Vikas primary focus will lies in orchestrating Taj's renowned warmth and hospitality while devising strategies to enhance revenue growth through service delivery and guest experiences.
The menu is influenced by South Indian flavors, offers Steam Idli, Medu Vada, Paper Dosa, Masala Dosa, Mysore Dosa, alongside specialties like Mutuswami Pav Bhaji, Misal Pav, Masala Pav, and the classic Filter Coffee.
Chef Kalpesh will be responsible for supervising the culinary functions of the prestigious hotel's trio of distinctive dining establishments: R Kitchen, ; Kuro - The Asian Bistro; and Mill & Co - Coffee House.
Priyanca Rao comes with an extensive background in HR, showcasing her expertise in critical domains such as talent acquisition, employee development and training, employee engagement and motivation, and diversity and inclusion efforts.
The festival provides an incredible opportunity for individuals to savor the genuine flavors of mutton dishes originating from the North West Frontier regions of India.