Express Hospitality August 16-31, 2012 by Indian Express

INDIA’S FOREMOSTHOSPITALITYPUBLICATION August 16-31,2012 `.40

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CMYK

FORTNIGHTLY INSIGHT FOR THE HOSPITALITY TRADE

VOL 7 | NO.21 | PAGES 82

I N D I Aâ&#x20AC;&#x2122; S F O R E M O S T H O S P I TA L I T Y P U B L I C AT I O N August 16-31, 2012 ` 40

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ABF to bring Budgetel global branding to two & three-star properties Budgetel Hotels India is looking at 40-50 properties in the n ext five-six years | PG 7

The leading lady Dr Jyotsna Suri, CMD, The Lalit Suri Hospitality Group has emerged as a powerhouse driving not just her own business, but also various tourism initiatives in the country | PG 42

FORTNIGHTLY INSIGHT FOR THE HOSPITALITY TRADE

VOL 7 | NO. 21 | PAGES 82

Contents August16-31 ,2012

Vol 7 No.21 August 16-31,2012

Chairman of the Board Viveck Goenka Editor Reema Lokesh* Assistant Editor Steena Joy Associate Editor Sudipta Dev CONTENT TEAM Mumbai Sayoni Bhaduri, Kahini Chakraborty New Delhi Andrea Lopes, Heena Mahajan Kolkata Joy RoyChoudhury Editorial Associates Marcellus Baptista, H A Mishra, Harpal Singh Sokhi, P S Sundar, M S Ram Advisory Board Anil Madhok, Rajeev Chopra, Santosh Shidhaye, Homi Aibara, Param Kannampilly, K V Simon, Jiggs Kalra, Jose Dominic, Raju Shahani, N S Bhuie, Nirmal Khandelwal, Muralidharan Menon, Narendra Verma, Prakash Mankar, M Narayanan MARKETING

MARKET

MANAGEMENT

Tourism in Pune reels under challenges..........................8 Pride Group plans to reach 3000 keys by 2014-15............9 Ibis debuts in resurging Navi Mumbai market............... 10 Mad Over Donuts to go international............................. 11 Interview with Arnaud Martin, CMO, Sun Resorts..........12 ‘The Architect of Taste’ theme set for 2012-13 edition of World Chocolate Masters ............................. 13 Shraman to tickle Delhi's palate with Marwari food................................................................15 CHEFS PLATTER

Beyond biryani.......................................................... 32 Chennai checkers...................................................... 35 EDGE

CIRCULATION

Weaving together flavours of south ..............................20

Mohan Varadakar

For a cause ................................................................ 21

GeneralManager BR Tipnis Production Manager Bhadresh Valia Layout Ratilal Ladani, Kiran Parker Asst.Art Director Surajit Patro Chief Designer Pravin Temble Senior Graphic Designer Rushikesh Konka Photo Editor Sandeep Patil

Express Hospitality Reg.No.MH/MR/SOUTH-44/2010-12 RNI Regn.No.MAHENG/2005/21391.

Published by Vaidehi Thakar on behalf of the Proprietor The Indian Express Limited from Express Towers,2nd floor,Nariman Point,Mumbai 400 021 and Printed by her at the Indian Express Press,at Plot No.EL-208,TTC Industrial Area,Mahape, Navi Mumbai 400 710 (Editorial & Administrative :The Indian Express Ltd,1st floor,Express Towers,Nariman Point,Mumbai-400021). Editor Reema Lokesh * (* Responsible for selection of matter under PRB Act) Copyright @ 2011

A Tam twist.............................................................. 27 A Keralan confluence................................................ 29

Deputy General Manager Sachin Shenoy Chief Manager Pankaj Shende Marketing Team Dattaram Kandalkar, Rajan Nair Marketing Coordination Darshana Chauhan Manager - Scheduling & Coordination Arvind Mane

PRODUCTION

Karnataka food diary................................................ 24

Do you have a successful social media plan?................ 40 Mobility technology: Aid to hotel revenue growth............ 41

HIGH SPRITS LIFE

A lesson in wine marketing............... ... ......... ............ 22 Indus Pride targets 28-35 year old urban men and women.................................................23

The leading lady...................... 42

REGULARS

Editor’s Note.................................................................................................................. ................................................6 New Kids......................................................................................................................................................................14 Products....................................................................................................................... ...............................................16 Movements...................................................................................................................... ............................................43 Weekend......................................................................................................................................................................79

August 16-31, 2012

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CMYK

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EDITORâ&#x20AC;&#x2122;S NOTE

Uniquely southern

he cuisine of a r egion is the best r eflection of its cultur al milieu, its div ersity and social legac y. Interestingly, e ven in an er a of 'glocalisation' the changing tr ends of times ha ve not made too divergent the culinary heritage of the four southern states of India - T

amil Nadu and K arnataka,

Andhra Pradesh and K erala. This special issue on Aahar Chennai is an effort to r ecognise the rich

and diverse culinary crafts of south India that ha ve made the food fr om the region so distinctive and original.

The city has shown a propensity for the upper scale and luxury segment in comparison to the mid market segment. In fact the number of rooms in the luxury segment will more than double in the next three years

We also bring you a special feature on the hospitality market in Chennai that might have never witnessed the growth trajectory of Bengaluru, but it has been a steady mark et that has been gr owing slowly but consistently. If one tracks the growth of the city, there has been a definite gush of hotel brands making their inroads over the last five years. From a small sized hospitality sector the development has been noticeable and noteworthy. While the IT and the automobile sector ha ve driv en the gr owth of the hotel industry in the city , the demand fr om traditional sectors like banking has continued through the years. The city has shown a propensity for the upper scale and luxury segment in comparison to the mid mark et segment. In fact the number of r ooms in the luxury segment will mor e than double in the ne xt three years. However, experts believe that in the futur e as the city expands further, significant investments into hotels primarily in the budget and mid mark et segments in certain areas will result in these areas converting to individual micro markets within Chennai. Interestingly, while Hy derabad has been pr ojecting itself as the MICE capital of India, Chennai has been consolidating its MICE potential with ne

conventions. A mark et to w atch out for is Chennai which could w

Head Office Express Hospitality Rajan Nair, Dattaram Kandalkar Business Publications Division, The Indian Express Ltd, 1st Floor, Express Towers, Nariman Point, Mumbai-400021. India Tel: 6744 0000 / 22022627 Fax: 022-22885831 E-mail: pankaj.shende@fhwexpo.in

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ve lar ge spaces for meetings and

ell be the dark hor se that will cr eate a

stronghold in the south.

Reema Lokesh Editor editorial.eh@expressindia.com

E-mail: 4pdesigno@gmail.com

FORTNIGHTLY INSIGHT FOR THE HOSPITALITY TRADE

w luxury hotels all set to ha

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August 16-31, 2012

Market

THE BUSINESS OF HOSPITALITY

LEAD STORY

ABF to bring Budgetel global branding to two & three-star properties SUDIPTA DEV – Mumbai

tlanta headquartered America’ s Best F ranchising (ABF), which is a family br and of 25 0 pr operties w orldwide, is bringing its upper econom y br and Budgetel Inns & Suites to India. It has formed an agreement with Mumbai based master fr anchisee Budgetel Hotels India and is looking at 40-50 properties in the ne xt fiv e-six y ears. “We are tar geting the e xisting two/three star s in India. Initially w e ar e looking at Mumbai and Delhi and as the br and gr ows w e will reach out throughout India,” said Doug Collins , chairman and CEO , America’ s Best Franchising. Collins r evealed that the company is looking at identifying properties from among the e xisting 7 000 tw o/three star hotels in the country , particularly in the secondary and tertiary mark ets. “These properties can benefit fr om our r eservation s ystem. A majority of people who tr avel in India are domestic - the hotel websites will be link ed to the brand website and the hotels will be connected to all distribution s ystems in India and w orldwide. W e will be attr acting tr affic through sear ch engine optimisation (SEO) and the website,” stated Collins. Budgetel Inns and Suites has global br and standar ds providing thr ee-star e xperience with se veral enhancements lik e Wi-Fi, wide screen TVs and latest technology. “Ther e is stringent monitoring of standards. The properties will be inspected regularly, we can also monitor guest e xperiences online through tr avel sites ,” stated Collins. He added that most of his company's franchisees in the US ar e people of Indian origin and he is looking forward to str engthening his ties in India with them. ABF oper ates an upscale 3 Palms br and and four upper economy brands – America’s Best Inns & Suites , Budgetel Inns & Suites , Country

August 16-31, 2012

Hearth Inns & Suites , and Parkside Hotels & R esorts.

Earlier this y ear ABF had opened the 3 P alms Wild

Exotica Hotel & R esort in R amnagar near Jim

Corbett National P Uttarakhand.

ark in

Trusted. Respected. Recommended. Everybody wants comfort. At Hush, we're no different. We enjoy the comfort of knowing that our products live up to our promise of premium quality. The comfort of having customers who revisit after experiencing a Hush product. The comfort of loyal clientele who insist on the Hush experience wherever they travel or reside. Little wonder then, that leading hotels and resorts across the country trust only Hush to please their guests.

Trusted by leading five star hotels.

“Hush has proved to be a supplier of choice for our furniture and soft furnishing requirements. We sourced a large part of our guestroom furniture, lobby furniture and other soft furnishings for our Westin (Mumbai) project from Hush. We are happy to place on records their timely service and tremendous attention to detail and strongly recommend Hush to our counterparts in the industry.” ~ Mr. Rajiv Mendiratta, Sr. Manager (Contracts), Oberoi Realty

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‘We have to market Agra beyond Taj’ Rajiv Narain, senior VP (Operations), Jaypee Palace Hotel & Convention Centre speaks about the compan y, investments and Agra as a tourism hu b. By Reema Lokesh What are the recent changes that have been incorporated that the Golf resort and also the property? Are there plans underway to extend the Jaypee brand to others regions of India? Jaypee Palace Hotel A gra is opening T amaya (spa, salon and gym) with focus on latest equipments , spa massages and ther apies. Golf resort is complete with respect to F&B outlets and is also shortly opening the world class spa under the banner of Six Senses . The Yamuna Expr essway de veloped betw een Gr eater Noida and Agra is ready and we are confident that tourist tr affic will incr ease manifolds due to travel time r eduction. The

Group also plans to build and expand in hotels and entertainment segments on the sides of the Expr essway during the time of development. What branding and marketing strategy has the company planned to bring in the desired clientele both national and international? We plan to accommodate tourists of all segments whether national or international and offer attractive seasonal and off-seasonal packages so that it becomes affordable by a budget tourist. The Group is aggressively participating at v arious tr avel related national/ international marts for sales and mark eting. The Gr oup is also pr o-

moting the brand by sponsoring various important international le vel e vents eg IPL, IIFA, etc. What is your take on Agra as a MICE and leisure market and what are the challenges related to tourism that the place is facing? Since the time Ja ypee Palace Hotel has come up in Agra, the city has de veloped as a MICE and wedding destination. Our challenges r elating to tourism ar e that w e have to mark et A gra be yond Taj which will incr ease the average sta y and will also offer v ariety to tourists . W e are also facing the challenges of air connectivity as it is sad that the city of A gra with

three w orld heritage monuments does not ha ve a single flight whether national or international. The same can double the number s of tourists, if introduced. Is the government is proactive in terms of giving assistance to the private sector to get its act going? We ha ve a ne w go vernment in the state and though they ha ve started on a positive note in support of tourism, however, actions are still to be measured and seen. Are there any initiatives taken by the private sector to mobilise change? Yes, private sector is continuously trying to bring in

international hotel chains , restaurants and r etail in the hospitality industry and since only non-polluting industries are allo wed, the IT sector is proactive in pr omoting the same. What is your take on the current hospitality scenario in the country and what is your analysis of the coming two years? India has a tr emendous potential in the hospitality segment as our country has immense treasure and w e can utilise the same potential if the focus is common to all v arieties of political go vernments running v arious states . W e also need to look at hassle free services for tourists including hygiene and traffic.

Tourism in Pune reels under challenges SAYONI BHADURI – Pune

n an effort to gauge the travel and tourism potential in Pune , Express Hospitality and Express TravelWorld recently or ganised Kno wledge Ex change – Positioning Pune: W aiting in the Wings. The aim of organising the e vent w as to highlight the issue on wh y Pune, despite ha ving the potential has not been able to pr omote itself as a destination to be reckoned with. The nine panelists deliber ating on the issue included: Shubhada Joshi, dir ector, Girik and Travels; Ajit Luthra, VP, Asset Management and Finance for The W estin Pune K oregaon Park, Sun-n-Sand Hotels and Shangri La Mumbai; SK Jain, VP and chairman, Civil Aviation Committee of Maharatta Chamber of Commerce, Industries and Agriculture (MCCIA); Punit Sheth, EAM, The W estin Pune K oregaon P ark; Rajendra K elshikar, dir ector, Inn-Venue Hospitality Management; Nikhil Thakurdas, CEO , Uniglobe Odyssey T ravel; Y ogesh Dossa, CMD, Galaxy T ravels;

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Sudhir P atil, pr esident, Maharashtra T our Oper ators Association and No wshir Irani, head of Pune chapter , TAAI. The session w as moderated by Reema Lokesh, editor, Expr ess Hospitality and Express TravelWorld. The city has e volved o ver a period of time, becoming a hub for IT , education, automobile industry, but when it comes to the city's tourism potential it falls short. This is despite the fact that the city curr ently has an oversupply of r ooms in the upscale hotels category. With the sudden incr ease

in rooms in the city o ver the last tw o-three y ears, it is a challenge to k eep footfalls coming in. Sheth e xpressed that currently majority of the business in their hotel is generated by corporate travellers, and the situation pr evails across the boar d. “But to maintain this and cr eate repeat users, we in our small way ar e trying to pr omote leisure in Pune, be it a visit to nearby falls , or cultur al events in the city . All this is done completely b y the hotel's concier ge,” he said. Keeping the o ver supply in www.expresshospitality.com

mind, Luthra was quite clear that at this point of time he would not invest in Pune. The discussion continued around the fact that Pune is not equipped to cater to leisure travellers. Sharing her thoughts on the subject w as Joshi who said, “Our biggest challenge is that while Pune has abundance of things to do for a leisure traveller, there is no effort made to maintain them. Ther e is a 'w e do not care' attitude that definitely needs to change.” To address this challenge, Patil said that local tourism service

providers need to come together for a long term and sustainable pr omotion and awareness plan for the city . “The biggest opportunity lies in the nearb y r egions especially in difficult economic scenario. Mumbai b y itself is such a huge mark et,” he added. Throwing light on the aviation scenario of Pune , Jain said, “Ther e is only one flight betw een Mumbai and Pune simply because ther e is no independent airport and the Indian Air Force operated current airport has limitations.” It took four-fiv e years of effort to get a sanction for the airport for this city . “We are losing out on as man y as 3.5 million passenger s coming into the city because of this,” he added. Dossa also a GSA for Silk Air , said that while Singapor e Airlines has agreed in principal to start flights to Pune , “The plans are stuck in the bilater al norms betw een the tw o nations.” (To know more about the Knowledge Exchange please log on to www.expresshospitality.com) August 16-31, 2012

Pride Group plans to reach 3000 keys by 2014-15 JOY ROY CHOUDHURY – Kolkata

he Pride Group of Hotels has unveiled its 153 keys five-star property- Pride Hotel Kolkata - the group's first property in east India. The

tural capital has always been in the forefront for attracting large volume of leisure tourists, Kolkata is

recording a steady growth of business travellers. However, there is still acute shortage of upscale mid

market hotel rooms in the city as there has been no major addition in the number of hotel rooms

over the last decade. We are extremely glad with the launch of The Pride Hotel in Kolkata.”

SP Jain company has invested `100 crore to set up the hotel and is a part of its `1,000 crore expansion plan. Talking about its expansion plans to Express Hospitality, SP Jain, chairman and managing director, Pride Hotels said, “The group is planning to increase its room count to 3,000 by 2014-15 from the present 1,100 rooms. Out of this, around 2,000 rooms will be owned by the company while the remaining will be managed properties. It is planning to expand its footprints in Goa and Alibaug by setting up resort hotels. The company has already finalised the land for these two projects. It is also scouting for land to set up its first property in Mumbai. It will be setting up a 400-keys five-star deluxe hotel in Mumbai at a cost of `300 crore.” Rachhpal Singh, tourism minister, West Bengal who was present at the launch of the hotel said, “We are buoyant on the industry's growth of Kolkata, particularly the IT/ITeS segment that has fueled demand of upscale mid market hotels in this region. While the culAugust 16-31, 2012

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Sarovar Hotels & Resorts to manage The Heron Portico, Nairobi HEENA MAHAJAN– New Delhi

arovar Hotels & Resorts has further expanded in Africa b y launching The Her on Portico, Nair obi thr ough management contr act. This three-star pr operty is the company's second hotel in Nairobi after Ole Ser eni, and the thir d in Africa, including the New Africa Hotel in Dares-Salaam, Tanzania. Sarovar Hotels will takeover oper ations at The Heron P ortico fr om September 1, 2012. The hotel has 1 08 k eys along with modern amenities including an international cuisine

restaurant, conference venue, business centr e, swimming pool, a convenience shop and travel desk. Talking about the clientele, Anil Madhok, managing director, Sar ovar Hotels & Resorts informed, “This ne w hotel is centrally located and is close to Nairobi’s business district and tourist attr actions. So w e will ha ve a mix of both. Our customised stay packages, services and facilities cater to both category of travellers and we enjoy a fair share of r epeat clientele too.” “Africa is a potential market due to the lar ge Indian base. Presently, we are focus-

ing on e xpanding in east Africa and we consider it as a second home for our company. We are looking at managing two more hotels in Africa, a 1 00 r oom hotel in Nair obi and another hotel b y a Game Park. One will be a city hotel for business tr avellers. The other would be a leisure travel focused pr operty,” he added, while talking about choosing Africa for their expansion abroad. With a portfolio of 60 hotels across 40 destinations, Sarovar Hotels on the domestic front, is expanding across tier II and III cities , while internationally, only East Africa and Middle East.

“We also v entured into apartment hotels last y ear. There are another 25 projects at various stages of de velopment pr esently. Sar ovar Hotels also continues to expand acr oss r eligious destinations and has signed hotels in Bodhga ya, Tirupati and Rishik esh which ar e supposed to be oper ational by 2014,” informed Madhok. The compan y also pr ovides corporate hospitality services at the Indian Institute of Management, Ahmedabad; Hindustan Unilever Limit ed Corporate Training Centre in Mumbai; and The Indian School of Business at Mohali.

Ibis debuts in resurging Navi Mumbai market SUDIPTA DEV – Navi Mumbai

he A ccor Gr oup has opened its fir st pr operty in Na vi Mumbai with the 196 r oom ibis in T urbhe. The pr operty is strategically located on the Thane Belapur r oad near the corporate hub of Air oli and Mahape. A t the moment 163 rooms are operational and the rest would follow in the ne xt 30-45 da ys. “W e opened on June 2 1 and in 1 0 da ys our occupancy w as 3 0 per cent. We have closed July with 42 per cent occupanc y,” said Maverik Muk erji, gener al manager, ibis Na vi Mumbai.

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He added, “I am very pleased with the r esults that w e ar e getting after the soft launch. The a verage size of Na vi Mumbai hotels is 80-85 rooms so 42 per cent of mine is almost the occupanc y of other hotels .” The guests comprise of business cr owd from P anvel to T aloja, Belapar, Air oli, V ashi, right up to Vikroli. Mukerji attributed the encouraging inaugural occupancy to a combination of factors including the fact that hospitality business has surged in Navi Mumbai after the slump of last fe w years. “For most of m y competi-

tors, the a verage occupanc y in the month of June w as at 72 per cent. Also, if any new hotel comes up ther e is an interest and sur ge in demand and ibis ha ving a global name and br anding I think it has contributed a fair bit,” he stated. Muk erji hopes to close the y ear with about 49 per cent occupancy in ne xt six months . “R ate wise w e w ould ideally lik e to be sitting at the ` 4000 mark, which I would consider value for money. The pricing in Na vi Mumbai is such that hotel r ates ar e either ` 2500-3000 mark or ` 6000 and abo ve, ibis will be sitwww.expresshospitality.com

ting in the middle ,” he pointed out. The r oom categories ar e standard like other ibis pr operties. There is a bar, a restaurant and tw o meeting r ooms with a total capacity of 80 people. Some of the special ibis featur es include an ytime check-in b y guests , a buffet breakfast fr om 4 am to 12 pm. There is also a 15 minute non-satisfaction guar antee wherein if a guest's service related problem is not sorted within 15 minutes, the stay is complementary. Security is one of the k ey features in the property with cameras at e very entry and

Maverik Mukerji exit point and pr ominent usage of access control cards. “Even the staff ha ve to use these car ds to get into the kitchen and staff ar eas,” mentioned Muk erji. Also, wherever possible fir e r etardant materials ha ve been used and ther e are many fire doors in the hotel. The lift shaft ar ea is isolated fr om main guest corridor line so in the e vent of a fir e the fir e doors will pr event smok e from travelling from one corridor to another. August 16-31, 2012

Mad Over Donuts to go international To introduce cupcakes and delivery operations

India toda y. Quick service restaurant and fine dine ar e

here to sta y.” In addition, the company will be launch-

ing cupcakes in a fe w stores in Mumbai and plans to

launch full-fledged deliv ery operations in four months.

ANDREA LOPES – New Delhi

he hugely popular Mad Ov er Donuts chain of stor es will open outlets in South East Asia and the Middle East, T arak Bhattacharya, COO , Mad Over Donuts r evealed to Express Hospitality . “Until 2011, we had about 12 to 13 stores oper ating in India, but in the last 14-15 months, w e've tripled our business. Since w e're headquartered in Singapor e, w e know the South East Asian palate and w e plan to open stores there by the last quarter of this fiscal.” “There ar e only tw o things in India that w ork; movies and food,” said Bhattacharya, while elucidating on the compan y's success in the India mark et. It r ecently opened its 1 0th store in Delhi at the DLF Promenade in V asant K unj. This will be the compan y's 38th store in India. In addition, the compan y also plans to launch an extended line of be verages and penetrate in cities lik e Ahmedabad, Chennai and Hyderabad b y the end of this fiscal. “Currently we are only in the metr os but w e have been growing by 20 per cent and the competition is also incr easing e very da y. We ar e thinking of what after donuts because w e have to k eep engaging people. But donuts will still be our main product category,” said Bhattacharya. He added, “W e w ant to see more people getting into this pr oduct category as it will make it stable and only increase our pr oduct size and competition.” Ask ed about an y emer ging consumer tr ends, Bhattachary a said that people w ere taking to the sa voury doughnuts quite w ell. “The consumption in India is high and it is easier to do business in

August 16-31, 2012

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‘Indian clients have become experimental and are hungry for new experiences’ Sun Resorts is a m ajor Indian Ocean based hotel group that currently o wns and manages four resorts in Mauritius and on e in the Maldives. Arnaud Martin, chief marketing officer, Sun Resorts talks about the long term focus and special initiatives for the Indian market. By Sudipta Dev How important has been the India market for Sun Resorts? The Indian mark et is of prime importance to us and close to our hearts . Outbound travel in India has been gr owing at a r obust pace. T ravel to Mauritius from India is consider ed easy due to the visa on arriv al facility and this w orks w ell for last minute tr avellers. We have made special pr ovisions and offer several privileges to our esteemed Indian guests.

Arnaud Martin

What kind of growth have you witnessed from this market in the last few years? The Indian mark et is growing at a steady pace for us and is amongst the fastest growing mark ets for Sun Resorts. We have seen a huge interest in all our pr operties and r ecently w e hosted a sumptuous Indian wedding at Long Beach. Le T ouessrok has e xperienced an incr ease in the amount of r epeaters from India and this trend can be e xplained b y fact that Le Touessrok is one of the world’s most distinguished resorts and the only r esort in Mauritius to have two beautiful priv ate islands , Ilot Mangenie and Ile au Cerfs with its spectacular 18-hole championship golf course. Which are the properties you are promoting in the India market? We promote all our pr operties under the Sun R esorts umbrella in India - Le Touessrok, Long Beach, Sugar Beach, La Pir ogue in Mauritius and K anuhura in the Maldiv es. Le T ouessrok and K anuhura ar e member s of the pr estigious ‘Leading Hotels of The W orld’ cir cle. The philosophy is to offer the best accommodation and entertainment facilities , outstanding services and e xcellent v alue for mone y. The company has alw ays been a

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leader in the hotel industry in the Indian Ocean. Sun Resorts is pr eparing the all new Ambre hotel for its opening in October 2 012. The 297 rooms will be decor ated in refreshing styles , featuring contemporary tr opical designs. Ambr e is a gr eat choice for family holida ys on one of the most beautiful beaches in Mauritius. What is your promotional/marketing strategy here? Sun R esorts has alw ays believed in long term goals . We are looking at the Indian market v ery seriously . W e recently appointed Knack as our India r epresentatives and have worked on special initiatives for the Indian mark et. The travel trade is the k ey to our initiativ es her e and w e have worked on special tr ade initiatives. W e intr oduced special r ate for the tr avel trade so they could enjoy the hotels with their families . Also special pack ages ha ve been floated in the market for the hotel in Maldives. We are targeting an entir e r ange of segment, from MICE to w eddings to FIT. How would you differentiate your brand for the Indian customer among the Indian Ocean resort groups that have a focus on this market? www.expresshospitality.com

Sun Resorts offers various options in terms of their resorts wher e each of them has a v ery distinct char acter. For example, Le Touessrok is the essence modern elegance. Long Beach is a modern, upbeat urban beach r esort – vibrant, fr ee and eas y. Sugar Beach complements the colonial plantation theme , while maintaining a contempor ary feel. La Pir ogue remains true to its tr aditional v alues of authentic Mauritian hospitality and K anuhura can be described as a unique 'timeless casta way chic e xperience'. This enables clients to choose fr om the differ ent possibilities that ar e made available to them. Indian clients ha ve become e xperimental and ar e hungry for new experiences. Any exclusive services/facilities that would be an attraction for Indian customers? We ha ve loads of e xclusive services that our Indian clients fancy. The tw o beautiful priv ate islands: Ilot Mangénie, with 3.5 kilometres of beach for e xclusive use by the hotel’s guests and Ile aux Cerfs with its spectacular 18-hole championship golf cour se considered to be one of the best in the w orld, designed b y Bernhard Langer . All guests

enjoy the fabled butler service. Butler s ar e a vailable 24 hours a da y. The Giv enchy Spa occupies a w orld of its own. Staffed b y specially trained ther apists who use only Giv enchy pr oducts and treatments, the spa giv es guests a taste of classic French elegance in stunning tropical surr oundings. Guests can also disco ver ‘Exclusif T ouessrok’, a Givenchy e xclusive tr eatment for Le T ouessrok. The gourmet selection includes Mediterranean, Japanese , Italian, Asian, Mauritian, Indian and much mor e. The Kids Club is present in every resort which runs e xciting and imaginativ e daily fun programmes with age-appr opriate activities , facilities allowing par ents to r elax in the tranquil environment. What has been your focus on the MICE and weddings segment? MICE is a v ery important segment for us . All our resorts ar e big with lar ge open spaces and ar e equipped with gr eat conferencing facilities . V arious themes and team building can be easily incorpor ated at any of the r esorts. Just recently (July 2 012) w e had an Indian engagement at one of our resorts. August 16-31, 2012

‘The Architect of Taste’ theme set for 2012-13 edition of World Chocolate Masters EH STAFF – Mumbai

arry Callebaut, manufacturer of high-quality cocoa and chocolate, will be or ganising the World Chocolate MasterIndia competition in December 2012January 2 013. The theme for the 2012-13 edition of W orld Chocolate Masters is 'The Ar chitect of T aste' wherein pastry chefs and chocolatiers globally will need to e xpress their ar chitectural skills thr ough taste and will also require to analyse and compose with fla vours. Talking about the competition, Abhiru Biswas, technical advisor- Gourmet, Barry Callebaut said, “In or der to complete this challenge , contestants will have to present a new dimension of chocolate gastr onomy. F or the World Finals, the national pr e-selection contestants will be finalised after e valuation b y jury member s comprising of pr ominent celebrity chocolate master and chefs in each country.” The W orld Chocolate Master s, competition is solely dedicated to the art of chocolate, which was initiated in 2005, after the merger of Le Grand Prix International de la Chocolaterie organised b y Cacao Barry , and the International Belgium Chocolate

Award or ganised b y Callebaut. Marking its pr esence in the country , Barry Callebaut opened its fir st chocolate academ y in Mumbai in 2008, which is also the compan y's fourth academ y w orldwide, as part of the compan y's global str ategy to expand in the Asia Pacific region. Further, Barry Callebaut is also looking at establishing a pastry chefs club in India where pastry chefs from across the country will be inv olved in sharing their technical skill, knowledge and new developments in

chocolates. When ask ed about ho w is the academy looking at strengthening its r elationship with chefs and chocolatiers in India, Bisw as added, “We will look at sharing ne w international ideas , r ecipes, pr oduct developments. Our chocolate ambassadors will also be connected to customers and chefs to motiv ate and strengthen the r elationship. A vijit Ghosh, corpor ate pastry chef, The Leela P alace Bangalor e has been announced as the ne w chocolate ambassador for India.”

Bubble Tea to debut in India through Alchemist Foods ANDREA LOPES – New Delhi

aiwan-based be verage provider Chatime has tied up with Alchemist F oods in India to bring its homegrown concept of Bubble T ea to India through retail stores. Through a master-franchisee model, the stor es will be launched in Delhi and Gur gaon, followed b y Chandigarh. Ther e ar e plans to open a total of 150 stores all across India. A ccording to A K Srikanth, CEO , Alchemist F oods, Bubble T ea is best described as a combination of tea, fr esh fruit juice and smoothie . This will also be Alchemist's first foray into the beverage space. Henry Wang, president, La Kaffa International, which o wns br ands Chatime, ZenQ and La K affa coffee, said that Bubble T ea w as inv ented in T aiwan some 3 0 y ears ago and has toda y r eached mor e than 15

August 16-31, 2012

countries. “India and T aiwan shar e a tea culture and with the hot summer months in Delhi this pr oduct will be successful in India. Over the years, w e ha ve been trying to pr omote inv estment in India. This is the fir st non F&B inv estment in India and will her ald a ne w avenue of gr owth in bilater al tr ade and investment betw een India and Taiwan.” Chatime expects that the product would appeal to y oung adults . “Some flavours would appeal to the younger and others to the older generation, but w e e xpect it to do w ell with 14-28 year olds,” said Srikanth. The compan y will be tar geting 1 0 stores this financial y ear. The drink would be priced betw een `70-140. “The drinks are not priced for a pr emium market and we would be looking at a sit-in or tak eaway concept. We are bullish about the Indian market,” added Srikanth.

Meanwhile, sharing insights on the product itself, Anna Wang, project manager , global business division, Chatime said, “The bubbles or 'pearls' as the y are called ar e made from tapioca which helps in digestion and mak es y ou feel full. W e will be starting with a fe w flavours in the Indian mark et. The original menu in T aiwan has about 1 00 flavours. We ar e open to localising the drink depending on ho w well it is r eceived. The most successful markets ha ve been Mala ysia and Australia, which w e enter ed in 2009. In India w e will ha ve to educate the mark et about Bubble T ea and then giv e it time .” Incidentally, India happens to be the third largest beverage consumption market in the world after the USA and China. The teas will be brewed in store and the toppings and the br ewing machine itself will be imported dir ectly from Taiwan.

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New kids on the block Copper Chimney, Pune Copper Chimney has opened its doors in Pune. Serving cuisines from the North West Frontier Province and Northern India, the restaurant also features a show kitchen, allowing diners to enjoy a view of their meals being prepared in front of them. Burrah Chop, Reshmi Chelo, Murg Makhani, Paneer Masala and Dal Maharaja—are some of the signature dishes. Other popular favourites include Jhinga Nisha, spiced Pepper Mutton Chops and Biryanis.

Poush, Mumbai

Mad Over Donuts, Delhi

Poush, the first Kashmiri restaurant in Mumbai announced the launch of its new outlet at the World Trade Centre Arcade, Cuffe Parade, Mumbai. Built on two levels, Poush has recreated the Dal lake Shikara experience with boat-like booths, coupled with Copper Tash-t-Nari to wash hands in. Even though this cuisine is largely known for its non-vegetarian food items namely Goshtaba, Roganjosh, Seekh Kabab, Rista, Kabargah etc, the menu also offers vegetarian dishes like the Dum Aloo, Rajma, Haakh, Tamatar Chamman, Nadru, Kahwa, and Phirni amongst several others.

Mad Over Donuts recently launched their 10th store in Delhi at DLF Promenade Mall. Mad Over Donuts regularly conducts events and activities thereby ensuring constant consumer connect. Mad Over Donuts also utilises radio to inform customers about ongoing events and offers.

INTERNATIONAL Ski Resort Complex, China

Radisson Blu Plaza Hotel Hyderabad Banjara Hills Carlson Rezidor Hotel Group has launched Radisson Blu Plaza Hotel Hyderabad Banjara Hills in India. This is Carlson Rezidor’s first Radisson Blu hotel in Hyderabad. The hotel has142 rooms and 13 suites. It also has 3,500 square feet of function space that can accommodate up to 350 guests. Food and beverage options include Bar 41 Lobby Lounge and Bar, Movida Tapas Bar and Lounge, Chill - an all-day dining restaurant and a contemporary PanAsian restaurant, Holy Basil. In addition, the hotel will be introducing India’s first Dilmah T Bar, showcasing more than 26 varieties of its finest tea flavors as well as a range of tea-infused beverages.

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Starwood Hotels & Resorts Worldwide has launched its first dualbranded ski resort complex in Changbaishan, China. Owned by Dalian Wanda Group, The Westin Changbaishan and Sheraton Changbaishan Resort are adjacent to the slopes of the Changbai Mountains. The resort complex also offers more than 37,000 square feet of state-of-the-art function and meeting space, including a 13,362 square feet ballroom, nine smaller meeting rooms, and a spacious pre-function area. Six innovative food and beverage venues, along with a professional catering and meeting team, are capable of organising functions for all types of occasions.

August 16-31, 2012

Shraman to tickle Delhi's palate with Marwari food ANDREA LOPES – New Delhi

ain, Marwari and Satvik food r estaurant Shraman, which opened at The Ashok in Ne w Delhi r ecently, hopes to get more Delhiites inter ested in the cuisine. According to chef consultant De vinder K umar who was involved in conceptualising the menu, the restaurant's primary tar get clientele will be the Jain community, but ther e ar e hopes that others would be open to experimenting with the cuisine. “There are limited number of r estaurants in Delhi serving Marwari food. A lot of R&D has gone into our dishes and we have special Marw ari staff. We expect the restaurant to be busy during lunch since the Jains belie ve in eating before sunset,” he said. He added, “It is difficult to convince people to eat food without onion or garlic , but so far w e've seen that people ar e enjo ying it.” Asked what age gr oup the restaurant w ould be targeting, he said, “It w ould

be primarily betw een 35-45 years since y oung people are not so k een to try

vegetarian food.” Shraman comes under the umbrella of the w ell-known

Sagar R atna chain of r estaurants. There are plans to open more of the same r estaurants

within a y ear either fully owned or under the franchisee model.

Club Mahindra acquires Royal Courts Jaisalmer EH STAFF – Mumbai

ahindra Holida ys & Resorts India has acquired ‘R oyal Courts Jaisalmer’, a 74 r oom resort, by pur chasing 1 00 per cent equity share capital of Divine Heritage Hotels . Ar ound 35 rooms of this pr operty w as already part of the Club Mahindra netw ork. R ajiv Sawhney, managing dir ector, MHRIL said, “Our focus is to continue offering our members new, more destinations. Rajasthan is a key destination on India’ s tourism map and with Club Mahindr a, Jaisalmer w e str engthen our Rajasthan footprint. W e now offer member s the complete Rajasthani e xperience with, the Thar desert, Udaipur , Kumbhalgarh and Nawalgarh. We will continue to add capacity in locations where Indians holiday.” August 16-31, 2012

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Bootz brandy from Kyndal India Kyndal India has announced the launch of Bootz Authentic Dutch grape brandy in South India. It will be made available to consumer through select outlets in the state of Andhra Pradesh, Karnataka, Kerala and Tamil Nadu. This will be followed by a pan India launch in the coming years. The Bootz brandy is priced at ` 510 for quart, ` 314 for pint and ` 153 for nip in Tamil Nadu, ` 598 (quart), pint at ` 306 and nip at ` 154 in Andhra Pradesh and ` 628 for quart (750ml), ` 314 for pint (375ml) and ` 153 for nip (180ml) in Karnataka.

Steam oven by Electrolux

Electrolux has launched a new compact steam oven which combines steam, heat and grill functions. The combination of these functions helps keep food browned and moist without

French cookware brand Le Creuset has launched its latest addition of colours among the 12 patented shades. Le Creuset provides high quality cookware, stoneware, kitchen textiles and wine accessories. The stock will include cast iron and stone ware, tangines, woks, fondues, mugs and Espresso mugs. It has also launched a

The product has been priced at 55,000 onwards.

Prithvi Home décor Prithvi Home Décor has introduced range of the enamel and stainless steel kettles.

Nilon’s Vermicelli Nilon's has introduced vermicelli in two variants: cut vermicelli and thin and roasted vermicelli. The Vermicelli range will be offered from ` 5 pack to a larger packs to cater consumers of different price segments. The cut ver-

hand painted Buddha figurines made in poly-resin material. The size varies from 12 inches upto 24 inches in height. These Buddha idols come in several various colors. They are of high quality. The price of set of two Buddha figurines is ` 3999 and Buddha figurine in a large size is ` 2499.

added fat, while preserving flavours, vitamins and minerals. The appliance has 13 cooking functions for normal cooking, wet steam and hot air, plus steam for preparing a variety of different foods. The product has been priced at ` 110,000.

Le Creuset micelli is priced at ` 5 for 50 grams; ` 10 for 140 grams; ` 12 for 175 grams and ` 28 for 450 grams. While the thin and roasted vermicelli is priced at ` 10 for 110 grams; ` 13 for 150 grams and ` 32 for 400 grams.

Obsessions Xclusif Obsessions Xclusif has launched a range of leather carpets. This new range of leather carpets are available in different shades and sizes which are highly durable and easy to maintain.

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Imperia Pasta Machine from The New India Electric & Trading The New India Electric & Trading has launched Imperia Pasta Machine. Traditional hand operated machines prepares Lasagna sheet from manually prepared dough and can be cut to any desired shape depending on the cuisine and with total control over the ingredients to make many various types of fresh ribbon type of pastas: Spaghetti , Angel's hair, Tagliatelle, Trenete, Fetuccine, Lasangnette, Pappardelle, Reginette, Ravioli and MilleGnocchi. Besides noodle and August 16-31, 2012

M|A|R|K|E|T

increases for larger objects. Its round detection coil design makes use of the latest digital technology to increase the sensitivity of the instrument. Once charged, the detector works continuously for sixeight hours. Battery charger is builtin making it a maintenance free metal detector.

Ultrasonic pest repeller : UPR2 Subtronics (India) has innovated its ultrasonic pest repeller Model

UPR2 with a special changeable frequency adjustment. This device emits ultrasonic frequencies above 20 kHz which are not audible to human ears but causes severe nervous discomfort in pest such as rats and hence drives them away within the reach of eight meters area. The pest repeller only repel and does not kill. This device works on 230VAC and does not generate any fumes or vapour or odour and does not require any chemicals or refills.

vermeicelli, these machines can also be used to make Samosa, Springroll, Wonton, Dimsum, Nachos and Tortilla sheets.

Memory Comfort Mattress The top layer of this mattress is made of temperature sensitive memory foam that takes the shape of your body and evenly distributes your body weight over the entire

lying surface. The base layer comprises high resilience PU foam to provide optimal support to your spine. The experience of lying on this mattress is best described as weightlessness. The feel of this mattress is Medium Soft. This product is available in six inches and eight inches thickness.

Hand held metal detector: SUBSCAN Subtronics (India) has innovated its strong and sensitive battery operated metal detector developed especially for security at entry places and high level security areas. This device is able to detect a `one rupee coin' from a distance of seven cms. Sensitivity an range August 16-31, 2012

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Venice of the East) and Kori Gassi (a Bunt specialty – chicken mor sels with b yadgi chillies, coconut, fenugr eek and tamarind). “W e tr avelled to v arious places/eateries in the four states , visited homes to e xplore the authentic cuisine. W e also invited some

home-makers to our kitchens to demonstr ate a fe w tr aditional r ecipes,” he sa ys explaining the process further. His personal style is based on three things – fr esh, fla voursome and innovative. Speaking of south Indian cuisine and its popularity

Anand says that he has seen a definite e volution, “South Indian food was only restricted to comfort food.” With his experience with Southern Spice the cuisine has r einvented itself as a ‘culinary destination’ for food connoisseurs and gourmands fr om acr oss the world. “The y e xpect something be yond the basic south Indian food and ar e willing to explore the v aried fla vours. Tourism and industrial gr owth also has made people tr avel to various r egions in south India,” he adds . It is a gr eat trend accor ding to him that regional cuisines ar e getting limelight and that mor e restaurants should come up serving authentic r egional Indian food not just in India but the world.

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For a cause Michelin star Chef Vikas Khanna gives associates himself with ISKCON Food Relief Foundation's mid day meal programme Annamrita.

nnamrita, ISKCON Food Relief F oundation’s (IFRF) Midda y Meal program, has announced that Michelin-starred Chef Vik as Khanna will be their ‘Goodwill Ambassador’. The Midda y Meal programme is a project of the government of India, and is being implemented b y IFRF under the br and name of ‘Annamrita’ in schools in Delhi, Maharashtra, Rajasthan, Andhra Pr adesh, Madh ya Pradesh, Uttar Pr adesh, Haryana, Uttar anchal, Jharkhand and Assam. As the ambassador , Chef Khanna has pledged his support and will pla y a piv otal role in pr opagating Annamrita’s mid-da y meal scheme, undertaking v arious activities to complement the awareness and fund r aising efforts. He said, “My association to this noble cause goes back to my days working with ISKCON in Ne w Delhi and serving free meals to childr en in schools. It was my belief in the Gandhian philosoph y that compelled me to e xplore the symbiotic intersection of food and r eligion and thr ough this association I am able to feed the hungry , which is no less than the worship of God.” Annamrita w orks to wards liberating the underprivileged children fr om the scour ge of hunger and malnutrition. Since the launch in 2 004, Annamrita has set up state-ofthe-art kitchens wher e the y cater to appr oximately 12,00,000 childr en e very da y from centr es in Mir a

August 16-31, 2012

The patented HiDensityControl® – the reinvention of cooking quality up to

up to Bhayander, P alghar, Nigdi, Tardeo, Juhu, W ada, Pune , Aurangabad, Delhi, Gur gaon, Faridabad, Noida, Kurukshetra, Palwal, Tirupati, Nellore, R ajahmundry, Kadapa, R anga Nar a Gadda, Vishakhapatnam, Jaipur , Guwahati, P anipat, Haridw ar, Jamshedpur and Ujjain. Most of these childr en come fr om slums and tribal ar eas. The purpose of implementing this scheme is to facilitate the government in incr easing the enrolment in these schools , reducing the drop out rate and improving the attendance . Also as these are the formative years for the futur e adult, nutrition is of prime importance. Ajay Piramal, chairman, Piramal Gr oup said, “One of the most effectiv e w ays to improve liter acy and see that the dr opout r ates ha ve reduced in school has been the Midday Meal scheme.” Dr R adha Krishna Das , managing programme director,

IFRF e xplained that the term Annamrita means 'food as good as nectar'. “The mid-da y meal pr ogramme w as started by the go vernment of India in 1995 and IFRF is only implementor of the pr ogramme. We pay strict attention to nutrition, quality of food and hygiene standar ds; these ar e key to the de velopment of a growing child. W e also try to provide v ariety e ven with the limitations. We hope to garner attention to wards the cause through our association with Chef Khanna,” he said. Taking this association further , Chef Khanna also spoke of his latest documentary ‘Holy Kitchens’ . “In this documentary I ha ve tried to captur e the spiritual nature of food and the jo y of serving people . I am committed to Annamrita and to this effect I announce that 2 0 per cent of total sales r evenues of Holy Kitchen D VDs will be donated to wards Annamrita,” he said. www.expresshospitality.com

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SPECIAL FEATURE <:-441; <7 <)*4-

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ESPECIALLY THOSE WITH MOR E HISTORICALLY ESTABLISHED VINE GROWING REGIONS STILL STRUGGLE AT BULK SELLING PRICES LESS THAN HALF OF THIS /NE GR EAT QUALITY ASSUR ANCE HAS BEEN THE "ANDEROLE

WHICH W AS INTR ODUCED SOME YEARS BACK )T APPEAR S ON THE TOP OF ALL ! USTRIAN WINES

WHICH PASS THE QUALITY TEST AND IS THE VISUAL R EPRESENTA TION OF THE ! USTRIAN FLAGÂ&#x2C6; THREE STRIPES RED WHITE AND RED 7INES WITH THIS ON THEIR CAP OR CAPSULE INDICATE THAT THEY W ERE TESTED FOR THEIR VINIFICATION TO ENSURE THAT NO UNDESIRABLE R ESIDUE W AS LEFT AND THEN ON THE TACTILE LEVEL

THE WINE CORR ESPONDS TO THE SENSE OF TASTE THAT THE PARTIC ULAR REGION OF VARIETY ARE TRY ING TO ESTABLISH ABOUT THEM SELVES )T HELPS CR EATE A DEFI NITION FOR THE CONSUMER SO THEY KNO W E XACTLY WHAT TO EXPECT FROM A GIV EN BOTTLE OF WINE IF ONE IS FR OM SA Y 4RAISENTHAL AND ANOTHER FROM 7IENWIERTEL 4HINK OF !USTRIANS WITH 'ERMAN WINES AND 3WISS EFFICIENCY AT BEING ABLE TO EXPLAIN IT TO THE WORLD ,ETHAL COMBINATION

THAT ) M GLAD ) THOUGHT IT UP ALL BY MYSELF !NOTHER THING ! USTRIAN WINES DID W AS TO GO AND SIT BESIDE E VERY KIND OF FOOD FROM E VERY POSSIBLE CUISINE 4HEY MA Y BE WINNING ACCO LADES AT WINE COMPETITIONS BUT MOR E IMPORTANTLY THE Y ARE WINNING O VER DINER S AND IMBIBERS IN BAR S PUBS AND RESTAURANTS AND FR ANKLY ) THINK THIS IS A MUCH BIGGER WIN TO CLOCK 4HE LESSON HER E TODA Y IS NOT FOR US CONSUMER S BUT FOR THE )NDIAN WINE INDUSTRY *OINING THE /)6 MA Y BE A GREAT STEP BUT THERE IS A NEED FOR BIGGER IMPR OVEMENTS

CHANGES WHICH AR E PART OF A COLLECTIVE CONGRUOUS MO VE MENT TO ENSUR E QUALITY AND CONSISTENCY & OR THE TIME BEING THE INDUSTRY W ORKS IN A FRAGMENTED MANNER WHERE EVERY WINEMAK ER IS INSECUR E AND JEALOUSLY WATCHES OUT FOR WHAT HIS NEIGHBOUR IS UP TO 4HE SOONER THE Y R EALISE THAT THE WORLD IS A BIG MARKET AND THAT R ELYING MER ELY ON LA WS TO CHANGE THR OUGH LOBB YING ENDLESSLY WITHOUT DOING AN Y THING ABOUT QUALITY AND CON SISTENCY AT THEIR OWN INDIVID UAL ENDS WILL NOT BE ACTION ENOUGH TO ENSUR E LONGE VITY -ANY A WINEMAK ER HA VE ALREADY COME FAILED TO IMPRESS PACKED UP AND LEFT 4HE FE W WHO STICK ON DON T KNOW WHEN THE METAPHORIC SUN WILL SHINE UPON THEM !7-" IS A CASE STUDY W AIT ING TO BE DELV ED INTO 4HER E IS NO SHAME IN LEARNING FR OM THE 7 EST ESPECIALLY WHEN SOMEONE HAS PR OVEN THEIR METTLE AT BEING THE BEST AT THE GAME OF BUILDING OR E VEN RESURRECTING REPUTATIONS 4HE WRITER IS A SOMMELIER )]O][\

H|I|G|H| S|P|I|R|I|T|S RAISING THE BAR

Indus Pride targets 28-35 year old urban men and women EH STAFF – New Delhi

ABMiller India has launched the first beer brewed with Indian spices – Indus Pride . Indus Pride comes in four variants; Citrus y Coriander , Citrusy Car damom, Spic y Fennel and Fiery Cinnamon and is priced at `85 for a 330 ml bottle. According to Derek Jones, mark eting dir ector, SABMiller India, Indian consumers are more open to experimentation toda y. “The consumer toda y is seeking new experiences and looking to widen his r epertoire, not just in food and beverage but we also see that with music , travel, etc . Indus Pride is a beer brewed in India for the people of India and the r est of the w orld. W e ar e confident of an encour aging response from consumers. At the moment Indus Pride is only available in India with a metro focus . W e do ha ve plans to e xport and ar e currently evaluating the US, UK and Australia.” Asked if ther e w as r oom

for ne w beer s in a mark et where people alr eady had their fa vourites, he said, “India is an emer ging beer market and with the increased exposure and willingness to e xperiment ther e is alw ays r oom for mor e

Sauza Margaritas Sauza See Breeze Margarita

like to e xperiment and ar e proud of India’ s emer gence. It is a pr emium offering with a metr o focus and is being launched in Pune , Mumbai, Delhi, Gur gaon, Chandigarh, Kolkata and Bengaluru,” said Jones.

Refreshing the senses and giving a fresh e xperience of creating margaritas, Sauza Tequila presents recipes such as Sauza P omerita, Classic Sauza Perfect and Sauza See Breeze Margarit a

Classic Sauza Perfect

Ingredients: 2 parts Sauza Tequila Gold 3 parts Grapefruit Juice 1 part Cranberry Juice

Ingredients: 2 part Sauza Tequila Gold 1 part Triple Sec Liqueur 2 Part Lime Juice

Preparation: Measure the ingredients into a cocktail shak er. Shak e har d and pour into a mar garita glass. F or an e xtra kick garnish into with a lime wedge.

Preparation: Run a juic y lime r ound the rim of y our mar garita glass. Dip it in salt, add ice . Fill a drink shak er with ice and the ingr edients. Str ain into the glass, garnish with a lime w edge. Sip through the salt and sa vor the taste explosion. The delicious margarita is ready.

August 16-31, 2012

beers. And choice is alw ays good for the industry and welcomed by the consumer.” “Indus Pride is targeted at 28-35 y ear old urban men and w omen, socially v ersatile, r egular consumer s of premium beer s, people who

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Sauza Pomerita

Ingredients: ½ part Sauza Blanco 2 part sweetened Pomegranate juice ½ part fresh Lime Juice ½ part Honey or Simple Syrup Preparation: Add all ingr edients to shak er. Shak e w ell. Strain into r ocks glass filled with ice or into chilled cocktail glass straight up. Garnish with lime wheel. EXPRESS HOSPITALITY

Management

INSIGHT INTO HOSPITALITY OPERATIONS

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Karnataka food diary Indeed, Karnataka is well known for its spice districts and coast al regions and Coorg famous for its spicy v arieties of pork, chicken curries and bamboo shoot curr y; coastal regions like Mangalore boasts of v ariety of seafood specialities and Udupi cuisi ne. We explore and try to understand the vast expanse of Karnataka cuisine and find answers to if people still accept it in its aut hentic flavours. By Heena Mahajan

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arnataka cuisine, being diverse is influenced by the main pr oduce, and lifestyle and cultur e of the residents. The food in the Coorg region is hot and spicy while the coastal belt is known for its v ariety of seafood. Lar gely, the food is spicy with a cr eative and liberal use of local pr oduce like r aw mangoes , coconut and kokum. The coastal soil of Mangalore, Udupi, Karwar to the mountainous soil and climate of Coor g, Chikmangalur to the fertile black r egur soil of Bijapur and Gulbar ga – K arnataka has it all. “Coastal peculiarities lik e the availability of coconut toddylead to delicacies lik e sannsas. The arid r egion of north Karnataka which giv es the Bedki chilly giv es a unique spice tone to the food. Gener ally the population of K arnataka has been farmers. As the farmer s had to carry food with them which could last thr ough the day, this is the r eason for such of dishes lik e R aggi Mudda,” sa ys Chef Ramasamy Selv araju, executive chef, Viv anta By Taj, Bengaluru. Ther e is a

distinct community in Karnataka called the Kodavas who actually hail fr om Kerala. Their food is as ebullient and v aried as the community itself. K umud Ranjan, assistant F&B manager, Best W estern Premier La Marv ella, Bengaluru, sa ys “As per m y experience Karnataka cuisine is amongst the best as it has a perfect blend of herbs and

spices which apart fr om being nutritious ar e also palatable to the health conscious. The cuisine almost co vers the complete south India with indigenous fragrances and pr eparation methodology.” “Nowadays, chefs ar e blending and mixing different foods to cr eate different dishes . This has proven its effectiveness in the

Diwas Wadhera

Vijay Singh Rawat

Kailash Gundupalli

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hotel industry. It will not be wrong when w e sa y that 25 per cent of the patr ons coming to hotel ar e satisfied with the fusion cuisine itself and happily adopt the same in their food habits ,” adds Ranjan. At the same time the delectable K arnataka cuisine is also an insepar able part of the state . The ingr edients, flavours and tastes ar e distinctive and v ersatile. North K arnataka in itself provides lar ge choices for food and r ecipes lik e Jolada roti, Thalii peet, etc. The wheat and jo war rotis (unleavened br ead made of millet) ar e the popular delicacies of north Karnataka. The y are mainly served with a v ariety of chutneys or spic y curries . Other dishes with which these r otis ar e serv ed ar e Yenne badanekayi, K aalu palya, Soppu palya, Usli (made fr om spic y spr outed gram) and Jholka (made from Bengal gram flour). If y ou talk about Mangalorian cuisine it is generally spic y and rice based. F ruits ar e an integr al August 16-31, 2012

part of the Mangalor ean menu. F resh coconut and chillies ar e important ingredients used in this cuisine. Rice her e is eaten in many forms lik e r ed gr ain rice, sannas (idli fluffed with toddy or y east), pancak es, rice r otis, k ori r oti (a dry , crisp, almost w afer-thin rice roti which is serv ed with

wide range of desserts. Some of the popular sw eet dishes of K arnataka ar e Chiroti (a light flaky pastry sprinkled with gr anulated sugar and soaked in almond milk), Mysore pak, Obbattu or

Holige (a flat, thin w afer-like chappati filled with a mixture of jaggery, coconut or copr a and sugar and fried gently on a skillet), Dharwad peda, Gokak, Kardantu and Shavige payasa (made of milk,

vermicelli, sugar and cardamom seed).

Nutrition needs

Commenting on the nutrition needs and ho w Karnataka cuisine is coping

with it, Chef Vija y Singh Rawat, chef de cuisine , Hilton Chennai sa ys, â&#x20AC;&#x153; A traditional full course meal in Karnataka includes soup, starter, main cour se with lot of accompaniments and

Kumud Ranjan chicken curry as a delicac y), and neer dosa. South Karnataka on its part is famous for its typical dishes like the Bisibele bhat, R agi roti, Akki r oti, V angi bhat and Kesri bhat . Malnad food is a blend of Coor gi and Mangalorean cuisine .The popular masala dosa is said to ha ve originated fr om Udupi. Man y other south Indian dishes are also named after this to wn. The cuisine of Udupi is strictly vegetarian, de void of onions and garlic . Sambar, R asam, Adyes (dumplings), Ajadinas (dry curries), and chutne ys are specialties of Udupi's cuisine. Some of the major ingredients used her e ar e gourds, coconut, jackfruit, colocasia lea ves, r aw gr een bananas, mango pickle and red chillies . The cuisine of Kodava is quite differ ent from other cuisines of Karnataka. The most popular dishes ar e Pandi curry (pork curry) and Kadumbuttu (rice dumplings). Apart fr om these, the Koli curry (chicken curry), Nool puttu (rice noodles), Votti (rice r oti), and Bembla curry (bamboo shoot curry) ar e also w orth tasting. Like e very cuisine , Karnataka cuisine also has a August 16-31, 2012

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dessert. This meal is believed to meet the human nutritional needs as it contains the essential components comprising proteins, carboh ydrates, minerals and vitamins.” Most cuisine of the state or , for that matter, any other state or country, is available in ready to eat form these da ys making it conv enient for today’s rushed lifestyle . F or those who still w ould like to prepare a meal, r eady mix of ingredients in po wder or paste form, and pre-prepared dough and mix ar e also readily a vailable, he adds when ask ed about availability and popularity of the cuisine. The cuisines of Karnataka ar e gaining popularity among people going back to their r oots and also for inter est that people are sho wing in understanding the unique tastes of regional cuisines Chef Selv araju feels that the tr aditional cooking style uses lots of vegetables which is high on fibr e and lo w in fats and hence health y and tasty at the same time . Karnataka cuisine emphasises the use of organic local produce and the cooking methods mostly involve steaming, sautéing, and stewing. Kailash Gundupalli, executive chef, ibis and Novotel Bengaluru T echpark feels that the changes in

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Are people open to authentic flavours?

Chef's favourite Coorg Pandi Curry Chef Thomas George , executive sous chef , Vivanta By Taj, Bengaluru Bisibele Huli Anna, which literally means piping hot rice, lentils and tamarind. Chef Vijay Singh Rawat, chef de cuisine, Hilton Chennai Bendekai Gojju and Chicken Sukka Chef Kailash Gundupalli,

executive chef , ibis and No votel

Bengaluru Techpark Mysore Dosa and Coorg Chicken Chef Diwas Wadhera, executive chef of Mosaic Hotels, Noida lifestyle and food habits ar e drastic. “W e see our guests increasingly choosing organic, healthy options such as fruits , gr een v egetables, salads, nuts and y ogurt, flavoured oils , vinegar s, pairings of fruity and tangy flavours. Lo w fat, lo w carb , no tr ans fat content is what people seek in labels nowadays. Demand for lo w calorie and light pr oducts is growing and w e see a lot of our guests being conscious about their daily intak e. A few Kannadiga delicacies like Chitrana Rice , Bisibele bath, Ragi Dosa, Khara Bath is well known for its nutritious ingredients. It is eas y to

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prepare and is quite popular for its home made style preparation.” he says. Executive chef Diw as Wadhera of Mosaic Hotels , Noida, sa ys, “Balancing nutritional needs is our arena as chefs . Customer s these days are educated and have a fair idea about what is the dish and ho w will it taste so in order to fullfil the nutritional need w e ha ve to use our e xpertise to cater to the hunger and also some time educate the guest for the dishes w e offer.” Today, the guest is open to experiment and taste authentic fla vours simultaneously.

Today in the era of instant and pack ed food. Pr eprepared mix es ha ve replaced age old methods of soaking and grinding of ingredients and spices . However, the pr eservatives and additiv es ha ve r obbed the food of its authentic flavours. So, how sure are we of authentic fla vours and ar e people r eally r eady for the original tastes, is the qustion. “Certainly. Though almost everything is available off the shelv es, people still savour authentic flavours and identify restaurants that meet this need, r ather than ther e having to pr epare the dish. The success of A yna, our Indian speciality restaurant at Hilton Chennai, is e vidence to this ,” sa ys Chef R awat. Chef Geor ge feels , “Ev en though at some point of time people started to inno vate and twist the tr aditional recipes the r ecent trend is to get it as authentic as possible, the setting and ambience may be modern but the taste needs to be authentic . Ther e are se veral instances wher e our guests have got their own home r ecipes (handed do wn from gener ations) and ask ed us to pr epare it. A uthenticity of flavours and preparation is here to stay.” “At Spice it and the Square, we attempt to follo w authentic style of cooking as most of our guests pr efer it that w ay. W e r eceived an overwhelming r esponse to the Coastal Food Festival that was organised to treat foodies in Bengaluru to authentic culinary delights fr om the coastal regions of K arnataka, Kerala, Chennai, Mumbai and Vizag. P eople alw ays lik e authentic home style food of different fla vours.in differ ent preparation,” sa ys Chef Gundupalli. “Yes, authentic cuisine is in demand these da ys but it actually depends on wher e it is being pr ojected. P eople like to tak e their authentic recipe to the global platform irrespective of the availability of the ingr edients. This is also a moment of pride and honour for them. It de velops the need for our e xpertise on global platform,” comments Chef Wadhera.

August 16-31, 2012

A Tam twist The cuisine of Tamil Nadu, like most cuisines in India, draws from specific regional and cultural influences, which gives its recipes whether Chettinad or Kongunadu their distinct character. By Andrea Lopes

restaurants. The service is brisk and the menu is a pot

potpourri of the best-lo ved south Indian dishes . The

ubiquitous dosa has been given a ne w twist at w ell-

known Indian chain ChennaiDosa. The y ha ve

here's a tendenc y to broadly classify cuisine as 'north Indian' or 'south Indian', in the bar gain for getting to trace the origins of a dish. 'South Indian' cuisine ma y share man y common ingredients and spices, but it still encompasses man y dishes which ar e unique to specific r egions of the southern part of the country. In Tamil Nadu for instance , one can tr ace four distinct

The popularity of 'south Indian' cuisine can't be argued. It is easily one of the most well travelled of all Indian cuisines, beating even the samosa in some countries cuisines based on their geography. The popularity of 'south Indian' cuisine can't be argued. It is easily one of the most well travelled of all Indian cuisines , beating even the samosa in some countries. In London for instance, a popular food district in W embley has a smattering of south Indian August 16-31, 2012

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invented a non-v egetarian rendition of the dish and have an entir e nonvegetarian r estaurant section. A t lunch time , the restaurant bustles with patrons eager to try idlis , dosas and the r estaurant's signature fiv e foot long 'family dosa'. Clientele are a mix of Asian and Eur opean. In fact, the notion that European palates still haven't got accustomed to

Chef’s favourite Chef Alok Anand, executive chef Taj Coromandel Chennai “I almos t l ive on Tamilian food no w and it's par t of most of my meals” Favourite dish My fav ourites fr om the Southern Spice menu are Melagu Rasam (Black pepper and fresh cor iander flavoured tomato e xtract), Mor Kal i Uppu Ur undai (Steamed r ice dumpl ings tossed with powdered lentil and spice m ix), Arachivitta Sambhar (A tr

aditional Tamil

Brahmin sambhar with lenti ls, stone ground spices, drumsticks and Madras onions), Sankara Meen Kozhambu (Red snapper in a fenug reek, tamarind and tomato cur ry), Asparagus Paruppu Usili (Asparagus and s teamed lentils with Madr as chillies) and Karandi Ome lette Varutha K ozhambu (Ome let cook ed i n a cupped ladle and simmered in roasted chilly & coconut curry).

Chef Vijay Singh Rawat, chef de cuisine, Hilton Chennai “People want au thentic f ood bu t look f orward to d ifferent presentations” Favourite dish Kongunadu Kozhi Kuzhambu, which is essentially chicken cooked in spicy coconut cream, is my favourite.

Chef Taushin Shaukat, executive chef, The Promenade Pondicherry “We have i ntroduced fusi on Sou th Ind ian cuisi ne such as mushroom dosa, lemon rice with ratatouille” Favourite dish My favourite is chicken chettnad.

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aromatic, spiced Indian food is a misconception. Then there is the Sar avanaa Bhavan chain of r estaurants in India and abr oad, again doing e xtremely w ell both nationally and internationally. Their strategy has of cour se been the tried and tested, pick the most popular dishes fr om down south and serv e them up. But going be yond the dosa, sambhar , r asam and idli, is ther e mor e that restaurants here in India ar e experimenting with? Chef Vija y Singh R awat, chef de cuisine , Hilton Chennai sa ys that giv en the diversity and distinctiv eness of cuisine fr om differ ent regions of south India, clustering them all under one umbr ella is not entir ely representative. “F are fr om Tamil Nadu definitely has a definitive identity . It includes distinct r egional flavours lik e Chettinad, which requires the use of 18 particular spices; Kongunadu, which is largely vegetarian. R aw materials are not marinated and indigenous and home-grown materials ar e e xtensively used. Nanjilnadu, which is best kno wn for the liber al use of coconut on seafood and coconut oil is also the primary medium of cooking. These fla vours ar e v ery typical to T amil Nadu and are quite popular outside the state as w ell.” A ccording to Chef Alok Anand, e xecutive chef, T aj Cor omandel Chennai, Tamil food can be broadly divided into different r egions; Chettinad (Kairakudi and adjoining areas) which is kno wn for the use of v ariety of spices and coconut; Madur ai, Tirunalveli and Virudhunagar kno wn for their non-v egetarian dishes; Kanyakumari, which is famous for seafood dishes since it is surrounded by the Bay of Bengal, Indian Ocean and Ar abian Sea; and the Kongunadu region, which is known mainly for its vegetarian food, in addition to the British, Dutch and French settler s also had an influence on the food.

Lighter, healthier

At the heart of it, Tamilian food is mor www.expresshospitality.com

aromatic, tangy and of course healthier . Instead of the onion, garlic , cashe w paste and br eads lik e parathas which ar e the staple in the north, the south makes do with coconut in many of its dishes . The concept of vegetarian food is also mor e pr evalent her e than in northern India. Chef Taushin Shuk at, e xecutive chef, The Pr omenade Pondicherry, sa ys, “North Indian foods ar e richer in flavour and incorpor ate the use of nuts and gr avies, saffron, y oghurt, spices and flour, wher eas in South Indian cuisine , rice is the staple food with the use of dry r ed chillies and tamarind. In addition, the coastal South uses a lot of coconut.” Then ther e ar e other d i s t i n g u i s h i n g characteristics of the cuisine. “The foundation of food from Tamil Nadu is the local pr oduce and r eligious beliefs. The main components of a typical meal would be rice, legumes and lentils with a good use of mustar d seeds , curry leaves, tamarind, turmeric and coconut. Though the flavours ma y v ary fr om region to r egion, the food is usually spicy as a v ariety of spices ar e gr own in the state,” sa ys Chef R awat. He adds that this cuisine has travelled abr oad and its influence str etches fr om Malaysia to T rinidad, and regions of South Africa and the Middle East, and Mauritius, etc.

A new twist

The dynamic thing about food is that the w ay it is eaten is constantly changing. Ev en the most traditional and sacr osanct recipes are in w ant of some innovation. P eople w ant to eat the same food but with a twist. On his w ebsite, Vir Sanghvi elucidates the r eal origins of south Indian food making it to the menus of city fiv e-star hotels . According to him, south Indian food was restricted to idlis and dosas at most restaurants until the mid to late 1980s . “Till the T aj opened its ne w wing in Bombay in 1972 and revamped the menus , e ven

dosas were a no-no for most hotels. But the Taj put dosas on the Shamiana menu and served them for br eakfast in room service . A t the time , this seemed lik e a gamble but nobody r ealised that actually, it w as a breakthrough,” he says. Today, all of the big hotel chains have elaborate menus with ne w r enditions of ageold r ecipes. Chef Anand, says, “W e ha ve not experimented with the recipes but ha ve used premium ingr edients to ‘reinvent tr adition’ in a unique w ay. F or e xample, we have given a twist to the original K arandi Omelette Varutha K ozhambu b y stuffing it with a boiled egg. It comes as a surprise for the guests to ha ve a boiled egg inside the omelette . The authentic curry r ecipe has been retained but we present it on a modified flat k arandi (ladle).” He adds , “ Another example of our inno vation is the Paruppu Usili wherein we follow the authentic r ecipe but instead of the tr aditional runner beans , w e use Dutch Asparagus to giv e it an interesting crunch and taste to the dish. I belie ve in keeping food as authentic and tr aditional as possible with only some inno vative and nouv elle pr esentation.” Meanwhile at the Hilton Chennai, the r estaurant has combined elements of western food with authentic Chettinad fla vour to cr eate some unique offerings including Chettinad Chocolate, Chettinad Chicken R oll, Chettinad Pizza and Chettinad Sandwich serv ed at its cafe . “Among the fa vourites with our guests is the Hilton Chettinad Dosa serv ed for breakfast at V asco’s, our global cuisine r estaurant. This dosa is la yered with Chettinad fla voured minced chicken or mashed potatoes , and topped with an egg,” says Chef Rawat. Going forward, the magic of T amilian cuisine will continue to pr evail and particularly food which retains its original taste . As Rawat sa ys, “P eople w ant authentic food but look forward to differ ent presentations.” August 16-31, 2012

A Keralan confluence The cuisine of Kerala is an amalgam of different cultural influences that have remained so strong that even centuries later all the different dishes have retained their authentic cooking styles and ingredients. By Sudipta Dev

Fish Biryani Chef Gopal Jayaraman, executive chef, Vivanta by Taj - Bekal

or a state that does not have a huge landmass , the cuisine in K erala is very div ersified. And not without r eason - for almost two millenia Kerala had been visited b y oceanfar ers fr om the Mediterr anean countries to Arab nations. The cultur al and social influences ha ve impacted the cuisine - the different styles ar e accor ding to the differ ent communities and the r egion of their traditional domicile Travancore style is the cuisine of P alakad Iy ers and Nair s while Malabar Mapillahs is of the Muslim community from Calicut and Malabar, and the Syrian Christian cuisine fr om the coastal belt. “Since man y of K erala's Hindus ar e v egetarian b y religion, and Muslims and Christians that ar e predominantly not vegetarians, K erala cuisine has a multitude of both vegetarian and dishes prepared using meat, poultry and fishes ,” sa ys Chef Sonu Koithara, e xecutive chef, Vivanta by Taj – Kovalam. He points out that Kerala cuisine is a blend of differ ent dishes adapted to K eralan tastes . Kerala's long coastline , numerous riv ers and backwater netw orks, and strong fishing industry ha ve contributed to many sea- and river-food based dishes . Abundantly gr own coconut, rice and spices pla ys a big part in its food. “K erala cuisine is compar atively less spicy compar ed to Andhr a cuisine and T amil Nadu cuisine. V arious spices lik e cardamom, cinnamon, cloves, pepper, and ba y leaf August 16-31, 2012

Ingredients

Turmeric powder: 1 tsp

Seer Fish: 1 kg

Tomato: 1/2 kg

Onion: 1 kg

Cashew nuts broken: 100gms

Chillies: 100 gm

Raisin: 50 gms

Garli: 70 gm

Water: 4 glasses

Ginger: 70 gm

Garam Masala Powder: 1 tsp

Lime: 2 nos

Cinnamon: 3 inch stick

Coriander leaves: 1 cup

Cardamom: 3 nos

Yogurt: 1 cup

Bay Leaf: 3 Nos

Rice: 1 kg

Rose water: 2 tsp

Ghee: ½ cup

Salt: to taste

Oil or dalda: 1 cup Method: Slice onions thinly. Heat oil or one cup dalda and 1/2 cup ghee. Fry onion 250 gms till golden brown. Fry cashew and kismis and keep aside. Apply turmeric powder with enough salt and l ittle water on the Fish. Heat 2 tbsps o il in a fr ying pan. Lightly fry the fish half done and k eep aside. In a heavybottomed vessel heat 3 tbsps of o il. Grind the remai ning onion in a m ixie with 1/2 cup wate r. Add this onion mixture to the hot o il. Meanwhile crush ginger, garlic and chilli. Add this paste also. Stir for some time. Add tomatoes, yogurt and salt. Cook for some time till the water evaporates. Add the fried fish pieces, coriander leaves and two limes. For r ice heat ghee i n a vess el. Add 1/2 chopped on ion. Add 3 cardamoms, three 3-i nch pieces cinnamon patta. Immediately add the washed r ice (dr ain withou t any wate r). Fry the r ice ti ll it becomes a light white color and little crispy. Add boiled water (1:2 ratios) and salt and cook on high flame till the water is absorbed by rice. Keep the rice covered for 10 minutes. Sprinkle garam masala powder over the masala. Now add in the cooked rice in one layer. Add fried onion nuts and kismis and a little garam masala powder. Finish in layers.Take a napkin (radius of the vessel) damp it with water and a little rose water. Put the biryani on dum for one hour with light heat from top and bottom. are extensively used in Kerala cuisine. Use of coconut oil and coconut in most dishes gives the dishes fr om this state its distinct fla vour and taste,” mentions Chef Rajdeep K apoor, e xecutive chef, ITC Maratha, Mumbai.

What mak es the cuisine of Kerala so unique is that it offers a wholesome meal with a v ariety of tastes in a balanced manner . Chef Vijayan P arakkal, e xecutive chef, The Leela K ovalam gives an example - par boiled www.expresshospitality.com

'bran on' K erala rice , and different kinds of P achadi – coconut paste and y oghurt cooked with a tempering of either mango, curry cucumber or pineapple, etc – give a differ ent taste and flavour. He further EXPRESS HOSPITALITY

explains that the lar ge amount of div ersity in the kind of food being pr epared from one region to another is due to differ ent influences which were prevailing in the past. F or e xample: centr al Kerala has a w estern influence on the food and dishes lik e Moile y, S yrian pork r oast, cutlets , etc , ha ve become popular thr ough these influences . Wher eas, the Malabar area has an Arab influence and delicacies lik e Biryani, P athiri, etc , e volved through this influence.

Local flavours

Sonu Koithara

Rajdeep Kapoor

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Many w ell established hotels in K erala ha ve been trying to pr omote the local cuisine which most nonKeralite guests enjo y during their sta y. Viv anta b y T aj – Kovalam has a complete Kerala menu at Curries restaurant featuring signature starters, soups, main courses, breads, rice dishes and desserts fr om all thr ee regional cuisines of K erala with v egetarian, meat and seafood options . The restaurant strictly adher es to home recipes and home style cooking. T o pr omote the cuisine fr om the r egion the property has pr omoted at alternate dining v enues, theme dinner s lik e Sadh ya (meal on banana leaf fr om Travancore Cuisine), Malabari F east (six cour se meal e xperience fr om Mappila Cuisine) and Ammachi's P ot (six cour se meal fr om S yrian Christian cuisine). “Expatriate guests are adv enturous and lo ve to eat food in its authentic w ay, but need man y options of spicy and non-spicy dishes to choose fr om. Indians wherever the y ar e fr om, would alw ays pr efer to try local cuisine in its original form when the y ar e in Kerala. Since w e maintain authenticity of all dishes from these r egional cuisines, also due to choice of spic y and non-spic y options fr om all r egional cuisines in the menu, so far the r esponse is positive and the restaurant is very popular e ven with the local mark et,” states Chef Koithara. At Leela K ovalam Kerala cuisine has been divided into two parts – north Kerala

Kalan Chef Vijayan Parakkal, executive chef, The Leela Kovalam)

Ingredients

Turmeric powder: ¼ tsp

Yam [Chena]: 150 gms [pee l and cu t i nto

Cumin seeds: ½ tsp

cubes]

Dry red chillies: 2 [cut into two]

Raw banana: 2 [peel and cut into cubes]

Mustard seeds: 1 tsp

Coconut: 1 cup [grated]

Fenugreek seeds: ½ tsp

Curd: 1 cup

Curry leaves:1 strand

Green chillies: 2

Salt to taste

Pepper powder: ½ tsp

Coconut oil: 1 tbsp

Method 1. Cook the r aw banana and y am with tur meric po wder, pepper po wder and salt by add ing sufficient water. 2. Grind grated coconut, cumin seeds and green chillies, to fine paste. 2. When the pieces are cooked and the additional water is evaporated add the coconut paste and mix well. 3. Add curd and stir, till it becomes hot. 4. When it just begins to boil, remove from the flame. 5. Heat coconut oil in a pan and add dry red chillies, fenugreek seeds, and mustard seeds and curry leaves and fry for two minutes and add the s easonings over the Kalan. 6. Serve with parboiled Kerala rice and the Malabar part of central K erala, and south Kerala and the r emaining part of centr al K erala. “W e have been one of the forerunners of k eeping Kerala food in the limelight; we ha ve a K erala cuisine corner in our e vening buffet every da y. Almost all our guests try out our local food atleast once during their stay. There is a wide v ariety of v egetarian and nonvegetarian dishes a vailable as part of the buffet too, in order to cater to e veryone’s taste buds ,” sa ys Chef Parakkal. The Leela Kovalam gives a lot of importance to the pr esentation. “W e ha ve been differ ent on this ground in man y ways and it is widely acclaimed and www.expresshospitality.com

appreciated b y our guests ,” adds chef P arakkal. The spices ar e fr eshly gr ounded in-house as w ell as most of the ingredients are fresh and organically grown within the property, which forms 70 per cent of the total v egetables. The Kerala cuisine served at Bek al Viv anta By T aj concentrates mor e on the Malabar style . Chef Gopal Jayaraman, e xecutive chef, Vivanta b y T aj – Bek al explains wh y, “Since w e fall in Malabar r egion w e try to promote the local fla vor to our guests. The food is been cooked in various local styles of pr epration, the guests ar e overwhelmed with the taste and e xperience. W e stick to the tr aditional w ay of cooking.” The specialties ar e

the local fa vourites pr epared in an authentic w ay starting from appetiser s lik e Cholam Ularthiyathu, K alathappam (rice, coconut and salt tempered with shallo w fried onion and mustard seeds). In the main cour se Kozhi varuthathu, Er achi varutharachathu, etc, ar e served. The y also ha ve an interesting concept of serving non-vegetarian food on banana leaf. “P eople think Kerala food is limited for the vegetarians. W e serv e vegetarian food in leaf, but it’s not the Sadh ya what y ou get to taste in other parts of Kerala, it’ s called Banana Leaf Service. The food served includes banana chips to the dessert of Godumba payasam like Ularthjiyathu (dry fry), August 16-31, 2012

Varutharatcghuthu (semi gravy) Puzhungiadhu (steamed),” he adds. Kochi headquarter ed Abad Hotels and R esorts have five business hotels and six leisur e pr operties in Kerala where they have been promoting K erala cuisine . “We ha ve the pr actice of operating buffet with typical Kerala delicacies, conducting food festivals by focusing on Kerala dishes including desserts lik e P ayasams (the festival of payasam is organis ed during Onam season called as P ayasam Mela). “Promoting tr aditional local preparations thr ough special menus is another str ategy of ours to pr omote K erala cuisine,” sa ys Chef K Jayakumar, corpor ate chef, Abad Hotels and R esorts. Some of the k ey K erala specialities serv ed in the various oultets ar e : Meen Pollichathu (fish grilled and wrapped in banana leaf), Meen Mulakittathu (fish curry in red sauce), Alleppey Prawn curry (pr awns cooked in coconut milk with a touch of gr een chilly and r aw mango). Chick en, pr awns and fish r oasted in coconut oil is also quite popular . Some fa vourite v egetarian options are: Erussery (yellow pumpkin and lentils tempered with gr ated coconut), Koottu curry (yam and chickpeas in r oasted coconut gr avy), Theeyal (combination of shallots , yam and tomato in r oasted coconut gr avy with a touch of tamarind). V ariety of payasams form the principal dessert. “W e follo w traditional methods for preparing K erala dishes . However, slight variations are experimented to sustain interest. Spices , condiments , herbs used in cooking and method of cooking ar e important as far as K erala dishes ar e concerned. Earthenware, br ass based vessels ar e vital in cooking Kerala dishes,” he adds.

Growing popularity

Cuisine fr om K erala has been gr owing in popularity even outside the state , in particular the Ela Sadhya that most non-K eralites ar e familiar with. Na vi Mumbai based fine dining r estaurant Royal R asoi that specialises August 16-31, 2012

Kozhuva Thengapeera Chef K Jayakumar, Abad Hotels and Resorts

Ingredients

Turmeric Powder: 1 teaspoon

Kozhuva/Anchovy

Coconut Oil: 50 ml

(dressed and cleaned): 200 gms

Salt: To taste

Fresh Ginger(Juliens): 10 gms Green Chilli(cut ½ lengthwise): 10 gms Curry Leaves: 15 nos

Grated Coconut: 50 gms Shallots(small onion): 70 gms Sweet Cumin: ½ teaspoon

Kokum : 5 gms

Dry Red Chilly(dices): 1 no

Garlic(roughly chopped): 5 gms

Mustard whole: ½ teaspoon

Black Pepper(crushed): 1 teaspoon Method

1) Mix together ingredients no 1 to 10 nicely to blend and infuse flavour in a basin after reserving 5 nos of curry leaves(out of 15nos:), 25 ml of coconut oil(out of 50 ml).Keep aside the mixture for 30 min, then cook in a very low flame covering with a lid till fish turns soft. Earthen pot is the best to get traditional taste. 2) Run ingredients no 11, 12 and 13 togethe r in a mixer to assure that shallots are cr ushed, add this to the above mixed ingredients. 3) Crack mustard in hot coconut oil, then add dry red chilly dices(ingredient nos 15 and 14) and 5 curry leaves. Stir till flavours of red chilli and curry leaves are released. Add this to the dish as a finishing touch. Serve hot on a bed of plantai n leaves. in K erala cuisine serv es Ela Sadhya for lunch and has been popular with not only north Indian and other communities visiting the restaurant but also man y foreigners. “Ev ery afternoon from Monda y to F riday w e serve 13 different varieties of vegetables and tw o types of dessert. It is popular with our customers,” states Chef Pramod Shank ar, e xecutive chef, Royal Rasoi. A la carte dishes ar e also a vailable for the non-v egetarians. Chef Shankar points out that the y use tr aditional style of cooking eg fish is used in clay pots and serv ed in cla y pots. Man y ingr edients lik e kokum, tamarind and spices are brought from Kerala. “We make all thr ee styles of Kerala cuisine, but mostly we

concentrate on the centr al region,” he informs. Kerala dishes ar e extremely popular in Mumbai's best kno wn restaurant for south Indian cuisine – Dakshin Coastal in ITC Mar atha. Chef K apoor explains wh y, "Mainly because it is less spic y and more fla vourful. Dishes lik e Ishtoo, Nadan k ozhi curry , Malabar Paratha, Avial, Meen Moillee and Appam to name a few are favourites with our patrons and are best sellers at Dakshin Coastal. These dishes ar e v ery popular among for eign tr avellers too." All dishes serv ed at Dakshin Coastal ar e traditional Kerala specialties . According to Chef K apoor all the dishes ar e made using standard r ecipes which ha ve www.expresshospitality.com

been perfected b y the IT C chefs over the years. “Utmost care and attention to details is giv en in pr eparation and final pr esentation of these dishes to ensur e that the essence of e very dish is retained to its entir ety. A t Dakshin Coastal, we strive to recreate the splendour of southern cooking and r evive the disappearing lifestyle of Peninsular India,” he adds. The changing times ha ve evidently not changed the traditional cooking style of Kerala, inside the state and also other places in the country. The only changing trend has been the difference in pr esentation style . The delicacies fr om K erala ha ve retained their generations old legacy and r emained truly authentic. EXPRESS HOSPITALITY

Beyond biryani Biryani and the st ate of Andhra Pradesh has become synon ymous; such is the power of the Nizam's cuisin e. But there is more to Telugu food than just Hyderabadi style. By Sayoni Bhaduri

he four south Indian states ha ve distinct food cultur es. But the lines blur since historically each small r egion has influenced the other . Today, as one tries and studies the region's cuisines , ther e ar e many similarities , but on a closer look ther e ar e elements which mak e each state distinct. Andhr a Pradesh for instance has been influenced b y Oriy a, Tamil and K annada styles and not to forget the Nizam. But a mix and match with local habits ha ve created an interesting blend. A look at the state's geographical map helps decipher the state's dynamic food cultur e. Chef Madhumita Mohanta, executive chef, Ista Hyderabad informs , “Andhra Pradesh's food can primarily be divided into three categories – Coastal, Rayalseema and T elangana. Hyderabadi cuisine falls in the Telangana region, but if it is considered as a separate entity, then ther e ar e four sub r egional cuisine .” On a further look, coastal r egions of the state ar ound Vishakhapatnam, Srikakulam, etc ha ve a predominance in the usage of rice being so close to the deltas of riv ers Krishna and Godavari. Sharing the border with Odisha, the area's food is also influenced by the Oriya way of cooking. The R ayalseema region bor ders K arnataka and T amil Nadu, Mohanta says that the influence of these two states on the food is visible with the use of peanuts, wheat, r agi and jaggery. Chef Krishna R ao, banquet chef, Hy derabad Marriott Hotel and Convention Centr e adds , “Chicken is the pr eferred choice for meats in the Rayalseema r egion, while potato is the popular vegetable.” Chef R ao, w as recently in Mumbai at Courtyard Marriott Mumbai

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Gongura Mamsam Chef Steffan Dawson, executive sous chef, The Westin Hyderabad Mindspace

Ingredients

Marinade:

1/2 kg mutton, washed and drained

1 cup curd

100 Gms fresh sorrel leaves

1 1/2 tbsp ginger garlic paste

2 medium sized onions, finely chopped

1/4 tsp turmeric pwd

2-4 green chilies, slit (adjust)

1 tsp salt

1 tbsp coriander pwd

1 tbsp red chilli pwd

1 tsp cumin pwd

juice of small lemon

1 1/2 tbsp oil Masala mix (dry roast and grind to po wder) 3-4 cloves 1 1/2 cinnamon 1 green cardamom 1 star anise ●

Marinate mutton pieces in curd, salt, turmeric powder, chili powder, ginger garlic paste and lemon juice and keep aside for half an hour. Pressure cook till the mutton is half cooked

●

Heat oil in a heavy bottomed vessel. Add the onions and green chilies and sauté till light brown.

●

Add marinated mutton pieces and sau té well. Add coriander powder, cumin powder and garam masala pwd and stir well.

●

Add a cup of wate r and adjus t salt. Bring to a bo il and reduce heat and cook ti ll mu tton is almost done.

●

Add the washed Gongura leaves and cook till the leaves get blended well with the mutton masala base. Serve hot with white rice or rotis.

International Airport for Flavour of F reedom food promotion. Apart fr om that brinjals and tomatoes also feature majorly in the region's cuisine . The k ey flavours ar e of coconut, tamarind, peanuts and sesame seeds which ar e extensively used in most of www.expresshospitality.com

the dishes . T raditional utensils made of copper , brass, earthen pots ar e used for cooking. Telengana r egion, in which Hy derabad falls , has a lot of vegetarian variety of food. It is influenced b y the central Indian states of Madhya Pr adesh and

Chattisgarh. Also, due to the influence of the Muslim reign, the food too has some Persian influence . Chef R ao explains, “Use of spices is the key element. Jo war as a cereal is also used frequently.” One element which keeps coming back is the use of spices , this is August 16-31, 2012

something which is a common thr ead acr oss the state. Chef Steffan Da wson, executive sous chef, The Westin Hy derabad Mindspace sa ys, “ A lot of spices are produced in south region and hence Andhr a food takes full adv antage of that. Ther e is a lot use of cinnamon and black pepper in this cuisine apart fr om that the food is seasoned with a lot of herbs and the curry is served hot.” When it comes to the food of the Nizam's and Hyderabadi cuisine , it deviates quite a bit from the usual south Indian far e. It has a lot Muslim and Persian styles and usage of spices fr om the Silk R oute, informs Chef Mohanta. Chef Rao adds, “The food is rich and uses a lot ghee , butter and cream.” Dum ki biry ani epitomises the slow cooking technique that Hy derabadi

August 16-31, 2012

food focuses on. Similar techniques are used to make Paya, Haleem and Shrimal. These dishes ar e v ery popular during the month of Ramzan. The food is not spicy at all, but v ery rich and hea vy. It pr ovides nourishment for the strenuous fast that the community is on. Chef Dawson sa ys, “The Hyderabadi cuisine is special because of the carefully chosen ingr edients which ar e cook ed to the right degr ee and time . An addition of a certain herb , spice, condiment or combination of all these add a distinct taste and ar oma. There is a sa ying in Hyderabad, cooking patiently or ithmenaan se is the key; slow-cooking is the hallmark of Hy derabadi cuisine.” Other delicious and tr aditional items ar e Pesarattu, Mir chi k a salan,

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Gongura Pickles , v arious kinds of Pachadi, Puliyogare among many others. The fact still r emains that the Hy derabadi cuisine has o vertaken the other regional elements . Chef Mohanta tak es pride that Deori at Ista Hy derabad has a good balance betw een Hyderabadi and other Andhra cuisine . “W e ha ve 60:40 r atio betw een Hyderabadi and Andhr a food,” she sa ys and adds that the other Andhr a food has ne ver been in the limelight and often is considered inferior . “By showcasing other Andhr a cuisine in a fiv e-star restaurant envir onment allows the cuisine de velop as a br and and becomes more acceptable ,” she sa ys. At Seasonal T astes and Kangan at The W estin Hyderabad Mindspace Chef Dawson informs that a huge

Krishna Rao selection of Andhr a dishes are offer ed. “Each dish is carefully pr epared considering the right balance of the spices without de viating fr om the authenticity of the dish.

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However, w e ar e also flexible to wards our guest requests and our endea vour is always to offer the best to our guest,” he adds. Popular dishes ho wever r emain the quintessential Hy derabadi dishes like Patthar ka Gosht, Dum ki biry ani, Mir chi k a Salan, Khubani ka Meetha. Potential to gain and maintain popularity amidst consumers decides whether the cuisine offer s a good financial viability. The chefs believe that Andhr a cuisine has all the elements to make it right. Chef Da wson sa ys, “Andhra cuisine has gr eat potential to draw consumers nationally and internationally, not just about the food, it is also about the history behind every dish that mak es this cuisine so popular . Cuisine of Andhr a Pr adesh is famous for its hot and spic y taste along with its rich

Nattu kodi Chef Madhumita Mohanta, executive chef, Ista Hyderabad Ingredients

Ginger garlic paste 50 gms

Chicken bone less 180 gms

Salt to taste

Degi chili powder

20 gms

Rice flour 50 gms

Turmeric powder

15 gms

Corn flour 25 gms

Lemon juice

75 ml

Method: Marinate ch icken with lemon juice , salt and tur meric po wder and steam it for 5 minutes. Then add ch ili po wder, salt, ginger g arlic pas te, salt. Add chopped curry leaves.Then add rice flour and corn flour check seasoning before frying it. Sauté fried chicken with little chopped onion and curry leaves before plating. cultural heritage . Ev ery meal that is snacks , lunch, dinner, etc , ha ve their o wn specialty.” Chef Mohanta also adds , “Such r egional

variations in cuisine just goes to sho w that Indian food is mor e than just Dal Makhani. W e ha ve had delighted and happ y guests

both international and Indians, e ven locals who didn't know what the state's culinary cultur e had to offer.”

Indian cuisine in world's top 10 food list

Indian cuisine and food is among the top 10 list of the wor ld's best food preferred by global travellers while on holidays, according to a n ew worldwide food survey by Hotels.com

bout five per cent of international travellers preferred Indian cuisine and food when on holida y, the survey which questioned mor e than 27,000 tr avellers said r ecently. A Hotels.com survey shows there is tough competition for mor e tr aditional favourites such as Italian and F rench cuisine. International tr avellers fa vour mostly Italian (32 per cent) and F rench (24 per cent) cuisine while tr avelling or on holida ys, while the dishes fr om the 'Land of the Rising Sun' Japan ar e gaining popularity with mor e cosmopolitan palates with 18 per cent, the survey reveals. Several other Asian countries and regions appear in the top 1 0 list, including mainland China (13 per cent), Thailand (eight per cent) and T aiwan (five per cent). The popularity of 'Paella and Tapas' could ha ve contributed to Spain clinching fifth place (11 per cent) on the list, while those who lo ve bur ger and fries have helped the US to secur e sixth place (10 per cent) in the table . Meanwhile, Indian travellers feel the

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world's best local food is found in India (38 per cent) followed by the US (31 per cent) and China (17 per cent). Within India, travellers voted for the capital city of New Delhi (33 per cent) as having the best local food, followed by Mumbai (20

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per cent) at second place and Kolkata at a close 18 per cent, it further said. Since Indians ar e kno wn to be family oriented, the y v oted London, New York and Paris as the best cities in the world for family dining, it said. August 16-31, 2012

Chennai checkers The Chennai hospitality market has a stor y to tell which is both intriguing and realistic. Currently, facing a demand supply imbalance, the market is predicted to correct itself in the coming y ears. By Reema Lokesh

August 16-31, 2012

an e xisting base of approximately 2,000 r ooms in the same segments . The large amount of supply entering the market is bound to put pressure on occupancy levels in the short to medium term, but the city-wide average r ate is e xpected to witness gr owth due to the luxury and upscale pr oducts entering the market.

hennai has witnessed an e volution of sort. From a tr aditional and rather close set-up the change o ver the y ears has been quite vivid and contemporary. Inv estments in sector s viz automobiles , IT, etc, has brought in a ne w dimension to the city and has also changed its demographic set-up to some e xtent. Further, the e xpatriates brought in their pr eferences and globalisation did mak e an impact on the city’ s. The new age Chennai as K umar Sitaraman, chairman and CEO, A uromatrix Holdings describes it as ‘gr eater Chennai’ is pr edicted to witness action in the futur e especially the OMR and ECR belts. Vikram Cotah, senior vice president, Radisson Blu Hotel GRT and R adisson Blu Templebay R esort, feels the potential is immense both in and r ound Chennai, which can be de veloped into a tourism hub for both business and leisur e. A developing city alw ays reflects a certain gr owth in infrastructure, which is visible in Chennai fr om airport to hospitality development. If one tr acks the gr owth of the city , ther e has been a definite gush of hotel br ands making their inroads o ver the last fiv e

years. F rom a small sized hospitality sector the development has been noticeable and note worthy. Sitaraman, who has studied the mark et closely o ver the years describes the city as a flexible one which has a good industrial and IT base along with a vibr ant tr ading community. It also has tw o seaports and a w ell connected airport which strengthens its infr astructure base further . Some feel that secondary demand areas like Egmore, OMR, ECR and Sriperumbudur will captur e reasonable mark et shar e as compared to the city . Throwing light on the ne w areas of gr owth Vineet Verma, CEO , Brigade Hospitality Services feels that the location on the ne w developmental belts will also work as an influencer on the business. Certain catchments on the OMR and ECR belt may do better. The growth is a giv en along with r ate stabilisation which is predicted for the future. According to FHRAI’ s fourteenth annual edition of the Indian Hotel Industry Survey, in cooper ation with HVS Hospitality Services , Chennai also witnessed a steady increase in occupancy in 2 010/11 and a mar ginal growth in a verage r ate as well. The city sa wa

resurgence of demand fr om the IT sector as w ell as the automobile sector , which witnessed a r ecord y ear-onyear v olume gr owth of 26.0 per cent in total units produced due to r evival in demand and easy availability of financing. City hotels , however, continue to cater to demand emanating fr om traditional sector s lik e banking and finance. Going forward, as the city expands further , significant investments into hotels primarily in the budget and mid mark et segments in the Sriperumbudur and OMR areas is estimated to result in these ar eas conv erting to individual micr o mark ets within Chennai. OMR is the IT corridor of the city and Sriperumbudur, Oragadam, is fast becoming an industrial hub with manufacturing and automotive sectors playing a key r ole. As these ar eas continue to witness additions of major companies , HV S expects hotels to benefit from increased demand fr om the commercial and e xtended stay segments . A dditionally, new hotels that ar e planned with lar ge meeting facilities are e xpected to incr ease demand for MICE as w ell. A total of 2,5 00 r ooms ar e expected in the ne xt thr ee years in the upscale and luxury segments , adding to

If one tak es into account the curr ent scenario, business has tak en a beating with drop in r ates prevailing across the board. Though the present scenario is witnessing a demand-supply mismatch, with supply being in e xcess as compar ed to demand, experts feel this is a transitional phase that will pan out and push up the occupancy and also ARRs to a pragmatic level in the ne xt two to thr ee y ears. The city may not witness the kind of unrealistic r ates that Bengaluru commanded fe w years ago. Sharing his tak e on the mark et, K amlesh Barot, dir ector - VIE Hospitality, pr esident – FHRAI and pr esident – HRAWI says, “There is a r ate correction of ar ound 2.7 per cent from 2009-10 to 2010-11. Sentiments are not upbeat as of toda y but ther e will be a definite revival in the futur e.

Manish Dayya

Roop Chadda

Lemuel Herbert

Akshay Kulkarni

www.expresshospitality.com

Demand-supply dynamics

EXPRESS HOSPITALITY

However, supply will need to get into a consolidation mode.” Ther e ar e fe w who feel, the business might tak e longer to gain str ength but it is definite . A ccording to Manish Da yya, e x-GM, The Raintree, Annasalai, “2 00910, Chennai hotel market had 3,500 rooms and achieved 60 per cent occupanc y with an

average city ARR of `6,300, followed b y 2 010-11 supply went up to 3,800 r ooms and the occupancy saw a six per cent gr owth and ARR gr ew by `100. Further 2011-12 saw an inventory of 4,000 r ooms and the occupanc y w as stable at 66 per cent but ARR grew up to `6,600. The ne xt five years will see a growth in

rooms up to 5,300 which will see a se vere occupanc y pressure due to the huge increase in supply but the same will definitely stabilise by 2017-18. It will be the rate of the da y till the occupanc y stabilises and will come handy to capture last minute travel booking incentiv es while the preferred rates will

get diluted for cing a certain inclusions lik e internet and airport tr ansfers which form a good miscellaneous part of income.” Hence, the pr esent demand-supply mismatch will continue for a while, the situation will under go a transformation, bringing back business on track. Arun

K Sar af, MD, Juniper Hotels and o wner of the Hy att Regency, Chennai, also expressed faith, he feels their decision to take over the real estate project was completely based on the market.

Luxury boom

If one tr acks do wn the hotel categories that ar e

City Inventory Status S.No. HOTEL

LOCATION

DISTANCE FROM TPCH

2007 08

2008-09

2009 10

2010 11

2011 12

2012 13

2013 14

THE PARK

NUNGAMBAKKAM

214

TAJ COROMANDEL

NUNGAMBAKKAM

400 meters

213

PARK SHERATON

ALWARPET

3.5 kms

283

LE ROYAL MERIDIEN

GUINDY

10 kms

242

TAJ CONNEMARA

MOUNT ROAD

1.5 kms

150

CHOLA SHERATON

RK SALAI

500 meters

12 kms

167

GUINDY

12 kms

101

MARRIOTT

TEYNAMPET

800 meters

236

10.

RAINTREE

ALWARPET

4 kms

105

11.

TAJ MOUNT ROAD

MOUNT ROAD

1.5 km

220

12.

ALOFT

OMR

18 kms

129

13.

RAINTREE

TEYNAMPET

2.5 kms

230

130

14.

ASIANA-OMR

OMR

14 kms

114

15.

HILTON

GUINDY

10 kms

209

16.

HYATT REGENCY

TEYNAMPET

1.5 kms

330

17.

ASIANA – ASCENDAS

OMR

12 kms

18.

SOMERSET ASCOTT

SANTHOME

8 kms

187

19.

GINGER

OMR

10 kms

20.

RADISSON BLU

EGMORE

2 kms

160

21.

GRAND CHOLA

GUINDY

9 kms

350

650

22.

PARK HYATT

GUINDY

9 kms

202

SA N THOME

8 kms

329

N 7. N TRIDE T GUI DY 8.

RADISSON

COURTYARD BY

23. THE

LEELA

24.

ROYAL ORCHID

RK SALAI

800 meters

130

25.

RAJ PARK – GUINDY

GUINDY

10 kms

200

26.

WESTIN

VELACHERY

12 kms

300

27.

SRM – GUINDY

GUINDY

9 kms

200

28.

TAJ GATEWAY

OMR

16 kms

150

1801

2021

2150

2494

3244

4788

5826

12%

16%

30%

48%

22%

TOTAL GROWTH% YEAR ON YEAR

Courtesy:The Park Group

EXPRESS HOSPITALITY

www.expresshospitality.com

August 16-31, 2012

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2012

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is a need to build the city and its surrounding as a tourism product. Bar ot is also of the opinion that needs to build its image as a tourism destination. Chennai is not marketed as tourism destination in the international circuit. Tourism products from entertainment to nightlife needs to impr ove to r etain the tr aveller in the city.

the long time burning issues, that needs to be addr essed,” said Dayya. In fact hotels ar e using innovative methods and packages to attr act clientele and incr ease r oom nights and r epeat customer s. R oop Chadda, dir ector-operations, The R esidency T owers, Chennai says, “We are happy in our space and get our share of business but w e provide our clients facilities and services which ar e convenient and in demand. We offer 24 hour s check-in, check-out facilities , da y r ate room tariffs fr om morning 8 am to 8 pm to meet the needs of our business travellers.” He adds that, the hotel cater s to long sta ying guests and pr ovide them with service that can help retain our clients . Ajai Kacker, vice-pr esident-hotels &r esorts MGM entertainment is also of the opinion that it is crucial to offer the client an experience that conv erts into r egular business to meet and tide over other e xternal challenges such as tax ation issues and go vernment regulations which ar e not favourable to the hospitality sector.

scheduled to open door s, there is a visible bend towards the upper scale and luxury hotels opening door s as compar ed to the mid market segment. Da yya shares some statistics on the same, with P ark Hyatt – 2 00 rooms, Holida y Inn – 275 rooms, T aj Gate way – 160 rooms, IT C Gr and Chola – 600 r ooms, Leela with 3 00 rooms, West In – 25 0 rooms, Ramada – 1 00 r ooms, P ark Plaza – 140 r ooms, JW Marriott – 37 0 r ooms, Somerset Service Residencies – 13 0 apartments . He feels the a verage inv estment per room should be fr om `85 lakhs to one cr ore as mostly all upcoming hotels ar e in the luxury segment. Sitaraman is of the opinion that ther e is definitely a deficit in the middle level mid-scale sector, whereas ther e is a need for this slot in the futur e. The ITC Gr and Chola which is waiting in the wings to open its doors officially may result in some inter esting mark et behaviour. With its mega convention facility offering, the property is focused to tap the MICE mark et in a lar ge way. A ccording to Aksha y Kulkarni, r egional dir ector, South & South East Asia, Cushman & W akefield Hospitality, feels that the inventory size will lead to some inter esting outcomes and str ategies. But mark ets have thr own in surprises in the past and one needs to wait and w atch ho w the markets react to these futur e inventories. He also expressed his view that there

One of the major bone of contention that hotelier s in Tamil Nadu are facing is that of luxury tax being char ged on printed tariff than on actuals. Most hotelier s ha ve expressed their grie vance on this issue and ha ve been appealing to the go vernment from time to time but to no avail. Lemuel Herbert, associate VP and ar ea GM, The P ark Chennai, is of the opinion that this form of taxation is rather unfortunate and needs a corr ection. Dayya also feels that the government should be reworking on the subject. “The current taxation norms, property taxes, etc, are quite high and this definitely is seen as a big block in growth and development and further restricting good inv estments coming into the city not only in hotels but also in restaurants and other hospitality de velopments. There is a tr emendous scope for leisur e segment to gr ow which is not visible in the state development plans. The license costs , po wer shut down hour s, V AT on imported liquor, are some of

In a r ecent development, the Tamil Nadu go vernment has provided a major relief to the hospitality sector in the region b y easing out the liquor and bar license rule that was applied to three-star category hotels and abo ve and also to the clubs in the region. The initial rule which

allowed liquor bar s to operate only till 11 pm in the sector ha ve been gr anted further e xtension thr ough a two pr onged str ategy. Bar s can oper ate 24 hour s b y paying a pr emium on the existing r ate or one has the option of pa ying an additional amount to r eceive an e xtension for an hour ie from 1 1 pm till midnight. This new rule has been w ell accepted b y the hospitality sector and is only hoping to receive mor e benefits fr om the government. It will be inter esting to watch the Chennai market in the coming y ears and all to witnesses all the pr edictions of today either in pr actice or not. P erkin R ocha, GM, Raintree Annasalai, Chennai, expresses huge faith in the market wherein he feels this market cannot go wr ong. Rocha adds, “The mandatory rate r evision in October will increase the r ate mar ginally and the FDI in r etail and aviation will definite affect this region just like any other in India. F urther, Chennai receives ar ound 56 per cent of the e xpatriate population that visit the country highest as compar ed to an y metropolitan. Ther e ar e 160 Japanese companies in Chennai presently which are pitched to go up 1,5 00 companies in the coming three years. Hence, there is a positive trend.” The conclusion is that though the curr ent scene is not as r obust, the futur e is that of r evival and gr owth which will be r ealistic and consistent.

Kamlesh Barot

Vineet Verma

Kumar Sitaraman

Vikram Cotah

Tariff troubles

www.expresshospitality.com

Positive Picture

August 16-31, 2012

Global F&B Survey 2012-2013: New consumer technology solutions, impact, opportunities and budgets A new report by Canadean analyses future expectations about the significance of new technology in the global food and beverage industry

lobal F ood and Beverage Surv ey 2012-2013: Demand, Budgets, and Key Markets for Innovative T echnology' is a report that pr ovides a definitive analy sis of the industry outlook and explores the impact of innovative technologies on the growth of the global food and be verage industry . In addition, the report examines and analyses the k ey growth markets for inno vative technologies in 2 012-2013, the use of intelligent packaging, technology spending activity, the use of nanotechnology, and technology tr ansfer in the industry. F urthermore, this report not only gr ants access to the opinions and strategies of business decision mak ers and competitor s, but also examines their actions surrounding business priorities. The r eport also provides access to information categorised b y region, and compan y type and size. This report is the result of an e xtensive surv ey dr awn from Canadean’ s e xclusive panel of leading global food and be verage industry executives. The r eport examines o verall gr owth in demand for inno vative technologies and the k ey benefits of using inno vative technologies, including k ey influencers r esponsible for adopting inno vative technologies. This r eport identifies the leading technologies used in the global food and be verage processing and the k ey drivers influencing the implementation of ne w technology. In addition, this report includes definitiv e assessment of intelligent packaging, nanotechnology and technology tr ansfer growth outlook. Furthermore, the r eport reveals the futur e budget allocations for ne w technology b y global food August 16-31, 2012

and beverage industry buy er and supplier companies . Most secondary r esearch reports are based on gener al industry driv ers and do not understand the industry executives’ attitude and changing beha viors, cr eating a gap in the business outlook of the industry. In an effort to bridge this gap, Canadean created this primary-research based report by gathering the opinions of multiple stak e holders in the v alue-chain of the global food and be verage industry. The pr ojected a verage global annual pr ocurement budget for buyer respondents is US$ 173 million in 2 0122013. The k ey driv ers which are influential in the implementation of nanotechnology are ‘helps in extending shelf life’ and ‘enhances food safety’, as identified b y 57 per cent of food manufacturers each.

Key market issues

Across the global food and be verage industry , 57 per cent, 45 per cent and 44 per cent of r espective respondents identify ‘packaging’, ‘pr eparation or production’, and ‘mark eting’ as oper ational ar eas projected to demonstr ate www.expresshospitality.com

increased use of technology in 2012-2013. Overall 62 per cent of global food manufactur ers identify ‘pasteurisation’ as the most widely used technology in food processing, follo wed b y ‘high-pressure pr ocessing’ and ‘UV tr eatment’ as identified by 41 per cent and 28 per cent of r espondents respectively. ‘Consumer conv enience’, ‘safety and tr aceability’ and ‘environmental concerns’ emerge as k ey driv ers of active and intelligent packaging for global food and be verage industry suppliers. According to global food manufacturers, pack aging materials such as ‘r ecyclable plastics’, ‘paper and boar d’, and ‘degr adable plastics’ ar e expected to r ecord incr eased demand in 2012-2013. Overall, 60 per cent of respondents identify ‘food and be verage pack aging’ as the most important ar ea projected to r ecord increased use of technology tr ansfer in 2012-2013, follo wed b y ‘ne w product de velopment’ and ‘food pr ocessing’ as identified by 54 per cent and 51 per cent of r espondents respectively.

Key highlights

According to surv ey results, the top thr ee innovative technologies used in food and be verage processing are ‘pasteurisation’, ‘high-pressure pr ocessing’, and ‘UV treatment’. Survey results show that, 48 per cent of supplier respondents identify ‘dairy’ as the product segment most likely to record increased use of processing technologies in 2012-2013 follo wed b y ‘soft drinks’ and ‘pr epared meals’ as identified b y 35 per cent and 32 per cent of r espective respondents. ‘Cost sa vings’, ‘de velopment of ne w pr oducts’, ‘operational efficienc y’, and ‘market demand’ ar e instrumental in the implementation of new technology within their organisations. According to global food and beverage manufacturers, ‘cold storage technology’ and ‘shelf life e xtension technology’ ar e consider ed key packaging technologies. Overall, 2 0 per cent of global food and be verage manufacturer r espondents plan to allocate betw een five to ten per cent of their total procurement budget to wards technology solutions in 2012-2013. EXPRESS HOSPITALITY

Edge

T E C H N O L O G Y F O R H O S P I TA L I T Y

TECH TRENDS

Do you have a successful social media plan? Cendyn explains how hotels can m aximise their brand presence on social n etworks

most popular hotel r eview site, but not the only one . With the integr ation of Y elp listings with iPhone sear ch results thr ough Siri, Y elp is becoming a bigger contender in the review site world. Tip: If y our pr operty is already listed on the site, but you’re unable to send responses publicly or contact past guests dir ectly, cr eate a log-in within the owner’s section.

s do all hotels in today’s w orld, y ou need to be r epresented in the social media space . The question is: Do you know the right w ay to go about integrating social media into your overall marketing strategies? It’ s essential that y ou put together the right mix of elements to allo w y ou to effectively inter act with y our target audience. Cendyn, a full-service digital mark eting firm specialisng in turnk ey solutions that driv e bottomline r esults for the tr avel and hospitality industries, offer s the follo wing best practices for creating a successful social media plan for your hotel:

Facebook: The lar gest and most popular social network, all online activity from your property should at some point funnel thr ough Facebook. Use it to engage with the bulk of y our online fan base , host pr omotions, generate leads and manage your r eputation. F acebook’s social graph is no w integrated into Micr osoft’s Bing search engine and F acebook users ar e influencing sear ch results across Bing. Tip: Create customised Facebook apps including a reservation widget and a welcome page inviting user s to visit your website.

●

1. Find your customers and do your research

Know wher e y our tar get audiences engage (tip: add a line on y our surv ey asking guests to identify which networks the y fr equently use), how the y engage and what motivates them to do so. Invest wher e y ou ar e hitting the lar gest concentr ations of your target audience. Choose only the netw orks that y ou feel best fit y our mark eting goals and positioning statement, but also that y ou can properly maintain. Ensur e that all networks connect and funnel into one another as well as your website – building str ong bonds acr oss networks cr eates a mor e cohesive v oice and a str onger brand identity.

2. Develop content that adds value

For y our pr ofile, cr eate a social media space that represents y our pr operty. Add the manager’s name(s) who will be posting on the netw ork, leverage brand elements such as colour and style for a consistent look and feel acr oss social platforms and y our websites, place a distinctiv e background image of y our property and include y our property logo.

EXPRESS HOSPITALITY

For posts , be authentic and professional. People connect with people, not brands. The thr ee best pr actices for composing content for hotel social netw orks ar e: inform your audience about what’ s happening at y our pr operty, reward them b y pr omoting upfront incentiv es (tr ack the results) and tell y our story with pictures and video (2 00 per cent higher engagement on photo content).

3. Monitor and optimise your strategy

Persistent monitoring is crucial for measuring the success of y our social media marketing. On a daily basis , log on to y our F acebook, Twitter and T ripAdvisor accounts or a third party reputation management portal.

Promptly r espond to mentions and posts . On TripAdvisor and other thir d party r eview sites , write a response to ALL r eviews, whether they are favorable or unfavourable. Optimise y our content and strategy based on what y ou find until y ou get the r esults you’re looking for.

4. Integrate social media into your marketing plan

To create a unified v oice, your message needs to be consistent acr oss all mark eting channels , and these channels must tie together . Encourage on-pr operty guests to join your social networks: put a sign at the front desk, train your staff to mention your social media channels to guests and shar e www.expresshospitality.com

online contests and incentives. A dd icons/links to all marketing material including your website, print and email campaigns, email signatur es and folios. Cendyn r ecommends the following platforms as the top social netw orks hotels should consider: ● TripAdvisor: As the world’s lar gest tr avel site , monitoring and r esponding to T ripAdvisor r eviews is a must for hotel r eputation management. User s giv e honest feedback about y our hotel and e xpect a genuine response from hotel management. Y our r esponse sho ws other user s on the site ho w proactive y ou ar e, that y ou pay attention and car e what your guests think. K eep in mind, T ripAdvisor is the

● Twitter: This micro-blogging site effectiv ely and quickly gets messages across, and is a gr eat tool for customer service , e xtended concierge service and reputation management. It’ s also a good r esource for finding potential new customers and informing them about y our venue. 'T weeple' (micr obloggers) are mainly interested in the latest ne ws, pr oducts, services and pr omotions. Tip: Add y our compan y web addr ess and contact information when cr eating an account, so customers can easily access mor e in-depth information about y our property. ● YouTube: The w orld’s largest video sharing w ebsite (also one of the w orld’s largest sear ch engines), August 16-31, 2012

E|D|G|E YouTube is a po werful tool for hotels since it can help potential guests visualise their sta y befor e the y book. Creating a custom channel on Y ouTube pr ovides y ou with a central location for all of y our video content that can then be widely distributed b y embedding y our videos on y our websites and social networks. Tip: YouTube videos should be tagged and optimized for sear ch engines , increasing your visibility and improving y our o verall SEO performance. ● Foursquare: The king of location-based social networks, F oursquare is gr eat for hotels to incr ease visibility by giving user s incentives for checking in. Tip: Stand out by hosting a special giv eaway, such as offering a fr ee appetiser at your r estaurant(s) for those who check in to y our venue on Foursquare. ● Pinterest: The popular photo-sharing site Pinterest is a great place to showcase the

lifestyle and cultur e of y our property, as well as company culture and brand. Tip: Curate your Pinterest boards on the amenities , services and activities a guest would most likely experience while staying at your hotel. ● Instagram: This mobile photo-sharing app, r ecently acquired by Facebook, allows you to cr eate beautiful, visually appealing photos and share them acr oss a number of differ ent social netw orks instantaneously. Instagr am allows y ou to find friends based on y our contact list, Facebook friends and Twitter followers. Tip: Start building y our network b y connecting with Twitter and Facebook friends in y our hotel’ s T witter feed and Facebook profile. ● LinkedIn: This social network for professionals is a great w ay to gener ate sales leads and potential gr oup business. It can also be an effective means of r ecruiting talent. Tip: Leverage Link edIn’s

company pages to sho wcase services and amenities of your property, especially corporate and group meetings. ● Google+: Users, mainly early adopter s and tech enthusiasts, select br ands they want to be part of their “circles” and seek informational posts. Google+’s faceto-face inter action tools , including Hangouts , mak e it a great forum for r esponding to inquiries about y our property. Google+ is slo wly being integr ated into all of Google’s pr oducts. A most recent e xample is the intr oduction of Google+ Local, which is designed to r eplace Google Places b y integr ating all local listings within a single platform. Linking y our Google+ page to y our w ebsite and vice v ersa, allo ws you to build better r elationships with your followers and provides Google with information that is used to determine the r elevancy of y our site to a sear ch query in Google Search. Tip: The ne w Google+ Local will soon mer ge into

your normal Google+ br and pages. Sta y ahead of the curve b y e xploring Google+ and its functionality so y ou are prepared for the change. ● Klout: Klout measur es the r each of y our social media influence across multiple networks, and how much that influence causes other s to tak e action. Ev ery time a user cr eates content or engages, he/she influences others. Using data from social networks in order to measure the r each and fr equency of your social interactions, Klout assigns an influence scor e on a scale of one to 100. Tip: Use Klout to easily determine and r eward y our quests with high influence scores, leveraging their influence for y our pr operty/ brand.

Founded by hoteliers and marketing professionals, Cendyn is a full service agency specialising in turnkey solutions that drive bottomline results for the travel and hospitality industries.

Mobility technology: Aid to hotel revenue growth When a guest walks into your hotel, he looks for facilities that help him st ay connected or work with the same speed and efficiency that he does at home , and adopting mobility solutions at your hotel is no longer a m atter of choice but an imperativ e. By Manoj K Mohanty

he sa ying ‘Customer is King’ has ne ver been truer. Today the hospitality industry is being shaped b y guests who liv e fast paced lives and use technology to keep up with news, keep in touch and multitask. Whether at home or on the road, the y lik e to sta y connected and internet and mobility devices enable them to do just that. Mobile devices ha ve gone fr om good-to-have to being absolute necessities today. Here ar e some number s that further r eiterate the point: ● In 2 011, ther e w ere 835 million smartphone users ● By 2014, mobility internet should tak e o ver desktop internet usage ● QR code scans incr eased 300 per cent in 2011 over 2010 (ScanLife). Mobile w as r esponsible for US$ 2.6 billion in tr avel booking v alue in 2 011. By 2013, that number is pr ojected to e xceed US$ 8 billion, representing 6.5 per cent of the total online travel market. (PhoCusWright January 2012) August 16-31, 2012

● 91 per cent of mobile internet access is to socialise ● 64 per cent of mobile phone time is spent on apps ● On an average, it takes 90 minutes to r espond to an email, but 90 seconds to respond to a text message. ‘When y our guests ar e enjoying the benefits of mobility solutions , wh y not you?’ is the question befor e the hospitality industry . And if y ou think that mobility solutions are just another fad meant to dr ain y our mone y, think again. Those hotels that have actually begun e xploring its potential have seen an upward spike in guest loyalty, efficiency and revenue.

Benefiting from mobility solutions

Hospitality jobs inv olve extensive inter action with guests, which means mo ving around the hotel, supervising and ensuring e verything is functioning smoothly . When managers or staff lea ve their computers, it means the y move a way fr om the macr o view of hotel functioning to the micro view. Mails cannot be responded to immediately

and escalations ar e disco vered only when the managers return to their computer s. All this has changed with a pocket sized de vice or little lar ger - the smartphone/tablet. Cost effective and portable , the y are just what hotel manager s need while on the go. With a smart phone in hand, managers can per sonally respond to requests for services, monitor staff and amase guests with their speed of service . Excellent service is what builds lasting lo yalty and keeps guests coming back for more. Technology de velopment is also mo ving in the dir ection of enterprise mobility . As Digital A d A gency Vertic notes, enterprise tablet adoption will gr ow b y almost 5 0 per cent per year and the iOS and Andr oid platforms will be adapted to meet enterprise requirements and Windows 8 Tablets will hit the mark et. The introduction of Quadcore to tablets , 4G, Cloud Computing and the continuous adoption of HTML5 will also enable the tablet to be more integr ated into the work environment. www.expresshospitality.com

A good measur e of whether y our hotel softw are is helping y ou k eep abr east of this tr end is to check if it offers interfaces to mobility solutions. This w ay, a manager can no w monitor departments, gener ate liv e reports and immediately respond to queries fr om management. The fact is that hotels ar e graduating to mobility solutions that enable them to use tablet PCs in a far mor e empowering way. An e-menu application that is loaded on to a tablet enables a r estaurant to ensur e the menu is updated dynamically and dishes updated as per inv entory. Guests can b rowse through information on the dish, e ven vie w attr active pictures of the food and order directly thr ough the tablet. This r educes pr essure on hotel staff, automates K OT and billing and contr ols r evenue leakage. A gr aphic and visual emenu on a tablet also offer s excellent potential to upsell and cross sell. Launch offers, inform guests about what’ s new on your menu and e ven

update guests on other facilities y our hotel ma ybe offering. This mak es y our tablet PC a super adv ertising and communication tool. Besides the r estaurant, mobility solutions ar e making their way into other areas of a hotel too, for e xample a simple interface on a tablet allows guests to check in b y themselves, a signature tablet allows an e-signatur e to be stored in the PMS and ensures y ou get services faster, a tablet PC can also be used as a single r emote and thus takes away the clutter of multiple devices. Leading the intr oduction of mobility solution into the hospitality industry is IDS NEXT who brings their 25 years of domain e xpertise to integrate mobility solutions like Envy Dine into their comprehensive hotel ERP . The solution has in-built intelligence and is designed to be intuitiv e and userfriendly. The key aim of their mobility solutions is to facilitate users to upsell and cr oss sell services, optimise the use of manpo wer and of cour se, grow revenue. EXPRESS HOSPITALITY

Hospitality HOT SEAT

Life

The leading lady Dr Jyotsna Suri, CMD, The Lalit Suri Hospit ality Group has emerged as a po werhouse driving not just her own business, but also various tourism initiatives in the countr y. This is what she has to say about her company and its growth, tourism and her life. By Sayoni Bhaduri

he has been the po wer behind Bharat Hotels since she took over fr om her late husband Lalit Suri. Dr Jy otsna Suri, CMD, The Lalit Suri Hospitality Group (TLSHG) has not just consolidated the hotels under the compan y portfolio but also planned a growth path. It has been a conscious decision for her and the compan y to o wn, de velop and manage their hotels , and not tak e up management contr acts. “This is a business model that we chose to take. I will not say that it is the best model; every company has its right to take the direction that the y feel is right for them,” she says.

Brands and more

After successfully oper ating nine luxury hotels under The Lalit br and pan-India, Suri is looking at setting up eight more luxury hotels. “We planned to have The Lalit br and in k ey metro cities of the country and we have done that,” she explains. At the same time , she has no w v entured into the mid segment mark et with Lalit T raveller. “Mid segment is the w ay forward and we have concentrated on it,” she adds. She is adamant that she will not fall prey to the number s game , “We ar e not in the business of acquiring r eal estate we are in the business of hospitality. I look into e very pr oject that comes our way, delve into it and then take a call. Only if it mak es business sense do w e take it forw ard.” This is exactly the reason why TLSHG hasn't made an y for ays into Chennai and Hyderabad and Suri sa ys that these two locations ar e definitely on her must-have list, especially for the luxury brand. There is a segment, By The Lalit Traveller, Suri has de veloped. It is a branding tie-up for hotels which ar e not owned or managed by the TLSHG. They ha ve only pr ovided a support system and is not part of the business model either. “I belie ve in hospitality and it is the w ay forw ard. The fir st property in F aridabad is m y son-inlaw's; it is completely their inv est-

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ment. There are a few other following similar concept, run b y my nephews. This is something that I am doing for my love and affection for them,” she explains. Ther e ar e 8-1 0 of By The Lalit T raveller planned and the y ar e mostly going to be independent. As to the decision of going into the mid segment hotels , Suri sa ys that it is the need of the hour . “My husband Lalit, never thought of the mid-segment he only w anted to focus on luxury . But the demand is there,” she says. Bharat Hotels cr eated the Lalit brand in 2 008. “People thought I w as being emotional and foolish with the branding. But if you see almost 60 per cent of hotels ar e family names Oberoi, Leela, Marriott, Hilton, it is not unusual at all. F or us, The Lalit is short and eas y on the tongue and it also has an international feel,” Suri explains. V ery r ecently the compan y bought a heritage property in London, UK to be conv erted into a hotel. “It has been a dr eam come true and an emotional moment for me . Lalit always w anted a hotel ther e also w e also lost him in that city. We had been looking for a pr operty for almost fiv e years,” sa ys Suri. T alking about the company's other international for ays she sa ys that the fir st international venture w as with Dubai based Nakheel group where the two companies were 50:50 joint venture partners. “We identified the land and concluded the gr ound br eaking, but with the bubble bur sting in Dubai, U AE the project hasn't pr ogressed,” she sa ys. Similar is the case with their project in Koh Samui, Thailand; with the turmoil in the nation development of the project did not take off.

Analysing business

Suri is pr agmatic about ho w the business has been for her compan y and the industry as a whole, “It hasn’t been a gr eat y ear financial; it hasn't been for the industry as a whole . The atmosphere and the economic environment has not been conduciv e for growth.” Yet ther e is alw ays a silv er

lining; despite difficulties ther e has been growth even if it is slow. Interest rates are high, development costs have gone up immensely Suri is glad that the de velopments ar e still going steady. “You can slow India down but can't stop India. W e ar e in de velopment mode , w e ha ve the y oungest population and w e ha ve our o wn inherent built in mark et. With a demand and supply within the country. It is a r ough time at the moment but it will all settle do wn,” she is hopeful. This brings us to Suri's w ork with the tr avel and tourism industry . She has been a str ong pr oponent of domestic tourism and is on both chairs of WTT C and FICCI T ourism Committee. “Ther e w as a time when we in the hospitality industry only wanted international tr avellers, w e were only catering to that. T oday 15 million people ar e tr avelling out of India v ersus the fiv e million for eign tourists that come in. Ther e is a lot that needs to be done ,” she sa ys. She adds that most for eign arriv als into India is for business. “There are many reasons for slo w growth. It has to do with tr avel advisories , visa norms , lack of infr astructure. Ho wever all of them are being tackled,” she adds. She also laments that the industry isn't getting due r ecognition in the country's economy. She relates an incident of a meeting with the finance minister Pranab Mukherjee , “I said to him, when you talk about inclusive growth why don't you include us. The hospitality has never ever been included in the budget other than le vying mor e taxes.” She adds that ther e is a misnomer in the corridor s of po wer that hotels are luxury. The fact that it is not about the hotel but the industry has not sunk in. It is a people driv en industry; it is the only industry wher e people serv e people dir ectly. Suri is vociferous that it is the individual entrepreneur who is keeping the country afloat in such difficult econom y and with a budget which has not been able to promote growth.

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Suri is very close to her family, her two greatest loves as she puts it, “My grandchildren and gulab jamun.” Her four childr en, thr ee daughter s and a son have all been absorbed into different family businesses. Daughter Divya is a la wyer; Diksha is part of the HR team for the compan y; Son K eshav is part of the oper ations team while Shraddha w orks with the family's telecommunication venture. “We have a fairly large business interest – hotels, aviation, automobiles and telecommunications,” she sa ys. All of these ar e taken care of different members of the Suri family. On per sonal note, Suri is an a vid r eader, but doesn't often get chance to pursue her hobbies. Most of her time goes into the business , “I work all the time , I don't go home unless the w ork for the da y is o ver even if that means I w ork longer than prescribed,” she sa ys. Suri is also involved pr omoting art, she tak es pride in selecting art w orks that ar e installed in all her differ ent hotels. “I also promote local and cultur al sports like P olo in Dr as and K abbadi in Kerala,” she adds . And her motto as an entrepreneur – “I ne ver say no to anything. It is wr ong for entrepreneur to say that I will never do this or I will only to this. It all depends on the environment it can mak e you change and if your a smart entr epreneur you will change.” August 16-31, 2012

H|O|S|P|I|T|A|L|I|T|Y

L|I|F|E

Movements Pune Marriott Hotel and Convention Centre

Courtyard by Marriott, Chennai

Nishanth Vishwanath has been appointed as the director of food and beverage at the Pune Marriott Hotel and Convention Centre. In this capacity, he will be responsible for all the food and beverage operations at the hotel which include three restaurants, bar, lounge, nightclub and meeting and banquet spaces that span 40,000 square feet. Prior to this position, Vishwanath was the assistant director of food and beverage, Pune Marriott Hotel and Convention Centre and was a part of the hotel’s pre- opening team in 2010.

Ashley James has joined Courtyard by Marriott, Chennai as front office manager. He has worked with eminent brands like The Oberoi, Trident Cochin and Jaipur, Rajvilas, Convergys India Limited, Manipal Healthcare and Is ta hotels. As front office manager, he started his career with the Oberoi Bangalore and was with the pr operty for ten years. Moving on from Oberoi, he had a successful s tint at the Is ta hotel properties in Bengaluru, Amritsar and Pune.

Dusit International

Park Hyatt Goa Resort and Spa

Dusit Bird Hotels has announced the appointment of Mahema Bhutia as the new director of sales and marketing for Dusit Devarana New Delhi. In her new role, Bhutia is responsible for the efficiency of the sales and marketing department in terms of sales, profitability and image. She brings 12 years of experience in the hospitality industry to the role.

Park Hyatt Goa Resort and Spa has announced the appointment of Srinivasan Raman as the director of food and beverage. At Park Hyatt Goa Resort and Spa, Raman will oversee the fine collection of restaurants and bars and will administer the profitable management of the food and beverage services through service and product efficiency. In his new role, Raman will be responsible for upholding and enhancing the culinary experience at the resor t.

Radisson Blu Plaza Hotel Banjara Hills Hyderabad

TripAdvisor

Swissôtel Sydney

Shridhar Nair has been appointed as general manager of The Leela Goa. Nair began his career with The Leela Palaces, Hotels and Resor ts as a management trainee in 1997 and worked in various management capacities across the group’s Mumbai, Bengaluru, Kovalam and Goa properties. His most recent position was that of a resi dent manager at The Leela Goa.

Radisson Blu Plaza Hotel Banjara Hills Hyderabad has announced the appointment of Swami Nandan as the executive chef. In this role, he will oversee culinary operations of the hotel including the restaurants and bars, in-room dining and banqueting. Apart from spearheading the food and beverage experience of this award winning hotel, he will also be involved in preparing innovative menus and provide training and development to the hotel’s culinary team.

TripAdvisor has announced the appointment of Cindy Tan, vice president of display advertising sales, Asia Pacific at TripAdvisor. Based in Singapore, she will lead a team in continuing to drive the growth of the business in Asia Pacific, including China, India and Japan. Tan brings with her 14 years of experience across sales, marketing and business development in the media industry. Prior to this, she was at BBC Worldwide for seven years with her last role as regional director for its Southeast Asia and China operations. Before BBC Worldwide, she was regional manager at TTG Asia managing its multi-platform solutions.

Orient Express Hotels

PATA

Orient-Express Hotels has appointed Laura McIver as general manager at El Encanto, the iconic Santa Barbara luxury hotel due to reopen i n March 2013. As general manager, McIver will oversee all day-to-day operations, ensuring optimal product quality and service standards. Most recently, McIver served as general manager of Canary Hotel in Santa Barbara and she has more than 20 years experience in the hospitality industry. In addition, she held senior positions with ETC Hotels including Hotel Casa del Mar and Shu tters on the Beach.

The Pacific Asia Travel Association (PATA) has announced the promotion of Puangthip Chotipantawanon as director of operations reporting to chief operating officer Sheila Leong. She is responsible for operations across all departments to provide an association-wide support structure to actively and regularly engage with members; deliver all PATA products, services and events in a timely and profitable manner, and to convey the highest standards to satisfy the needs and re levance of PATA membership.

The Leela Goa

August 16-31, 2012

Tanja Nixdorf has been appointed as the new executive chef at Swissotel Sydney. Nixdorf is in the final stages of a complete gastronomic overhaul for the five-star Sydney hotel with the newly introduced banqueting and in-room menus and the re-launching of Crossroads Bar and Jpb Res taurant. Prior to joining Swissôtel Sydney, Nixdorf held the role of head chef at the Restaurant zum Kaiser Franz (Emperor Francis in the White Horse Inn) a 14 Gault Mi llau point restaurant in Switzerland.

Melbourne Convention + Visitors Bureau Edwina San, formerly MCVB’s director international incentives, has accepted the position of general manager commercial partnerships and will head the new d epartment. Jon Malpas, formerly MCVB’s senior manager events and marketing services, will report to San in the position of associate director partnerships and events.

In the business development and convention sales department, Julia Swanson has been promoted to general manager business development and bidding, and in line with the new s trategic business plan this department will now include a dedicated research team headed up by Danielle Ramirez as associate director research.

Rebecca Elliott, MCVB’s communications manager, will take over the management of mar keting, in addition to communications, and will also report into San.

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Green Apple

International

d uire Req alers De B-54, NARAINA INDL. AREA PH-II NEW DELHI-110028 INDIA TEL.: +91-11-45623650 M.:+91-9810086516, 9717294779 Email: siddharthimpex59@yahoo.in www.siddharthimpex.in

August 16-31, 2012

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Electric Salamender

Copper Ware

S.S Flask

S.S.Dustbin

6 Picecs Bread Toaster

Idli Steamer

Sandwich Griller

Ice Crusher

Fries Machine

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www.expresshospitality.com

August 16-31, 2012

ExpressHospitality Business Avenues

Rechargeable Candle

August 16-31, 2012

www.expresshospitality.com

EXPRESS HOSPITALITY

ExpressHospitality Business Avenues

EXPRESS HOSPITALITY

www.expresshospitality.com

August 16-31, 2012

ExpressHospitality Business Avenues

Stackable Chairs

Stack upto 12 Chairs

BC-31

BC-32

Nova

Ca r ts Our collection of 'Hotel Carts' includes an exclusive range of durable bellman carts, F&B Carts, House Keeping Carts, designed to meet hotel standards available in different quality, types, size, capacities.

Toughened Glass Top Buffet Table Set

From elegant stackable aluminum chairs to fold away banquet tables, our premium collection of banquet furniture offers an ideal balance of superiority, functionality, and value. They are available in a variety of configurations.

Enzo

Baby Chair

Atlantis Pure Stainless steel table base Room Service Cart and food warmer

Foldaway Moulton Top Banquet Table available in various sizes

House Keeping Cart

Dance Floor

PO - 2(Table & Chair)

Wide range of Locker Units for Hotels, Schools & other Institutions.

3'x3' Sizes • Paraquet Dance Floor made up of premium Quality teakwood

PO - 27

CONTRACT

FURNITURE

SOLUTIONS

SL-3 Sun Loungers WZ- 294, First Floor, Opp. I.B.P. Petrol Pump, Jail Road, Hari Nagar, New Delhi–58 (India) Te l : + 9 1 - 0 1 1 - 3 2 9 7 0 0 3 3 / 2 5 6 1 8 6 9 7 M o b i l e : + 9 1 - 9 8 1 0 1 0 2 8 5 3

E-mail : metalavenues@gmail.com

August 16-31, 2012

www.expresshospitality.com

EXPRESS HOSPITALITY

ExpressHospitality Business Avenues

EXPRESS HOSPITALITY

www.expresshospitality.com

August 16-31, 2012

A date with the Swiss

WEEKEND

SCENE AND HEARD

Marcellus Baptista

Narendra Kumar and models at the Swiss calendar launch at Liberty

he old and new blended beautifully as Swiss International Air Lines and fashion designer Narendra Kumar presented the fourth edition of the fashion and art Swiss calendar that starts from August, Swiss National Day and also the 100th birthday of Jungfrau Railways. Titled ‘Time Travel’ this calendar recreated techniques and atmosphere of the days gone by and at the same time showcased the present and ventured into the future. The venue of the launch was the majestic Liberty cinema with guests traipsing across a red carpet and foyer reminiscent of movie premieres in the old days and stepping into the theatre area with a live band in attendance. Narendra Kumar and Jean-Philippe Benoit of Swiss unveiled the calendar along with photographer Prasad Naik, followed by a fashion show featuring Gabrielle, the face of the calendar and other models. And guests, too many to mention, enjoyed the show as also the drinks and dinner.

WHAT'S HAPPENING IN MUMBAI’S HOTELS? A PEEK INTO THE PARTY CIRCUIT AND EVENTS IN THE CITY...

Musical medley

Anniversary waltz

at, drink and be merry – that seemed to be the mood as Farrokh Khambata along with wife Dilshad celebrated the first anniversary of his Amadeus, the Spanish and Levantine cuisine restaurant at the NCPA. It was a cheerful Sunday brunch with a live band, premium wines, beers, spirits and cool cocktails and a fantastic food spread. Enjoying the experience were the likes of Sharmilla Khanna, Gauri Pohoomull, Malaika Arora Khan, Aditi Govitrikar, Vidya Malavade, Deepti Bhatnagar, Rima Jain, Tasneem Mehta, Deepika Gehani, Manasi Scott, Aditya Hitkari, Divya Palat, Reena and Ashok Wadhwa, Rina Shah, Seema and Jaideep Mehrotra, Simone Singh, Nisha Javeri, Maheka Mirpuri, Pooja Bedi, Gary Lawyer … yes, the list went on and on, as did the bountiful brunch.

Coffee break

umbai Monsoon – that was the name of the latest coffee in town, grown by Adivasi farmers of Araku Valley and available at all Indigo Deli outlets. This coffee with a map of Mumbai on its quirky box was savoured at Tote at the coffee and art evening. Guests had a good look at the Araku Valley photographs and soaked in the demonstration and narration of coffee art on silk by Malaa in the session moderated by coffee expert Sunalini Menon. While the brand was formally launched by Sheena Sippy, co-host Rahul Akerkar welcomed guests like Madhoo Shah, Farah Siddiqui, Shagun Gupta, Shibani Agarwal, Kanchan and Vineet Dhingra, Brinda Miller and Raell Padamsee. And everyone gave full marks to Mumbai Monsoon with its smooth creamy texture, zing of crisp sweet tanginess and a potpourri of flavours like fresh citrus, green apple, nutty almond and dark chocolate.

Rewa,Farida,Pankaj and Nayaab Udhas at Khazana at Trident

Dilshad and Farrokh Khambata at the first anniversary of Amadeus August 16-31, 2012

or the last 11 years the Oberoi Group has played host to the two-day Khazana festival with musical melodies from the Indian classical genre, performed by various famous artistes. Put together by ghazal great Pankaj Udhas in aid of the Parents Association Thalassemic Unit Trust (PATUT) and the Cancer Patients Aid Association (CPAA), you saw a multitude of talent including veteran ghazal singers Anup Jalota, Talat Aziz and Hariharan. Also making their presence felt was Mitali and Bhupinder Singh, Shaina NC, Bina Aziz, Penaz Masani and moderator Rakshanda Khan. Besides the musical feast guests were treated to a delightful dinner and premium drinks at the bar. www.expresshospitality.com

Sunalini Menon and Malaa at the Mumbai Monsoon launch at Tote EXPRESS HOSPITALITY

WEEKEND

W|E|E|K|E|N|D

E V E N T S

Academic partnership

Enhancing learning

Gesto Academy recently partnered with American Hospitality Academy (AHA), South Carolina, USA to become 'AHA India' and offer international programmes and internship from India

(L-R) Somnath Pal, CEO, Citrus Check Inns and Mushtaq Alam, co- founder, Fazlani Altius Business School (FABS) at the tie-up event in Mumbai through which Citrus will provide training to FABS students

Career pursuit

Acknowledging talent

Dr Arvind B Telang Institute of Hotel Management in Pune recently held its felicitation ceremony in honour of University of Pune toppers and class toppers

The Heritage Institute of Hotels and Tourism recently held its first-of-its-kind job fair â&#x20AC;&#x201C; Heritage Hospitality Job Fair at its Bamroli Katara Campus

Grander look

Achieve sustainability

(L-R) Michael Pessina, president, Lutron with Anthony Malkin, president, Malkin Holdings, which manages ESB, in Mumbai. Lutron Electronics was selected by the Empire State Building Company, LLC, owner of the Empire State Building (ESB) to provide sustainable lighting control solutions

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Shreekant Somany,CMD, Somany Ceramics (left) at the launch of Indiaâ&#x20AC;&#x2122;s first 80X80cm glazed vitrified tile at their exclusive dealers meet in Gurgaon

www.expresshospitality.com

August 16-31, 2012

REGD.WITH RNI NO.MAHENG/2005/21391, REGD.NO.MH/MR/SOUTH-44/2010-12,PUBLISHED ON 2ND & 17TH EVERY FORTNIGHT, POSTED ON 3,4,5 & 18,19,20 OF EVERY FORTNIGHT POSTED AT IND.EXP.PSO.

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