Centara Poste-Lafayette Hotel mock-up room
We’ve just received some pictures of the mock-up room of the Centara Poste Lafayette Hotel which looks stunning so we decided to include a few photos in the newsletter for you to have a look at!
We have the pleasure to tell you that the Grand Centara will be at Azuri!
A warm welcome to our new team members!
In February, we welcomed Sneha, our new Sales Coordinator. Before joining the Azuri team, Sneha was in the UK for four years where she completed her BA (Hons) in Business Administration at the University of Wales.
Sneha’s job consists of taking care of the administrative duties, preparing the clients contracts and engaging with the latter. “It’s really enriching to be part of this professional environment. I love interacting and meeting with clients from all over the world! It’s definitely a different kind of experience for me; challenging at times but worth it”.
She finds the Azuri project very exciting, “the concept is outstanding and unique in Mauritius”.
Vanessa’s job as a Sales Administrator consists of managing the Sales Office in Haute Rive, presenting the project to the clients and liaising with the head office for follow-up. “It is a very challenging job with lots of prospects. Having been in the Hospitality industry and an Events Organiser for more than ten years, I am really happy with this professional move in the real estate sector and IOREC was the best thing that could have happened to me”.
She thinks the Azuri project is a very promising and interesting one as it is very different from the other existing or even future IRS projects with its unique concept!
- Our Blog in Blue!
Have you visited our Blog on www.azuri.mu yet? If not, make sure you do! We regularly update it with stories about Mauritius or Azuri, we try and keep the posts illustrated but more importantly short and sweet! The best part is that you can leave us your comments and questions and we get back to you straight away!
We’ll soon be busy pinning! Yes, Azuri will soon be on Pinterest! We’ll be pinning all things Azuri, of course but will also have many other boards including Mauritius, home décor ideas and inspiration, our favourite quotes and many more!
- A famous Mauritian recipe!
We wanted to include a Mauritian recipe in this second newsletter and decided that the person to turn to was … Shelina Permalloo!
This is her ‘Gato Piment’ (Chilli Cake) recipe, it is great to eat along with a nice cold beer (of course we recommend our beloved Phoenix Beer!). This chilli cake is part of a range of snacks we call ‘gajaks’, and the delicious beer & ‘gato piment’ combo is enjoyed by all Mauritians without fail!
100g yellow split peas*
2 Spring Onions
2 Chilli – dried red
2 Chill – fresh green birds eye
1 Tbs Salt
1/2 bunch Coriander including the stalk
*please note the yellow split peas need to be pre-soaked in water for 24 hours
In a food processor grind the yellow split peas until it resembles a fine paste, this takes around 5 minutes. Remove from food processor and place into a large mixing bowl.
Finely chop spring onions, chilli and coriander, and crush in the dried chilli and add this to the yellow spit peas. Mix thoroughly and season with salt.
Using a deep fat fryer set the temperature to 180, roll the mixture into small balls and deep fry until golden brown.
This is what Shelina had to say about ‘gato piment’: “These are my favourite gajak, they are so moreish and I can never get enough of them. My Mum taught me how to make these gajak, as like many other traditional mauritian dishes”.
- Website and Social Media
Make sure you follow us on all our Social Media platforms for the most up-to-date news and info! Please see below for links to all of our social media that we hold.
We would love to hear from you, see photos or even videos from anyone’s experiences in Mauritius! Similarly, let us know your favorite restaurants, cafés, days out, attractions that must be seen etc…
Azuri website: http://www.azuri.mu/
Azuri blog: http://blog.azuri.mu/
Azuri on Twitter: https://twitter.com/#!/AzuriMauritius
Content - April 2012
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