fhraimagazine

january 2013

magazine

Vol 13 Issue 01

Pages 72

`50

A MONTHLY ON HOSPITALITY TRADE

By DDP Publications

Celebrating

Food with popular chefs

Budget

Expectations 9th annual

chefs awards Celebrating the excellence

FHRAI

January 2013

COVER STORY

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Celebrated Chefs A gamut of Celebrity Chefs presents their viewpoint on the subject of food which has catapulted into a fascinating artform and vocation. They talk straight about food, culture, experiments and future of food and profession Picture on the cover: Insalata Siciliana Jaypee Greens Golf & Spa Resort Greater Noida

31 Cover Story

&217(176 THIS MONTH

President’s Message FHRAI Desk News Updates Movements Products & Services Events

8 9 22 64 66 68

FEATURES

22 News You Can Use

Dine Out: 54 Brewing a happening mix The BrewMaster in catering customers with a unique approach and enticing the taste buds of the city food lovers Marketing: 56 Branding food service ‘Food Service Forum’ was held in Mumbai on December 13, 2012.The forum also organised a seminar on identifying ways existing brands can capitalise in the market Concept: 58 Dessert & wine Indians are catching in on the new trend of matching a dessert along with the fruity taste of wine Etcetera: 62 Hats off!

The 9th Annual Chef Awards 2012 was hosted by the Indian Culinary Forum (ICF) where a gamut of chefs came together to celebrate excellence in the culinary profession

58 Concept: Dessert & Wine pairing

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CHAIRMAN PUBLICATIONS SUB-COMMITTEE Vijai Pande - vijaipandit@yahoo.co.in EDITOR Deepa Sethi - deepa@ddppl.com ASSISTANT EDITOR Sanjeev Bhar - sanjeev@ddppl.com DESK EDITORS Neelam Singh - neelam@ddppl.com Aliya Abbas - aliya@ddppl.com CREATIVE DESIGN Ruchi Sinha ADVERTISING Gunjan Sabikhi - gunjan@ddppl.com

66 Products & Services

Celebrating Food with Celebrated Chefs 32

Sanjeev Kapoor Cooking with plenty of love and positive energy

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Manish Mehrotra Chef-driven restaurants gaining popularity

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George Calombaris Indian food is part of Australia

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Joy Bhattacharya Investment and education desired in food business

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Ritu Dalmia Fresh food a necessity rather than luxury

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Ajay Chopra Food is becoming simpler, fresher and lighter

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Kunal Kapoor Slow cooking is back in vogue

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Sabyasachi Gorai Indian chefs find their own language

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Rakesh Sethi New trends, new experiments, new recipes

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Vicky Ratnani The experimental Indian public

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Aditya Bal Authenticity has become a contentious issue

Delhi Prateek Sahay - prateek@ddppl.com (+919650911388) Shradha Kapoor - shradha@ddppl.com (+919650196525) Udit Pandey - udit@ddppl.com Shailendra Shukla - shailendra@ddppl.com Mumbai Harshal Ashar - harshal@ddppl.com (+919619499167) FHRAI - MARKETING S.P. Joshi PRODUCTION MANAGER Anil Kharbanda

FHRAI B-82, 8th Floor, Himalaya House Kasturba Gandhi Marg, New Delhi 110001 Tel: 91-11-40780780, Fax: +91-11-40780777 Email: fhrai@vsnl.com FHRAI Magazine is published, edited and printed monthly

by DDP Publication Pvt. Ltd. On behalf of Federation of Hotel and Restaurant Associations of India and published from DDP Publications Pvt. Ltd. 72 Todarmal Road New Delhi 110001 Email: fhraimag@ddppl.com Tel : 91-11-23731971 Fax: 91-11-23351503 PRINTED AT CIRRUS GRAPHICS PVT. LTD. B 62/14, Phase-II, Naraina Industrial Area New Delhi 110028 This issue of FHRAI Magazine contains 68+4 pages cover All information in the FHRAI Magazine is derived from sources, which we consider reliable and a sincere effort is made to report accurate information. It is passed on to our readers without any responsibility on our part. The publisher regrets that he cannot accept liability for errors and omissions contained in this publication, however caused. Similarly, opinions/views expressed by third parties in abstract and/or in interviews are not necessarily shared by FHRAI Magazine or DDP. However, we wish to advice our readers that one or more recognised authorities may hold different views than those reported. Material used in this publication is intended for information purpose only. Readers are advised to seeN speciÀc advice before acting on information contained in this publication which is provided for general use, and may not be appropriate for the readers’ particular circumstances.

Contents of this publication are copyright.

No part of FHRAI Magazine or any part of the contents thereof may be reproduced, stored in retrieval system or transmitted in any form without the permission of the publication in writing. The same rule applies when there is a copyright or the article is taken from another publication. An exemption is hereby granted for the extracts used for the purpose of fair review, provided two copies of the same publication are sent to us for our records. Publications reproducing material either in part or in whole, without permission could face legal action. The publisher assumes no responsibility for returning any material solicited or unsolicited nor is he responsible for material lost or damaged.

This publication is not meant to be an endorsement of any speciÀc product or services offered.

The publisher reserves the right to refuse, withdraw, amend or otherwise deal with all advertisements without explanation. All advertisements must comply with the Indian and International Advertisements Code. The publisher will not be liable for any damage or loss caused by delayed publication, error or failure of an advertisement to appear.

president’s message

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Dear fellow members,

t the outset, I would like to wish all of you a very Happy New Year! I hope 2013 brings much joy and success for you and your family, peace and prosperity for our country, and also ample reasons to cheer for our Industry!

In December, FHRAI was invited by the Ministry of Finance, Government of India, to present our proposals for the formulation of the Union Budget for 2013-14. We have submitted a comprehensive set of recommendations, covering the entire gamut of direct and indirect tax issues pertaining to the hospitality industry for their considerations. Our pivotal demand is a complete withdrawal of the Service Tax imposed on Hotel Rooms and Restaurants, which is placing an exceedingly heavy burden on both the industry as well as consumers.

“

FHRAI enthusiastically welcomes the recent announcement by our Honourable Tourism Minister Dr. K. Chiranjeevi that the Ministry of Tourism will be conducting a detailed study on the impact of excessive taxation on the sector.

In our pre-budget submission and high-level interactions with the Ministry of Finance, we have strongly urged the Government that shortterm fiscal considerations must not constrain the Honourable Finance Minister, P. Chidambaram from taking bold and forward-looking policy measures that are necessary to safeguard the longterm growth trajectory of India’s tourism sector.

This is even more so, when the Government’s own ambitious 12th Plan (2012-17), has identified tourism as a priority sector and a vital catalyst for accomplishing the national economic agenda of pro-poor and inclusive growth. In fact, the visionary Twelfth Plan document, categorically states that our approach to tourism “must focus on achieving a substantially higher growth rate than the aggregate growth rate envisaged for the economy, so as to provide a cushion against any shortfall in other sectors, such as agriculture and manufacturing.”

It must be recognised that our industry is currently facing serious macro-economic headwinds emanating from the financial crisis in the Eurozone, slower than anticipated economic recovery in the United States, geo-political turmoil in the Middle-East and sluggish domestic consumer and business sentiment. In such a challenging external environment, we legitimately expect the Finance Minister to announce a special package to provide an impetus to the sector. In addition to withdrawing the Service Tax on Hotels and Restaurants, the Ministry of Finance should also accept our long-pending request to extend the benefits accruing from inclusion in the RBI Infrastructure Lending List to all 3-star and above category Hotels throughout the country, instead

of the present provision of limiting it just to the hotels located outside cities with a population of more than one million. The hospitality industry is inherently cyclical in nature, and as such, a flexible regulatory dispensation and timely policy intervention, can allow it to resiliently withstand market volatility.This will be critical to sustain the industry’s massive capital investment requirement and consequent job-creation, and to feasibly achieve the goal of adding 180,000 guestrooms, within the next five years.

As you know, FHRAI has always been at the forefront to effectively articulate the adverse impact and structural pricing distortions created by our industry’s complex multiple taxation structure. The same base of F&B and room revenue is subject to a labyrinth of State and Central levies, such as VAT, Excise Duty, Luxury Tax and of course, the Service Tax. These taxes have a cascading effect, which has made India one of the most expensive international tourist destinations. With compelling empirical data, we have demonstrated to the Government that in our competing neighbouring countries of South and South-East Asia, the total applicable taxes on hotels are in the range of just 5-7 per cent, which clearly puts India at a distinct competitive disadvantage vis-à-vis our peers.

I vividly recall that the Honourable Prime Minister was himself genuinely surprised on learning that while nearly 35 million foreign visitors travel to a smaller country like Turkey, India is able to attract only a paltry six million FTAs.When a landmark presentation highlighting the economic imperative of tourism was made to him by our then Union Tourism Minister, the PM had astutely observed that even with these disappointingly modest tourist inflows, tourism already employs 9.2 per cent of the country’s total workforce. The augmentation of capacity from the present 120,000 classified guestrooms in the country by an additional 180,000 guestrooms would be indispensable in accomplishing the target of doubling the number of FTAs to 12 million by 2017. This envisaged expansion would further enable the sector to create gainful employment for nearly 80 million people, as opposed to the current 53 million.

In this context, FHRAI enthusiastically welcomes the recent announcement by our Honourable Tourism Minister Dr. K. Chiranjeevi that the Ministry of Tourism will be conducting a detailed study on the impact of excessive taxation on the sector. We will offer our proactive assistance

“

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Tourism Growth Vijai Pande Honorary Secretary FHRAI

Relies on friendly government policies Dear fellow members,

T

he recent tragic incident of Nirbhaya is attracting the attention of every citizen in the country. While everyone is trying their best to avoid recurrence of such incidences, the hotel industry is proud to put on record that it is providing maximum employment to women. Our endeavour will be to increase this ratio by creating more job opportunities for women while offering maximum safety so that they can become self-dependent and enjoy social recognition and security.

Further, I have been in direct touch with our members and have the privilege of getting their feedback on areas of concern relating to the hotel industry. The feedback reveals that nothing much has been done by the Government to boost the hospitality industry, which is spread across the country, and providing employment and livelihood to innumerable families. This is resulting in great resentment amongst the members.

will contribute a lot to an increase in the foreign exchange earnings and employment generation in the country.

Our demand to grant the hotel industry infrastructure status is pending with the Government. Tourists visiting the country use airports, ports and roads which have been granted infrastructure status. If the hotel industry as a whole is granted this status, then people associated with the industry will be far more enthusiastic to grow further. It will also benefit the Government on the whole.

The present

multiple tax structure for the hotel industry is a heavy burden on the Ex-chequer.

Domestic tourist enthusiasm drops on seeing the tax structure; while foreign tourists see India as a heavily taxed country.

In the past, great people like the former Prime Minister, Rajiv Gandhi had initiated bold steps that changed many things in the country by bringing a revolution in the area of computerisation that resulted in mass employment for the younger generation. The pre-budget issue of FHRAI is brought with the intention of highlighting before the Honourable Finance Minister P. Chidambaram and the Government of India our concerns and expectations. A reasonable and bold approach by the Government in meeting our demands

In fact, the present multiple tax structure for the hotel industry is a heavy burden on the Exchequer.

Domestic tourist enthusiasm drops on seeing the tax structure; while foreign tourists see India as a heavily taxed country. This results in mismatched growth viz-a-viz other countries. It needs to be uniform and lowered to match the growth of the industry. It is because of this negativity in tax structure that new entrepreneurs are not coming forward for investing in the hotel industry.

Needless to say, FHRAI is accepted and used by the industry as a common platform for discussing the policies of the Government that lift and help social areas. We favourably popularised the Government’s strong policies, treating it as our social responsibility.

With best wishes and Happy New Year 2013.

fhrai desk

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...continued from page 8

for this laudable initiative, which I hope will be concluded expeditiously. The outcome and assessment of this study, must be leveraged by the Ministry to impress upon key stakeholders, in the Centre and State Governments, that tourism must not be myopically viewed as an avenue for short-term tax revenue generation, but instead our collective focus must be on unlocking its potential to serve as an economic multiplier, which earns valuable foreign exchange for the country, induces investment and most importantly, generates sustainable livelihoods for millions of our citizens, thereby empowering rural and marginal communities.

carries forward this message in the forthcoming Union Budget as well. With the positive trend of moderation in core inflation, the RBI must also seize the opportunity to recalibrate its monetary policy and begin lowering interest rates, which would reduce finance costs for the industry and subsequently help make the large number of new and under construction hotel projects more economically viable.

We have been greatly enthused by the renewed thrust, which those in the highest echelons of Government have placed on pursuing a reformist and growth-oriented policy agenda, and I sincerely hope that the Hon’ble Finance Minister

With Best Wishes Vivek Nair President FHRAI vc-md@theleela.com

FHRAI’s Pre-Budget Memorandum 2013-14 is available on our website for your perusal and reference. As always, we will eagerly await your feedback and suggestions.

A long-term TOURISM STRATEGY

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really feel that the Government and all other stakeholders must get involved to prepare a long-term strategy that positions India as the preferred destination amongst business travellers as well as tourists.

Garish Oberoi President-HRANI & VP-FHRAI

The industry has been genuinely following all pending issues and we are hopeful that the Honourable Finance Minister, P. Chidambaram will treat us with a fair hand in the forthcoming budget.

1. The proposal to grant hotels an infrastructure status has been coming for nearly a decade. The benefit of infrastructure status should be given to city hotels, hospitality and the entire tourism sector. Infrastructure status should be granted as extended to other infrastructure projects likeairports, ports and roads, so that hotels would not have to face the challenge of availing financial assistance.This would enable hotels to reduce their interest rates.

2. Travel and tourism is a high tax industry, which makes India expensive as a tourist destination. Inbound tourism is most adversely affected by the tax structure. Taxes such as service tax, luxury tax, entertainment, VAT and transportation. Aviation Turbine Fuel tax is levied across the sector on tour operators, transporters, airline industry, hotels and restaurants. In addition, these tax rates tend to vary across different states in the country. There is a need to implement GST on priority basis. If GST is not brought in it will remain the biggest challenge for the industry. The quantum of GST should not be more than eight per cent keeping in view the taxation of neighbouring countries, to

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make India a competitive tourism destination.

3. Visa-on-Arrival has to be extended to all international airports in the country and we should extend this facility to more countries.

4. Industrial rates should be levied on electricity instead of commercial rates.

5. Food Safety & Standard Act 2006 (FSSA 2006) has challenges, which need to be considered so that the Act can be effectively implemented.

6. AICTE norms for approval of catering colleges need relaxation.

7. Increase in the Budget on Tourism: Lack of proper infrastructure discourages every visitor. Sheer lack of proper transport and lodging facilities in and around the prime heritage spots in India is a major hurdle.

8. In fact, the lack of good restaurants and hotels at tourist places, other than the metropolitan cities in India, is a major issue as the foreigners find it very hard to relate to the so-proclaimed “safe overnight stoppages”.

9. There is very little focus on the promotion of Rural Tourism. Foreign tourists do not come here to see the latest malls and state-of-the-art stadia and modern complexes, they come here for the real India and to get to its roots, so, there is a strong need to promote Rural Tourism in India.

fhrai desk

S M Shervani Honorary Treasurer, FHRAI

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Nirbhaya – India’s Daughter OPINION

The brutal assault on Nirbhaya has shocked the nation. Her demise brought a pall of gloom on the whole country.

The media named her ‘India’s daughter’.

Immense anger and grief has poured out from everywhere and there is no one who is left untouched by this tragedy. She has gone and left us to live in shame. The anger that has been expressed at her brutal assault must be channelised to ensure that incidents like these do not happen ever again. Many feel it is because of bad policing or an ineffective government.

Public anger has put pressure on the government and the judiciary to fast track this case and I have no doubt that the culprits responsible for the death of this young girl will be hanged, but then what? Will it reduce the incidences of rape and make our country safer for women?

I remember as a young man joining a protest nearly 30 years ago, when Billa and Ranga had killed a brother and a sister returning from school. Their hanging has not changed much. In fact, as India has grown, modernised and entered the 21st century, crime against women has increased.

The chorus for severe punishment and death penalty grows louder. Murder too has

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a death penalty but it has not stopped them from taking place. There is no question in anybody’s mind that this brutal assault should attract severest of punishments and whenever it does come, it will be welcomed by many. However, the established process must be followed. Public anger has put pressure on the government and the judiciary to fast track this case and I have no doubt that the culprits responsible for the death of this young girl will be hanged, but then what? Will it reduce the incidences of rape and make our country safer for women?

I feel that some more questions need to be answered. It is said that Dinesh Yadav, the transporter to whom the bus belonged, did not have a permit and even if he did, what was the driver doing, using it to party with his friends? If he was not on duty, why was the bus not parked? And if on duty, how was he driving around with his friends? What kind of system does this company has that the drivers can take and deposit the vehicle whenever they want. (I hear now that the owner has been arrested). It is this ‘chalta hai’ attitude that exists in every nook and corner of our country. Laws are made and broken and no action is taken and we grow up actually believing that laws are meant to be broken.

Many politicians cutting across party lines have been taken to task for their insensitive remarks and the police have also come under fire especially since many officers have been caught on camera showing their callous attitude, but we all come from the same society and therefore, must question our own attitude towards women. We can

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I firmly believe that if a tribute is truly to be paid to Nirbhaya then we all must pledge to change our attitude towards women in our homes, in our workplaces and in our social circles. Just boycotting the New Year or the Republic Day celebrations or lighting of candles will not be enough. blame the politicians and the police but we ourselves need to introspect on how we treat women in our families. Starting from birth where celebrations get muted when a girl child is born, then treating her always as paraya dhan (someone else’s wealth), a term which in itself is offensive, passing on our properties and our businesses to our sons and leaving the daughters out, even the accomplishments of a boy are celebrated much more than that of a girl and this, I am afraid is the story of most Indian homes, if not all.

The he police, pollice because of the pressure, finds an easy way out by withdrawing licenses and closing establishments in the name of law and order.

I, therefore firmly believe that if a tribute is truly to be paid to Nirbhaya then we all must pledge to change our attitude towards women in our homes, in our workplaces and in our social circles. Just boycotting the New Year or the Republic Day celebrations or lighting of candles will not be enough.

It was surprising that Connaught Place was closed down by 8 pm on New Year’s Eve and so was MG Road, Gurgaon, making it difficult for people who wanted to venture out in spite of the cold and the somber mood to visit restaurants and bars. I find it amusing that instead of locking the bad guys, by barricading CP and MG Road the police succeeded in keeping the good guys out. It is like declaring a curfew after 10 pm, letting no one out and then claiming that crime has come down.

It sounds hollow if you do not allow vehicles to come on the road after 10pm and then claim that accidents have come down. The police, because of the pressure, finds an easy way out by withdrawing licenses and

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closing establishments in the name of law and order. Everywhere in the world, city centres are crowded with people who wish to celebrate the coming in of the New Year.

However we, instead of providing security to revellers and families who wish to enjoy themselves peacefully, close the areas and make it difficult for people to gather there.

Life has to go on and if we want to make a difference we have to make the correct decisions. The only way such incidences can be avoided are by changing our attitude towards women and treating them with respect - as equal members of our society.

This change of attitude has to be brought about in every section of our society, not just in the police or the politicians. We must also insist on judicial reforms. What use is the harshest of punishments if it takes 15 years to come?

The police has been asking for reforms for years and this should also be looked into. I have known constables to be on duty for long hours without food or water and without any extra pay. Their working conditions are worse than many other that I have encountered. You have to just visit some police stations in the remote areas of our country to see how they live. It is no wonder that people who command so much power and are meant for our protection turn callous, indifferent and corrupt.

I am sure that Nirbhaya is in heaven, but I know that she will only forgive us, if meaningful changes take place after all the platitudes have ended and the crowds have gone home.

(The author is also the ex-President of the Hotel and Restaurant Association of Northern India - HRANI).

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WE WISH…

M

y views on tax and other major policy issues, which I believe should be addressed by Hon’ble Finance Minister, P. Chidambaram are:

1. Service Tax: The multiple tax strategy that is also contended with a legal challenge should be removed from the hospitality industry, by including the hospitality industry in the negative list like hospitals, since the accommodation segment is already taxed by the State, under Luxury Tax and the F&B segment is taxed under the VATSales Tax.

2. GST: Eight different taxes levied today, including the local authorities, to the State and to the Centre should all get merged under the Kamlesh Barot Goods Service Tax, which should definitely EC Member and immediate be announced in this budget, but only as past President, FHRAI recommended by the industry by not exceeding GST at eight per cent, as is comparable to the neighbouring countries of India, where five to seven per cent is the current tourism tax levied on the hospitality segment.

3. Infrastructure Industry: The anomaly of a three-star and above hotel project qualifying for infrastructure status outside city limits with a population of one million or more, should be extended in this budget from two-star properties and above, without any such population limiter.

4. Deemed Exporter: Hospitality Industry should be given a deemed exporter status in this budget and all benefits accruing to exporters should automatically be conferred, without any fine print.

5. Issue clarification in this budget with a regard to reversal of Cenvat Credit as prescribed under Rule 6(3A) with regard to the previous year turnover.

6. Restoration of exemption from payment of service tax on ‘International Travel Agents’ 7. Hotels were eligible for a depreciation allowance under Section 32, at 20 per cent on their plant (building) till March 31, 2002. Thereafter, it was scaled down to 10 per cent vide Notification No. 291/2002 dated 27.09.2002.

Section 32 of the IT Act should be amended to restore the depreciation rate to 20 per cent.The 24x7 operations of hotels result in higher wear and tear of plant & machinery and necessitates a renovation/

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refurbishment cycle of seven-eight years, requiring heavy expenditure.

Further, the additional depreciation applicable to plant & machinery under Section 32(1) (iia) should also be allowed to hotels.

8. Finance Act 2009 inserted section 206AA w.e.f.

1.4.2010. This provision does not recognise the practical difficulties of the deductor especially relating to non-residents. In most cases, payments to non-residents are negotiated on a net of tax basis.

The tax is usually borne by the Indian company and the same is grossed up. The non-resident payees are generally not keen to obtain PAN. This requirement and the consequential higher rate adds to the cost of services and procurement for the Indian Industry.

It is recommended that: Section 206AA be withdrawn, at least for the non-resident payees.

Further, the default rate be reduced to 10 per cent.

9. In this budget Rule 114B’s obligation to obtain PAN, should be cast on hotels and restaurants only when the payment is made in cash. For payments made by modes other than cash (through credit card/cheque) there is already sufficient audit trail available to identify the person making the payment and therefore, the requirement to obtain PAN, should be dispensed with. Further, the threshold limit under the rule should be enhanced to Rs 1,00,000.

10. We are very grateful to the Ministry of Tourism, Government of India for providing a clarification in the Union Budget 2012-13 that a hotel owner continues to be eligible for the investment linked deduction under section 35AD if he, while continuing to own the hotel, transfers the operation of such hotel to another person under an outsourcing arrangement.

We request that the benefit of Section 35AD should also be extended in the case of restoration and conversion of old buildings into heritage hotels. Such a substantial overhaul of existing buildings entails significant expenses and has a positive impact on preserving and showcasing our country’s rich heritage.

We can never give up this chase by presenting ‘Pre-budget Memorandums’ and ‘Post-Budget Memorandums’ year after year.

fhrai desk

THINK TANK

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WTTCII holds interactive session on tourism Theme - ‘Leading Tourism Through Turbulent Times’ Experts believe that the change in orientation of the tourism industry as a pro-poor sector and its ability to generate employment will put its genuine demands from the Government on a stronger pedestal. This was showcased at the interactive session called by the World Travel & Tourism Council, India Initiative (WTTCII) titled ‘Leading Tourism Through Turbulent Times’ in New Delhi. The discussions brought the top decision makers in the travel and hospitality industry together. The four eminent panelists included Arun Maira, Member, Planning Commission, Parvez Dewan, Secretary, Ministry of Tourism, Kapil Kaul, CEO, South Asia, CAPA and Ian Angell, Professor Emeritus, London School of Economics, who dwelt into various possibilities of making tourism a profitable and priority sector.

In the session, Arun Maira, Member, Planning Commission talked strongly for the travel industry. He opined that this sector has a strong case to put forth with the Government and get most of its genuine demands addressed.

But first, it requires to change its image and portray itself as a sector that has immense job creation and poverty alleviation potential.

Parvez Dewan Secretary, Ministry of Tourism

Kapil Kaul CEO, South Asia, CAPA

Arun Maira Member, Planning Commission

Ian Angell Prof. Emeritus, London School of Economics

Tourism sector has a strong case to put forth with the Government and get most of its genuine demands addressed.

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The travel industry needs to understand that like the tourism and hospitality sector, all the industries want tax concessions from the Government. Here, a change in orientation of the tourism industry as pro-poor sector and its ability to generate employment will put its case on a stronger pedestal. Further, Parvez Dewan, Secretary, Ministry of Tourism said that the Ministry is willing to work with the industry to work in the direction, where only a few permissions are required for instance, say to open a hotel.

But, one needs to keep the federal set of our country in mind and the Central Government can help only to some extent.

On the other hand, Kapil Kaul, CEO, South Asia, CAPA, raised concerns for the aviation sector in India, which for long has been selling below cost. He opined that under recoveries had been huge and had contributed to the present position. One needs to understand that Incredible India tourism cannot stand without a healthy aviation sector that is profitable. After so many years, the demand and supply dynamics look favourable for the Indian airlines, he added.

Taxation has always been a critical area of concern for the travel and hospitality trade. Touching on that aspect, Ian Angell, Professor Emeritus, London School of Economics felt that excessive taxation is bad for an economy. In circumstances where projects are internally funded by companies, the Government should extend its support through measures like tax holidays and other incentives, he suggested.

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‘Leading tourism through turbulent times’ The leading decision-makers across different value chains in the tourism industry gathered to attend the interactive session ‘Leading Tourism through Turbulent Times’ on 12-12-12 in New Delhi. The who’s who took timeout to look into the best perspectives and the needful directions which will help the industry to sail through present testing times.

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APPROACH

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Incredible India With a multi-pronged approach ““Incredible India has lined up a multi-pronged aapproach to aggressively promote tourism in India”, K. Chiranjeevi, Minister of State for Tourism K ((Independent Charge) said while addressing a gglobal audience which had gathered to witness the ggrand finale of the World Travel Awards in India.

K. Chiranjeevi Minister of State for Tourism

(Independent Charge)

““Our Ministry has prepared a multi-pronged sstrategy to increase India’s share in World Tourist Arrivals. It includes development of world class A iinfrastructure, manpower and undertaking aaggressive promotional and marketing activities.

The recently launched Phase-II of ‘Incredible India’ T ccampaign indicates a paradigm shift with the focus now being on consumers. The emphasis is on the fact that tourists from the world over can find their destination or product of desire in India,” said Chiranjeevi.

India offers a wide range of travel attractions, which exhibit our

Shipra Group

launches Tux Hospitality Shipra Group has launched its new venture Tux Hospitality, which will evolve as a hotel NEW management and operations Company. Tux VENTURE Hospitality has taken over management and operations of all the resident hotels of the Shipra Group. This new vertical has been introduced to not only manage the Group’s own properties but also address the growth through alliances in the form of acquisitions, leases and JVs along with the conventional management and marketing model with hotel owners and developers across India.

Tux Hospitality has announced plans to have 10 operational properties by the end of 2013. It is also offering many unique options to individual property owners, including minimum guarantee and services, such as independent project management, training and development programmes and additional revenue streams, such as memberships and allied options.

Tux has three main brands viz. Mosaic, its flagship brand that features upscale boutique properties; Hive, a full-service hotel for volume business with philosophy of premier service and products to all and, Seed, an aspirational brand that will consist of a limited number of rooms with a property having an historical significance. Apart from the operational Mosaic Noida, Tux Hospitality has taken over the Mosaic Mussoorie at the project stage and is confident of opening the property to catch the next season. Additionally, the first Hive would be opened in Alwar by the end of January 2013.

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traditional culture, ethos and the modern outlook. Tourism also draws strength in India from its diverse wildlife, breathtaking mountain ranges, and vibrant festivals that create an ambience with no parallel in the world. In fact, India bagged three prestigious awards from World Travel Awards (WTA), namely World’s Leading Destination - India, World’s Leading Tourist Board - Incredible India and World’s Leading Tourist Attraction - Taj Mahal.

“Tourism is now recognised as the driver of economic growth and development. It is also reckoned as the best tool to promote sustainable development and address the inclusive growth concerns. Tourism also has the potential to stimulate other economic factors through its linkages with a host of sectors like agriculture, manufacturing, transport, hospitality and many others. Another unique aspect of the tourism sector is that it provides employment even to the unskilled and semi-skilled manpower,” he summed.

QUICK READ The Leela Palace Bangalore bags 2012 National Energy Conservation Award The Leela Palace Bangalore has been conferred with the National Energy Conservation Award 2012 by the President, Pranab Mukherjee, for its outstanding achievements in Energy Conservation. The National Energy Conservation Awards, organised annually by the Bureau of Energy Efficiency (BEE), which is a statutory body under the Ministry of Power, Government of India, nationally recognise the businesses that have made systematic and serious attempts for efficient utilisation and conservation of energy during the year. The Leela Palace Bangalore is the only hotel in India to win this prestigious honour for consistent energy saving.

MOT to launch ‘Land of Pi’ Campaign Films are now recognised as an important medium for promoting tourism. Therefore, keeping this in mind, K. Chiranjeevi, Minister of State for Tourism (Independent Charge) on January 11, 2013 announced that a campaign on ‘Land of Pi’ will be launched soon to market Indian tourism overseas.

According to the minister, this campaign will aim at promoting Puducherry and Munnar regions as tourist destinations as different media genres. ‘Land of Pi’ posters, produced by the Ministry, will be showcased by the overseas India tourism offices in addition to being put on websites of ‘Incredible India’ and that of Puducherry and Kerala tourism departments. The campaign will be promoted between Chennai & Puducherry and Kochi & Munnar through luxury coaches in addition to creating special package tours.

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CII roundtable focusses on religious tourism

S (L-R) Amita Sarkar, Senior Director, CII; Arjun Sharma, Co–Chairman, CII National Committee on Tourism; Parvez Dewan, Secretary, Ministry of Tourism,; and Muzaffar Ali, Indian Filmmaker, at CII Roundtable on Pilgrimage Tourism held on December 22, 2012 at New Delhi.

At the Confederation of Indian Industry (CII) Roundtable on Pilgrimage Tourism, which NEW was held in New Delhi recently, experts AVENUES brainstormed on various possibilities that domestic and inbound pilgrimage travel has to offer the tourism sector in India. Here, Arjun Sharma, Cochairman, CII National Committee on Tourism set the stage by highlighting the possibilities to extend pilgrimage travel options in domestic and various source markets. ““Our experience shows that there are untapped oopportunities in various key source markets in tterms of marketing pilgrimage products. The ddemand dynamics are such that for Buddhismccentric products, we had received a good rresponse from Latin American markets as well,” SSharma said. “To explore these opportunities, we aalso need to stress on the need for strengthening iinfrastructure, enhancing connectivity and m mapping of tourist destinations,” he added.

PParvez Dewan, Secretary, Ministry of Tourism shared his observation that faith tourism is ‘recession-proof’. “Religious tourism holds the key to augment the flow of foreign tourists in the country and to facilitate domestic travelling. We need to have a proactive approach for developing these centres, besides being sensitive to the needs of people who are visiting these centres. For instance, the hotels set up in and around Jain religious centres should address the sentimental values and food habits of the visiting populace,” Dewan added.

Rakesh Tandon Managing Director, IRCTC

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January 2013 I www.fhrai.com I

The Secretary also talked about the Ministry’s plan to develop more religious tourist circuits in the country. In this regard, he observed a Jewish pilgrimage centre would be opened up in one of the hub-cities like Kochi, where at one point of time a number of Jews had lived and later migrated to other countries.

Further, dwelling on the importance of Sufi tourism in the country, Dewan opined that there are 22 Sufi centres in the country that can be inter-connected. He also talked about the strengthening of connectivity of Chennai with pilgrimage centres in the North, primarily to cater to the needs of Buddhists pilgrims from Sri Lanka. Similar plans are afoot for promoting pilgrimage tourism from ASEAN countries to Buddhist centres, he added.

Muzaffar Ali, filmmaker, artist and social worker asserted on the need for making people aware of the inner meaning and philosophy of Sufism, since it could be an effective platform for promoting religious tourism. The travel trade can participate in permeating religious awareness across the country.

Also on the panel, Rakesh Tandon, Managing Director, Indian Railway Catering and Tourism Corporation (IRCTC) goaded the tourism sector to make use of the 8,000 railway stations across the country for promoting religious tourism, since every station has a temple, mosque, church or a gurudwara in its vicinity. He also explained the Railways’ plans to connect various religious centres in future, such as expanding the network of Bharat Darshan trains from various centres.

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Action TESA targets hospitality with ‘Woodz’ laminate flooring Action TESA is aggressively targeting the hospitality market to enlarge its laminate FLOOR flooring market. It launched a very unique SOLUTIONS and contemporary range of floors called ‘Woodz’, HDF laminated flooring range is identifying distribution network to market the product pan-India focusing on real estate projects and serviced apartments, hotels, restaurants, etc. Ajay Aggarwal, Managing Director, Action Group informed, “We started with particle board and MDF boards three-four years ago. Now, the company has made a vertical extension with laminate flooring by launching ‘Woodz’ - HDF panel laminate flooring range.”

According to him, in India, all segments of flooring collectively have a market worth of Rs 80,000 crore, out of which hardly two per cent i.e. Rs 1,000 crore is commanded Ajay Agarwal by wooden flooring. Hence, there is a huge MD, Action Group scope for their flooring range.

The company is upbeat about the outcome of the new product in the hospitality market. It wishes to educate the Indian market that laminates imported from China are not

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January 2013 I www.fhrai.com I

reliable. “We offer the trade the possibility to carry out tests on laminate flooring for making comparisons. We even offer a 10-year warranty by customising our product to suit the hotel’s décor and design needs. We customise much faster and on small quantity orders too,” he added.

There are some other aspects that are favouring the use of laminate flooring in hospitality, i.e. wooden flooring gel very well with interiors, they are easier to install aesthetically appealing, offers cozy feeling (comfort) and resonates less sound while walking on it, explained Aggarwal.

Today, 90 per cent of hotels are going for laminate flooring since marble is very expensive, in fact, it is five times costlier than the laminate flooring option. The company is expecting to double their sales turnover by next year and will approach small, mid-scale and upscale properties for ‘Woodz’ range of laminate flooring. “At the moment, we are commanding Rs 70-75 crore in laminate flooring market overall out of which approx Rs 20 crore has come from the hospitality segment in the last calendar year,” he remarked.

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MTDC prepares tourism plan With an aim to make Mumbai more than just a transit hub for international tourists, Maharashtra Tourism Development Corporation (MTDC) has set up a committee, headed by the Mumbai Municipal Commissioner, to prepare a special tourism plan for the city.

The corporation has appointed two agencies to study and design a comprehensive tourism plan with a financial structure for the State, which will be presented to the State Government by mid-March 2013. Induction of hop-on-hop-off buses in the city will be the main focus of the tourism plan with preference given to developing infrastructure, basic information kiosks at tourist locations and maintaining heritage sites. Additionally, BEST (State-run local bus transport service) will provide 10 CNG AC buses to be deployed at Sanjay Gandhi National Park for tourists from February 2013. The Forest Department has also agreed to hand over three guest houses in the national park to MTDC for renovation and upgradation.

Divulging further details on the new project, Kishori Gadre, General Manager, MTDC said, “Mumbai is the financial capital of India with global recognition. There is no need for us to spread awareness about the destination’s existence. All we have to do is let the locals and travellers know about the tourist locations around the city.�The bus tickets will be sold at nominal rates at MTDC offices. Soon tour operators and travel agents will also be involved and included in the distribution

LUXURY ON RAIL To make the State-run luxury train ‘Deccan Odyssey’ popular and operate on a lucrative EXVLQHVV PRGHO 07'& ZLOO VRRQ Ă RDW DQ (R, ([SUHVVLRQ RI ,QWHUHVW IRU FRPSDQLHV NHHQ WR manage, market and operate the train in domestic DQG LQWHUQDWLRQDO PDUNHWV 7KH (R, ZLOO EH Ă RDWHG mid-February and once the operator is selected, the train might also have additional/new routes as suggested and accepted by the operator, MTDC and Indian Railways. of hop-on-hop-off bus tickets, which are expected to begin operations by September 2013. MTDC will hold meetings with tourism industry stake-holders like tour operators, BEST, museum operators and the police department to finalise the route-map of these buses.

To promote and sell Maharashtra in the international market, MTDC is organising a Familiarisation tour for select travel agents from countries like Europe, Australia, Japan, China and Singapore in March this year. It is also undertaking branding activity through various television commercials and outdoor campaigns for the State.

Sarovar Portico comes to Srinagar Sarovar Hotels has announced the signing of a 55-room Sarovar Portico in Srinagar.This will be Group’s first hotel in Jammu & Kashmir. Owned by Royal Khazir Hotels & Resorts, the hotel will be refurbished and launched by May 2013. The hotel is located in the heart of Srinagar on Sonwar / Gupkar Road standing adjacent to the Shankaracharya Forest Reserve.

Commenting on the signing Anil Madhok, Managing Director, Sarovar Hotels & Resorts said, “This is our first hotel in Srinagar which will cater to the growing number of tourists who are now again visiting this picturesque valley. We believe that brands like Sarovar Portico have maximum potential to grow in this market as it is an ideal combination of quality and hospitality.� Sarovar Portico, Srinagar will offer all modern facilities, including restaurants, lounge, meeting rooms, swimming pool, shop and other facilities required for a good four-star hotel of International standard. Sarovar Portico brand was conceptualized with a view to provide today’s well-informed traveller with all modern facilities and comforts at value-for-money pricing. The hotels under this brand bring fresh design, concept and ideas that are vibrant and colorful, providing guests a refreshing stay experience. These hotels target the budget conscious traveller who refuses to compromise on quality.

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January 2013 I www.fhrai.com I

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Junckers Industrier gets projects in Mumbai and Bengaluru subjugated the sector, but this tie up would surely revolutionise the scenario and solid hardwood flooring will be the chosen one,” said Suresh Kumar Mansukhani, Country Manager, Indian Subcontinent, Junckers Industrier A/S. Junckers is one of the foremost names in the world of flooring.

Their floors are made ffor life, to look beautiful tthrough generations of daily uuse. The manufacturing ttechniques they employ hhave been refined through ddecades and are synonymous oonly with Junckers. The ddespatch of materials to the rrespective sites has already ccommenced from Denmark aand the entire installation iis expected to be closed bby mid-March 2012. The Suresh Kumar Mansukhani oorder has come after stiff C d Country M Manager, IIndian competition both in terms Subcontinent, Junckers Industrier

One of Europe’s largest manufacturers of solid hardwood floors and Denmark’s largest timber industry, Junckers Industrier A/S has bagged the project of JW Marriott Hotels in Mumbai and Bengaluru. Junckers will provide its premium range of Oak Species hard wood flooring for the complete project. The order is for approximately 2,00,000 sq ft comprising guest rooms and public spaces in JW Marriott – Bengaluru and guest rooms for JW Marriott-Mumbai.

The value of the order is over one million Euros.

“The conglomeration of Junckers with JW Marriott for flooring is sure to pave the way big time for Junckers into the hospitality sector.

As of now, the engineered flooring industry has

of pricing and the technical superiority, superiority which Junckers commands in the solid wooden flooring market.

The Unique Clip Technology by Junkers and the aptitude of providing almost all the wood species available makes Junckers different from other wooden flooring manufacturers.

“JW Marriott is a perfect project for the brand as ‘Junckers’ is an aspiration brand and JW Marriott is one of the most admired hotels today,” added Mansukhani.

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d e t a r b e l Ce

Pic: Claridges Hotel, New Delhi

Food remains an ultimate luxury which is undefined yet progressive with time. A gamut of chefs – who are celebrity in their own right – presents their viewpoint on the subject, which has catapulted into a fascinating artform and vocation. Ramya J.S. D’Rozario and Sanjeev Bhar delve into seasoned chefs’ palates to stir out the success behind their white aprons.

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Cooking with

plenty of love and positive energy

it was altogether a different window. So, it is really tough to articulate my learning about food (especially ,QGLDQ RYHU WKH \HDUV DV WKHUH ZRXOG EH QR HQG WR LW as I can go on and on.

The open platter If I have to use one word to describe today’s food trend, it would be ‘Globalisation’ where much hasn’t changed except that the world is becoming one and small and with food being a dynamic subject, growth and change is natural. More and more people are travelling all over the world. Food acceptability is becoming easier. Gadgets are improving and so is IT. Put them together on one platform and you will agree that we have arrived, and that is globalisation.

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Natural & trendy

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Think about India 40-50 years ago, no pesticides, no fertilisers, no genetically PRGLĂ€HG VHHGV 6R ZKDW ZHUH ZH y experience with Indian eating? Sounds strange today, but a few cuisine has been very decades ago or may be one generation enriching and a deeply back, we were very organic in our satisfying one. It opens a eating habits. In the last few decades, new door, a new area of research for we went wrong and are paying the price me, which I enjoy daily. For example, as a result. Now ‘Organic Food Culture’ as I was shooting for the show ‘Secret is all about correcting ourselves. I don’t Recipes’, where people share unique understand what this noise is about recipes using unique ingredients with a Âś2UJDQLF )RRG¡ 7KH IXWXUH GHĂ€QLWHO\ LV Sanjeev Sanj njee jeev Kapo K Kapoor apoor or lot of experimentation and at times, we pointing us back to the basics as we Chairman come across recipes that we have never ZHUH 7KH Âś2UJDQLF¡ WDJ LQ KL Ă€ VWRUHV Indian Cookery Private heard of. Interestingly, on my recent trip at an exorbitant price is nothing but /LPLWHG ,&3/

to Jodhpur, we got priests from temples a fashion statement by a designer. In all over India to cook ‘Temple Food’ or all seriousness, let’s all get back to our basics and the ‘Food for Gods,’ i.e. completely saatvik in nature; VWDUW XVLQJ RUJDQLF IRRG ZKLFK LQFOXGHV XQUHĂ€QHG

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ARCHIVING RECIPES I will concede the fact that we have failed to establish a strong base for the Indian cuisine through documentation.

Believe me, in my limited capacity, I have started doing this task. Not only current, but I am also collecting rare manuscripts, data available of ancient times wherever I can lay my hands upon them. I even have friends who translate them for my knowledge and recording purposes. In the recent past, I have been approached by the Government of India, along with a few other prominent food enthusiasts for this purpose.

January 2013 I www.fhrai.com I

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Perfecting the art I usually ask people if they live to eat or eat to live.

The moment I get the answer, I arrive easily on their GHÀQLWLRQ RI SHUIHFW IRRG 3HUVRQDOO\ WKH ODWWHU RSWLRQ is apt for me. It is important today to understand each body’s constitution. Understand it and then start respecting it. Follow basic sanskars taught by your parents and elders and try to study what is written in our Shastras and especially in Ayurveda.

The perfect food as per Indian traditions has been GHÀQHG HYHU\ZKHUH ,Q WKDW GHÀQLWLRQ D K\JLHQLF and planned kitchen is also an extension of food or perfecting food. Also, the source of energy we cook ZLWK DQG ÀQDOO\ WKH IUHVKQHVV DQG QXWULWLRQDO DVSHFW of that food also matters. Your ingredients should be seasonal, regional, cooked with lots of love and positive energy, served fresh, respecting the time of each meal during the day and having pure thoughts at the time of eating the meal without distractions of TV, noise, etc.

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FUTURE FOOD TRENDS ‡ ,QGLDQ VWUHHW IRRG LQ UHVWDXUDQW PHQXV ‡ %URZQLH SRLQWV IRU D FKHI DV D FDUHHU FKRLFH ‡ :RUNLQJ ZRPHQ UHO\LQJ PRUH RQ UHDG\ WR FRRN and ready-to-eat food ‡ )RRG VKRZV RQ 79 ZLOO VFRUH RYHU WHOH VRDSV ‡ 0HGLWHUUDQHDQ FXLVLQH ZLOO PDNH D FRPHEDFN ‡ +HDOWK IRRG UHVWDXUDQWV ZLOO ÀQDOO\ VWDUW FOLFNLQJ ‡ 0RUH IRRG FRPSDQLHV H[SHFWHG WR EH SXEOLFO\ listed this year ‡ 0RUH NLGV ZLOO HQWHU WKH NLWFKHQ ‡ 7UDGLWLRQDO ,QGLDQ FRRNLQJ ZLOO PDNH D comeback in high-end restaurants ‡ 3XUH JKHH ZLOO EH DJDLQ FRQVLGHUHG KHDOWK\

New techniques have become very important for cuisine development. Kitchens are becoming modern day-by-day and gadgets which were aspirational in the recent past have started becoming affordable.

The food shows and tele-marketing showcase these gadgets to viewers and it becomes a lot easier for them to check, decide and order. So, it is all about aspirational food which has been made possible now with affordable and available gadgets.

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oils and jaggery. Mind you, having pure ghee which is made at your home of cow’s milk is always healthy for your heart.

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Chef-driven restaurants gaining popularity

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xperimentation and the use of new ingredients has just started in India.

(DUOLHU ZH XVHG WR VWLFN WR WUDGLWLRQDO north Indian dishes like butter chicken and the likes, but now we have started experimenting.

Cuisines from lesser known regions have also started coming up. People are ready to try them and are appreciating them as well. After Foodistan, a culinary reality show, I have learnt a lot. I had the opportunity to make good friends, learn their recipes, techniques and style of cooking. The restaurant, Indian Accent is well recognised and has become a destination in itself. And of course, now more and more people recognise and appreciate my style of cooking.

Star attraction

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In India, the trend of standalone restaurants has started to come up.

These are chef driven restaurants and the identity of the restaurant is known for its chef. Internationally, food trends Manish Ma niish hM Mehrotra ehro eh hrotr tra a are seeing a lot of improvisation and ([HFXWLYH &KHI LQQRYDWLRQ LQ (XURSHDQ FRXQWULHV ,QGLDQ Pan Asian Cuisine cuisine is getting popular in regions apart 2OG :RUOG +RVSLWDOLW\ IURP /RQGRQ DQG (XURSH HVSHFLDOO\ some regional cuisines of RRG LV ,QGLD +RZHYHU SHUIHFW IRRG LV sty something that is really tasty y, and has value-for-money, along with the experience when you are having it.

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January 2013 I www.fhrai.com I

ARCHIVING RECIPES In earlier days, people never used to share their recipes, the secret of their recipes used to go into their graves with them. And this is the reason for loss of such valuable information. Things are changing now, people are willing to share their recipes and train others unlike earlier times.

A fashion statement Organic food is penetrating the marke market slowly. It is expensive, no available readily and not the choices are limited.

It is more of a fashion statement still, rather than focussing on its special health or nutritional value. +R +RZHYHU WKH RUJDQLF IRRG marke is an organised sector market t and in due time will get more popular.

Furthering perfection New technology has really played a great role to VKRZFDVH SHUIHFW IRRG (TXLSPHQW QRW RQO\ KHOSV XV LQ FRRNLQJ EXW LQ VHUYLQJ ZHOO WRR :H FDQ FRRN meat and vegetables in different styles to retain their WH[WXUH DQG Ă DYRXU 5HJXODU GLVKHV FDQ EH PDGH tastier with the help of this equipment.

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Geor George orge ge Calombaris Cal alom lomb bari ba ris is Chef and entrepreneur Co-host of MasterChef Australia

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Jalebi goes Down Under Modern Indian cuisine is something that I look forward WR 7KH à DYRXU RI WKH ,QGLDQ QDDQ LV VRPHWKLQJ WKDW you cannot explain. You tend to take it for granted, VLQFH \RX ,QGLDQV HDW LW HYHU\GD\ , RQ WKH RWKHU KDQG DP EORZQ DZD\ IURP WKH ÀUVW ELWH , KDYH HYHQ got the recipe for the jalebi, which I will change to VXLW P\ $XVWUDOLDQ ZD\ :LWK HYHU\ PRXWKIXO RI ,QGLDQ food I taste, I get so much of inspiration. :LWK HYHU\ ELWH , WDNH ZKLOH KDYLQJ D VDPRVD , H[SHULHQFH ÀUHZRUNV LQ P\ PRXWK 7KH à DYRXU WKDW stays in the mouth is so complex, so restrained‌so clever. Flavours of many many centuries... so much of history with every morsel!

In the heart of Chandni Chowk If any episode of MasterChef Australia was to be held in India, we would throw them straight into the busy PDUNHW VWUHHWV RI &KDQGQL &KRZN RQ WKH ÀUVW GD\ , ZRXOG JLYH WKH FRQWHVWDQWV ÀYH KRXUV DQG WHOO WKHP WR ÀQG WKHLU RZQ LQJUHGLHQWV PD\EH HYHQ NLOO D JRDW and then cook for us. There is immense potential.

There is enough opportunity for everyone in life. You

January 2013 I www.fhrai.com I

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Indian food is part of Australia

eing in India is incredible. I am honoured that this country has embraced our little show from Down Under. I am very proud, especially to be here in India, which HPEUDFHV ZKDW ZH GR :KLOH LQ ,QGLD , DWH jalebis for three consecutive days, and I think it is the best.

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CHEF’S CHOICE +H KDV EHHQ WR PDQ\ SDUWV RI WKH ZRUOG DQG as a co-host of the immensely popular reality television series, MasterChef Australia, Chef George Calombaris visited India last year.

FHRAI Magazine catches up with him in the heart of Chandni Chowk. +H PHQWLRQV DERXW KLV Ă€YH IDYRXULWH FXLVLQHVÂŤ z It has to be Greek. It is my background. An important part of my inspiration while cooking is from my Greek and Greek Cypriot heritage. z French is something that I always fall back on since that’s how I have been trained. z ,WDOLDQ IRU LWV FOHDQ DQG GHOLFLRXV Ă DYRXUV DQG ingredients. z ,QGLDQ FXLVLQH IRU LWV ERPEDVWLF Ă DYRXU DQG LWV VSLF\ VDPRVDV DUH OLNH Ă€UHZRUNV LQ P\ PRXWK z Australian cuisine is a celebration of the way of life ‘Down Under’. A true get-together of the beautiful local produce.

just have to be proud of what you do. Indian food will continue to be a part of the competition.

Oz Fest It is an absolute honour to be a part of the Oz Fest DORQJ ZLWK FR KRVW *DU\ 0HKLJDQ (YHU\ \HDU SHRSOH ZDLW IRU LW ,W LV WKH $XVWUDOLDQ ZD\ RI OLIH (YHU\RQH watches it in over 30 countries.

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Investment and education desired in food business

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pending 20 years as a chef made me realise that the food scenario in India has XQGHUJRQH D ORW RI FKDQJH 7RGD\ ZH ÀQG pasta or broccoli at every nook and corner and even at local restaurants, which were earlier served only in hotels. A lot of it has to do with the fact that 10-15 years ago, not many Indians travelled overseas. Today, Indians are exposed to a variety of international cuisines. And because of this exposure, they are now demanding the same food here, which

Role of equipment Modern equipment is not only important but we depend a lot on it, as it aids in delivering a consistent product and is user-friendly too. In many restaurants, certain meats are cooked in advance and we have to depend on gadgets for this purpose. The age old style of touch and feel still exists but one needs to be highly experienced in that to judge a dish based on that technique. Today, there is such a high turnover that production of large amounts of food is making it impossible not to depend on electronic equipment.

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Today, there is more demand for less spicy and healthy food, which are low on oil. Thanks to the improved qualities of vegetables and meat, we can actually produce healthy food.

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is why you have so many multi-cuisine restaurants opening regularly in India.

Visual delights

Joy Bhattacharya Bhat Bh atta tach char arya a

Currently, visual appearance has taken ([HFXWLYH &KHI a lot of precedence in Indian food. A Trident, Nariman Point lot of Indian recipes in restaurants are Mumbai pre-plated and a decent market size is developing following its appreciation. It LV LPSRUWDQW EHFDXVH \RX QHHG WR ÀUVW YLVXDOO\ OLNH the dish and then taste it. So, a lot of chefs are now taking time to package their creations.

No matter what is done, we still have to say that a recipe or dish is perfect only when it has the right EDODQFH DQG Ă DYRXUV DQG ORRNV DSSHDOLQJ WR WKH eye and is cooked with passion. Then it becomes a perfect food for me.

January 2013 I www.fhrai.com I

Further, India is grappling with the awareness of organic food. As a country, I do not think infrastructure wise, we are capable of producing organic food everywhere. Also, I do not think an average Indian has the buying power to purchase this produce for his daily home use.

Moreover, not many shops are VHOOLQJ FHUWLĂ€HG RUJDQLF SURGXFWV ,W is only the top 10-15 per cent niche diners who can afford it. I think a lot more investment and education is desired at all levels; from agriculture to consumers to make organic food markets bigger in India. This may turn to reality in a decade.

Japanese all the way‌ I think Japanese food is becoming very popular. Till now, we were only exposed to Sushi and Sashimi. %XW VRRQ ZH ZLOO KDYH IXOO à HGJHG -DSDQHVH PHDOV in India.

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Riitu Dalmia Ritu Dallmi mia i Chef & entrepreneur and host of TV show Travelling Diva

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Fresh food a necessity rather than luxury

hen it comes to charting food trends across the globe, it has been noticed that worldwide the trend is leaning towards lighter cuisine, and rediscovering regional cooking.

The same trend has started in India as well, though it will be some time before we see a full blown affect.

Organic produce

I feel thatt ffresh res seasonal, local vegetables like pumpkin, beetroot, lauki rather than imported asparagus and broccoli from cold storage, will become increasingly popular in the future

An organised farmer’s market, organic or otherwise, is an LPSRVVLEOH WDVN LQ ,QGLD (YHU\ZKHUH else, it has been recognised as a need for our changing lifestyles, and fresh organic food is a necessity rather than a luxury.

January 2013 I www.fhrai.com I

A well cooked meal is one with the freshest ingredients, irrespective of style or origin.

Grand reception As I travel to different destinations, I have noticed that people are extremely UHFHSWLYH WR ,QGLDQ FXLVLQH :KLFK LV ZK\ I do not agree with the fact that Indian cuisine has failed to capitalise on its rich recipes due to non-documentation.

Local veggies I feel that fresh seasonal, local vegetables like pumpkin, beetroot, lauki rather than imported asparagus and broccoli from cold storage, will become increasingly popular in the future.

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Ajjay C Ajay Chopra ho hopra ([HFXWLYH &KHI 7KH :HVWLQ 0XPEDL Garden City

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Food is becoming

42

M

y experience as a chef has been extremely rewarding, enriching and nothing beyond cooking can make me feel so. I meet people, cook and taste so many new ingredients and of course, paint my own creation to design plates. I also take pride in the fact that Indian food is arguably the most liked cuisine in each country following their native style. In fact, Indian food has a remarkable place globally as a lot of international chefs are also working with Indian spices and ingredients. People are exploring Indian food, which could be also due to the mystic charm associated with it.

Mood food Present food trends are evolving on an everyday basis. Now, more and more people eat out and are NHHQ WR GLVFRYHU QHZ WDVWHV DQG Ă DYRXUV FRXUWHV\

January 2013 I www.fhrai.com I

simpler, fresher and lighter

well travelled chefs and gourmands. Cuisines are taking a full circle though focus remains on simple chef crafted food. It is becoming simpler, fresher and lighter. In future, we are going to see a lot of hidden cuisines being explored like Korean grills, Latin American food mostly Peruvian, mood food, insects and worms, and so on‌

ARCHIVING RECIPES I agree that we have failed in our efforts over the ages to document Indian cuisine, I do take full responsibility as a part of the fraternity and want to be a part of the revival process. On the other hand, I also believe that a recipe cannot be a measure to prepare a dish. The nuances of the recipe need to be captured. The small tricks of the trade are never mentioned in recipes.

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Indian dian ffood ood has a remarkable place globally.

People are exploring Indian food, which could be also due to the mystic charm associated with it

Love and attention There is nothing called Perfect Food, because what is good for me could be horrible for you. It is a very personal thing. For me, perfect food is ‘maa ke haath ka bana khaana’ or lucidly speaking - home cooked food. Though clichĂŠd, but for a lot of people it is the

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truth. Apart from this, any food which is prepared with lots of love, attention to smaller details and executed well will always taste good; it can be as simple as a Gujarati thali or a vada pav. I know of typical stalls which are famous for their one specialty dish, and these are always sold out before they call it a day.

The introduction of newer equipment has given birth to newer cuisines and also helped chefs to standardise many things allowing consistency, saving time and effort to make business more SURGXFWLYH DQG SURĂ€WDEOH $ ORW RI HTXLSPHQW XVHG QRZDGD\V KDV KHOSHG UHĂ€QLQJ cuisine in a big way. Some examples are sous-vide machine, atomisers, dehydrators, pacojets and many more. The bakery and pastry industry has EHHQ WKH ELJJHVW EHQHĂ€FLDU\ DV WKHVH QHZ PDFKLQHV and equipment have given a very distinctive edge to many products.

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Further, organic food is largely a glamourised version and a mere UHĂ HFWLRQ RI HDWLQJ KDELWV RI WKH :HVWHUQ ZRUOG )RU D QXPEHU RI \HDUV we had primarily organic food, as the basic Indian farmer has had no access to expensive fertilisers and tilling equipment. The sad part is, today, we are one of the worst cases in pollution.

Therefore, people want to latch on to something healthy, which makes organic food a lifestyle fad rather than D JHQXLQH UHTXLUHPHQW :RUOG RYHU though, people look at organic food very seriously.

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M

y experience as a chef has been a unique journey. I have been a chef for nearly 12 years, and this always pumps the chef’s ego in you since we understand food EHWWHU WKDQ DQ\RQH HOVH (YHU\ FKHI FDUULHV WKLV SULGH all the time. I was full of that. So, two years ago, when WKH ÀUVW VHDVRQ RI 0DVWHU&KHI ,QGLD ZDV UHFRUGHG , ZDV GRXEWIXO LI ZH ZRXOG ÀQG SHRSOH RI WKH OHYHO RI D PDVWHUFKHI LQ WKH FRXQWU\ ,W ZDV WKH ÀUVW WLPH I was part of a television show related to food. But I was bowled over by the level of Indian food that the contestants displayed. The skill and talent I saw at the auditions was superb, and as the show went on LW ZDV UHÀQHG , ZDV H[WUHPHO\ OXFN\ WR have been one of the chefs who got to taste the best of Indian food from across the country.

Going global India follows a food trend that takes place globally and it takes a year or WZR WR WULFNOH GRZQ WR WKH FRXQWU\ :H are always late because we are not the inventors, but followers. There is QRWKLQJ EDG DERXW WKLV +RZHYHU QRZ people have become more aware of modern trends and we have been getting a lot of international customers in our markets. Chefs too, keep themselves abreast with the changes that take place worldwide. For us Indians, other cuisines have DOVR EHFRPH D SDUW RI RXU IRRG FXOWXUH +XP DSQD le lete hain. If I were to ask a young person to cook, I would not expect a roghan josh, it would be a pasta.

And it will be more tuned to the taste he prefers.

Global khana has gone desi.

Celebrated Chefs

Kunall Kapoor Ka ([HFXWLYH 6RXV &KHI Leela Kempinski Gurgaon

44

Purity, simplicity and freshness Molecular gastronomy has been in the food scene for quite some time now, and it is all about playing with WKH WH[WXUH RI WKH IRRG :KDW \RX VHH LV QRW ZKDW \RX taste. So, you might see what looks like a fried egg, is actually a mango mousse with vanilla cream. It is

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that absurd. This is gathering a bit of a dust lately, internationally. Though it has been appreciated, it is not really talked about now. :KDW LV QRZ D WUHQG LV WKH 1HZ 1RUGLF &XLVLQH ,W LV all about going classic, going very earthy, working on à DYRXUV FODVVLFDO VW\OH RI VORZ FRRNLQJ 6ORZ IRRG versus fast food. Fast food was a trend earlier, but gradually, slow food is coming back into vogue. It is KDV DOUHDG\ VWDUWHG LQ (XURSH DQG ZLOO VORZO\ VWDUW here now. And it’s about time, in a couple more months that it will hit India as well. The New Nordic Cuisine is like the opposite of evolution – from man to monkey - the reverse is taking place with food.

Somewhere, we have realised that we have to pay a price when it comes to fast food. In the New Nordic Cuisine, one makes sure that the essential elements are retained and the food is wholesome.

Perfect food for me is nutritious, beautifully presented food. It need not be at a restaurant. I am a Punjabi, and hence a big paratha freak. If I do not feel like cooking anything extravagant, I will make ajwainwala paratha, with a little mirchi and raita. That is my comfort food. And warm walnut brownie with vanilla ice cream is the all-time dessert for me.

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The organic food market is a huge, however, the only drawback is how to deal with the quantities. Once you XVH JHQHWLFDOO\ PRGLÀHG IRRG \RX REYLRXVO\ NQRZ that it can be produced in large quantities (mass PDUNHWHG DQG PDQ\ PRXWKV FDQ EH IHG 2UJDQLF RQ the other hand, is a little expensive, but a safer and healthier option. I am not very sure about this, but for a commodity to be labelled as organic there need to be laws. Organic farms must be strictly monitored to ensure nothing is altered. I may be right or wrong, I’m not sure, but I do not know if whatever comes into the Indian market is really organic or not.

Expectations from MasterChef India Season 3 :LWK ,QGLD ZH ZHUH YHU\ VXUH WKDW 0DVWHU&KHI ,QGLD ZLOO GR ZHOO (YHU\ VWDWH KRXVH DQG FRPPXQLW\ KDV D IRRG story connected with a lot of culture, a lot of depth, FRORXU DQG YDULHW\ :LWK VR PDQ\ GLYHUVH FXLVLQHV LW LV

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ARCHIVING RECIPES :H KDYH QHYHU GRFXPHQWHG RXU UHFLSHV RYHU WKH generations, so there is a bit of a brain drain. If recipes had been documented, we would not have 30 different versions of butter chicken or 20 different versions of roghan josh. But you cannot bind food into boundaries or communities. ,QWHUQDWLRQDOO\ WKH )UHQFK ZHUH WKH ÀUVW WR document their food. And they are the ones who are exploring the most. Now Italian and Asian cuisines have become popular, with multi-cuisine being the order of the day. A lot of experimentation DQG H[SORUDWLRQ FDQ VWLOO EH GRQH 7KH ÀHOG LV RSHQ interesting the way food can be presented. Though, the only apprehension was how to present it to the viewers. ,W LV GLIIHUHQW IURP YLHZLQJ D GDQFH SHUIRUPDQFH :H have to explain every detail, right down to the last morsel and talk of the texture, taste, smell, everything technicality and say where the food comes from. In Season 1 – we showcased the world’s hottest chilli, Burj Jolokia, which is from Assam. Not many people knew about that. The coming season will be more creative and more informative for the public at large.

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Indian chefs find their own language

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had never thought that a time will come when chefs will get as much recognition as we get today. I was under the impression that one can achieve recognition on an international scale RQO\ LQ SURIHVVLRQV OLNH PXVLF DUW DQG ÀOPV %XW today, apart from these professions, it is only chefs who are recognised internationally as a vocation that is equated with creative art form. I feel proud to be in this profession, which has come a long way on WKH JOREDO SODWIRUP (DUOLHU SUHSDULQJ food was never considered a profession, forget recognition of chefs. Today is the best time for upcoming professionals to make the most of it and achieve respect.

Let’s talk food

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Think of food and I will say it has always been a very intrinsic element for Indians. But now, it has a glamorous angle attached to it and is proclaimed Sabyasachi Sab byas asac achi hi Gorai Gor orai ai as fashion. It has even gone beyond Director of Kitchens a lifestyle statement. Conventionally, ai, Lap, The Moving India’s need has always been far from Kitchen by Olive creating a food culture, as the country ZDQWHG WR EH VHOI VXIÀFLHQW LQ IRRG agriculture and so on. In the past decade or so, food has come to be talked about in a big way. And so came in the challenges. For a chef there is no past glory. Sachin Tendulkar can retain his place if he fails twice based on his past laurels EXW ZH FDQQRW :H KDYH WR EH FRQVWDQWO\ SHUIHFW LQ every dish we prepare, every plate we serve. It is not an easy profession.

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An artist’s expression Is food craft an art or not? This question has irked me many times. I think, my inspiration for food has DOZD\V EHHQ OLNH DQ DUW IRUP :H KDYH WR XQGHUVWDQG that commercial art and food have to both pass WKH WHVW RI LQVWDQW JUDWLÀFDWLRQ ,W KDV WR VDWLVI\ WKH soul, should have all the requisite ingredients that contain vitamins, fats and starch, and should to be counted as healthy too. Also, you have to understand the complexity of spices and vegetables to create

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interesting recipes and reproduce authentic ones.

Most chefs go through basic learning about cooking.

But taking it to the next level is all about the creative side of an individual. This is what transforms one into a chef. You have to keep practicing to innovate with food. Today, people just see the glamorous side of this profession but fail to notice the struggle behind it.

Open horizon Chefs have emerged in a big way in the last decade. :LWK WKH ,QWHUQHW DQG 6DWHOOLWH 79 ERRP FKHIV DUH enjoying their role in front of the camera. But it is truly a myopic thinking, where people presume that they can be on TV by becoming chefs. I have a huge admiration for some chefs who have really created an offshoot of this profession on TV. But not all are meant for it. On TV, one has to be good with presentation and has to be a good anchor. Today, the scope in this profession is immense starting from the food processing industry to equipment and Champagne & wines or anything related to food. Chefs are making a mark as they have become an integral part and sometimes the face of food brands.

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In comparison to developed markets, India is doing its own bit to reach somewhere. If someone in California LV PDNLQJ D VSHFLDO NLQG RI MDP ZH ZRXOG GHĂ€QLWHO\ have someone in India making them too. On the other hand, the entire food industry is going through a restructuring phase be it our concepts, infrastructure, or the professional attributes of a chef. I still recall the way we used to have our small mud-based cooking stoves in villages, where dried dung would be used as fuel. But today, lifestyle brands profess kitchens DV DQ H[WHQVLRQ RI RXU OLYLQJ VSDFH (DUOLHU NLWFKHQV remained under purdah, away from the main space.

Nonetheless, we had people who were known for FRRNLQJ VSHFLĂ€FDOO\ DQG KDG UHFLSHV ZKLFK ZHUH many years old and were passed on.

Further, we might not be competing with the western ZRUOG EXW ZH DUH GHÀQLWHO\ WU\LQJ WR EH VRPHZKHUH Associations like IFCA and ICF are giving wings to WKHVH JRDOV 7RGD\ ,QGLDQ FKHIV DUH WU\LQJ WR ÀQG WKHLU own language through food, writing books, opening UHVWDXUDQWV DQG DV EUDQG DPEDVVDGRUV :H MRNH

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ARCHIVING RECIPES :H ORVW RXW RQ PDQ\ WKLQJV GXH WR QRQ documentation of Indian recipes. The biggest weakness has been a chronic one; becoming SURFHVV GULYHQ :H JR E\ WKH HQG UHVXOWV DFKLHYHG DQG QRW GRFXPHQWLQJ LW (DUOLHU ZH DOZD\V connected food with eating. The aim to keep reproducing was never required as such, quite similar to our heritage monuments.

Today, MNCs are teaching us about better approaches towards professional cooking. Some 70-80 years ago, we had incidences where Nizams kept documenting their cuisine and challenged themselves. I even know a few families in some SRFNHWV RI %XUGZDQ GLVWULFW LQ :HVW %HQJDO ZKHUH food traditions have continued over years. I am happy now that Indian chefs are taking an active role in documenting recipes and reviving the old ones through extensive research.

sometimes about how one could never have imagined that cooks would have their own ‘International Chefs Congress’ discussing cuisine, trends, and so on.

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Celebrated Chefs 48

he moment I began my journey as a Trainee in the kitchen, I went through an extensive on-the-job learning process. The hands-on approach enabled me to grow in ranks.

I was fortunate to get the opportunity to work under many great chefs from within and outside India. Travelling made me aware of the multiple cuisines and food styles and also, allowed me to indulge in opening and setting up new kitchens in various leading hotels.

For me, food has three distinct categories viz., home-style food, health food and fad diets and classical foods RU ÀQH GLQLQJ %XW QRZ ZKDW ZH VHH LV WKDW WKH IRRG trend is that of fashion; it is ever changing and keeps on fading and reviving after some months or years, based on market needs and desires.

Amazing changes

of two countries, along with newer more interesting food ingredients. These trends are allowing chefs to experiment and showcase new dishes.

Perfecting food I remember my grandmother grinding masalas and creating pastes painstakingly using a stone mortar and a pestle. Slow cooking on glowing ambers of charcoal was the secret of her ability to impart taste into the food. The spices would give the best results with those processes in practice. Modern equipment have replaced the various processes of cooking allowing food to be cooked faster adding a fun element to it. :LWK WKH GHPDQG LQFUHDVLQJ IRU RUJDQLF LQJUHGLHQWV and new retail gourmet stores catering to these demands very effectively, today there i ample choice for consumers. is

I remember membber m my grandmother grinding masalas and creating pastes painstakingly using a stone mortar and a pestle. Slow cooking on glowing ambers of charcoal was the secret of her ability to impart taste into the food

I was amazed to see a trend which came into existence a few years ago, called ‘Chefs Table’ where the guests were invited to dine with the masters of the trade and this gave them the rare insight into kitchens.

2Q WKH RWKHU KDQG Âś)HDVWV IRU (\HV¡ allowed one to see the plating of western foods and knowing the art of plating emerged along with cooking skills. ‘Molecular Gastronomy’ is another unique trend that showcased culinary skillss with the support of new terminology, gadgets and processes. ‘Fusion food’ as everyone knows made an impact on amalgamating food cultures and styles

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T a few years back this was not Till t case, but today, due to the high the r rate of acceptance from consumers, o organic food is gaining momentum.

I is just not vegetables or fruits It a alone, even organic meat and dairy p products are now accessible, which m makes it easier for a chef to compile a organic menu and for housewives an t prepare a complete organic and to h healthy meal for their families.

O Organic produce was a common t trend even two decades ago in India. : :LWK PRGHUQLVDWLRQ DJULFXOWXUDO a activities rely more on pesticides g giving a miss to traditionally old agri m methods.

Focus has shifted to more quantities and a faster way to chemically treated grown crops. It is good to see that consumers are preferring organic food. It is also important to understand that organic produce would be

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ARCHIVING RECIPES In India, each zone in a State has its own method of preparing a particular dish. Our tradition of passing down recipes and trade secrets from the master to the apprentice and from mother to daughter is highly prevalent.

Since recipes could not be standardised, each UHFLSH RIIHUHG LWV XQLTXH VW\OH DQG LQĂ XHQFH which is positive in a way. Still, with the advent of media and the virtual world, it became more effective to share recipes through digital and print platforms. Catering institutions and colleges too have played an important role by documenting recipes. Other options have been books and DVDs to teach authentic cuisines and recipes.

Though documentation has been done of many recipes, standardisation will always remain a challenge. Cooking is a skill which may be acquired to some extent, but unless the inherent inclination and talent is not within, any amount of documented recipes would prove to be of no use. I feel that it is best to create a unique and innovative dish with the use of local, seasonal and fresh produce. Documented recipes are only a guideline - the true taste lies in the hands of the creator.

EHQHĂ€FLDO WR WKH FRQVXPHU RQO\ LI LW LV HDWHQ RU consumed in its natural unprocessed form. Only then, FDQ ZH DFKLHYH SHUIHFW IRRG LQFOXGLQJ KHDOWK RQ a platter. :KHWKHU ,QGLD RU DEURDG ZH VHH FKHIV IRUD\LQJ LQWR health food. Apart from selecting organic ingredients, the focus is shifting towards locally grown organic produce as well. That way, chefs do not feel restricted for ingredients and can make use of locally available produce. Moreover, the sourcing and availability of ingredients are now a matter of a phone call and the products reach your door step.

Food trends Till a few years ago, this was not the case, but today, due to the high rate of acceptance from consumers, organic food is gaining momentum and despite being more expensive, it is winning the battle. On the other hand, I also feel that consumers are expressing a preference for cooking their own meals at home, using fresher ingredients. Use of fresh and local ingredients is a wise decision.

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he present food trend is produce driven, and everything is about sustainability.

Farm to table has been the focus of a lot of eateries internationally. In India, it is the growth of the quick service restaurants and smart casual eateries, micro-breweries and small plates tapas style.

Organic on your plate

Celebrated Chefs

Viick Vicky cky Ratnani Ratn Ra tnan anii (QWUHSUHQHXU DQG +RVW RI 79 VKRZ Vicky goes Veg

50

It is a growing market as long as the awareness in people is increasing. But the prices need to be less dearer as a ORW RI SHRSOH ÀQG LW EL]DUUH WR SD\ WKRVH prices. A lot of people don’t even know WKH EHQHÀWV RI DQ RUJDQLF GLHW

3HUIHFW IRRG LV DOO DERXW FOHDQ Ă DYRXUV absolutely fresh, great to look at and surely, cooked with integrity.

Presentation plays an important part in FUHDWLQJ WKDW YLVXDO œ:2:¡ HIIHFW :KDW WKH H\HV VHH the mind believes.

Around the world on an ocean liner :RUNLQJ RQ DQ RFHDQ OLQHU ZRUNHG brilliantly for me. This is because I worked with crew and guests of 38 nationalities, which helped me to understand habits, culture and cuisines closely from all over the world. Apart from working long hours, I honed my sense of urgency, attention to detail, time keeping and punctuality, leadership qualities and team building.

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Luring for more

Working king on an a ocean liner worked brilliantly for me.

This is because I worked with crew and guests of 38 nationalities, which helped me to understand habits, culture and cuisines closely from all over the world

The Indian public is becoming more H H[SHULPHQWDO DQG VHHNV TXDOLW\ ÀQH d dining. They are learning fast, eating d different types of food and trying d different cuisines. The proof is that tthere are innumerable items on sshelves in homes across the country ffrom all over, ranging from oils, herbs, vvegetables to high end gourmet retail p products, which include kitchenware.

It’s global now!

F Food trends to look out for in future a are Latin American cuisines such as M Mexican, Peruvian, Korean, modern ,,QGLDQ (WKLRSLDQ PRGHUQ YHJHWDULDQ a and a blend of African and Creole ffood too.

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Authenticity has become a contentious issue

F

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Ad Aditya dit itya ya Bal Bal +RVW RI WKH 79 VKRZ Chakh le India

52

ood has been a life changing experience for me. My show – Chakh le India – on NDTV *22'7,0(6 DOORZV PH WR FRPH DFURVV WKH most amazing people all over the country sharing their culture and food. Indian cuisine is as diverse and dynamic as its people. I have come to believe the cuisine RI D SDUWLFXODU UHJLRQ LV D UHà HFWLRQ RI WKH socio-economic conditions of that time and place, and of that region. Though our FXLVLQH UHPDLQV ÀUPO\ URRWHG LQ WUDGLWLRQV and customs, Indian cuisine is by nature a result of a great amount of inter-mingling of cultures over the years, thriving on experimentation and the use of a vast array of ingredients and cooking styles.

‘Perfect Food’

‘Perfect food’ is a notion. All chefs strive to crack the concept but each and every concept has its limitations. Food and taste, after all, are subjective. This business involves a fairly high level of risk, given the stiff competition and spiraling operating cost of F&B enterprises today.

Thus food has to lure, which could be many and different reasons, including price points to portions, to freshness of ingredients, ambience and the wow factor or any other USP. In fact, offering a complete

ARCHIVING RECIPES To some extent, I agree with the veterans in the food industry who say that the Indian cuisine has failed to capitalise on its rich recipes due to nondocumentation. In our country, as in other nations, a lot of the best recipes are those cooked in homes. In most cases, recipes were and still are passed down verbally from one generation to the next. I feel countless recipes must have been lost when people did not pass it on.

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dining experience should be the focus with supreme quality and consistency of products.

Also, in this age, authenticity has become a contentious issue. Authentic could imply any dish/ recipe prepared by a cook in his or her own fashion. +RZHYHU LW LV LPSRUWDQW WR UHPDLQ WUXH WR FHUWDLQ basic characteristics while cooking. There is always a great demand for the truly authentic, as it becomes synonymous with the overall experience and memory of the moment.

Designing menus Menu designing is another area I have delved in. :KLOH GHVLJQLQJ D PHQX LW LV LPSRUWDQW WR XQGHUVWDQG and arrive at the basic philosophy of the menu/ UHVWDXUDQW ,W GHÀQHV D ZD\ DQG H[SUHVVHV WKH direction and philosophy of a restaurant and its VWDII , WKLQN WKH ÀUVW WKLQJ WR WDNH LQWR DFFRXQW ZKLOH GHVLJQLQJ LW VKRXOG EH FXVWRPHU RU PDUNHW VSHFLÀF WR the area or city. Find the spaces in the market that have a good growth potential and create intelligent, PRGHUQ PHQXV KDYLQJ HIÀFLHQW SURGXFWLRQ V\VWHPV and focus on quality.

I feel‌ I would have to say that almost all places I have been to over the last few years have in some way enriched me as a cook and as a person. I hope to be able to keep travelling, cooking and meeting amazing people like I have so far.

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Brewing a

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With a tinge of banqueting, The BrewMaster in Delhi is catering to an audience who are increasingly challenging their taste buds. Megha Paul

T

he restaurant business is ERRPLQJ LQ :HVW 'HOKL 7KHUH has been a much-needed EUHDNWKURXJK WR ÀOO WKH YRLG LQ the variety of cuisines, dining or lounging experiences in the region. The :HVW 'HOKLLWH LV QRZ LQFUHDVLQJO\ FKDOOHQJLQJ his taste buds to even more sophisticated à DYRXUV $GGLQJ WR WKLV EDQGZDJRQ RI QHZ restaurants that are not just changing but constantly innovating and revamping WKH SDODWH RI WKH :HVW 'HOKL SHRSOH LV 7KH BrewMaster Delhi.

A micro-brewery concept based outlet, The BrewMaster opened its doors in Ludhiana in September 2011 with its à DJVKLS UHVWDXUDQW $Q LQLWLDWLYH RI /XGKLDQD EDVHG +XPEOH +RVSLWDOLW\ *URXS LW KDV EHFRPH extremely popular in the region with the USP of serving freshly brewed in-house beers without any chemicals to the discerning FOLHQWV 7KH ÀUVW YHQWXUH RI WKH

54

group in Ludhiana is spread over 10,000 sq ft in a prime UHWDLO PDOO LQ WKH FLW\ ² :HVW (QG 0DOO 7KH PLFUR EUHZHU\ LV spread across 2,000 sq ft. The RXWOHW KDV D FRYHU ÀQH GLQLQJ restaurant – The Mix – with a Teppanyaki grill, a lounge and a night club – Chaos.

Pankaj Giroti Chief Executive Director Director, The BrewMaster

As it now sets its footprints in Delhi, The BrewMaster Delhi is looking at replicating the success of Ludhiana in Delhi style and fanfare. The re restaurant is cashing in on the V VSHQGLQJ SRZHU RI :HVW 'HOKL $ $FFRUGLQJ WR +DUSUHHW 6LQJK & &KDGKD 'LUHFWRU +XPEOH + +RVSLWDOLW\ *URXS DQG 0DQDJLQJ D Director, “The BrewMaster, : :HVW 'HOKL LV WKH QHZ KXE IRU e experimental dining. The other a areas of Delhi have become H H[WUHPHO\ VDWXUDWHG +RZHYHU Harpreet Singh Chadha Director, Humble ZH LGHQWLĂ€HG :HVW 'HOKL DV D Hospitality Group & MD The BrewMaster micro-market within the city.

January 2013 I www.fhrai.com I

C Concept dining as an idea is just g gaining ground here. Also, there a are no good night-clubs and d discotheques in region other WK WKDQ WKRVH LQ WKH ÀYH VWDU KRWHO ¾ T Thus, The BrewMaster Delhi is c concentrating on the extensive F F&B segment along with b banqueting and discotheque fa facilities.

7KH SUHVHQW ([FLVH 3ROLF\ RI 'HOKL does not permit micro-breweries. Thus, the restaurant is in a different format, reveals 3DQNDM *LURWL &KLHI ([HFXWLYH 'LUHFWRU 7KH %UHZ0DVWHU ´+HUH LW LV RIIHULQJ DQ LQQRYDWLYH PXOWL FXLVLQH ÀQH GLQHU VHUYLQJ JRXUPHW recipes from around the nation and the world.

To attract the young crowd and nightlife lovers, the venue is also converted into a ORXQJH FXP GLVFRWKHTXH RQ ZHHNHQGV Âľ KH says. Apart from ‘The Mix’, which is the multiFXLVLQH Ă€QH GLQHU DQG Âś&KDRV /RXQJH FXP Night Club’, the Group is offering its brand Âś+DSSHQLQJV¡ ZLWK VT IW WKDW ZLOO FDWHU to banqueting in the region.

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Branding

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At the ‘Food Service Forum’ held in Mumbai, the importance of branding in the Food Service industry was discussed by eminent speakers. Dency Mathew

he recently conducted ‘Food Service Forum’ on December 13, 2012 in Mumbai had several stalls displaying various food items. The forum was a platform for new brands to showcase their presence in the market and for existing brands to capitalise on their presence. It also provided the consumers a wide range of brands to get acquainted with.

The forum also had some business sessions that were attended by prominent hoteliers and restaurateurs and included eminent speakers and panelists. One of the business sessions was on ‘Branding – the key to success: Creating a unique identity for your food service business’.

Reading consumers’ minds Most panelists agreed that branding is an important marketing tool for hotels, restaurants, and food products. In most cases, what stays back in a consumers mind is the brand of a particular product;

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January 2013 I www.fhrai.com I

hence renowned brands also drive stronger ÀQDQFLDO SHUIRUPDQFH DQG KHOS EXLOG relationships and bond with the customers.

Talking about brands and their relationship ZLWK FXVWRPHUV 9LNUDP .DPDW ([HFXWLYH Director, Kamat Group said, “Brands and customers need each other and share a

Vikram Kamat Executive Director Kamat Group

Ra Rahul Singh Founder Beer CafĂŠ

V\PELRWLF UHODWLRQVKLS $ EUDQG IXOĂ€OV D QHHG of the consumer and the customer trusts the brand because his/her needs are being IXOĂ€OOHG $Q\ EUDQG WKDW GRHV QRW OLYH XS WR its image for the customer will perish, so it is

important to know what you want to sell and VWD\ WUXH WR WKH FRUH RI \RXU EUDQG Âľ

Keeping success brewing (ODERUDWLQJ IXUWKHU RQ WKLV LQWHU GHSHQGHQW relationship between brands and customers, Rahul Singh, Founder, Beer CafĂŠ remarked, R “There are two types of customers; one “T who w walks into a brand because he/she is familiar with it and second, who accidently fa walks into your restaurant or cafĂŠ for the w Ă€UVW WLPH Âľ 7KH FKDOOHQJH LV WR NHHS WKH Ă€ SHUVRQ ZKR NQRZV \RXU EUDQG VDWLVĂ€HG VR S that th he becomes your loyal customer and to convert the accidental customer into a repeat client. That is how brands will get re FUHDWHG :RUG RI PRXWK LV D ELJ SURPRWLRQDO F tool in our business, he added.

For any brand to succeed, it is crucial to have a target group while not losing out on potential customers. Also, it is important to give customers a reliable experience while creating a steady and evolving relationship and bond with the customers.

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Indians are getting bolder by the day, when it comes to matching the sweet sugary notes of a dessert along with the fruity taste of wine. The idea of pairing wine and cake is new, breaking expectations and setting trends rather than following them. The desire to pair wine and dessert is catching on. However, they tread the tried and tested path, skirting around the traditional Indian flavours.

Ramya J.S. D’Rozario

Dessert &Wine

n culinary heaven i d e h c t a m A pair

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oing by rule, it is said that as the colour of the dessert gets darker, the wine gets darker WRR +RZHYHU %DNHU 6XKDQL Mahajan Bhel of SUgar.dust thinks it may be just for visual appeal. The basic formula, when it comes to pairing, is to maintain a perfect or near perfect balance of taste, tones and aroma. One must not overpower the other.

Jennifer Duthie, founder Bake Box, says, “Pairings are based on the same principle when you cook or bake - balance - there is a yin and yang in food - the amount of sugar to sweeten the dish and the amount of salt to offset the sweet. Similarly, you need a complimenting dessert with your ZLQH WR RIIVHW WKH Ă DYRXUV DQG FRPSOLPHQW HDFK RWKHU Âľ

White wine with fruity twists

The sharp round tones of apple tart or pie blend best with the crisp medium bodied dry wine, such as the Chenin Blanc variety.

Bhel provided her own twist to the classic apple tart, by making a warm, juicy apple dip served with sugar cinnamon crisps. The

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soft tones of spices, like cinnamon along with the acidic fruity taste of apples and pears, which compliments the sweet acidic note of the wine.

A similar acidic fruit, such as the lime, can also be paired with the Chenin Blanc. Cupcakes infused with the refreshing citrus burst of lemon rind, and topped with butter cream and OLPH RLO IURVWLQJ ZDV ÀQLVKHG off with a generous dose of coconut shavings. Being a fruity wine, the Chenin Blanc stands SHUIHFW EHVLGH WKH ]HVW\ à DYRXUV RI OLPH DQG FRFRQXW (YHQ WKH creaminess of the frosting with a hint of lime adds the right supporting taste, while coconut adds the punch. The fruity

Desserts that are lighter on the palate work well with white wine. Their light and creamy texture help enhance the flavour and aroma of wine, rather than subdue it.

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and acidic taste forms a lasting impression on the palate.

RosĂŠ with mild, light and buttery tones

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Bhel served mini pancakes with a dollop of strawberry coulis and cream. The sweetness and sour of the strawberry compounded with the fullness of the wine, which forms D KHDG\ PL[ 7KH Ă XII\ SDQFDNH DFWV DV a balancing medium between the light, semisour strawberry coulis and cream, and the frothy Shiraz RosĂŠ.

To pair with the vivacious Ă DYRXUV RI WKH 6KLUD] 5RVp the mild tones of butter, vanilla or even custard is perfect. Almond cupcakes Pairings irings are infused with the gentle based on the same Red wine with dense goodness of rose, with chocolate and caramel principle when you a frosting of rose water Caramel and chocolate cook/bake - balance worked well with the Shiraz form the denser and - there is a yin and RosĂŠ, rounding its depth heavier sections of yang in food - the with notes of full-bodied dessert and the perfect amount of sugar to red berries. The slight pairing of these are sweeten the dish bitterness of the almond with red wine, Shiraz. and the amount offsets the sweetness of Red wine tends to have of salt to offset the cupcake with a lively notes of dark berries and the sweet Ă€QLVK other dark fruits, and One may think that pairing blends well with desserts URVH Ă DYRXUHG FXSFDNHV ZLWK VLPLODU Ă DYRXUV with RosĂŠ Shiraz was a Squares of white and smart and easy thing to do, dark chocolate infused but baker Suhani Mahajan with smoked sesame oil Bhel thinks otherwise. She says, “RosĂŠ topped with a sprinkling of toasted sesame Shiraz does not really taste like the sweet seeds pair pleasingly with the peppery and DQG EROG Ă DYRXU RI WKH URVH LW MXVW KDV berry notes of the Shiraz. The rich nuttiness WKH SUHWW\ SLQN FRORXU +RZHYHU WKH OLJKWHU of the chocolate rounds off well with the Ă DYRXUV LQ WKH URVH SDLU ZHOO ZLWK LW Âľ deep indulgent taste of the wine.

To pair with the crisp medium bodied dry wine, such as those of the Chenin Blanc variety, the sharp round tones of apple tart or pie blend best.

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7KH EURZQLH KDQG UROOHG WUXIĂ HV EULQJ RXW a unique experience along with the Shiraz, as the smooth chocolate breaks through the thick outer chocolate coating. The dry notes of the Shiraz goes exceptionally well with heavier desserts like chocolate, with its spicy base matching the smooth silkiness of the dessert.

Dessert wines Dessert wines are sweeter, which tend to overpower the dessert itself, says Bhel.

Ice wine is a type of dessert wine made by OHWWLQJ WKH JUDSHV IUHH]H RQ WKH YLQH (YHQ if you do not serve a dessert, the dessert ZLQH LV VXIILFLHQW VKH VD\V +RZHYHU desserts like granitas and sorbet could be paired with them, their sweetness balanced out by the sugar syrup in them. Duthie, on the other hand, prefers desserts with dried fruit flavours with her dessert wines.

Baker’s products %DNH %R[ ,QGLD¡V ÀUVW KRPH GHOLYHU\ bakery service, was founded by Jennifer 'XWKLH (YHU\ PRQWK WKH\ IHDWXUH D QHZ home baker and offer their subscribers the baker’s products. Baker Suhani Mahajan Bhel of SUgar.dust was their baker of the month for November 2012, and her desserts, with a twist, were paired with wine.

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Red wine tends to have notes of dark berries and other dark fruits, and blend well with desserts with similar flavours.

For the Indian sweet tooth Baker Suhani Mahajan Bhel thinks that Indian sweets can also be paired with wine. Sweets that are denser and have an overwhelming taste, such as malpua and gulab jamun can go well with red wine. Desserts that are lighter on the palate would work well with white wine. Their light and creamy WH[WXUH ZRXOG KHOS HQKDQFH WKH Ă DYRXU DQG DURPD RI WKH wine, rather than subdue it. Thus, phirni or kheer would go really well with white wine, or the Chenin Blanc. A rose infused kheer or even the delicate gajar ka halwa would blend well with the Rose Shiraz.

Not your average breakfast :LQH SDLULQJV GR QRW HQG DW MXVW GHVVHUWV 7KH *RXUPHW -DU has taken a step forward and explored a section of the kitchen cabinet that still lies vaguely unexplored by many in India.

They offer a wide selection of exotic alcohol-infused jams DQG KHDOWK\ JUDQROD %H LW SDQFDNHV EDJHOV ZDIĂ HV FUHSHV

PERFECT PAIRING Jam

Cheese

Wine

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Brie

Chenin Blanc

Apple

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Orange

Gouda

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smoothies, pies or even marinades, the options are many.

The pairing of cheese and wine with jam, has made the combination more vibrant and dynamic. The pairing highlighted the versatility of jams, which should not be seen as only a sweet treat to put on your breakfast toast. Instead of a toast, slather jams with a slice of cheese on crackers, and bite into its wholesome and delicious goodness.

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Annual Chef Awards 2012

W Lifetime Achievement Award being presented to Chef Sudhir Sibal by K. Chiranjeevi, Minister of State – Tourism (Independent Charge), Government of India, on the occasion of International Chefs Day at The Ashok, New Delhi. Parvez Dewan, Secretary, Ministry of Tourism, is also seen in the picture.

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F F O S T HA Chefs recognised for their excellence

T Golden Hat Chef Award winner Chef Arun Batra

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At the 9th Annual Chef Awards 2012 hosted by the Indian Culinary Forum (ICF), a gamut of chefs from senior pros to emerging ones gathered under one roof to celebrate the excellence of the fraternity.

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he culinary fraternity once again came together for the 9th Annual Chef Awards 2012, hosted by Indian &XOLQDU\ )RUXP ,&) LQ 1HZ 'HOKL 7KH chefs who showcased their culinary art skills at the challenge were bestowed with awards on December 19, 2012 at +RWHO $VKRN 1HZ 'HOKL RQ WKH RFFDVLRQ of International Chef’s Day. The awards ceremony was graced by the who’s

who of the hospitality fraternity and the chief guest, K. Chiranjeevi, State 7RXULVP 0LQLVWHU ,QGHSHQGHQW &KDUJH

Government of India. The occasion also marked the celebration of 25 years of ICF. The festivities kicked-off on November 19, 2012 with the seasoned chefs competing with each other in different categories each day. A four-day long challenge for Chef Awards 2012 was

T Silver Hat Chef Award winner Chef Tarun Dacha

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LIST OF AWARDEES z z z

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Kitchen Artist Award: &KHI 0DKHVK .XPDU 6ULYDVWDY +RWHO 6DPUDW Master Baker Award: &KHI $QDQG 6LQJK 5DWKRUH 2OG :RUOG +RVSLWDOLW\ Master Chef International Confectionery Award: Chef Chandan Rati, Country Inns & Suites Master Chef Indian Sweets Award: Chef Inder Singh, ITC Rajputana Master Chef Kebabs Award: Chef Mukesh Gautam, Country Inns & Suites Master Chef International Cuisine Award: Chef Kishan Singh Rawat, Country Inns and Suites Chef of the Year Award: Chef Vaibhav Bhargava, Olive Bar & Kitchen Food Critic Award: Dr. Pushpesh Pant Lady Chef of the Year Award: &KHI ,VKLND .RQDU 3XOOPDQ +RWHO Master Chef South India Cuisine Award: &KHI 6KDNWL 5DM +RWHO 5DGLVVRQ %OX Master Chef Oriental Cuisine Award: &KHI %DVDQW 5DQD +RWHO 3DUN Silver Hat Chef Award: Chef Tarun Dacha, Sarovar Group Golden Hat Chef Award: Chef Arun Batra, TajSats Air Catering Lifetime Achievement Award: Chef Sudhir Sibal

judged by an esteemed jury comprising Austrian Chef, Martin Kobald and ICF committee members, Chef Manjit Singh Gill, Chef Jitender Uppal, Chef Davinder Kumar, Chef Vivek Saggar and Chef Shaju Zacharia to name a few.

The competition brings Indian chefs at par with their counterparts in the western world and makes them eligible to be a part of international culinary competitions worldwide. ´:H WDNH D JUHDW SULGH WR LQIRUP WKH chefs gathered here that in the near future an exclusive Culinary Institute is proposed to be set up. Courses in specialised areas of culinary art would be conducted by not only Indian experts but also by world renowned faculty.

There will be a mother institute which will serve as the main institute along with its extension institutes in different UHJLRQV Âľ . &KLUDQMHHYL 0LQLVWHU IRU Tourism said. Chef Davinder Kumar,

President, Indian Culinary Forum, said, “I feel delighted to have been a part of ICF for so many years now. I feel immense pleasure to present these awards to the deserving chefs who have proved their culinary skills and have made a remarkable place in this industry. The ERRN RI &XOLQDU\ ([FHOOHQFH KDV EHHQ launched to provide signature recipes RI 0DVWHU &KHIV RI ,QGLD Âľ Anil Bhandari, Chairman, Organising Committee of Chef Awards said, ´:H DUH FHOHEUDWLQJ ,QWHUQDWLRQDO Chef’s Day and Chef Awards since 2004 and this is the 9th year in UXQQLQJ :H EHOLHYH FKHIV DUH QRW only the ambassadors of our country, but they also form an integral part of the hospitality industry. During these celebrations, chefs presented the best of their skills in different categories, including cooking, garnishing and VHUYLQJ LQ WKH SODWWHU Âľ

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NEW FACES

movements

within the hospitality trade ALEX KOSHY

PETER FRAWLEY

General Manager The Khyber Himalayan Resort & Spa, Gulmarg

General Manager Delegate Accor Hotels, Andhra Pradesh

:LWK RYHU \HDUV RI H[SHULHQFH in the hospitality sector spanning across the UK, Ireland and India in reputed hotels, Alex Koshy has been appointed as General Manager of 7KH .K\EHU +LPDOD\DQ 5HVRUW 6SD *XOPDUJ +H EULQJV ZLWK KLP NQRZOHGJH DQG VNLOOV LQ GLYHUVH DUHDV RI +RWHO Operations, Finance Management, 5HYHQXH 0DQDJHPHQW +XPDQ Resources and Sales & Marketing.

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Koshy graduated from the Institute RI +RWHO 0DQDJHPHQW &DWHULQJ Technology, Chennai and later earned a Post Graduate Diploma in Business Studies from the Dublin Business School, Ireland. Prior to joining The Khyber, he opened the luxurious all villa resort, Carnoustie Beach Resort & Ayurveda Spa in Mararikulam, Kerala, India.

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Accor Group has appointed Peter Frawley as the General 0DQDJHU 'HOHJDWH IRU $FFRU +RWHOV Andhra Pradesh. Frawley joins the Group with more than 30 years of experience in the travel and hospitality industry.

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As General Manager Delegate, he will be responsible for the overall vision and future direction of all the properties of Accor in Andhra 3UDGHVK LQFOXGLQJ 1RYRWHO +\GHUDEDG &RQYHQWLRQ &HQWUH DQG +,&& 1RYRWHO +\GHUDEDG $LUSRUW 0HUFXUH $ELGV and Novotel Vishakapatnam, Varun %HDFK +LV UROH DQG UHVSRQVLELOLWLHV ZLOO EH WR HQVXUH HIÀFLHQW DQG effective operations in all areas of hotel management specially department goals, budget and ÀQDQFLDO SODQQLQJ IRU WKH KRWHOV

SHERMAN ALMEIDA Director of Food and Beverage Courtyard by Marriott, Mumbai International Airport

Sherman Almeida has been recently elevated as the Director of Food and Beverage ) % DW &RXUW\DUG E\ 0DUULRWW Mumbai International Airport. +H MRLQHG &RXUW\DUG 0DUULRWW Mumbai as the F&B Manager when the hotel opened its doors in April 2011. Almeida will look after the kitchen operations of the hotel, the functioning of all its outlets and will also administer the banquet facilities, events and conferences.

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:LWK RYHU HLJKW \HDUV RI experience in the hospitality industry, he joined the Marriott family in 2003. Almeida holds a Bachelor’s degree from the reputed St. Xavier’s College in Mumbai and also holds a degree LQ +RWHO 0DQDJHPHQW DQG &DWHULQJ 7HFKQRORJ\ IURP ,+0 Aurangabad.

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ASIF KHAN

RACHID CHOUKKI

KASTURI DEO

Fitness Instructor Goa Marriott Resort & Spa

Chef de Cuisine DoubleTree by Hilton Gurgaon – New Delhi NCR

Executive Housekeeper Hilton Mumbai International Airport

Asif Khan has been appointed as the Instructor of the Fitness Transformation Programme at Goa 0DUULRWW 5HVRUW 6SD +LV QHZ UROH includes complete responsibility IRU WKH ÀWQHVV WUDQVIRUPDWLRQ programme, which is an intensive wellness regime designed to HQKDQFH WKH H[LVWLQJ ÀWQHVV OHYHOV with proper exercise regime, optimal rest and relaxing spa treatments.

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Rachid Choukki has joined 'RXEOH7UHH E\ +LOWRQ *XUJDRQ New Delhi NCR as Chef de Cuisine of &DVDEODQFD WKH FLW\¡V ÀUVW 0RURFFDQ specialty restaurant. Chef Choukki will be responsible for food production at the restaurant.

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+H ZDV HDUOLHU DVVRFLDWHG ZLWK WKH $WODQWLF Palace Agadir, Morocco, where he held the position of Sous Chef. A Moroccan national, Chef Choukki brings with him 12 years of combined experience after receiving an Associate of Art degree $$ LQ &XOLQDU\ 7HFKQLFLDQ &KHIV IURP Pratique et Theorie, Marrakech, Morocco. +H KDV D YDVW H[SHULHQFH LQ 0RURFFDQ Italian, Asian and continental cuisines with specialised trainings in presentation and teaching skills.

Prior to this, Deo has held positions with Leela Kempinski in Mumbai, 7DM 5HVLGHQF\ LQ 9DGRGDUD +RWHO Ramada in Mumbai, Ramada Caravela Beach Resort in Goa, $PEDVVDGRU *URXS RI +RWHOV LQ Mumbai, Le Meridien in Ahmedabad, Lotus Suites in Mumbai and The Oberoi in Mumbai.

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.KDQ LV D TXDOLÀHG ÀWQHVV professional, empowered with the H[SHULHQFH RI ZRUNLQJ LQ WKH ÀWQHVV industry as well as the hospitality sector for over 14 years.

Kasturi Deo has been DSSRLQWHG DV ([HFXWLYH +RXVHNHHSHU DW +LOWRQ 0XPEDL International Airport. She brings more than 15 years of experience to her new role. In her former position at Bombay Dyeing & Manufacturing, she was heading housekeeping operations with diverse interests in textile, airlines, FMCG and realty.

SHIKHA B. SINGH

SIDDHARTH VARMA

Manager PR & Communications The Claridges Surajkund

Director of Rooms The Claridges Surajkund

The Claridges, Surajkund, Delhi, NCR appointed Shikha B. Singh as the Manager PR & Communications. She will be responsible for all Marketing Communications initiatives.

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Singh has an experience of over seven years in the hospitality Industry and has been associated ZLWK OHDGLQJ KRWHOV OLNH WKH ,QWHU&RQWLQHQWDO +RWHO *URXS 6KDQJUL /D &KRLFH +RWHOV ,QGLD DQG KHU ODVW DVVLJQPHQW ZDV ZLWK 5DGLVVRQ +RWHOV Resorts as Manager PR & Marketing. She brings in strong marketing skills and will also focus on developing marketing strategies.

Siddhant Varma has been appointed as the L Director of Rooms at The Claridges Surajkund, 'HOKL 1&5 :LWK PRUH WKDQ \HDUV RI H[SHULHQFH VSDQQLQJ EHWZHHQ )URQW 2IĂ€FH DQG )RRG %HYHUDJH services, Varma has been associated with global brands OLNH 7KH 2EHURL +RWHOV 5HVRUWV 7KH +\DWW +RWHOV DQG 7KH 5DGLVVRQ +RWHOV 5HVRUWV +H ZDV D FRUH PHPEHU of the pre-opening team at The Claridges, Surajkund, DV WKH )URQW 2IĂ€FH 0DQDJHU DQG ZDV ODWHU SURPRWHG DV Director of Rooms at The Claridges, New Delhi.

9DUPD FRPSOHWHG KLV +RWHO %DFKHORU¡V GHJUHH IURP ,+0 Jaipur, followed by MBA from IMT, Ghaziabad.

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Action Tesa launches ‘Woodz’ range of floors In today’s world staying up-to-the-minute is what everyone believes in. Keeping this in view, Action TESA has launched a very unique and contemporary range of floors called the ‘Woodz’, HDF laminated flooring range, which defines elegance and is aesthetically different in terms of the look and feel of the floor.

The Woodz range by Action TESA is a uniquely designed flooring solution which will not only add to the décor highlighting the V Groove design concept, but is also ideal for a healthy and hygienic living. The groove at the locking profiles are just not sharp edges but a moulded round form with the laminate top not breaking on the groove, resulting in a smooth continuous surface. This range of laminate flooring can be easily cleaned by a traditional wet mop and is available in two different sizes in terms of thickness.

Sleepwell launches ‘Impressions’

Rational’s all purpose catering kit

Sleepwell’s premium range of mattresses and pillows – ‘Impressions’ – features a unique combination of Temperature-Sensitive Visco Elastic material developed by NASA for its astronauts and Latex Plus, Sleepwell’s premium Flexi PUF. It is treated with Health Fresh Technology that prevents breeding of dust mites, bacteria and fungi that ensures hygiene and prevents allergies.

While the top layer of Visco Elastic material provides correct sleeping posture, the Latex Plus core reduces pain in the body. These pillows also beat stress and fatigue, enhancing deep sleep and reducing stress in the head and neck, by maximising comfort. Their primary cover is made of premium knitted fabric that provides a luxurious feel and also enhances comfort.

Rational is offering a new catering kit for all SelfCookingCenter and CombiMaster units of the types 61/101 and 62/102 manufactured since 2004. It comprises a sturdy supporting frame and stainless steel feet that can be mounted underneath the unit. Carrying handles on the sides are to ensure that these can be easily transported to places that are difficult to access, such as upper floors.

Rational provides its customers a solution concept which aids in running the catering business more efficiently. The combination of an additional stand with extra-large wheels, the units can now be moved easily even on uneven surfaces such as roads. The frame is reinforced at the side and the rack rails in the stand have been designed in a way that the GN accessories cannot slide out and special fittings secure the unit during transportation.

American Tourister’s Poplite collection Leading luggage brand, American Tourister, has brought back the nautical vibe with its latest collection, Poplite. Inspired by the timeless and classic nautical stripes, this collection brings back the yatch club trend along with its culture.

This simple striped bag features fixed combi-locks, easygrasp webbing handles on the sides, packing straps and shoe pockets to make your trip stress free.This light-weight marvel comes with a push button trolley created for the smart traveller who wishes to navigate effortlessly through the world. Poplite is available in black, navy and pink colours.

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S Christopher J. Nassetta, President and CEO, Hilton Worldwide, and more than 100 team members from the global headquarters of Hilton Worldwide in McLean,VA, kicked-off the Global Week of Service by serving families at the ACCA Child Development Center in Fairfax,VA.

Hilton Worldwide completes volunteer events During the week of November 11-18, 2012, Hilton Worldwide celebrated its first annual Global Week of Service and furthered the company’s Vision to ‘fill the earth with the light and warmth of hospitality’.

In just eight days, team members at more than 600 properties and offices harnessed their passion for hospitality to complete more than 800 volunteer projects in 401 cities across the company’s global footprint. The projects, which addressed hundreds of societal needs around the world, focussed on engaging team members and delivering on Hilton Worldwide’s commitment to travel with purpose by creating opportunities, strengthening communities, celebrating cultures and living sustainably.

S Hilton Chennai celebrated a ‘Joy of Giving Week’ with Prema Vasam

Throughout the week, Hilton Worldwide’s network of partners, including Arbor Day Foundation, Feeding America, Global FoodBanking Network, Global Soap Project, Hilton in the Community Foundation, International Youth Foundation, Points of Light and Room to Read, as well as more than 660 local community organisations were bustling with team members as they shared their passion through service.

Marriott hotels pledge their support on World Disability Day

JW Marriott Mumbai, Renaissance Mumbai Convention Centre Hotel and Courtyard by Marriott, Mumbai willingly extended their support to the MBA Foundation on World Disability Day in December 2012.

Associates from all the three hotels provided 500 lunch packets for the people present on the occasion of an awareness programme organised

by MBA Foundation in association with Self Esteem Foundation for the disabled.

For the cause of World Disability Day, MBA Foundation with Self Esteem Foundation for Disabled organised the first Kite festival of Powai, with the theme - ‘Togetherness is Happiness’ on December 3, 2012, which was inaugurated by Niranjan Hiranandani. The main objective of this programme was to increase the awareness about rehab requirements of people with disabilities. The event saw many children from regular schools and special schools in and around Powai coming together to mark the day and celebrate togetherness.

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Addressing safety for women With an urgent need for the security of women in the existing social scenario, The Imperial New Delhi along with the Delhi Police initiated an exclusive workshop to train its women associates for the period of two hours every day to ensure their safety. The hotel has been working towards this for the past couple of months and now the workshop has commenced in the hotel premises, with assistance of the Delhi Police.

Vijay Wanchoo- Senior Executive Vice President & General Manager of The Imperial New Delhi said, “The aim of this workshop is to empower women associates at The Imperial with a self-defense mechanism, so that they can safeguard themselves instantly even when they are without any external help and if they find themselves in dangerous situation or being stalked down a dark alley. He further says, “Our efforts are aligned in a manner to help our women learn easy methods to combat any physical assault while they travel or even generally.�

Women officials from the Delhi Police are imparting training in this workshop for all the women associates at The Imperial. Once the workshop is over, each participant would be awarded with a certificate from the Delhi Police.

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GROHE JAL Academy wins innovation competition GROHE Jal Academy - the CSR project in India initiated by Grohe AG, Europe’s largest and one of the world’s leading single-brand manufacturer and supplier of sanitary fittings was honoured with the ‘innovation competition for professional education projects in developing countries’ prize launched by Germany’s Federal Ministry for Economic Cooperation and Development.

The concept of ‘Helping people to help themselves’ has been put into action by the GROHE JAL Academy in this project, which was undertaken as a CSR initiative of Grohe AG in India wherein complete support was extended to the Don Bosco Centre for Learning in Kurla, Mumbai, for the purpose of educating underprivileged youth and training them as qualified sanitary fittings installers.

Celebrations at The Westin Mumbai Garden City

S (L-R) Anuraag Bhatnagar, Area General Manager Westin Hotels Mumbai & Pune with Dilip Puri, MD India and Regional Vice President South Asia of Starwood Hotels & Resorts

S Queens House accepts an award from TV actress Aditi Sajwan

S The Service Legend Brigade at The Westin Mumbai Garden City

The Westin Mumbai Garden City celebrated the hotel’s third anniversary on January 5, 2013 with a lot of funfilled activities for its employees. The Westin ballroom was filled with associates who were awaiting the launch of RAW - Recharge at Work Next Gen HR. The occasion was graced by Dilip Puri, Managing Director India and Regional Vice President South Asia of Starwood Hotels & Resorts.

RAW is an initiative at The Westin Mumbai Garden City in 2013. The aim of RAW is to make associates feel at home, feel motivated and give them a chance to rejuvenate and re-energise whilst at work.

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RNI No. DELENG/2000/1230 Posting Date 15-21/08-2011 Postal Reg. No. DL-(C)-01/1294/2012-2014 at MBC-1 Date of Publication 12-01-2013