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EDITOR’S NOTE
Style & Substance
S
ince time immemorial there has been reasonable amount of attention and emphasis given to the look and appearance of habitats. From the Mogul architecture to the princely era of palaces and havelis, from the British and colonial buildings to that of our modern age structures, each timeline has its own distinct speciality, which speaks and reflects the style and grandeur of that era. Today hotels of the world are placing a lot of emphasis on what the character of a particular hotel will be on the drawing board itself. The role of the architect is not only to build and construct but to express in brick and mortar, the sentiment of the place and its ethos. Hotels have their own personality and each brand hopes to reflect that message through its structure itself. From resorts to boutique hotels, from spa abodes to lifestyle hotels, there is a sense of character that gets reflected through the structure. Our cover story this issue seamlessly takes you through an interesting journey of hotel interiors and design. Industry leaders have expressed their views in an articulate manner giving a perspective on the latest
HEAD OFFICE Food & Hospitality World MUMBAI: Rajan Nair, Dattaram Kandalkar, Manish S. Global Fairs & Media Pvt. Ltd 2nd Floor, Express Towers Nariman Point, Mumbai-400021. India Tel: 6744 0000 / 22022627 Fax: 022-22885831 E-mail: rajan.nair@fhwexpo.in; datta.kandalkar@fhwexpo.in manish.shringarpure@fhwexpo.in Branch Offices : NEW DELHI: Pranshu Puri, The Indian Express Ltd, Express Building (Basement) 9 & 10, Bahadur Shah Zafar Marg, New Delhi - 110 002 Tel : 011- 23465670 Fax : 011 - 23702141 E-mail: pranshu.puri@fhwexpo.in Our Associate: Dinesh Sharma Mobile: 09810264368 E-mail: 4pdesigno@gmail.com
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CHENNAI: A K Shukla, The Indian Express Ltd, New No.37/C (Old No.16/C), 2nd Floor,Whites Road, Royapettah, Chennai - 600 014 Tel: Board: 28543031/28543032/ 28543033/28543034 Fax: 28543035 Mobile : 09849297724 E-mail: ashwanikumar.shukla@fhwexpo.in BENGALURU: Sreejith Radhakrishnan, The Indian Express Ltd, 502 Devatha Plaza, 5th Floor, 131 Residency Road Bengaluru - 560025 Ph 080-22231923/24 Fax: 22231925. E-mail: sreejith.radhakrishnan@fhwexpo.in HYDERABAD: A K Shukla, The Indian Express Ltd, 6-3-885/7/B, Ground floor V.V. Mansion, Somaji Guda, Hyderabad - 500 082
FOOD & HOSPITALITY WORLD
February 1-15, 2014
“The role of the architect is not only to build and construct but to express in brick and mortar,the sentiment of the place and its ethos ”
trends, demands, concepts and work that is taking place in the field. From the tallest hotels, to stylish, from personal to mega, blueprint has a soul to it. Further, restoration, preservation and upkeep are also a vital aspect when it comes to maintenance of properties. There are specialists who only take up work to restore and preserve the glory of the bygone era. In today’s day and age, a lot of emphasis is also placed on sustainable and responsible architecture and green construction. That our eco system is fragile is no revelation and we as entities who are inhabitants of this very space, have no choice but to tread responsibly and responsively. Construction work undertaken by reputed architects does stress upon building responsibly. Understated, classy and close to nature architecture seems to be more in demand as compared to overt and elaborate opulence. Interiors and design in the hospitality space has definitely come of age and there is so much to learn and understand in this intrinsic world of art and science. REEMA LOKESH Editor
Tel: 040-23418673/23418674/ 23418675 (Tele-fax)/66631457 Fax: 040-23418678 E-mail: ashwanikumar.shukla@fhwexpo.in
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CONTENTS Vol 2 No.10 FEBRUARY 1-15-2014
SPA & WELLNESS
Chairman of the Board
Viveck Goenka Editor
Reema Lokesh* Assistant Editor
Steena Joy Associate Editor
Sudipta Dev CONTENT TEAM Mumbai
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Kahini Chakraborty Rituparna Chatterjee Kolkata
Joy Roy Choudhury DESIGN National Art Director
Bivash Barua Deputy Art Director
A LUXE RETREAT TRIPADVISOR HAS RELEASED A LIST OF 15 MOST POPULAR SPAS IN HOTELS IN INDIA, AS RATED BY TRAVELLERS AROUND THE WORLD
Surajit Patro Chief Designer
Pravin Temble Senior Graphic Designer
Rushikesh Konka Layout
Ratilal Ladani Kiran Parker Scheduling & Coordination
Rohan Thakkar Photo Editor
Sandeep Patil MARKETING General Manager
Sachin Shenoy Marketing Team
Dattaram Kandalkar Rajan Nair Manish Shringarpure Ashwani Kumar Shukla Sreejith Radhakrishnan Pranshu Puri Yoginder Singh Ajanta Sengupta
ENRICHING EXPERIENCE Influenced bySikkimese architecture,The Chumbi Mountain Retreat Resort & Spa aims to ensure environmental preservation and sustainabilityin the creation of its development and throughout its activities
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AN INTRICATE DESIGN TRAVELLERS NOWADAYS EXPECT MORE THAN JUST SIMPLE COMFORT AND CONVENIENCE
P10: NEW KIDS ON THE BLOCK The Lalit Chandigarh
NATIONAL FOOD & BEVERAGE SALES
Chandra Shekhar Sasi Kumar G Keshav Barnwal
MANAGEMENT
P12: PRODUCT TRACKER Valentino
MARKETS
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AOMP PLANS TO OPEN 10 OUTLETS IN 2014
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BAHRAIN'S HOSPITALITY AND TRAVEL GROUP TO OPEN OFFICE IN MUMBAI
EDGE
INTERNATIONAL FOOD & HOSPITALITY SALES
Soumodip Ghosh Rahul Bisht
P34: LIFE Top five talent trends in 2014
Marketing Coordination
Darshana Chauhan PRODUCTION
P35: MOVEMENTS The Lalit Great Eastern, Kolkata
General Manager
B R Tipnis Manager
Bhadresh Valia
P49: WEEKEND Scene and heard by Marcellus Baptista
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LBF AWARDED FOOD AND BEVERAGE CONCESSIONS AT TERMINAL 2
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EMBRACING AUTOMATION THE ADVANTAGES THAT HOTELS CAN ACHIEVE THROUGH AUTOMATION ARE COST SAVINGS AND IMPROVED OPERATIONAL EFFICIENCY
Food & Hospitality World Published for the proprietors, Global Fairs & Media Private Limited, by Vaidehi Thakar at Express Towers, Nariman Point, Mumbai 400 021, and printed by her at Indian Express Press, Plot EL-208, TTC Industrial Area, Mahape, Navi Mumbai. Editor : Reema Lokesh* (*responsible for selection of news under PRB Act). @ 2012 Global Fairs & Media Private Limited. All rights reserved throughout the world. Reproduction in whole or part without the Publisher's permission is prohibited.
MARKETS
FHW Mumbai 2014 records increase in international participants FHW Staff Mumbai FOOD HOSPITALITY World (FHW) 2014 exhibition held from January 23-25, 2014 in Mumbai was inaugurated by Anil Deshmukh, minister of food and civil supplies works, Government of Maharashtra. The other dignitaries present at the inauguration were Bharat Malkani, senior vice president, Hotel and Restaurant Association - Western India (HRAWI); George Verghese, CEO, The Indian Express Group; Mehul Shah, managing director, Hannover Milano Fairs India; Dr Ugo Cialatani, Consul General Italy in Mumbai; Gianni Fava, Minister of Agriculture, Regione Lombardia and Michele Trematerra, Minister of Agriculture, Regione Calabria. While inaugurating the exhibition Deshmukh stated, “I am thankful to the Indian Express Group for organising this excellent FHW exhibition in Mumbai. FHW is a platform for building brand awareness, launching new products and networking with leading purchase managers. There are three major industries in India agriculture, industrial and service sectors. The service sector is growing at a fast pace and from 46 per cent it has increased to 60 per cent in 2013. The service sector is the most important sector in Maharashtra and across the country.” He added, “As many international exhibitors are participating in the exhibition, it will be a good exposure for hoteliers. I wish success to this unique event.” Adding to the same, Verghese opined, “The event is growing. There are more than 50 international exhibitors from 11 countries. The exhibition will be insightful and thought provoking to the guests and exhibitors.” FHW
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Mumbai 2014, organised by Global Fairs & Media – a joint venture between Hannover Milano Fairs India and The Indian Express, is spread across 10,000 sq metres of the MMRDA grounds, and is hosting approximately 300 national and international participants this year from various segments of the food and hospitality industry like F&B, interiors, kitchen equipment, housekeeping, bakery to name a few. The international pavilion has exhibitors from 11 countries. The exhibition aims at providing solutions to various industry-related problems faced by hoteliers, restaurateurs, facility managers, prospective students and distributors. Shah said, “This edition of FHW is very special as this is the first global exhibition where more than 50 per cent exhibitors are international and more than 50 per cent have representation in the market.” Cialatani stated, “It is a great pleasure to be here today.
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This is the first global exhibition where more than 50 per cent exhibitors are international I saw a lot of Italian companies participating in the exhibition. In Italy, food is one of the main businesses. We would like to be present in the Indian market. For the same, we need the support of the government.” Over the three-days, FHW 2014 will host various special events including the eighth edition of The Great Indian Culinary Challenge (GICC). The competition is set to witness participation from more than
100 chefs working with various leading hotels and hotel management institutes. GICC is supported by the Western India Culinary Association (WICA). GICC is a food preparation competition involving senior and apprentice chefs from India. The competition provides a professional platform for culinary professionals from India to showcase their individual and collective skills, learn, share experiences, partner and network in a competitive environment. Apart from GICC 2014, the first day of the exhibition witnessed a panel discussion Hospitality Think Tank: The GM's Conclave, wherein general managers from leading hotel groups shared their insights on the topic -'F&B: The Game Changer'. The second day will witness a panel discussion - 'Hospitality Knowledge Exchange: Rooms of the Future' which will focus on state-of-the-art technologies and emerging
trends in room design and interiors across all segments of the hospitality sector. The Power of Purchase will witness purchase managers and decision makers of leading companies expressing their opinions on the topic – 'Role of Information Technology (IT) in the Modern Supply Chain'. The panel discussion has been organised in association with Hospitality Purchasing Managers' Forum (HPMF). The second day will also witness Tea Appreciation – a tea tasting and sampling event which will be presented by the Tea Board of India. There is also Bar World, where wine and alcohol will be showcased on all three days.The associations supporting the exhibition are Agricultural and Processed Food Products Export Development Authority (APEDA), All India Wine Producers Association (AIWPA), Hospitality Purchasing Managers Forum (HPMF) and Food Bloggers Association India (FBAI).
MARKETS
MIR Spirits launches vodka brand in India Kahini Chakraborty Mumbai MIR SPIRITS, exclusive importer of Russian Spirit, has announced the global launch of 'Russian Spirit' and 'Kruto' in the Indian market. Both the brands have been positioned in the premium vodka category. The product has been launched in Goa and Mumbai, other states Delhi, Bengaluru, Haryana, Chandigarh, Rajasthan and Punjab will follow. The Russian Spirit, available in 750 ml, has been priced at `3,500, nearly half the price of Absolut. While Kruto, available in 750 ml, has been priced at `1,850 in Mumbai.
Roman Tallis
Talking to Food & Hospitality World, Roman Tallis, president, Russian Spirit said, “The aim of launching our vodkas is to change the way the world drinks and experiences vodka. With over 300-yearold heritage Russian recipes, the vodkas have been crafted from the finest wheat grains from the ecologically pure Ukraine region. The Russian Spirit has been 15 times distilled with pure gold filtration while Kruto is nine times distilled. Our biggest source markets have been Russia, Poland, Soviet Union and we are happy to enter the India market now.”
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February 1-15, 2014
Neha Kapadia, director, MIR Spirits said, “MIR Spirits presents to India the art of drinking vodka with Russ-
ian Spirit and Kruto. Along with targeting retail sales we understand that institutional sales are also impor-
tant. And with our global launch we will be strategising ways to educate the market about the two brands.
We are optimistic about the India market and expect 20 per cent increase in sales year-on-year.”
MARKETS
Bahrain's leading hospitality and travel group to open office in Mumbai Sudipta Dev Manama ONE OF THE leading hospitality companies in the Kingdom of Bahrain, Elite Hospitality, a part of the Dadabhai Group, has eight properties in Manama. All the properties are four star and above category apartments and suite hotels. While most of the clientele are Saudi Arabian families, as far as the Indian market is concerned the client base is primarily the corporate segment. “We get many corporate clients from India. There are many Indian institutions here,” said Mohammed A Dadabhai, chairman, Dadabhai Group. Chairman of a diversified set of companies, about 91 years back Dadabhai's father came from India and settled in Bahrain. One of the pioneers in travel and hospitality space in the Kingdom of Bahrain, there are plans to open a branch of Dadabhai Travel in Mumbai in a few months. The group properties include Elite Crystal Hotel, Elite Grande Hotel, Elite Resort and Spa Muharraq, Elite Seef Residence & Hotel, Elite Residences,
Mohammed A Dadabhai
and others. Talking about the hospitality sector in Bahrain Dadabhai stated, “About 70 per cent of the market share for tourism in Bahrain is for four star hotels. We have all apartment hotels that have the comfort of more than just a room. This is why many Saudi families stay with us. We create Bahrain as a hub for Saudi Arabia in terms of all the facilities that we provide. About three-four million tourists come to a country of one million every year.” He pointed out that tourism in Bahrain is flourishing because of the causeway - it only takes about 40 minutes by road to reach Saudi Arabia, which is a country of almost 30 million
people. Many foreigners who stay in Saudi also visit Bahrain. “We are basically developers all the hotels are designed, built and operated by us,” mentioned Dadabhai. Dadabhai Travel was started in 1981 in Manama. "We have offices in Al Khobar and Jubail in Saudi Arabia. We will soon have offices in Jeddah and Riyadh. There are two offices in Dubai and another will be
opened in Abu Dhabi. The Mumbai branch will be opened soon,” said Aziz Gilitwala, managing director, Dadabhai Travel, adding that there is also an associate office in Iraq. He pointed out that the company has a strong corporate client base and because these clients have business interests in Dubai, Saudi Arabia and India they want to deal with a travel agency which has same work
ethics and philosophy. “They are all expanding and they want us to be with them. This gives us an in-house client base, which helps us grow where we move,” he added. Gilitwala disclosed his plans for going into B2B business. “India and Saudi Arabia are very huge markets, we want to make ourselves accessible to smaller travel agencies who are remotely located,” he stated.
Goa gears up for The Grape Escapade 2014 Akshay Kumar Mumbai GOA TOURISM Development Corporation (GTDC) is organising the eighth edition of The Grape Escapade Festival 2014 in Panjim. This food and wine festival is all set to kick off on February 6, 2014 and continue till February 9, 2014. This festival serves as a platform for international as well as local wine makers to showcase their wines. Apart from wines, restaura-
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February 1-15, 2014
teurs and hoteliers get a chance to display a wide array of local and global cuisine. Armando Duarte, senior manager, sales, GTDC, said, “The Grape Escapade Festival has been very successful in attracting tourists in large numbers, even foreign tourists. We have a food and wine festival where many domestic and international participants get an opportunity to display their wines and cuisines. Also this festival helps in branding Goa as a
lifestyle destination.” The highlights of the festival are wine tasting sessions, fusion cuisine, exotic, desserts and live performances which attracts people of all ages. Apart from locals, the event also has seen a large number of foreign and domestic tourists in its past editions. Grape stomping is another highlight where guests get a chance to crush grapes with their bare-feet in large tubs to live music.
MARKETS
TLC to cater to tier II Indian cities soon Rituparna Chatterjee Mumbai TARANI’S LOW Calorie Kitchen (TLC), a Delhi-based fine dining kitchen offering calorie and portion controlled gourmet food deliveries across metropolitan cities in India will be catering to tier II cities in another six months. The tier II cities will be Pune, Hyderabad and Ahmadabad. Currently, their meals are delivered by courier to metros like Mumbai, Chennai within 48 hours and hand delivered in Delhi NCR within three to four hours. TLC offers four basic meal plans which includes - Weight Management meal designed to aid weight loss along with maintaining a healthier lifestyle; Diabetic Friendly meal designed for people with type 2 diabetes aiding in blood sugar level control; Healthy Heart Program for bet-
Tarani Kapur
ter cardiac health; and Calorie Controlled meal for a healthy lifestyle. Elaborating on this, Tarani Kapur, promoter, TLC stated, “The meals are delivered frozen - one box contains three day meal plan which includes lunch, dinner, snack and a dessert pack for a day based on the type of meal plan that has been chosen. The delivery is done twice a week in which the complete meal required for one week is
provided. The cost is extremely competitive and each gourmet low calorie meal may cost as low as `225 per meal (depending on the opted meal plan) - a snack pack will cost around `30 a day whereas a dessert pack is priced at `90 per dessert. A basic cost-
ing chart is also attached for their perusal.” To place an order, one needs to log on to their website - www.tlckitchen.in, choose their desired meal plan and pay online. TLC with the help of their logistics partner M J Logistic Ser-
vices, maintains a comprehensive logistics operation. “We receive the raw materials based on Standard Purchase Specifications developed by the team which is then sorted and sent to various departments based on the category it falls under. The grocery items are checked based on the expiry date and physical appearance and then sent to stores, while the perishables are cleaned properly and sent to either the vegetarian section, non vegetarian section or deep freezer. Once this is done, all hot and cold food items are prepared in their respective areas after which it is then subjected to blast chilling at a temperature ranging between three-five degrees. The blast chilled trays are then immediately moved into the walk-in refrigerator where all the portioning takes place based on the order requirements,” explained Kapur.
NEW KIDS ON THE BLOCK
The Lalit Chandigarh THE LALIT CHANDIGARH has opened in the city, The hotel offers 179 rooms and suites. The hotel has five categories of rooms, starting with Deluxe Room, Club Room, Executive Suite, Luxury Suite and The Lalit Legacy Suite. The hotel offers a variety of dining options – 24/7, a multi-cuisine all day dining restaurant; Baluchi, soon to be opened signature pan Indian restaurant; OKO, signature pan Asian restaurant; Kitty Su, a night club; Le Petit Café; and The Circle Bar. The facilities for conference and banquet include - a 7600 sq ft Crystal Ballroom; Quorum, offering three meeting rooms; a convention hall accommodating 130 pax; and a seminar hall accommodating 70 pax. Other fa-
Shangri-La Hotel, Lhasa
cilities include - an outdoor heated swimming pool and Rejuve - The Spa offering eight treatment rooms, each with its own private bathroom with steam, a gym, salon and a yoga studio.
Anantara Sir Bani Yas Island Al Sahel Villa Resort
SHANGRI-LA HOTELS AND RESORTS will be opening its new property Shangri-La Hotel, Lhasa on April 17, 2014. Among the hotel’s 289 contemporary guestrooms are 10 long stay apartments. The hotel will offer a number of dining options - Shambala, a tapas bar and lounge to serve authentic Tibetan cuisine; Altitude, an all-day dining restaurant to serve international fare; and Shang Palace, a signature restaurant to serve authentic Cantonese and Sichuan specialities. For destination meetings and events, the hotel will offer a 1,215-square-metre Grand Ballroom. Other facilities will include - outdoor terrace, Horizon Club Lounge, oxygen lounge, a spa, fully equipped gym, an indoor swimming pool, and a clinic with professional staff.
Pullman Saigon Centre
ANANTARA HOTELS, RESORTS & Spas has opened its fifth property in Abu Dhabi – Anantara Sir Bani Yas Island Al Sahel Villa Resort. The resort offers 30 luxury rustic villas with three accommodation options - One Bedroom Villa, One Bedroom Pool Villa with separate lounge, dining space and personal plunge pool and Two Bedroom Pool Villa. Savannah Grill, the signature restaurant, serves western favourites and traditional African specialties, while a private Cigar Lounge offers a selection of international cigars. Other resort facilities include a well-equipped workout room with a media hub for iPod, USB and TV channel selection, a swimming pool and a dedicated prayer room.
PULLMAN HAS OPENED the Pullman Saigon Centre in the heart of Ho Chi Minh city. The hotel features 306 spacious guestrooms including 17 suites. Pullman Saigon Centre offers a wide range of dinnig options - Food Connexion Restaurant serving international cuisine, The Cobalt Rooftop Restaurant, offering tapas, a menu of selected dishes and designer drinks, The Urbane Lounge, and The Swimming Pool Bar. The meeting spaces and facilities at the hotel include - a 700 sq mtrs pillarless function room, a ballroom, five meeting rooms and a ChillOut Space. Other facilities include – its 24-hour Fit Lounge, a Jacuzzi, a sauna, The Spa, and a large solarium outdoor swimming pool with a separate kids’ pool.
10 FOOD & HOSPITALITY WORLD February 1-15, 2014
The Chedi Sakala THE 261-ROOM The Chedi Sakala at Tanjung Benoa Beach in Nusa Dua, Bali, will be opening by end of February. Managed by GHM, the hotel’s 247 suites will offer a minimum of 58 sq mts and will include a kitchenette. The two-bedroom, ocean-view suites will deliver up to 150 sq mts and will feature a separate living room, dining room and walk-in pantry. Infinity pools with built-in whirlpools and full kitchen will highlight each of the 14, two-storey pool villas. The hotel's dining option will include The Restaurant offering Asian and European cuisines. The hotel will also feature an open-air lobby bar, Kids’ Club, Club Lounge, a spa with eight treatment rooms, The Chedi Ballroom.
Hilton Istanbul Bomonti Hotel & Conference Center HILTON HAS EXPANDED its portfolio of hotels in Turkey with the opening of Hilton Istanbul Bomonti Hotel & Conference Center. The 34-floor hotel features 829 guest rooms and suites, 12,000 sq mts of event space, state-of-the-art meetings technology including digital check-in screens and iRoom applications for event planners and outdoor terraces for weddings and social occasions. Other features include – an executive lounge; eforea spa with 14 treatment rooms, indoor and outdoor swimming pools and a 500 sq mtrs gym with studio; Cloud 34, a social hub serving international drinks and cocktails, and The Globe serving an array of local and international cuisines.
PRODUCT TRACKER
Sauza 901 Valentino KURLON HAS INTRODUCED its new luxury mattress 窶天alentino. The head and foot regions of the mattress are made up of pocket springs for support, while the middle portion comprises of bonnell springs that gives firmness to the spine. Its high coil count and points of support makes it more responsive and comfortable and its memory foam quilt helps to keep the spine in its natural shape. The mattress comes with an imported Belgian Jacquard tapestry and is priced at `1, 91,500 for King size.
SAUZA TEQUILA HAS partnered with Justin Timberlake to launch Sauza 901 super-premium tequila. Sauza 901 is a super smooth, triple-distilled 100 per cent agave tequila which can be served straight up or on the rocks. It can also be used as a mixer for designing inventive cocktails from classic Paloma to Mexican Mule, an updated twist on the Moscow Mule. Sauza 901 will be available in early 2014 for a suggested retail price of US$ 29.99 for 80proof 750ml bottle.
Silver Lining Collection Cremfil PURATOS INDIA HAS launched their new product, Cremfil, a range of ready to use creamy fillings designed for ambient and cold bakery and patisserie goods. With two ranges Cremfil Silk and Cremfil Classic, Puratos India offers vanilla, chocolate, orange, mango, strawberry, pineapple, lemon, Irish crﾃｨme and blueberry flavours in the Indian market. Suitable for use in many types of bakery and patisserie products, the product has a shelf life of nine months.
RAVISSANT HAS INTRODUCED its exclusive Silver Lining Collection which includes tea sets, fruit bowls, candle stands, platters, photo frames, dinner services, cutlery and gifts. These products have been hand crafted in sterling silver with different stones like rose quartz, jasper, lapis, rock crystal and Murano glass. The Silver Lining Collection starts from `25,000 onwards.
Notty GREENWAYS FOODS & BEVERAGES (D) has introduced its ready-todrink, healthy fruit drink, Notty in a one litre tetra pack is available in pink guava and mango flavours. The product is natural, healthy, nuritious, tasteful and contains vegetarian DHA and Vitamin A, C, E, and does not contain any kind of synthetic ingredients or stimulants in its formulation. The product is rich in dietary fiber and vitamins.
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MARKETS
LBF awarded food and beverage concessions at Terminal 2 FHW Staff Mumbai LITE BITE FOODS (LBF), an F&B retail company, has been awarded food and beverage concessions at the new Terminal 2 of the Mumbai International Airport (MIAL). In the first phase LBF will launch 15 outlets at the International Security Hold Area (SHA) Food court and the domestic SHA departure non-food court. Out of the 15 outlets, nine are at landside arrivals and departures, five in the international food court and one in transit. The second phase will see the launch of remaining outlets (17) at the pre-security and arrivals – taking the total to 32. Amit Burman, chairman, LBF and vice chairman, Dabur
commented, “This is a significant step forward for LBF and makes us one of the biggest players in F&B travel retail. These concessions will significantly contribute to the growth of the company, both in sales turnover and the organisation size.” Rohit Aggarwal, executive director, LBF stated, "All of us
at LBF are very excited on winning this concession. MIAL has created a world class terminal with T2 and we intend to do our part to live up to their vision and expectation by offering the highest culinary standards and an enhanced customer experience.” Sharad Sachdeva, COO, LBF, commented, “As a com-
Along with their in house brands and the Subway franchise, LBF will also be handling the franchises for KFC, Pizza Hut and CCD at the airport
pany we now have the scale and the depth on a nationwide level. Our brands such as Punjab Grill, Zambar and Fresco to name a few, are well established in their segment and have been fortunate to win recognition. With Punjab Grill, Zambar and Asia Seven we are now venturing into the international markets as well. The new Terminal 2 of MIAL is one of the biggest of its size in the country and a stellar showcase for Indian design and architecture that shall bring forth an exceptional curated experience. At LBF we have gained a tremendous competency of setting up and now managing its spread of outlets. We are geared up and look forward to venture into travel retail segment at airports both in India
and internationally.” Along with their in house brands and the Subway franchise, LBF will also be handling the franchises for KFC, Pizza Hut and CCD at the airport. Niren Choudhary, president Yum! Restaurants India added, “Travel and tourism is a key growth market that holds tremendous potential for Yum and we are very excited to partner with LBF in this venture. Travel F&B retail has large volume of footfalls and is perfect for a brand like KFC. We look forward to a long standing relationship with many more of such successful launches all over the country and will continue being the number one brand in the country.”
FHRAI releases Indian Hotel Industry Survey FHW Staff New Delhi THE FEDERATION of Hotel & Restaurant Associations of India (FHRAI) has released the latest edition of its annual publication, the FHRAI Indian Hotel Industry Survey, published in cooperation with HVS Hospitality Services. The survey encapsulates the performance of hotels in all major Indian cities and across star categories and market positioning. In addition to in-depth data on financial and operating metrics such as occupancy, average room rates and revenue per available room, the report also includes a comparative analysis based on parameters such as guest facilities, manpower, technology adoption, choice of marketing media, etc. A presentation on the key highlights and trends emerging
from this year's survey was made by Manav Thadani, chairman-Asia Pacific, HVS, to a select audience at an event hosted by FHRAI in New Delhi. Parvez Dewan, secretary, ministry of tourism, Government of India was the chief guest at the event. S M Shervani, presidentFHRAI said, “As the leading national voice of the Indian hospitality industry, FHRAI accords high priority to producing credible research and contemporary thought leadership which can shape policy and guide business strategy. ” Sharing his assessment on the hotel industry's performance in the past year, Shervani said, “Despite sincere efforts, both by the government and the private sector, India’s global market share in tourism remains at a disappointing 0.68 per cent, with the country be-
ing ranked 41st in the world in international tourist arrivals. The World Economic Forum’s influential Travel & Tourism Competitiveness Index, placed India at the 65th position among 140 nations in 2013. It is pertinent to note that on their three pillars of competitiveness, India was well assessed in terms of its human, natural and
cultural resource endowments with a rank of 21, but scored an abysmally low position of 110 globally in its regulatory framework for travel and tourism and 67 on business environment and infrastructure. It is thus evident that India has been unable to convert its inherent comparative advantages into a sustainable com-
petitive advantage for our hospitality and tourism sector.” The year 2013 was challenging for the industry on account of the global and domestic slowdown, which is also visible in the pressure witnessed on hotel occupancy and average room rates. “In a tough macroeconomic environment marked by high inflation, rising interest rates, currency volatility and a tepid demand scenario, hotel companies have prioritised realignment of their cost structures, optimising operational efficiencies and adopting flexible business models. At the same time, the industry is optimistic about the long-term potential of the Indian hospitality sector and we remain steadfastly focused on pursuing customer-centric innovation, delivering service excellence and tapping newer market segments,” mentioned Shervani.
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SPA & WELLNESS
A LUXE RETREAT
Most Popular Hotel Spas in India Sr. No.
Name of the Hotel
City
1
The Oberoi Udaivilas
Udaipur
2
Taj Lake Palace
Udaipur
3
The Oberoi Amarvilas
Agra
4
The Leela Palace
New Delhi
5
The Oberoi
Mumbai
6
The Taj Mahal Palace
Mumbai
7
Taj Exotica
Benaulim, Goa
8
Wildflower Hall, Shimla in the Himalayas
Shimla
9
The Imperial Hotel
New Delhi
10
Orange County
Coorg
11
Sheraton
Bangalore
12
Vivanta by Taj - Malabar
Kochi
13
ITC Mughal
Agra
14
Trident
Mumbai
15
Taj Rambagh Palace
Jaipur
Note: The list is based on the most highly rated hotel spas according to the quality and quantity of TripAdvisor traveller reviews. To qualify, a hotel had to have a minimum of four star classification.
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For those looking to take a luxurious spa getaway, TripAdvisor has released a list of 15 most popular spas in hotels in India, as rated by TripAdvisor travellers around the world
T
HE CONCEPT of spa for long has been associated with luxury not just in India but across the world. But over the years the spa industry has evolved considerably with consumers having access to a variety of therapies, ranging from the most affordable to the ultra luxurious. One can also choose from day spas, fusion spas to destination spas and hotel spas
for a rejuvenating experience. Rajasthan and Mumbai lead the TripAdvisor list with three hotel spas located in each city, followed by the city of TajAgra with two. Spas located in hotels of The Taj Group (Udaipur, Mumbai, Goa, Kochi and Jaipur) and The Oberoi Group (Udaipur, Mumbai, Mashobra and Agra) dominated the list with nine properties from both the chains.
SPA & WELLNESS
Wellness in 2014 Spafinder Wellness 365 reveals spa and wellness trends forecast for the year and India's VANA figures in the list
S
PAFINDER Wellness 365, has released its 11th annual trends report of the top 10 spa and wellness trends spanning the globe, focusing on where, why and how people will spa, exercise and ‘get their wellness on’ in the year ahead. Spafinder Wellness 365 provides an in-depth look at forecasting the most significant global trends that will impact the hospitality, spa and wellness industry, as well as consumers in 2014. Developed by a team of research analysts, editors and industry experts, the report is based on ongoing surveys of the 20,000-plus spa, wellness and beauty providers in the Spafinder Wellness 365 net-
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work. Additionally, the company's research and editorial teams - joined this year by industry veteran, Mia Kyricos, the company's new chief brand officer - conducted extensive analysis of current market research, interviewed thousands of travel agents, surveyed hundreds of thousands of consumers, plus, visited spa and wellness locations across the globe. "This is a landmark year for consumers and the industry, as wellness takes on new dimensions and becomes a key ingredient in travel and technology; spas help people face life challenges; and new fitness and beauty trends help us all be healthier," shares Susie Ellis, president of Spafinder Wellness. "This
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year's trends report encompasses our brand mission, inspiring people to lead their best life 365 days a year," she adds. The top 10 global spa and wellness trends for 2014 are:
1. Healthy hotels 2.0 In 2013, we explored how many hotels were on a health kick re-branding around wellness. In 2014 'Healthy Hotels' becomes a megatrend fulfilling the profound human need for restorative travel and helping people stay well on the road. Look for hotels to move from healthy as a marketing differentiator to deeper, more multi-faceted, inspired and comprehensive programming. Check out Wyndham's TRYP Hotels
(Europe and Latin America), which offer everything one needs to workout.
2. Wired wellness For some, connecting the words 'wired and wellness' is counterintuitive, especially as we are tethered to mobile phones, computers and tablets every waking minute. It turns out we can actually turn our wired lives into a wellness tool. Today there are hundreds of fitness apps out there to help you get in shape, get healthy and keep your fitness goals on track. Check out apps like Protogeo's Move and Strava Run to help make your New Year resolutions a reality.
3. Hot springs heat up
Bathing in hot springs may be the oldest 'spa' experience in the world, even predating Roman times, but it is also incredibly on trend in 2014. There has never been a hotter moment for thermal springs, with more and more people seeking out this affordable, social, beneficial and natural therapeutic spa experience. With hot springs existing in virtually every corner of the world, governments and developers alike have taken notice and are funding hundreds of new, exciting projects around the globe. Check out China's Mission Hills Resort, located within the volcanic region of exotic Hainan Island; it boasts the biggest spa in the world and features an impressive 168 pools.
4. Suspending gravity A distinct 'suspending gravity' or 'floating' trend is rising as people have an increased psychological and physical desire to disconnect from our hyper-connected society. We are seeing more weightless stress and mind-melting flotation tanks, chambers and pools at spas. On the fitness front, there is a global craze for aerial and anti-gravity classes and yoga, along with new equipment like anti-gravity treadmills. Check out Amangiri's Aman Spa in Utah, which has a vast flotation chamber, built into a canyon cave, packed with Dead Sea salts and combining colour therapy.
5. Ferocious fitness Ferocious fitness is on the rise, led by people who seriously train for competitions or want to establish their own personal best, often with highintensity interval training with shorter timeframes. Fitness has also become a major ingredient in peoples' social lives, and a key factor is fun. Discovery of the pure pleasure of finishing a marathon or the happiness-high of a spin class are helping to fuel ferocious fitness in the year ahead. Check out LA's GROOV3's ferociously fun dance workouts featuring a live DJ in every class, and for high-intensity training, check out Gwinganna Lifestyle Retreat in Australia. Boxing anyone?
Check out Bastien Gonzalez's Pedi:Mani:Cure studios in places like France, Singapore, Turkey and India.
7. Aromatherapy: Scent with intent As aromatherapy plays a greater role in the treatment of physical and mental issues, spas have been motivated to reimagine their approach to craft aromatherapies with intended effects. Spas are now moving away from the generically pleasant treatments and working in tandem with botanists and digital technology to improve effectiveness. Check out the Body Bliss Intentional Aromatherapy app, which allows spa directors to deliver personalised and intentional experiences to clients.
8. Wellness retreats rise...& urbanise Look for exciting movement
healthcare textiles collection created by renowned spa designer, Clodagh, designed to support healing environments in hospitals, spas and residences.
Spas have been motivated to reimagine their approach to craft aromatherapies with intended effects on the destination spa front, where personalised, immersive wellness programming is the DNA, and life transformations are the goal. A distinct subtrend is also emerging: the urban-close wellness retreat. More destination spas will be reachable by car and train, which is a positive development given the unprecedented urbanisation of the world's population. Check out the spectacular, newly opened VANA in India's Himalayan foothills and further expansion from destination spa Miraval in the dense northeast urban corridor of the US.
10. Top 10 surprising spa & wellness destinations
9. Death & spas: Thriving during life's transitions When we think of spas, getting healthier, being pampered and looking our best comes to mind. As baby boomers, the group that has been the largest spa-going demographic for decades, start thinking seriously about aging and death, we are seeing spas of all kinds help clients tackle the changes, challenges and choices that come with dying. Spas are also helping people address other life challenges like divorce, illness, job loss and more. Check out Sarana, a new
When one thinks spa or wellness vacation, Italy, Thailand and Turks and Caicos are popular locations. Now savvy spa-goers and wellness seekers are searching for more exotic destinations and indigenous experiences to stamp on their spa passports. In 2014, look for an emergence of new travel destinations in countries like Bhutan, Ghana and Nicaragua. Check out cultural immersion opportunities like safari-style adventures in Ghana's largest national park, Mole National Park.
6. 'Natural' beauty meets social media With the growing popularity of social media and 'selfies', people are expected to look their best 24/7, without the benefit of makeup and blowouts - which means we may finally be leaving the era of faux beauty. In 2014, a new clean-beauty era takes shape focusing on the natural and introducing a high-tech, low-risk beauty. Spas will remain the torchbearers with organic products, science and technology intersecting to deliver minimal downtime results that are seemingly produced by nature.
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cover ) DESIGN & INTERIORS SPECIAL FEATURE
Enriching experience Influenced by Sikkimese architecture, The Chumbi Mountain Retreat Resort & Spa aims to ensure environmental preservation and sustainability in the creation of its development and throughout its activities says Ugyen Chopel, managing director, Chumbi Group of Hotels. By Joy Roy Choudhury
L
OCATED IN NakuChumgbung, a small village below Pelling in West Sikkim, The Chumbi Mountain Retreat Resort & Spa is the latest addition to the chain of quality hotels and resorts in Sikkim, targeting high-end tourists. Set up on 2.5 acres of land, the property is flanked by the Sakyong Tulku Bird Sanctuary and crowned by the Pemayangtse Monastery estate, Sikkim's premier and most revered monastery. Brain-child of Ugyen Chopel, managing director, Chumbi Group of Hotels, who is also a reputed filmmaker, the design of the mountain retreat has been inspired by the Sikkimese architecture. The mountain retreat hosts a mag-
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nificent design of open space, embracing Sikkim's cultural roots and heritage and at the same time rewards the guest with a truly authentic and enjoyable experience. The property is equipped with every possible state-of-the-art contemporary convenience blended with traditional heritage ambience, so that guests can experience the warmth of Sikkimese culture and tradition as they unwind and relax in the serene comforts of a lush and luxurious five-star setting for an unforgettable experience. The interior designs of the retreat is eye-catching and has been built in the style of a traditional Sikkimese monastery with a central courtyard and satellite 'hermitage' structure.
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The subdued hues of stone, mud (ekra-style), and carved wood structures provide a visually soothing complement to the otherwise grand layout. From the look it is evident that a lot of thought and attention to detail has been put into keeping it minimalistic but luxurious. “It is not a resort alone but the perfect place for unwinding and a privileged place for travellers seeking lasting health, beauty and youth at the spa and 'Dottho' bath house,” says Chopel.
Blending culture The design of the retreat is a co-existence between the best in modern facilities and amenities combined with traditional trappings, a blend of Sikkimese
architectural design with the Bhutanese module of exclusivity. The company aims to ensure environmental preservation and sustainability in the creation of its development and throughout its activities. “Here we have tried to provide a blend of every possible state-of-the-art contemporary convenience along with traditional heritage ambience,” he points out. The retreat has three suites, out of which two are with traditional Sikkimese theme and one repleting the theme of the British era, and 47 hermitage rooms (29 twin bedded and 18 double bedded rooms) adorned with bewitching paintings, for giving positive vibrations. The property has an ambience perfect to rediscover, redefine the
Ugyen Chopel
ineffable, inexplicable real persona. “The architecture of the retreat has been influenced by Sikkimese architecture, which has a great influence of monastic design and motifs. The emphasis has been on extensive usage of locally available materials aesthetically put together by local artisans and craftsmen,” he highlights, adding that, the main building houses the lobby, restaurants and 12 rooms, majority of the rooms are in cluster of blocks of 2-2.5 floors on different levels juxtaposed by a water body and an amphitheatre. “We have taken care of the minutest of details. Here we have tried to recreate the ageold Sikkimese customs, art, culture and cuisine,” he mentions.
( The property also has facilities for hosting business meetings and conferences. 'Whitehall', the 1100 square feet of event space is ideally suited for conferencing with a capacity to accommodate 100-guests in theatre style, equipped with state-of-theart audio-visual systems for corporate business meets.
Food for thought 'The Golden Bamboo', the 52-seater fine dining restaurant with multi-cuisine menu is the ideal place to savour on freshlysteamed 'momos', the ultimate delicacy of Sikkim. 'Dynkhang', the 16-cover exclusive specialty restaurant offers authentic local cuisine served in the style of the Royal Palace, which is a worth mentioning creation of art. The property also offers a 24 hour coffee shop and bar titled 'Base Camp', with a thematic rustic mountaineering base camp feel. Rare photographs of the famous mountaineers adorn the walls of 'Base Camp'.
Rejuvenating effect The Mhenlha (The Medicinal Buddha) Spa at the property is a true sanctuary of health and beauty, a haven of peace, he boasts of, stating further that it also offers care treatments through techniques that relax the mind and body, revive the skin and preserve youth. The spa and Dottho (the traditional hot stone medicinal bath) bath house are the unique features of the retreat with Buddhist meditation.
Art and culture The amphitheatre at the lowest part of the premises is inspired by the monastic courtyard where traditional mask dances are performed. In this spirit our amphitheatre is a space for art and entertainment, he explained. From traditional cultural shows to contemporary musical events or theatre performances the 'amphitheatre' offers the ideal setting – a stage in front of the majestic valleys and mountain peaks of West Sikkim. Chopel's love for the celluloid has been aptly recreated in the resort by way of 'The Lido',
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the Dolby Digital in-house private movie theatre. Guests can enjoy a film in exclusive comfort. With a rare collection of movies available to viewers, it has a seating capacity of 40 persons. The clap-stick of his first film adorns
the door of the movie theatre. His tryst with art and culture is well known in this part of the country. In 2000, he established ACT (The Art & Culture Trust of Sikkim), an NGO as part of its CSR initiatives with the objec-
THE MAIN FOCUS
tive of promoting and preserving Sikkimese arts and culture. A mini museum at the retreat houses a rare vintage collection of books and films on Sikkim. “We have managed to restore and digitise almost
70,000 feet of film given by the HRH, the Chogyal of Sikkim from the Royal Palace,” Chopel informed. The only existing 35mm print of Satyajit Ray's 'Sikkim' is also on display at the museum.
DESIGN & INTERIORS SPECIAL FEATURE
An intricate design
Travellers nowadays expect more than just simple comfort and convenience. An increasing number of travellers prefer to be surprised positively. When planning trips, they seek properties that are noticeably different in look and feel from branded hotels, says Monica Khanna
H
IGH END boutique hotels are ‘unique concept’ hotels. Intimate design focused hotels is the original concept of a boutique hotel. They have fewer rooms but they normally have a quirky concept and a cutting edge design meant for the sophisticated traveller. The
destination boutique hotel is normally located very strategically - near a river front, a national reserve, bird sanctuary, temples, gorgeous natural points like mountain tops, picturesque valleys, beaches, etc. They are often categorised as beach, spa, safari, honeymoon, vintage or romantic getaways.
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Different themes Style, distinction, warmth, and intimacy are key words in the architecture and design of boutique hotels, which seem to attract a niche segment of customers looking for a special and differentiated property able to fulfill their individual needs. Boutique hotels are not
boxed into standards; there is usually a definition and expression of a theme. Many boutique hotels introduce different themes in each guestroom, making every single stay unique, even for their repeat guests. For example, the Library Hotel in New York City offers a different theme (from
Monica Khanna
DESIGN & INTERIORS SPECIAL FEATURE
are highlighted. The building will either be a heritage splendour or an architectural haven. An emotional contact is created between the guests and the hard attributes of the building through lighting and music. You will find that the lobbies, the bar, the restaurants and the corridors have the feel of a very exclusive home. There will be a feeling of warmth. The artwork will be genuine and there will be plenty of it with no bare walls. The drapes and linen will be classy and will portray a thought process working around the background or the concept of the hotel. There will be a lot more of display in the form of artifacts. The bed and the bath linen will be top of the line. There will be well stocked libraries and bars, candle chandeliers and many tea candle holders. There will be beautiful lily or lotus ponds and an every evening ritual of burning and floating candles along with burning of essential oils. The spas and massage rooms are a dream for anyone with an eye for detail.
Truly unique
romance to music) in every guestroom. Many hotel owners are revitalising older hotels, repositioning them as boutique properties. A great combination that you would often see in boutique hotels is historic details with chic elegance, wood walled themes, double height ceilings, hardwood floorings, plush carpets, roof decks, cobbled pathways, rough plastered walls, organic gardens, slate pitched roofs, centuries of architecture restored with modern sophistication. You will also see arches and alcoves that have been converted into
very interesting design elements. Furthermore, you will also witness large glazed French windows with long brass tower bolts, stone walls with ivy growing on it, a lot of wood being used in the exteriors in the form of roof edges, fences, columns, etc. Geoffery Bawa’s buildings that have been converted into boutique hotels is a perfect example. These hotel owners value these details hence the designers of a boutique hotel work around such design elements and make sure that these glorious elements from the past
Successful boutique hotels unite traditional architecture with the comfort and luxury of modernism
A destination or resort boutique hotel is a romantic getaway or a place for quite luxury. Just cozy rooms and exquisite attention to detail, each hotel is filled with modern designs, thoughtful amenities, unparalleled service and high end destination restaurants and popular nightlife lounges. Boutique hotels are truly design hotels. They are distinctive hotels with unique architecture, where the room design is as important as the mattress style, every detail along with environmental concerns is important. Boutique hotels are different because of the unique abilities of the people who create them. Artistic expression, functionality and imagination combine to make a good boutique hotel which leads to a guest being in complete awe of being surrounded by creativity and excellent design.
In the boutique hotel concept, entertainment is not limited to events such as live music and performances; the idea of a boutique hotel is entertainment in its own nature - a hip restaurant, lounge, and bar; an exceptional theme; and visually spectacular decorations. Some of the city’s hottest bars and restaurants are found here. Food is a celebration here. Perfect settings are designed to suit the mood of the cuisine. Boutique hotels in resort destinations are exotic, small, and intimate. They are genuinely stylish and luxuriously comfortable. They have fewer rooms but each room would always have distinctive design and top notch service. These boutique hotels give their guests a chance to explore the local feel without sacrificing luxury. Successful boutique resort hotels unite traditional architecture with the comfort and luxury of modernism, without losing the personality of the local community. Each boutique hotel must develop its own recognisable flavour. In boutique resort destinations, service is generally more important than it is in boutique city destinations. Exotic amenities take the role of technology in city destinations; whereas boutique resort hotels have the opposite attitude and actually promote the non-existence of electronics and communication devices in guestrooms. Traditional spas, rose petal baths, private individual plunge pools, honeymoon packages, and art and painting sessions are just a few examples of boutique amenities offered in resort destinations. The styles can range from traditional to futuristic but a good design itself can define intimacy and warmth. A good boutique hotel would be an oasis of tranquility, privacy and luxurious comfort. (The author is the promoter of The Delhi Design Store)
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DESIGN & INTERIORS SPECIAL FEATURE
Creating new perceptions From rethinking space configurations to ensuring highly personalised experiences, hoteliers are designing spaces with distinct characters that are creating new perceptions of hospitality spaces, says Sanjay Puri
Sanjay Puri
N
EW TRENDS emerge in hospitality architecture all over the world. People work astoundingly with shapes and colours to give you brilliant work that you want to simply gaze at. Architects with vision can simply rejuvenate the city with modern buildings. Intelligent strategy in creating buildings can attract clients and actually help a hotel in securing their future. Some cities allow you to have the pleasure of space where modern work can be implemented, while in other cities cre-
ating new architectural wonders is not a possibility that can be considered. Not just meeting their pragmatic ability, hoteliers are now transforming accommodation units into a highlight of any escape. Modern hotels have radically adapted to social changes with creative solutions.
Spectacular designs A 600 year old village on a small hill surrounded by sea linked to the mainland by a 100 metre pedestrian walkway and no vehicular access is now an Aman Hotel. Each of the 30
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rooms and suites were actually existing houses that have been restored with minimal intervention, with each one being different in size and scale. This beautiful old village which also has small existing churches within it with a piazza at its highest point allows unrestricted views of the Adriatic Sea on all sides. The Aman Sveti Stefan, as it is called, has three dining spaces, a spa, gym and pool and a beach with each space opening into large outdoor patios to enjoy the Mediterranean climate in Montenegro where it is located. The
experience of staying there has been unparalleled for me with its rustic charm and organic spaces created within its stone structures linked by stone pathways that vary in spatial configuration in each part making it a discovery every time you walk through it. Likewise, Rajasthan in India offers several hotels that many people are unaware of including the Samodh Palace and Rohet Garh, a heritage hotel, both of which are just two of the numerous ancestral properties that have been converted into hotels. These two are a few 100 years
old allowing one to experience history and revel in the craftsmanship of its intricate architectural detailing and spatial configurations while being pampered by their effusive traditional hospitality. There are these hotels that transport you back in time making your stay memorable in myriad ways and through concerted efforts to restore heritage properties across the world as is being done in some villages in Italy and India. This of course is one end of the spectrum. At the other end, there are new hotels
DESIGN & INTERIORS SPECIAL FEATURE
being designed across the world where the sheer magnitude of facilities and their size makes one want to experience them. The architecture and the interior design along with the facility planning are integral to these and therefore need to transcend the ordinary. The Marina Bay Sands in Singapore is one such hotel. Who would have thought of making a 100 metre large pool suspended over 500 feet up in the sky? This one factor alone with the experience of swimming in the pool above the entire Singapore skyline makes it worthwhile to experience this hotel and it is no wonder that with a capacity of 2800 rooms, the hotel is running at over 90 per cent occupancy most of the time. The credit for the design that is unique goes to architect Moshe Safdie as well as the developer who had the foresight to allow such a design to be realised.
Today’s hotel architects have to focus on the overall guest experience and enhance this over various multiple levels The hotel industry is constantly evolving and every hotel needs to be able to offer something that is new to experience or that can transport one to an bygone era. The architecture has to cross boundaries and create new spaces and spatial relationships. The interiors need to evoke a response. One of the newer hotels in Barcelona is a red coloured undulating cylinder. First impression is still considered most important hence another one in Milan has a pink hotel lobby. A few recently opened hotels now give their guests an ipad upon checking in,
which helps control everything in the room.
Future trends Dubai has a hotel being built under the sea, while another hotel in Dubai built over 12 years ago has had an underwater restaurant since then. In India most hoteliers and developers are very restrained and are not open to new ideas. They have understandable sensitivity towards development and construction. It is new ideas and cutting edge architecture and interior design along with technology that is going to make the difference in the
time to come in the hospitality industry and in the way we perceive hospitality spaces. Some of the hotels we are currently designing break the notional concept of what a hotel is and question each parameter to create a different vocabulary. Consumers have great unprecedented power over the market trends so today’s hotel architects have to focus on the overall guest experience and enhance this over various multiple levels. The hotels we are designing in Lucknow, Jamshedpur, Pune, Delhi and Coorg transcend the stereotype hotel to create a new experience for their eventual users. The designs of hospitality spaces are changing much more radically than the design of other building types and these trends are being witnessed worldwide. The hotel in Lucknow is based on the organic streets of the old city opening into landscaped spaces along its length. In addition each
of the hotel’s public spaces including the banquets, the restaurants, the bar, the spa as well as the rooms open into outdoor spaces. The building form itself is derived from origami in an abstract composition. In Coorg we are constructing an entire 400 rooms hotel in bamboo making it very economical and simultaneously sustainable and thereby more profitable. Here each room is designed as an individual structure perched above a steeply contoured hill. Although indigenous construction methods and materials are being displayed, the vocabulary is yet organic and abstract. Every hotel should have its own identity and be discernible with a distinct character while being contextual and creating new perceptions of hospitality spaces. (The author is a renowned architect who has won many international awards )
DESIGN & INTERIORS SPECIAL FEATURE
Aunique showcase As part of the World Design Capital Cape Town 2014 celebration, One&Only Cape Town resort will be showcasing the local design, art and culture of the city both within the resort and through a host of cultural activities
N
OT ONLY is Cape Town rapidly emerging as one of the top culinary capitals in the world, famed for its beauty, coastlines and winelands, but it is also growing in international design and the arts arena. Rather than looking north to Europe, Capetonian designers, artists and innovators have contin-
ued to look at their unique context and the result is a uniquely colourful, engaging and ‘Afripolitan’ approach to their work. It is this unique focus that has led to the nomination of Cape Town as World Design Capital Cape Town 2014. The organising committee of this year-long programme of events has been working to-
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wards creating a series of innovative conferences, workshops, tours, installations, exhibitions, lectures and concerts that will help place Cape Town as a design destination, a city that embraces its multiculturalism and a southern hemisphere is must visit. Kick started off on December 31, 2013 with a New Year’s eve party, the World
Design Capital Cape Town 2014 programme promises to engage participants through 450 creative initiatives, designed to entertain and engage the viewer and participant.
Creative display One&Only Cape Town as a integral part of the World Design Capital Cape Town 2014
will be sharing the city’s unique design, culture and artistic assets with its guests through its unique designs. Palm trees will be placed at the front of the resort and the resort will be clad in swathes of bright yellow (the official colour of the year-long event), signifying the resort’s commitment to World Design Capital Cape Town 2014. Clive
DESIGN & INTERIORS SPECIAL FEATURE
Bennett, managing director, One&Only Cape Town explains, “We wholeheartedly embrace the tenets of the World Design Capital committee to introduce the world to Cape Town’s possibilities through its creative strengths. We look forward to showcasing our own commitment to local design, art and culture both within the resort itself and in a host of other cultural and philanthropic endeavours during the course of 2014”. Across the lobby and dominating the Vista Bar & Lounge is an enormous picture window framing the Table Mountain, one of the natural wonders of the world. Suspended from the ceiling is a glass sculpture which represents the continent of Africa. Commissioned by the hotel’s designer and renowned US hotel interiors expert Adam D Tihany, this and all the other artworks in the resort were commissioned from leading South African contemporary artists, designers and photog-
raphers. The resort has been designed with a subtle palette of African-inspired colours and textures and this is conveyed throughout – from public spaces to private suites.
Art engagement Ideal for guests wishing to get up close and personal with this side of the city’s persona, One&Only Cape Town has organised a series of art tours and routes under the guidance of some of the leading curators and gallerists in the city. Designed to meet the interests of varying levels of art aficionados, each of the specifically designed tours follows a predetermined route which includes meet-andgreet with gallery owners and artists, dining at award-win-
ning eateries as well as sightseeing in and around the city. Guests need to only notify the resort prior to their arrival of their art tour preferences or engage with the concierge team. One&Only Cape Town also has a permanent creative art space – the Lalela Project Gallery, which features an ever-changing series of original work done by the youth who attend the project. This after-school arts and music programme operates in a number of informal settlements in and around Cape Town. Lalela Project has been recognised in the official programme of World Design Capital Cape Town 2014 and will be collaborating with the Maboneng Township Arts Ex-
perience, a national-wide concept that turns homes and outdoor spaces in townships into art galleries. The collaboration between Maboneng and Lalela Project will incorporate a permanent art route, a permanent art resource centre and an annual arts fair. The Maboneng Lalela Project Township Arts Experience community guided walks and exhibition experiences will lead visitors through the informal settlement of Imizamo Yethu in the village of Hout Bay. Visitors will engage with the community and the children of Lalela Project and will be able to view a host of artworks exhibited in the area. This community guided walks and exhibition will also bring
The collaboration between Maboneng and Lalela Project will incorporate a permanent art route, a permanent art resource centre and an annual arts fair
employment and skills development opportunities to the community. The guests can also visit Neo, the stylish clothing boutique and gift emporium at the resort. This curated space plays host to an ever-changing selection of handpicked fashions and accessories created by a collection of leading local designers. Guests can also witness beaded wild animals standing outside Neo handmade by the artisans of the African Creative collective. “South Africa is a source of enormous creative offerings and our aim is to share this talent with our visiting guests at every opportunity – be it through the artfully designed food on their plates at our eateries or the beautiful wares we have on display in the resort,” says Bennett adding, “World Design Capital Cape Town 2014 is an opportunity to convey our pride in our city and its design and art talents and we look forward to joining the wave of enthusiastic ambassadors”.
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DESIGN & INTERIORS SPECIAL FEATURE
Setting new global benchmarks The architecture of the new Chhatrapati Shivaji International Airport airport Terminal 2 quintessentially reflects India’s proud heritage and draws on its rich culture -- it presents a new contemporary India and possibilities
G
VK’s (MIAL) new integrated, state-of-theart Terminal 2 (T2) at Chhatrapati Shivaji International Airport (CSIA) was inaugurated recently, by Prime Minister of India Dr Manmohan Singh, in the presence of the governor of Maharashtra K Shankarnarayanan, chief minister of Maharashtra Prithviraj Chavan, union minister for Civil Aviation Ajit Singh, union minister for agriculture and food processing Sharad Pawar, minister of science and technology and earth sciences S Jaipal Reddy, union minister for heavy industries and public enterprises Praful Patel, minister of state for civil aviation K C Venugopal along with executive chairman
of GVK (MIAL) Dr GVK Reddy and managing director of GVK (MIAL) G V Sanjay Reddy, other senior dignitaries and GVK officials. GVK has built the new integrated T2 as an iconic megastructure (measuring 4.4 million sq ft) that will set global benchmarks in airport infrastructure development. Featuring a highly compact design by New York based SOM, T2 will have the ability to handle 40 million passengers annually. Traversing across four-levels, the vertical and compact design of T2 integrating all operations (International, Domestic, Cargo, Ground Handling, Security, Retail etc.) under one roof enables enhanced passenger servicing and
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operational efficiency of GVK CSIA. Speaking on the occasion of the inauguration of T2, Dr GVK Reddy, executive chairman, Mumbai International Airport (MIAL), said, “The opening of T2 is one of the most important milestones in the history of CSIA as well as Mumbai. It is my dream to create icons which will last for generations. Over the
years, we have developed expertise in executing challenging and complex infrastructure projects. GVK’s vision is to be pioneer and best in all the sectors we operate in. GVK’s initiatives include setting up India’s first independent power plant, the first six-lane expressway and developing the first brownfield airport under the public private partnership model. We have
The new terminal will also be home to India’s largest public art programme, in the form of a three km multi-storey Art Wall
raised our own benchmarks with every successive endeavour. T2 reiterates our commitment towards building a better India for the present as well as for future generations and this would not have been possible without the unstinted support of our partners, associates and all my colleagues.” The `5,500 crore cost incurred by GVK in building T2 is lowest as compared to similar airport projects in India as well as across the world. GVK constructed the new T2 in the same location of present international terminal without shutting down India’s busiest and land-locked city airport which is the most constrained airport in the world. The new airport terminal will
DESIGN & INTERIORS SPECIAL FEATURE
also be home to India’s largest public art programme, in the form of a three km multi-storey Art Wall, illuminated by skylights, that has over 7000 pieces of artwork and artefacts from Maharashtra and also every region and corner of India. Titled Jaya He (Glory to India), it captures the expanse, depth and beauty of Indian art, craft and cultural heritage, while initiating the visitor into experiences that lie beyond and convey a distinctive narrative of India's incredible diversity, living in multiple centuries simultaneously.
Integrated architecture Reaffirming Mumbai’s status as a global economic city, T2 is the outcome of GVK’s vision to make CSIA one of the world’s best airports that consistently delights consumers, and being the pride of Mumbai and India. The new T2 built in four years, is an iconic global mega structure and India’s first and most advanced vertical passenger terminal that integrates world class design, architecture, infrastructure and operational efficiency, with a rich infusion of Indian heritage and cultural character. All international, and later, domestic passengers will enter the new Terminal Head House on the fourth level , that is accessed by a sweeping elevated road from the Western Express Highway in only three minutes. At the entrance, the lanes split, making room for wide drop-off curbs with ample space for departure rituals with passengers and their guests protected from Mumbai’s heat and unpredictable monsoons, by the Head House roof that extends to cover the entire departure roadway. A 15-metre-tall cable-stayed glass wall—the longest in the world— opens to the check-in hall, with the transparent façade allowing accompanying well-wishers, to watch as their friends and family depart. Once inside, travellers enter the warm, open, light-filled and monumentally large check-in hall, featuring 188 + 20 check-in counters, sheltered underneath the 11-acre long-span roof, supported by an array of only 30 mushrooming multi-story mega-
columns. Small disks of colourful glass recessed within the canopy’s coffers speckle the hall below with light, whose constellation of colours makes reference to The Peacock, India’s national bird, and the inspiration for the airport. After check-in, 60 emigration counters, 124 security check positions, 41 travellators, 47 escalators and 73 elevators will efficiently and swiftly process passengers for boarding. The common check-in hall leads to a retail hub for international travellers, while domestic passengers proceed down to Level Three along the spectacular palm and waterfall gardens to their own dedicated domestic retail hub. These commercial plazas, spread over a combined area of 200,000 sq ft, are centrally located at the junction of the concourses and the terminal core, to provide close proximity, to the 52 convenient departure gates for maximum passenger convenience.
Level 2 is dedicated for all Arrivals with 10 fully–automatic baggage-handling carousels and 72 arrival immigration counters, while Level 1 is designed for ground transportation. Interconnecting light slots and multistory light wells ensure that light penetrates even into the lower floors of the four-storied mega structure, acting as a constant reminder of the surrounding city and its landscape. For the first time in India, the terminal also features an Airport Joint Control Centre that will house all stakeholders from security to airline officials and airport operations including to facilitate collaborative and speedy decision making. According to G V Sanjay Reddy, managing director, GVK Mumbai International Airport, “The new T2 at CSIA is a monument to the beautiful spirit of Mumbai and its people. This terminal will make CSIA a gateway to the city of Mumbai and India
with international and domestic passengers. This is an airport that will redefine global benchmarks in aviation and airport development. The prevalence of local art and culture, coupled with the use of warm colours and elegant accents, elevates the ambience of this terminal beyond the typical, often unimaginative airport experience, to create a sense of place and identity that celebrates India.” The design of T2 draws inspiration from India’s national bird – The Peacock. It portrays the magnificent character of the White Peacock, representing flight, as well as rare beauty. The architecture of the new airport terminal quintessentially reflects India’s proud heritage and draws on its rich culture -- it presents a new contemporary India and its possibilities. Throughout T2, there are fixtures and details, such as 1000 chandeliers inspired by the lotus flower, a Diya curtain with 10000 diyas waiting to welcome
international travellers and the check in hall which is inspired by 1000 white peacocks in the sky. Reflecting GVK’s environment stewardship, T2 was built to be highly energy and water efficient. Sewage recycling, water recycling and rain water harvesting technologies will contribute to a 20 per cent reduction in water use, over and above the Leeds baseline. Using a highperformance glazing system with a custom frit pattern, T2 achieves optimal thermal performance and mitigates glare. Perforated metal panels on the terminal’s curtain wall filter the low western and eastern sun angles, creating a comfortable daylit space for waiting passengers, and responsive daylight controls balance outdoor and indoor light levels for optimal energy savings. Combined with strategically-placed skylights throughout the check-in hall, these will reduce T2’s energy consumption by 23 per cent. The terminal also has a Level 2 accreditation on carbon management by ACI. The terminal will feature a multi-level car park with the ability to handle 5200 cars making it one of the largest in the country. The car park is covered with lush landscaped gardens, providing a scenic first view for arriving and departing passengers. The new integrated T2 will commence international operations from February 12, 2014 (within three-four weeks). The terminal will undergo a comprehensive security sweep as well as ORAT (Operational Readiness and Airport Transfer). During the days preceding commissioning of the Terminal, GVK will be undertaking familiarisation processes for airlines, ground handling staff, security, customs, immigration, MIAL employees etc. to get them acquainted with the new technologically advanced systems and facilities, processes for smooth and seamless transition of all stake holders from old international terminal to T2. During this time, GVK will launch an elaborate communication campaign to inform passengers about the T2’s commissioning.
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DESIGN & INTERIORS SPECIAL FEATURE
Harmonious blend Inspired by the mythical paradise found in James Hilton’s novel, Lost Horizon, true in spirit to that imaginary Shangri-La, the hotel offers guests a heartfelt hospitality and full array of facilities and luxurious comforts
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ew places in the world are as magical as Lhasa, the administrative capital of Tibet. Set on a plateau soaring 3,650 metres above sea level, the city is encircled by the fabled Himalayan mountains, glaciers and desertlike landscapes. This intriguing destination will become home to Shangri-La Hotels and Resorts’ newest property, the 289-room Shangri-La Hotel, Lhasa, which opens on April 17, 2014.Welcoming travellers from afar, ShangriLa Hotel, Lhasa will be a luxurious home base for those wishing to explore dramatic scenery and some of the world’s most culturally significant Buddhist sites, including World Heritage Sites such as the Potala Palace, Jokhang Temple, Sera Monastery and Norbulingka Palace. The hotel is located within walking distance to Potala Palace and Norbulingka Palace.
Warm welcome Guests will approach the hotel through a grand entrance gate, which opens onto an expansive plaza and is inspired by traditional Tibetan architecture, as is the hotel’s exterior. The unique Tibetan culture was the reference for the property’s har-
monious, contemporary interiors – the heart of which is Lodgers Lounge.The focal point of the lounge is a dramatic 6.5 metre bell-like chandelier draped in flowing red fabric which is reminiscent of a prayer wheel. Dressed in warm tones and earthy colours drawn from Thangkas (Tibetan paintings), high ceilings and windows surrounding the lounge lets in light and fresh air, and guests can enjoy snacks and beverages inside or on the outdoor patio. To the right of the lounge is the Front Desk, where a floating cloud installation behind the reception creates a dream-like space. Signifying unity and strength, the ancient Tibetan symbol of swirling clouds are made into a contemporary work of art by using hammered oxidised bronze.
Paradise on earth The Shangri-La brand was inspired by the mythical paradise found in James Hilton’s novel, Lost Horizon. True in spirit to that imaginary ShangriLa, the hotel offers guests Shangri-La’s heartfelt hospitality and a full array of facilities and luxurious comforts, from a range of dining venues and recreational facilities, to spacious guestrooms and elegant
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meeting and event spaces.Visitors to Lhasa are advised to acclimate to the high altitude before exploring widely. To refresh and assist guests in doing so, the hotel has built the first oxygen lounge to be found in a hotel in Lhasa. Guests can relax and enjoy reflexology treatments there while overlooking the hotel’s landscaped garden. Two stunning pavilions built by Tibetan craftsmen using bronzeware, lacquer, murals and carvings anchor the landscape. In addition to the oxygen lounge, a spa, fully equipped gym, an indoor swimming pool, and a complete clinic with professional staff are located onsite.Among the hotel’s 289 contemporary guestrooms are 10 long stay apartments. Guestrooms, some of which offer views of the Potala Palace, starting from 42 square
metres and are equipped with complimentary Wi-Fi Internet access. The rooms’ modern décor is grounded in neutral colours and accentuated with the earthy reds, deep blues, and vibrant greens that are seen in traditional Tibetan dress. Traditional Himalayan accents such as turquoise stone, decorative metals, floral patterns and auspicious symbols complement the contemporary design. In-room services will include authentic sweet tea served in Tibetan pots and turndown gifts such as hand-woven pouches made of yak fur.The hotel’s signature outlet is Shambala, a tapas bar and lounge. It pays homage to the region by featuring authentic Tibetan cuisine. Signature dishes will include Roasted Lamb Ribs marinated in Tibetan yoghurt and Baked
Bacon wrapped in Tibetan cheese. Guests will also find a variety of traditional Yunnan dishes on the menu. The cozy interior of the restaurant is low lit by lights reminiscent of oil lanterns carried by monks; while the walls are draped in Tibetan hand-crafted carpets. Other Tibetan influences include decorative metal fixtures across the low ceiling beams and the repetitive use of the auspicious endless knot. The 1,215square-metre Grand Ballroom is the largest in the city. The eves of the ballroom are inspired by Jokhang Temple, while the ceiling is covered in wallpaper using a gold brush technique. The breakout area at Level 5 leads to the Outdoor Terrace which overlooks Potala Palace and the surrounding mountain range, makes it an ideal evening venue.
DESIGN & INTERIORS SPECIAL FEATURE
Iconic addition
Inspired by New York City, as well as themes of love and life, Marriott opens North America's tallest hotel in New York City
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arriott International and G Holdings has announced the opening of an iconic addition to the New York City skyline, a combined 378-room Courtyard hotel and 261-suite Residence Inn hotel in Midtown Manhattan. The US$320 million tallest single-use hotel in North America is located at 1717 Broadway. Built and owned by G Holdings and managed by Interstate Hotels & Resorts, the dualbranded hotel will provide employment for 160 associates in the New York area. The impressive 68-story building is close to Central Park and Times Square. The hotels offer guests convenient access to Carnegie Hall, the Broadway Theatre District, Fifth Avenue, Rockefeller Centre and Radio City Music Hall. As one of the top travel destinations in the world, New York City welcomed 54.3 million visitors in 2013. “This opening is a prime example of an ideal dual-branded hotel. Due to our long-time partner, Harry Gross and his family, this will surely be both brands' crown jewel,” said Janis Milham,
senior vice president of Modern Essentials and Extended Stay, Marriott International. “The new hotels' contemporary designs and stunning views coupled with our friendly associates will surely make the property a great ambassador for the bustling city,” he added. Ideal for visitors to New York City, the hotels offers valet parking and 6,000 square feet of meeting space, a fitness centre located on the 35th floor with floor-to-ceiling windows and an outdoor sundeck for stretching, relaxing or seasonal sunning. Some guest rooms also feature floor-to-ceiling windows offering spectacular views of Central Park, Times Square and the Hudson River. “We brought the first Courtyard by Marriott to Times Square, in the centre of Manhattan in 1998, and these new hotels, the Residence Inn Central Park and Courtyard by Marriott Central Park, are the most innovative hotels we've built to date,” said Harry Gross, president and chief executive officer, G Holdings. “In addition to views, a stel-
Wall murals by abstract expressionist artist, William DeBilzan traverses five floors of the hotel and is inspired by New York City lar New York City location and amenities galore, our 21st century telecommunications, with free international phone calls, digital systems and hi-tech wiring, set these hotels far above the standard that business travellers and tourists expect. We are proud to introduce these spectacular hotels to New York City,” Gross added. Whether travelling on business or pleasure, guests will enjoy the complimentary Wi-Fi throughout the hotel. In addition, each room delivers 1.25 gigabytes of bandwidth with horizontal and vertical fiber optical cable network that allows for fast, extensive use on multiple devices at one time. Smart TVs offer 60 HD channels. Groundbreaking artwork,
which includes breathtaking sculptures to full wall murals throughout the hotel by renowned abstract expressionist artist, William DeBilzan creates a unique, new experience for travellers staying at the hotel. The artwork traverses five floors of the hotel and is inspired by New York City, as well as themes of love and life.
The Courtyard by Marriott Housed on floors 6-33, the Courtyard hotel guest rooms feature modern design with a contemporary feel. The room design offers hybrid zones for working, sleeping, relaxing and getting ready. Large windows offer natural lighting and the chosen colour palette of the walls and bedding offer a soothing and
calm environment. An upgraded and spacious layout creates an enhanced bathroom experience. 'The Bistro', Courtyard's popular food and beverage offering, serves up casual, flexible seating; easy access to food and higher quality, healthier menu options for breakfast; and light evening fare, including snacks, cocktails, wine and beer, for guests to unwind. Local beer and wine products will be featured to allow travellers a taste of the Big Apple. Courtyard's award-winning touch-screen concierge, GoBoard 4.0, provides local information, maps, weather and headline news on a 55-inch, LCD screen. Guests also can also obtain immediate access to detailed flight information for local airports, popular entertainment and local event information, as well as walking directions.
The Residence Inn by Marriott The Residence Inn hotel is situated on floors 37-65 and offers studio suites designed for stays of five nights or more. Each suite has a custom designed kitchenette with a coffeemaker, microwave oven and custom appliances. Residence Inn's complimentary breakfast has a variety of great options, including specially made featured items. Guests can start their day with healthy food choices and, with a convenient to-go offering, can make sure they do not miss the most important meal of the day. Extending the feeling of comfortable living on the road, the hotel offers guests inviting and functional public spaces to relax or collaborate. Road warriors and families alike enjoy the hotel's grocery delivery service, dry cleaning services, and onsite guest laundry room. The hotel's weeknight evening gatherings offer a casual, relaxing environment where guests can be as social as they want, while enjoying light fare.
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DESIGN & INTERIORS SPECIAL FEATURE
SLEEP ON IT Modez design hotel is first in the world with Cradle to Cradle beds
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ustainability and haute couture are no longer incompatible. Design lovers can as of now stay overnight in the Hotel Modez and sleep on Auping’s sustainable design beds. Surrounded by fashion and design in rooms designed by up-andcoming talent at the Arnhem fashion academy and established Dutch fashion designers under the artistic direction of Piet Paris, hotel guests can sleep in a stylish bed that is also highly environmentally conscious. This design hotel in Arnhem is the first hotel in the world with Cradle to Cradle beds. The hotel’s twenty rooms are equipped with the stylish Auping Essential, the first bed to be produced in accordance with the Cradle to Cradle principle. Hotel Modez is located in the Arnhem Klarendal fashion district and provides designers with a platform for demonstrating their talents and designs. The design of the hotel rooms gives priority to a balance between aesthetics and craft. The presence of the Auping Essential consequently is a logical choice. “We want to surround our guests with fashion and design created on Dutch soil. Auping’s responsible and elegant beds are a perfect fit in this respect,” says Roel de Boer, owner of Hotel Modez.
Environmentally conscious fashionista The Auping Essential incorporates design as well as sustainability. The bed was designed by the German design firm Köhler Wilms and combines creative shapes with functionality. Furthermore, the Auping Essential’s bed, as well as mattress and mesh base were awarded a Cradle to Cradle Sil-
ver certificate due to the choice of materials, the fact that it is recyclable. The certificate means that more than 50 per cent of the materials have been or can be reused. The Essential is an eye catcher in any Hotel Modez room. Each of the five Essential colours is on display in the hotel. Each room consequently exudes its very own atmosphere. It is up to the visitor to opt for Pure White, Night Blue, Carbon Black, Skin or the trendsetting Yellow. “The hotel’s atmosphere is reinforced by Auping’s contemporary beds. The Essential’s colours are a perfect fit for the different styles and designs of the rooms. Design lovers can fall asleep in style in Hotel Modez and there is no need for them to stay awake over concerns about the environment. It is a perfect base of operations for environmentally conscious design lovers and fashionistas,” says Marjan Reitsma, manager brand building at Auping. Björn Gast was involved in the project as Auping’s sales manager. He views Hotel Modez as an example of successful partnership within the sector. “We started working on this project together with the hotel’s owner. The Essential’s versatility was the reason for the hotel to include the bed in all of its rooms. By varying the colour scheme, accessories and mattresses, the bed perfectly matches the rooms that each has its very own character as a result.” Hotel Modez derives its name from a combination of the words fashion (mode in Dutch), design and ArtEZ, the Institute of the Arts in Arnhem. The hotel was designed by the Arnhem architectural firm Nexit. Studio
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The Auping Essential incorporates design as well as sustainability. The bed was designed by the German design firm Köhler Wilms
Piet Paris developed the hotel’s concept and was responsible for providing the artistic direction. The twenty rooms were designed by up-and-coming talent at the Arnhem fashion academy and established Dutch fashion designers. Royal Auping bv is the largest independent Dutch bed manufacturer with three production sites in the Netherlands. The company has branches in various European countries. In addition, Auping closely collaborates with international distributors. Auping started as a blacksmith in Deventer in 1888. Almost 125 years ago Johannes Auping started a new trend with the spiral mesh base. After this the company specialised in beds with a spiral mesh base. This was later supplemented with mattresses and box springs. This way Auping transformed itself into the sleeping specialist and market leader in the Netherlands. By continuously investing in innovation and design, Auping has always maintained its status as a trendsetter in sleeping comfort. The focus in this regard is on three core characteristics: ventilation, support and pressure reduction. Auping collaborates with scientists and renowned designers to develop its beds. Knowledge of the sleeping process and the use of innovative materials and techniques form the basis of the unique Auping comfort. The craftsmanship, dedication and experience of employees guarantee durable quality and high service levels. Auping intends to become the first Cradle to Cradle bed manufacturer in the Netherlands. The initial steps have been taken and by 2020 all business processes must be C2C.
EVENT TRACKER DATE
EVENT
VENUE
February 15 - 16, 2014
Boston Wine Expo
Boston, MA
February 20 - 23, 2014
WWM Barcelona
Barcelona
February 21 - 23, 2014
Fruchtwelt Bodensee
Friedrichshafen (Germany)
February 21 - 24, 2014
Salon Des Vins Des Vignerons Independants
Strasbourg (France)
February 23 - 28, 2014
Vinex
Brno (Czech Republic)
February 23 - 27, 2014
GulfFood
Dubai
February 24 - 26, 2014
Vinisud
Montpellier (France)
February 25 - 27, 2014
Meetings Africa
Johannesburg (South Africa)
Feb 27 - March 2, 2014
Beo Wine Fair
Belgrade (Serbia)
March 5, 2014
Essential Cafe Live
Esher (UK)
March 6 - 8, 2014
Cafe Asia – ICT Expo
Singapore
March 6 - 9, 2014
Natural Products Expo West
Anaheim, CA
March 7 – 9, 2014
Coffee Fest- New York
New York
March 8 - 12, 2014
INTERSUC
Paris
March 16 - 18, 2014
International Boston Seafood Show
Boston
March 31 – April 4, 2014
Expo Coffee and Tea
Shangai
April 4 - 6, 2014
Salon Du Chocolat- Zurich
Zurich
April 4 - 6, 2014
Sugar Paris
Paris
April 8 - 11,2014
FHA Singapore
Singapore
April 11 – 13, 2014
Tea and Coffee World Cup Europe
Warsaw (Poland)
April 13 – 14, 2014
Natural Products Europe
London
May 6 - 8, 2014
Coffee fest- st.louis
St.Louis, Mo (USA)
May 30 – June 1, 2014
Seafood Processing Europe
Brussel
June 1 – 30, 2014
Semana Verde de Galicia
Silleda (Spain)
June 24 – 27, 2014
Fispal cafe
Sao Paulo
August 14 - 16, 2014
Hong Kong International Tea Fair
Hong Kong
September 4 - 6, 2014
Expo Chocolate
Mexico City
September 7 - 9, 2014
Speciality Chocolate Fair
London
September 24- 26, 2014
COTECA
Hamburg (Germany)
Sept 28- Oct 26, 2014
BIBAC Expo
Antwerp (Belgium)
October 23- 25, 2014
Triestespresso Expo
Trieste (Italy)
November 1, 2014
Seoul International Cafe Show
Seoul
November 14 -17, 2014
Gluten Free Expo
Brescia (Italy)
May 3 - 6, 2015
TuttoFood
Milan
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February 1-15, 2014
TECH TALK
Embracing automation As hotels are now adopting newer technologies to ensure improved services for their guests, two of the biggest advantages that hotels can achieve through adopting automation are cost savings and improved operational efficiency says Avinash K Gautam
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he hospitality industry is ever striving to evolve itself to serve their guests better and enhance customer experience. In this era of technology, one can’t miss adopting it in some form or the other to improve one’s level of performance and
the hospitality sector is no exception. With service being the foundation of the hospitality sector, hotels are now embracing automation to ensure their guests can experience the best possible service from their end. Hotel Room Automation has already been adopted in India, and in this age of technology, it has finally begun to
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gain momentum. The system allows hotels to improve their services by making it more prompt and easily available for their guests. By improving their level of service, they can ensure maximum satisfaction on behalf of their guests and maximise customer satisfaction. The two biggest advantages that hotels can achieve are costs savings and
improved operational efficiency. As far as operational efficiency is concerned, the hotel management is virtually connected with the guests at all times. This helps them to deliver services promptly like never before. For example, besides controlling activities in the room, guests can also access hotel information with-
Avinash K Gautam
out having to call the reception and thereby avail services such as room service, housekeeping, which makes their stay easier and more comfortable. Automation thus makes the most regular services like room service and house keeping more efficient. Hotels can now send instant updates to the rooms for any special offerings or events within the hotel. Through automation, hotels can ensure personalised services such as welcome note and setting the room to guest’s prior preferences which go a long way in making the guests wanted and pampered. However, one of the biggest advantages that the hospitality sector can experience through adopting automation is cost savings. The hospitality industry spends an enormous amount of resources on unnecessary energy consumption. Hotel automation allows savings by better usage of resources and energy, thereby reducing huge unnecessary expenditure. Sensors installed in the room ensure that electrical appliances stay on only when they are used. For example, if a guest falls asleep while watching TV, the room gently switches off the TV and lights on its own, so that energy is
not wasted by guests who tend to be more careless while on vacation. The hotel industry spends an enormous sum of money on printing material for their guests. Also, they need to be constantly updated with newer information and offerings thereby adding to the expenditure. Automation makes sharing of information tremendously easier and more convenient. Also, by making information available to guests through tablets, hotels can cut huge costs by doing away with the need to print expensive compendiums regularly. Sharing updated information does not involve further costs. Latest offers, menu of the day or special occasions can be easily shared with the guests through a few clicks on the system. This creates a perfect sync between the hotel and the guests resulting in an enhanced and more memorable experience. Thus, automation gives hotels the opportunity to explore better marketing schemes and provide enjoyable experience for their guests.
With a nominal one-time investment hoteliers can achieve higher efficiency in executing their operations and tremendous cost savings Enhancing services Hotels which have deployed such systems show that room services increased by 11-15 per cent once such systems were adopted. Enhanced guest experience also results in better occupancy. The technology allows hotels to tie up with neighbouring businesses, thereby providing additional service to guests and at the same time increasing their revenues. The presence of the touchscreen also allows hotels to stream advertisements to them. Guests have a number of augmented services to avail. The door can be locked and opened directly from the tablet. Guests can also experience door-camera viewing. So when someone knocks the door, the visitor can be
viewed on the TV before they enter. TV, AC, curtain control: Air conditioning can easily be turned down or switched off when a guest room is unoccupied. With a single control panel, guests can easily select TV stations using graphical icons for stations. Curtains too can be controlled directly by a single touch of a tab. All lights and electrical appliances can be controlled within the room from the touch pad. Guests can set light scenarios and moods to make their stay more comfortable and exciting. Room status can easily be controlled without having to physically change the signs on their doors. All one needs to do is press a button on the touch pad to activate status
such as Do Not Disturb, Guest-in, Guest-out outside the room. One does not need to call, check and place orders for their rooms. Guests can easily view and choose from descriptive and visually attractive menu on the touch pad. To place an order, all that is needed is a simple touch on the pad and the favourite dish appears at the doorstep. They can also call for house-keeping directly through their tablet. The Check Out button on the tablet informs the front desk that guests are ready for check out so that everything needed for check-out can be made ready before they walk out of the room. City guide is available on the tablet to plan trips without trying hard to gather information from different sources. Information such as city maps, restaurants, places to visit can be seen on the touch screen. Besides that, all billing details are available for the guests so they are always updated about their bills without requesting for them specifically. Travel options are made available in
the room on the touch pad through which they can directly book a cab. Hotel Room Automation is bound to revolutionise the hospitality service industry with the kind of services it allows hotels to offer to their guests. They can now take their services and marketing schemes to a different level altogether and offer experiences which can make one’s stay memorable. Guests can experience a more comfortable and relaxed stay at the hotel which may lure them to return the next time they travel. The hospitality industry only has to gain by deploying automation for their guests. With a nominal one-time investment they can achieve higher efficiency in executing their operations and a tremendous amount of costs saving. With communication being simplified like never before, the management-guests relationship may be enhanced like never before thus creating a more lasting bond between the two.
tel has already been equipped with complimentary Wi-Fi services. Five devices can be logged into the network simultaneously at a speed of 9.8mbps. Access to the service can be secured through a username and password provided by the hotel.
This one of a kind service is in line with the vision of the hotel to continue to be a market leader and embrace trends that are important to the lifestyle of their guests. Demand for connectivity is strongest in luxury segments.
The writer is CEO of Silvan Innovation Labs
Wi-Fi on the go Sheraton Bangalore Hotel at Brigade Gateway is the city’s first to provide free Wi-Fi access in hotel cars
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heraton Bangalore Hotel at Brigade Gateway is the very first in Bengaluru to launch a wireless service with high-speed internet access on the road and is amongst the few hotels in the country to offer this service. Free Wi-Fi in hotel cars adds value to the guests’ experience and enables them to ac-
cess internet services free of charge. In an attempt to make the journey of the customers joyful and help them stay connected while on the road, this service will be accessible to all guests using the transportation services of Sheraton Bangalore Hotel at Brigade Gateway. “Our guests tell us how important staying connected is to them. Sheraton Bangalore Hotel at Brigade Gateway is committed to giving its
guests what is most important to them. After receiving an astounding response for Link@Sheraton, we are glad to be the first ones to create a benchmark with free Wi-Fi in our hotel cars. The new year will provide an exclusive experience to our guests as helping them ‘stay connected’ continues to be our goal”, says Saurabh Bakshi, GM, Sheraton Bangalore Hotel at Brigade Gateway. The fleet of cars at the ho-
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February 1-15, 2014
HUMAN RESOURCES
Top five talent trends in 2014 Futurestep’s predictions for recruitment and talent management indicate the emergence of interesting trends like mobile recruitment and smart sourcing
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uturestep, a Korn Ferry company specialising in high-impact recruitment solutions, has revealed its predictions for the recruitment and talent management industry in 2014. Based on insights from 17 global experts, the list reflects trends that have emerged over the past 12 months and look likely to dominate over the coming year. “2013 was a difficult year for many businesses, with the economy forcing many to reassess their spend in all divisions, including recruitment and talent management,” says Byrne Mulrooney, CEO of Futurestep. “It was a year that saw a focus on internal training – with the ageing workforce an issue that divided industry opinion, and globalisation a key aim. In technology, it was mobile that emerged as a clear frontrunner to take the industry into the future. And it’s technology as a whole that is setting the agenda in 2014 too, particularly in the areas of data and social media. We expect innovation within recruitment to gain greater momentum this year, widening its remit to drive change, improvement and forward thinking.” The trends that Futurestep believe will shape the recruitment and talent management industry globally in 2014 are: 1. Business will start hiring for tomorrow – not just for today. As economic recovery kicks in and the pace of change increases, forward-thinking companies are already realising that hiring for today’s skills means workforces could become quickly outdated. 2014 will see a focus on not just hiring for the job at hand, but preparing for what is needed next. This means taking stock of the company’s current talent inventory, and increasing the emphasis on skills auditing to seek out ‘hidden tal-
ent’ within the organisation. To build the kind of dynamic workforce that holds its value even when deluged by new challenges, organisations need to develop a 21st century competency framework. This is especially relevant in economies where the challenge of finding specialist skills is felt most acutely. Every business needs to ensure they have the hu-
We are more connected than ever before so we want a global infrastructure that supports recruitment
34 FOOD & HOSPITALITY WORLD February 1-15, 2014
man capital in place to drive growth. 2. Mobile recruitment will finally take off. In recent years, ‘social, mobile, local’ have become something of a marketing mantra. But of all of these, it is mobile that’s about to become big news. In 2013 we witnessed the emergence of many companies serving the mobile space. In 2014, we will see the larger ERP players develop their own innovative solutions – and many of those smaller companies look set to be bought up. As mobile computing goes from strength to strength, this sector within recruitment will inevitably continue its growth, with more and more applications and functionality related to talent management becoming available on these devices. 3. Big data will drive real decision-making. Much like mobile, big data has been hotly tipped as a key trend for several years. Yet for all the talk, the real impact has yet to materialise.
Now though, new services are emerging that can analyse and sort the mass of data held within the world’s biggest companies – meaning big data can start to play a grown-up role in the world of recruitment. For 2014, the challenge and opportunity will not be around collecting big data, but using it to inform strategic business decisions and demonstrate the ROI of recruitment activity. “In the same way that marketers use loyalty data for targeted marketing, recruiters will begin to use it to find talent. Companies can figure out what type of data is relevant so they can gather the right information to make decisions; this will evolve the recruitment function from reactive to proactive,” states Bill Sebra, president, Futurestep North America. 4. Smarter sourcing will win the day. For a long time, many businesses have simply challenged recruiting teams to ‘find me more people’. But 2014 is likely to be the year when more
organisations wake up to the possibilities offered by the many sourcing tools and tactics that are open to them – and start to develop sophisticated approaches about when and how to deploy them. Leading companies are already doing much more than simply focusing on active candidates. Targeting top-tier passive candidates is increasingly recognised as a priority for the modern talent function, a fact which drives home the need to develop strong employer branding and build engaging talent communities. By understanding the sourcing channels, budgets and ROI available, organisations can better reach the desired talent for a particular role, sector and geography. 5. Expect more globalisation – but more localization too. In 2014, globalization will become increasingly important for businesses that recognise the benefits (and threats) that come from the connected world we inhabit. With this, there is a move towards full service providers who can deliver a complete package that combines the benefits of both a global perspective with local market knowledge. Where some organisations try to roll out an ubiquitous approach to all offices around the world, many are seeing the benefits of tailoring processes to suit the diversity of each region they are present in. “Businesses are thinking more globally. We are more connected than ever before so we want a global infrastructure that supports it from a recruitment point of view. Customising global solutions based on the organisation’s global structure does not always mean a holistic approach to hiring,,” says Jonathan Brown, VP, Global Solutions, Futurestep. Futurestep is the global industry leader in high-impact recruitment solutions.
MOVEMENTS The Lalit Great Eastern, Kolkata RAKESH MITRA has been appointed as general manager at The Lalit Great Eastern, Kolkata. Previously, Mitra was associated with hotels, like The Lalit Mumbai, InterContinental The Grand Goa Resort, The Lalit Temple View Khajuraho, The Leela Goa, Sarovar Park Plaza Hotels in Goa, Chennai,
gree in Human Resources from Symbiosis, Pune. In addition to this, Yadav holds a degree in Housekeeping Management from The Oberoi Centre of Learning and Development, Delhi.
Aloft Bengaluru Cessna Business Park
Regent Bali JAMAL HUSSAIN has been appointed as assistant vice president and general manager of the Regent Bali. Hussain comes to the Regent Bali from Banyan Tree Hotels and Resorts, where he held senior positions in Maldives, Bintan, Singapore and Bali. Hussain graduated with a diploma in tourism and hotel management from Schloss Klesheim in Salzburg, Austria, and started his career in the hospitality industry with Hilton Vienna, Austria.
Four Points by Sheraton Sandakan
Rakesh Mitra
Faiz Alam Ansari
Bengaluru and Raffles Merchant Court Hotel in Sydney. Mitra also leads and enhances critical sales and marketing initiatives of The Lalit Suri Hospitality Group.
ALOFT BENGALURU Cessna Business Park has appointed Faiz Alam Ansari as general manager. Ansari has been associated with Starwood Hotels & Resorts since October 2006 and has over 20 years of experience with leading hospitality brands. His earlier projects included stints at the Raffles Singapore, managing 18 restaurants and bars as assistant F&B manager, director of F&B and executive assistant manager at the Le Meridien Kuala Lumpur. Prior to his current appointment, Ansari was hotel manager at Westin Gurgaon, New Delhi.
JW Marriott Mumbai JW MARRIOTT Mumbai has appointed Bindiya Yadav as director of services. Prior to her joining JW Marriott Mumbai, she was working with Vivanta by Taj in Bengaluru where she
Sofitel Legend Metropole Hanoi
Bindiya Yadav
completed a year’s stint. With 12 years of experience in the hospitality industry, Yadav began her career as housekeeping assistant at the Oberoi, Udaivilas. Yadav has completed her hotel management from IHM Bhopal and holds a Masters de-
FRANCK LAFOURCADE has returned to the Sofitel Legend Metropole Hanoi as general manager. LaFourcade has come back to the hotel after nearly nine years in China, managing Sofitel properties in Shanghai as a general manager and area general manager. A French national, LaFourcade is a 1980 graduate of the Lausanne Hotel School in Switzerland, who relocated to Asia in 1990.
THE FOUR POINTS by Sheraton Sandakan has appointed Kanit Sangmookda as general manager. Hailing from Thailand, Sangmookda has over 13 years of work experience in the hospitality industry out of which five years have been with Starwood Hotels & Resorts. Sangmookda is a seasoned hotelier and has gained most of his hospitality experience in Bangkok.
FRHI Hotels & Resorts FRHI HOTELS & RESORTS has appointed Aiden McAuley as senior vice president operations, Europe. In this new role, McAuley is responsible for overseeing all existing hotel operations and future developments across all three brands Fairmont, Swissôtel & Raffles within the European Region. Prior to this appointment, McAuley held the position of managing director Swissôtel The Stamford & Fairmont Singapore and regional vice president, Asia Pacific for Swissôtel Hotels & Resorts overseeing all Swissôtel properties in Singapore, Thailand, Japan, Australia and India.
Six Senses Laamu, Maldives TYRONNE RAJAPAKSE has been appointed as the di-
The Leela Palace Bangalore KUNAL CHAUHAN has been appointed as general manager at The Leela Palace Bangalore. Previously, Chauhan was associated with The Oberoi Group of Hotels & Resorts, The Leela Palaces, Hotels & Resorts, Trident Cochin and MV Vrinda in various positions. At The Leela Group, he managed several roles of responsibility, from being a resident manager at The Leela Palace New Delhi to spearheading the pre-opening team as the general manager at The Leela Palace Jaipur; executive assistant manager – food & beverage in The Leela Palace Kempinski Gurgaon.
rector of revenue management for Six Senses Laamu, Maldives. Throughout his career Rajapakse has been overlooking, managing and maximising hotel revenue and profit, not only in sales but also in food and beverage operations. Previously, Rajapakse held several similar positions in the Maldives. He joined Huvafen Fushi as reservations and revenue manager in 2010, after holding the position of sales and reservations manager at Coco Island by Como in 2008. The following year he was promoted to the role of complex senior revenue manger for Per Aquum Resorts, which added Niyama to his responsibilities.
Sunway Resort Hotel & Spa ALBERT CHEONG has been appointed as group general manager of Sunway Resort Hotel & Spa. In his role, he is responsible for the operations of the 1,234-room multi-property hotel development within the integrated Sunway Resort City in Greater Kuala Lumpur, Malaysia. He will play a pivotal role in the refreshment of
hotel products, services and programmes - including that of food and beverage facilities to maintain a competitive edge in line with trends shaping the hospitality and travel and tourism industries. Prior to joining Sunway Resort Hotel & Spa, he worked as area general manager with The Landmark Lancaster Hotel Group. He was previously with Shangri-La Hotels & Resorts for close to 30 years.
Dusit Thani Laguna Phuket DUSIT THANI LAGUNA Phuket has appointed Denis J Thouvard as general manager. Thouvard previously held the position of area general manager at the Centara Grand Beach Resort in Nai Harn Beach, Phuket. He brings to his new role over 20 years of experience in fivestar hotels and resorts throughout Thailand, Hong Kong, France and the UK, including eight years with Starwood Hotels and Resorts and six years at two luxury collection properties in Thailand and French Polynesia.
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To Advertise in
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Delhi Associate : Dinesh - 09810264368
Chennai & Hyderabad : Shukla : 09849297724 ■
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44 February 1-15, 2014
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weekend
Scene and heard
With Marcellus Baptista
Into the night
Rashmi Nigam and Ashish Sajnani at the launch of Tilt All Day
TAKING THE place of the old Banana Bar was Z’non, a snazzy lounge and nightspot that opened up in the same building that houses the successful Only Parathas and Amritsari Tadka. Happy host Pappi Singh was there on opening night to warmly welcome the many guests who had their fill of food and drink. The musical mix of commercial, house music and Bollywood tracks added to the action. Besides the regular drinks and classic cocktails, guests had a taste of exotic concoctions like pomegranate and passion fruit martini and a cocktail called Sly Mongoose.
Admiring glances
Feeling the tilt MOOD LIGHTING set the mood at the launch of Tilt All Day at Kamala Mills. The interiors represented a retro warehouse that housed a chic and urban restaurant. Strategically installed strobe lights served as a total transformation of the atmosphere, from day to evening and then night. The talk was that the tilt happens at different times depending on the energy levels of the guests, the idea being to create an immersive, sound responsive light system that revolves around suiting the mood of the guest. You were told that everything is as high energy or as laidback as you want it to be. While the blue accents in the space give it a plush feel, the chandeliers add a soft glow.
Prashant and Meenakshi Chaudhri at the launch of Le Mangii at Kamala Mills
Angad Hasija and Pappi Singh at the launch of Z'non lounge
THE OFFICIAL launch party of Le Mangii at Kamla Mills saw hosts Prashant Chaudhri and Gaurav Goenka welcoming guests like Manasi and Rohit Roy, Raj Kaushal and Mandira Bedi, Kunal Kapoor, Vikram Phadnis, Bhagyashree Patwardhan, Punit and Vikas Bhalla, Bikram Saluja, Kiran Sippy, Suchitra Krishnamoorthi and Vivek Mushran who relished the food and drink. Guests appeared impressed by the 30 feet ceiling height of the restaurant. They also admired the 3D brick walls on either side with undulating curves highlighted perfectly by intelligent lighting and a tall ramplike island bar. And everyone was all praise for the Italian fare.
Perfect 10 THE CHEER was on at the tenth anniversary of the Stuttgart meets Mumbai Wine Festival presented by the Lapp Group on the sprawling lawns of Taj Lands End. Stuttgart Mayor Dr Martin Schairer, German deputy consul general Micheal Ott, Indo-German Chamber of Commerce director general Bernhard Steinrücke, honorary Consul of Baden Wuerttemberg Andreas Lapp and Sumit Mullick, additional chief secretary and chief protocol officer were there. Guests were transported to Mumbai’s sister city Stuttgart as they sat in the wine tents, sipped German wine and had a bite of Swabian and also Indian food. Performances by RaagaTrippin, Sonali and Sumanth and Shadow Act added to the excitement. Michael Ott, Sumit Mullick, Andreas Lapp and Bernhard Steinruecke at Stuttgart meets Mumbai wine festival at Taj Lands End
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weekend
E V E N T S
ARCHITECTURALLY ATTRACTIVE Shashi Tharoor (centre), minister of state for human resource development, Government of India unveiled the book titled ‘Amazing Timber Resorts by N Mahesh’ at The Ashok, New Delhi
PHOTOGRAPHING CAMBODIA La Résidence d'Angkor in Cambodia launched the 'Angkor Photo Adventure' activity to help its guests capture the beauty and diversity of the kingdom
REVISITING MUMBAI L-R: Designer Narendra Kumar and Harry Cheng, director, Maido India at the third edition of the Japanese culture and cuisine event – Cool Japan Festival held at High Street Phoenix, Mumbai
IN CONVERSATION L-R: Sanjay Gupta, general manager, Le Meridien Jaipur and Amish TripathI, celebrated author of the Shiva Trilogy at an event - 'A New Perspective' hosted by the hotel for select audience as an extension of the Jaipur literature festival
LOCAL FLAVOURS
Lapp Group hosted the tenth edition of 'Stuttgart meets Mumbai' at Taj Lands End, Bandra, Mumbai where wine makers from Stuttgart presented local Swabian Wines
50 FOOD & HOSPITALITY WORLD February 1-15, 2014
REGD.WITH RNI NO.MAHENG/2012/42381, REGD.NO.MH/MR/SOUTH-383/2013-15,PUBLISHED ON 2ND & 17TH EVERY FORTNIGHT, POSTED ON 2, 3, 4 & 17,18,19 OF EVERY FORTNIGHT POSTED AT MUMBAI PATRIKA CHANNEL SORTING OFFICE.