Yoga in the spa’s
spa radar
outdoor pavilion is one
of several activities
corporate group
members can enjoy.
executive escape
In these times of economic uncertainty,
decision-makers at companies around
the globe are feeling the effects of
their high-stress positions. To help ease
these ails and facilitate brilliant brainstorming solutions, Six Senses Spa at
Kempinski Hotel Barbaros Bay (Bodrum,
Turkey) has launched a Corporate Detox
Programme. The three-night program
(starting at $950 per person), designed
for executive groups of 10 to 15 people, provides life-changing solutions for a lower stress
business environment. Included in the experience are morning exercise sessions, meditation
in the evening, and detoxifying and energizing spa therapies throughout the day. Participants also receive a personal consultation with a nutritionist to gain a better understanding
of their eating and drinking habits. Additionally, a balanced cuisine menu using locally
sourced produce is designed to help participants slowly release energy throughout the day
in order to maximize concentration levels for the high-level meeting sessions that are also
on tap. Ideal for intensive planning sessions, executive committee retreats, and board meetings, this energizing escape helps bring business back into focus.—J.K.
chef’s corner
Chef Pravesh
K. Bhatnagar
THE CHEF: PRAVESH K. BHATNAGAR
The first Indian chef in the Relais & Chateaux group, Pravesh K. Bhatnagar is the executive sous chef at Tabacón Grand Spa Thermal Resort (La Fortuna, Costa Rica). Working
closely with executive chef Imade Budiana, the duo creates delicious meals that reflect
their varied culinary experiences. Their dishes also incorporate an Ayurvedic approach,
which includes choosing chemical- and preservative-free ingredients, organic seasonal
produce, and whole, unrefined foods. “I am very passionate about Ayurvedic food,” says
Bhatnagar. “I enjoy cooking with organic produce, and I maintain an organic vegetable
garden at the spa, so whenever I need any herb or vegetable, I can pick it fresh.” Here,
Bhatnagar shares his favorite Ayurvedic-inspired spa recipe, an Indian lentil and rice
dish known as Ayurvedic Khichadi.—N.M.
THE RECIPE: Ayurvedic Khichadi (serves 4)
INGREDIENTS STEP 1
• 9 ounces of brown rice Wash and soak the brown rice
• 5 ounces of kidney beans and kidney beans, allowing the
• 2 tablespoons of ginger, chopped rice to soak for one hour and
• 3 tablespoons of fresh coriander, chopped the kidney beans overnight.
• 3 ½ tablespoons of broccoli, chopped
• 3 ½ tablespoons of carrots, diced STEP 2
• 3 ½ tablespoons of zucchini, chopped In a deep pan over medium
• ½ teaspoon turmeric powder heat, add brown rice, kidney
• ½ teaspoon whole cumin seeds beans, salt, turmeric, and
• 1 teaspoon of sea salt water. Cover with a lid. Cook
• 2 tablespoons of ghee (butter that has for 50 minutes and set aside.
been clarified by boiling)
• 3 ½ cups of water STEP 3
• a pinch of asafetida (a spice available Boil the broccoli, carrots,
at Indian grocery stores) and zucchini for 2 minutes.
Remove from heat and
place in ice-cold water.
S TEP 4
Place the ghee in a large
saucepan over medium
heat. Once it begins to
smoke, add asafetida,
cumin seeds, and ginger.
Sauté for approximately
20 seconds.
S TEP 5
Add brown rice, kidney beans,
and vegetables, and continue
to stir fry for 2 minutes.
STEP 6
Remove from heat and
serve with freshly
chopped coriander.
