: Just like in a symphony, many instruments are used in the same manner for making the cocktail: shakers are the drumbeat, spoons are the batons, glasses are the stage, and strainers are the harmonious tunes. All of these are collectively making a symphony. Chords: There are 3 distinct notes in a musical chord, and 2 inspirational cocktails are made using this as inspiration. Expression: When music and emotions meet, you get melodies and lyrics. That is why the specialists have taken inspiration from this and created 2 signature cocktails. Time for the drinks: Welcome Drinks: The first drink of the evening was the welcome drink that was given to us, the Jaljeera drink! It was very refreshing and it was in miniature Campa bottles. Super cute! Ara: From the S.P.I.C.E. concept menu, we ordered Ara (Scale)! The drink is an amalgamation of tequila, Marsa fermented rice beer, guava liqueur, and pickled guava. The glass was lined with Pahadi salt around the rim and a block of ice. The taste? It was lip-smacking and perfect until the last drop. Haldi: Another drink from the S.P.I.C.E. concept Gin with Haldi (turmeric) along with a sweet-spicy concoction of ginger jaggery syrup and a tang of lemon juice! The drink hits all the right chords of your senses! Woody Manhattan: If you are looking for a deep baritone of flavour with a hint of spunk in the S.P.I.C.E. concept (instrumentation), then Woody Manhattan is your drink! Strong base of Scotch whisky vermouth grapefruit’s bitterness and smoke of apple wood. You can almost smell it through the box that it comes in. A strong drink in a vintage locked box—it was really something!   Patria’s Martini: S.P.I.C.E. concept-based drinks were really some special ones and yes, I went on to get another one from me in the menu (Instrumentation). Patrias Martini is the drink that you can have and feel the royalty slurping down your throat. It was brought to us in a chalice! It is a must-have on your drinks list as it is a gin-based drink infused with gin, aged vermouth and pickled capers.   Loya Zero Proof: Sunrise to Sunset: I indulged myself into tasting the mocktails as well. And one of them was Sunrise to Sunset, a perfect mix of pomegranate juice and mango puree. It had the tang of lemon with the zing of the soda and the freshness of basil syrup.   Tamarind Fennel Soda: Sourness of tamarind, balanced with the subtle fennel syrup, was the hero of this drink. The drink also had orange essence and bubling lemon soda. What a sip to take! Taj Palace, New Delhi, Loya, gave me a grand memory to remember for a very long time. The food was definitely fabulous and so were the drinks. Every drink has its own story, mix, flavour and presentation too! My bags will be packed all over again just to have these drinks all over again! In a nutshell, I would say that this place is definitely the one that you must visit and yes, drink responsibly!     Disclaimer: This review is based on the personal taste and choice of alcoholic and non-alcoholic drinks by Ms. Shrishti Jaiswal, Editor in Chief. 

Read More
Dinesh Basavaraj Jadhav: From Service To Success
Comments (0)

Dinesh Basavaraj Jadhav: From Service To Success

Dinesh Basavaraj Jadhav is not just another face in hospitality. There are many names that begin the world of hospitality and it takes only a few to leave their footprints on the new paths that they create and Dinesh is one of those people. Dinesh has eight years of experience under his proud wings and a passion for creating unforgettable guest experiences. Dinesh brings a unique perspective and dedication to his work. With a commitment to personal service, cultural immersion and innovation, Dinesh offers a unique perspective on what it means to offer heartfelt hospitality. Let us look into his journey and learn more about his achievements and what hospitality means for him. Dinesh Basavaraj Jadhav: A Call to Hospitality     Dinesh’s path to hospitality began in Karnataka, India, where his educational foundation was laid. His journey continued at IHM Goa, where he honed his skills and found a true love for the industry. “The tourism industry thrives on creating memorable experiences,” explains Dinesh, “and that resonates deeply with me.” Attention to detail, personal communication and exceeding expectations are the cornerstones of Dinesh’s approach. When Dinesh was asked about his choice to work with Taj, Dinesh emphasised their unwavering commitment to excellence. “Taj is synonymous with exceptional service and attention to detail,” he says. The global reach and focus on maintaining high standards were additional factors that attracted him to this prestigious brand. From the Menu: Dinesh’s Many Hats Dinesh’s contributions to the F&B industry are as varied as the guests he serves. From creating customer service strategies to menu planning and marketing, his expertise ensures a smooth and enjoyable experience for all. He places a strong emphasis on food safety, sustainability and technological integration to ensure that the industry evolves according to guests. The hospitality industry faces unique challenges. Dinesh Basavaraj Jadhav acknowledges the tough competition, seasonality and ongoing challenge of online reputation management. Keeping pace with technology, employee turnover and ever-evolving customer expectations is making the industry more complex. But Dinesh can handle these challenges. “It’s about finding solutions and constantly adapting,” he says. The loyalty of his customers is a testament to Dinesh’s dedication. “Maybe it’s because of my professionalism, the quality of my work or the spirit of collaboration that I brought with me”, he reflects. Whatever the reason, it’s clear that Dinesh’s clients appreciate the experience he creates. The Art of Taj Hospitality What sets Taj apart in Dinesh’s eyes? “It’s personal service, cultural authenticity and meticulous attention to detail,” he shares. Thai properties combine local traditions with the guest experience to create a unique and immersive atmosphere. At the end of the day, it’s about creating unforgettable moments, not just providing a place to stay. Dinesh’s approach to work goes beyond the technical aspects. “It’s about passion, purpose and genuine concern,” he explains. Finding meaning in work, staying true to values ​​and building connections with colleagues and clients are all key ingredients in his recipe for success. Maintaining a healthy work-life balance is also important to avoid burnout. Looking ahead: Growth and Development While Dinesh Basavaraj Jadhav won’t discuss specific promotions, he remains focused on professional growth. Developing new skills, networking in the industry and consistently delivering exceptional performance are all part of the equation. Seeking feedback and taking advantage of professional development opportunities are equally important to his career advancement. Ultimately, Dinesh embraces flexibility and believes that being open to new challenges is the key to success. The story of Dinesh Basavaraj Jadhav is an inspiration to anyone who wants to create unique experiences for others. Hospitality offers many opportunities for those who bring dedication, a true love of service and a heart to create lasting memories. If you enjoy it, a career in hospitality may be waiting for you! The story of Dinesh Basavaraj Jadhav is a testament to the passion and dedication of the hospitality industry. His dedication to creating unforgettable experiences goes far beyond the technical aspects of the job. If you’re looking for a career that allows you to connect with people, take on challenges and leave a lasting positive impact, the world of hospitality may just be waiting for you. So take a page from Dinesh’s book, find your purpose and set out on a journey to create heartfelt hospitality. So take a page from Dinesh’s book, find your purpose and set out on a journey to create heartfelt hospitality. Remember, it’s not just about the destination, it’s about the experience you create along the way.

Read More