PROFILE -- 7:

TAJ SAVOY OOTY SPORTING A BRAND NEW LOOK !!

BY P S SUNDAR. 

Soon after taking over in December 2018 as General Manager of the historic Taj Savoy Hotel with 6.5 acre land spread around it, Ritesh Choudhary dedicated to the visitors the upgraded infrastructural facility in the 178 year-old hotel.

Consequently, Savoy now offers a brand new facility to the guests coming for the 2019 New Year celebrations and beyond.

Right at the portico, the improvement is visible.  

A brand new open-air lobby attracts guests with facility for them to relax on comfortable sofa or enjoy short meals and beverages overlooking the spacious lawn and the heritage building.  

Ritesh interacts with the guests right at this vantage point.

And, as guests enter the ‘Dining Room’, they breathe the typical colonial English air in the ambience but the entire room wears a new look.  So, even for repeat guests, the feeling would be in a new environment without losing the historic charm.

There is a Board listing Chef's Specials for the day::

“This is a new creation – a section for intimate dining experience.  It comes with mood-lighting as value-addition”, said Ritesh who until last month was Director of Food and Beverage at the Taj Mahal Palace, Mumbai, with as many as 560 rooms.

“Everything in the ‘Dining Room’ is new – plates, vessels, cutlery, tables, chairs, linen etc.  Even repeat guests will feel the difference”, he disclosed.

And, to add to the exclusive dining experience, Executive Chef Arun Mohanraj with 16-year experience in various hotels and locations who has recently taken over at Savoy on transfer from Kumarakom, not only lists chosen menu but himself prepares the food at kitchen range where required.

For our visit, he prepared this menu: 

  

The door of this room leads to the ‘Canterbury Bar’ in its new location.  

Very tastefully created, the Bar invites guests to spend several friendly hours amidst the spirit of fraternity. 

    

Besides, it provides the great opportunity to juxtapose drinks with food as the Dining Room and the Bar are adjacent.

Another cousin of this complex is the Banquet Hall which also sports a fresh look enhancing the celebration mood.     

To tease the visual treat of guests, especially foreigners, live ‘metre coffee and tea’ prominent in roadside shops has been introduced in the ‘Dining Room’.  “We serve Dabarah Coffee, equivalent to Kumbakonam degree coffee, in brass tumblers and ‘cutting chai’ in glass tumblers which foreigners cannot usually enjoy in a five-star hotel”, Food and Beverage Manager Om Prakash said.

Taj Savoy is the first hotel in India to win the ‘Heritage Grand’ status certified by the Government of India.  “We are now creating a ‘Heritage Wall’ to celebrate this”, Ritesh said.

“We have upgraded the interiors of all the 40 rooms, villas or cottages to ensure that the guests have a unique experience of benefiting from modern comforts even as they feel staying in the historic 178 years old campus”, disclosed Front Office Manager Thameemul Ansari.

The floor, the ceiling, the walls, the furniture, the bathing facility, the lights, TV locations – everything in the rooms has been upgraded but the exterior, windows, doors, ventilators, fireplace, dressing space, colonial veranda – all remain the same to give the guests the feel of tradition, heritage and history.

“Our Executive Chef Arun Mohanraj has prepared an elaborate celebration menu for Christmas and New Year including a lavish serving of beverages.   To usher in the New Year, there will be music, dance, games and hampers on December 31 night”, Ritesh added.

(response can also be sent to: pssundar.coonoor@gmail.com)

CELEBRATIONS -- 14:

CHILDREN MAKE CHRISTMAS CELEBRATIONS AT GATEWAY SPECIAL

BY P S SUNDAR 

Eight students of the Government-aided St Antony’s Higher Secondary School, Coonoor, kept tourists, including foreigners, singing with them during their scintillating rendition of Carols at the Christmas Eve celebrations at the top range Taj Gateway Hotel here on Monday night.

“These children hail from low-income families.  Our pianist Felix Marshal trained them for this presentation.  Now, they bear confidence for professional rendition.  That is the best Christmas gift we could give to them and through them to a portion of the deprived society”, Gateway General Manager R Muralidharan told me.   

The children were thrilled at the reception they got for their rendition and were awe-struck when Executive Chef Ramalingam and Food and Beverage Manager Balamurugan took them, along with their teacher Arputharaj, to the expansive dining hall and encouraged them to enjoy whatever they liked from the huge spread of Christmas dinner. 

“The children admitted that they have not had such an experience before.  We enjoyed supporting them meaningfully and giving them an unforgettable Christmas celebration”, Muralidharan said.

“Likewise, the Christmas magic show by Ravindran and the gifts given by our Santa Claus made the Christmas cheerful for these children as also those who had come from different places”, he noted.

“We grow Christmas Tree permanently in our garden.  It is now 9-feet high.   We created the Christmas Crib with the plants taken from our garden.  Tourists enjoyed taking photos with them as the place looked like typical English villa”, Housekeeping Manager Nagaraj said.

“For this Christmas dinner, we had four divisions – barbeque in the open, live Aappam, pasta and chaat counters, main course dishes and a huge counter for desserts and fruits”, Balamurugan said.

“Our dinner spread covered Indian, Chinese and continental to suit the differing palate including 13 varieties of eggless and skilfully carved bread, Christmas special Roast Turkey in honey glazed cloves, seven types of condiments, six types of salad, over 32 dishes in main course, 19 Chaat items, 22 dessert varieties, seven barbeque items and many fruit juices and soft drinks”, Executive Chef Ramalingam disclosed.

Menu for the main course:

Spot: Pasta

Penne,Spagetti,Fussli,Macroni

Sauce -: Bolognaise. Arabiata Spicy Tomato, Cheese Sauce.

Thyme, Basil, Rosemary, Parsely 

Roast Papad/ Vadagams/ Applam.

Curd Rice/kambu Curd rice/Plain Curd / Strawberry Curd. Fried Chilli

Dosa counter( Aloomasala, podi,)

Sambar ,coconut ,tomato ,coriander chutney

Non Veg-Counter Main course

·         Roast chicken clemenceau with champagne sauce

·         Mandarin Béarnaise Tenderloin Flavor with Rosemary and Wilted Spinach

·         Crust Bird chilly garlic basil  prawn tossed in golden fried cashew .

·         Karuvepillai attu kari sukka

·         Aarachu vacha meen kothamalli kuzhambu

Vegetarian Main course

• Spinach Feta Phyllo Parcels
• Quick tossed bochoywith baby corn and blackfungus
• Walnut beeroot croquett 
• Grilled Chard / winter vegetables with brown butter
• Nargisi Kofta in palak
• Vegetable stew
• Avarakkai milagu peratal
• Bendakaya Palli fry
• Dum aloo kashmiri
• Mix vegetable saffron methi
• Karakudi kalan kozhambu
• Smoked Dal makhani
• Lasooni  methi dal
• Melagu Rasam
•  Steamed Rice
• Saffron channa  Pulao
• Burnt Garlic tomato noodles

The dinner was served amidst candlelight on the tables

The entire campus wore festive look with colourful illumination right from the entrance gate through the facade and the buildings besides the garden.

(response can also be sent to: pssundar.coonoor@gmail.com)

HAPPENING --13:

MOTORCYCLE RALLY TO MAKE THE NILGIRIS PLASTIC-FREE

P S SUNDAR

The executives of the well-known Gem Park Hotel Ooty took an oath, administered by the Resident Director Ismail Khan, in the presence of the Tourist Officer M Rajan in Ooty on Monday not to use plastic materials that cause environmental hazard not only in the hotel premises but in their respective houses as well.

“This was to show our solidarity with the Collector Innocent Divya in her drive towards making The Nilgiris plastic free by banning specified plastic items”, Khan said. 

Earlier, the employees of Gem Park Hotel took out a motorcycle rally from the Collector’s office.  Rajan and Ooty Municipal Engineer Ravi flagged off the rally.  

Guided by Deputy Operation Manager Suresh Nair and Human Resource Manager Sathish, the rally passed through important picnic spots in the tourist town.

The employees distributed pamphlets to the tourists urging them to co-operate with the Nilgiris district administration in making The Nilgiris plastic-free.

They also urged riders of two-wheel vehicles to compulsorily wear helmets.

(response can also be sent to: pssundar.coonoor@gmail.com)

VALUE ADDITION -- 8:

NILGIRI MOUNTAIN RAILWAY (NMR) ENGAGING THE ATTENTION OF RAILWAY MINISTER..

Railway Minister has Tweeted my article on NMR thereby showing that the NMR is now engaging his attention:: 
P S SUNDAR

REACHABLE BY CLICKING ::

https://twitter.com/PiyushGoyalOffc/status/1072719868292608000?s=08&fbclid=IwAR36_fSAjuG_lyTTsZLY4uSAeZuprs94OziOTRGXA9rYpDaA_cKyvsKQxnE

(response can also be sent to: pssundar.coonoor@gmail.com)

HAPPENING --12:

POOJA SINGH CROWNED ‘MRS NILGIRIS 2018’

P S SUNDAR 

That beauty does not end on marriage or on becoming a mother was highlighted enormously at the “Mrs Nilgiris 2018” contest with ‘women empowerment’ as the theme organised by ‘The Nilgiris Epic Eventz’ (TNEE) at The Monarch Hotel in Ooty.

“This is the second edition of the event and the titleholder gets the chance to represent The Nilgiris at the ‘Mrs Asia Pacific’ contest”, TNEE Founder Vignesh Chandran told me.

In 2017, the event was titled “Mrs Queen of Hills”.

“We titled the event as ‘Mrs Nilgiris’ because it is being held in Ooty but the participants are from various parts of the country.  We used the occasion to generate funds to help Gaja cyclone victims”, he said.

TNEE is run by a group of three – Vignesh Chandran, Ashwini Ranjith and Vijay Kumar. 

Vijay, Ashwini and Vignesh

  

Pooja Singh Yohan (42) from Coonoor was crowned ‘Mrs Nilgiris 2018’ while Sheweta Mauriya (42) from Bangalore became First Runner-up and Keerthi Nataraja (46) from Bangalore, the Second Runner-up.

‘Mrs Nilgiris 2018’ Pooja Singh Yohan (centre) flanked by First Runner Up Sheweta Mauriya (left) and Second Runner Up Keerthi Nataraja (right).

“They had to pass through five testing rounds – self introduction, Indo-western ramp walk, talent testing, ethnic-wear ramp walk and question and answer session”, Vignesh Chandran said.

Former ‘Miss Nilgiris’ and ‘Miss South India’ Shabana Kausar from Ooty, ‘Mrs Asia Pacific’ and ‘Mrs Karnataka’ Monika Raj from Bangalore and efficient decision-maker Pavithra Yudhisther from Bangalore were the judges.

Shabana, Monika & Pavithra

Sushma Sugumaran was the choreographer;  

Mani Vasagam was the event photographer; Santhosh Naik was the Emcee. 

Mona Foley

“To spice up the event, we had an Egyptian classical dance by Mona Foley of Sanaz Dance Studio, Bangalore, Bharathanatyam and Baduga dance”, Vignesh Chandran said.

Prominent medical practitioner of Ooty Dr Sheila Nambiar was the Chief Guest.

“Helped by the fashion designed by Sofia Jasmine Farook and Nawreen, I won the ‘Best Costume wearer’ award in the Indo-western ramp walk.  I was also declared ‘Mrs Fashion Icon’ following my ethnic wear designed by Aloke D’Souza setting a trend”, Pooja said.

Ayisha Abbas

“My singing Alia Bhat’s ‘Samjhavan’, choreographed by Ayisha Abbas, got credits for me in the talent round”, she noted.   

“In the Question session, I explained how such contests lead to self discovery of inherent talent in married women or mothers thereby boosting their self confidence resulting in women empowerment”, she disclosed.

“All these helped me win ‘Mrs Nilgiris 2018’ title.  Armed with this recognition, I will henceforth be an ambassador to women empowerment augmenting their contribution to the betterment of the society with boldness and promoting the ecology of The Nilgiris”, said Pooja who hails from an army family with her father Col Mahendra Singh being a retired Army officer settled in Coonoor.   Her grandfather Sardar Gajendra Singh was the first Indian General Manager of the Government Cordite Factory, Aruvankadu.

Pooja holds French Honours degree from Punjab University.  She has also done Proficiency Course in French Language at the University of La Sorbonne, Paris, France.   Now, she is a French teacher in The Nilgiris.

Her husband Vinay Yohan is a Merchant Navy Officer presently working in Shanghai, China.   The couple have a nine-year-old son Sean Lawrence Yohan.

Pooja is an adventurous woman motorbike rider with the credit of having driven bike at Khardung la, the highest motor-able pass in Leh Ladakh.  “I would like to help women learn bike riding”, said Pooja who has three motorbikes.

An ardent animal lover, she now takes care of nine dogs including three rescued from the streets.   “I would like to be part of animal rescue programmes”, she said.

She holds an impressive video profile.  Her photographer is Tharani Rajkumar of Explorer Media Works, Coonoor.  

(response can also be sent to: pssundar.coonoor@gmail.com)

FOOD -- 14:

THE BRUNCH BUFFET AT QUALITY RESTAURANT, COONOOR..

NEW IN TOWN

BY P S SUNDAR

To usher in tourism during this winter, Quality Restaurant in Bedford Coonoor has launched a Brunch Buffet on Sundays.

“We will be entering our 20^th year in three months from now but this is the first time we have introduced Brunch Buffet.   For that matter, no restaurant in the district has Brunch Buffet. So, this is a totally new concept here”, G Ujjual, Managing Director of Quality group of restaurants, said.

Quality Restaurant holds the credit of introducing buffet lunch and dinner daily in Coonoor in addition to ala carte menu.

“This is the high-season for the foreigners’ visit to The Nilgiris which will go on till February end.  While they are familiar with Brunch, we are introducing to them 25 Indian vegetarian dishes”, he disclosed.

“Our new concept is to encourage Brunch Buffet from 10.45 am to 12 noon on Sundays.  The lunch begins at 12 noon on all days including Sunday.  While the Brunch is totally vegetarian, during lunch and dinner, guests can order non vegetarian dishes in addition to the vegetarian buffet.  Of course, if they go for ala carte, buffet lunch / dinner is not for them”, Ujjual explained.

Since Brunch is a combination of Breakfast with Lunch, there are Tiffin items besides those bordering lunch.   The Brunch Buffet is elaborate with as many as 25 items on the spread beginning with Burnt Corn soup. 

For breakfast type of items, there are Idiappam with Kadalai Kari side-dish, Uthappam with chutney and sambar, Poori with Aloo paneer subji.

Interestingly, there is a live counter for Aappam which is served with potato stew.   Tourists, especially North Indians and foreigners, are seen enjoying the making of Aappam even as they taste the Aappam with the Kerala-style stew.

For the lunch part of the Brunch, vegetable Dum Biriyani with Mirchi ka Salan side-dish is a great favourite among the guests.

To give a Chinese touch, there is vegetable noodle which goes with vegetable ball Manchurian.

There is also a salad counter with peppered corn, boiled vegetables, mixed vegetable raitha and chutney-sandwich.

 

And, the dessert counter has fruit custard and Paruppu Pradhaman, the Kerala-style payasam which is preferred during festivals there.

There is fascinating ice tea kept in an attractive glass jar which guests enjoy almost throughout the Brunch.  

“Many of these dishes and the Tiffin items will not be in the lunch buffet which will have rice, rasam, vegetable side-dishes etc., with a choice for the guests to choose any non vegetarian dish.  Thus, the two – Brunch and Lunch – are different throwing open the option to enjoy an elaborate meal on Sunday forenoon”, Ujjual disclosed.

“In fact, we launched the Brunch concept only after studying the demand for the same from tourists and the residents, Defence officers living in Wellington near Coonoor as also planters and families in different parts of The Nilgiris district”, said Ujjual, a graduate of Institute of Hotel Management with 27 years experience in hotel industry including working experience with Ambassador, Residency and Taj groups.

Interestingly, the 52-seating capacity restaurant is full during the Brunch while some wait for seats during lunch and dinner.

“After studying the progress, we plan to offer the Brunch on all days.  We also have a plan of starting the Brunch in our Ooty branch”, Ujjual shared.

(Response can also be sent to: pssundar.coonoor@gmail.com)