Food & Hospitality World August 1-15, 2014 by Indian Express

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August 1-15, 2014 Vol 2 | No. 22 | Pages 92 | `50

EDITOR’S NOTE

Tadka with a twist

here is a lot happening behind the scenes in our five star kitchens in South India. Our leading men and women in the F&B space are creating some innovative masterpieces bringing it to your table with panache and style. From Galouti Kebabs with mushrooms, to mozzarella cheese garlic naan and chilli olive naan from Subz Haleem and salmon tikka to jasmine martinis, creating some unique combinations and introducing news flavours to pamper the palate, the minds of the chefs seem to be on overdrive, creating combinations that are special. The desire to offer some unique combinations gets further fueled by the demand of today's customer who is a well travelled global citizen. The client is far more accepting, ready to explore tastes with a difference and appreciate these twists rather willingly. The demand in the F&B sector is also rapidly changing and when tastes get creative and innovative, it leads to a demand for special ingredients, flavours and raw material that are international or even national, which were not explored in the past. The sector is going through its phase of evolution; this is an ongoing process blending the new with the established and also adding ele-

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FOOD & HOSPITALITY WORLD

August 1-15, 2014

“ The demand in the F&B sector is also rapidly changing and when tastes get creative and innovative,it leads to a demand for special ingredients,flavours and raw material that are international or even national”

ments of design and style in presentation and looks. The era of exploration and creativity is not only restricted to India's leading metros but interestingly the country's B town cities are also ready to partake and participate in this new age kitchen creativity. Our AAHAR Chennai Special highlights this new trend in food creativity which is both an art and a science. Though this issue focuses on the flavours being developed in south India, this trend is being witnessed across the country and traditional towns such as Varanasi too are witnessing some progressive developments in the hospitality space. The UP and Bihar circuit is gaining prominence as an investment hub and investors have shown interest in exploring these untapped segments of the country. Our lead story this issue by Sudipta Dev clearly states how IFC, a member of the World Bank Group, has shown interest in developing the hospitality sector in the UP-Bihar Buddhist circuit. This issue also carries a special interview with leading tax expert and advocate Anil Harish on Budget 2014 - how tax friendly and investor friendly it was and what it means for tourism and hospitality. REEMA LOKESH Editor

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CONTENTS Vol 2 No.22 AUGUST 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 Kahini Chakraborty Rituparna Chatterjee New Delhi Archana Sharma Kolkata Joy Roy Choudhury DESIGN National Art Director Bivash Barua Deputy Art Director Surajit Patro Chief Designer Pravin Temble Senior Graphic Designer Rushikesh Konka Senior Artist Ratilal Ladani Kiran Parker Scheduling & Coordination Rohan Thakkar Photo Editor Sandeep Patil MARKETING General Manager Sachin Shenoy Marketing Team Dattaram Kandalkar Rajan Nair Ashwani Kumar Shukla Sreejith Radhakrishnan Pranshu Puri Yoginder Singh Ajanta Sengupta NATIONAL FOOD & BEVERAGE SALES Chandra Shekhar Sasi Kumar G Keshav Barnwal INTERNATIONAL FOOD & HOSPITALITY SALES Soumodip Ghosh Rahul Bisht PRODUCTION General Manager B R Tipnis Manager Bhadresh Valia

DESI

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CELEBRATING FREEDOM As India's food scene sees dramatic changes with evolving lifestyles and bigger disposable incomes, specialityrestaurants in south India are giving a modern twist to traditional dishes.In our AAHAR Chennai Special,we present a special section on this 'gastro-morphosis' (32-53)

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IFC FOCUSES ON DEVELOPING HOSPITALITY SECTOR IN UP, BIHAR BUDDHIST CIRCUIT TECHNOLOGY A COMPELLING FACTOR BEHIND CHINESE OUTBOUND TRAVEL SURGE: HOTELS.COM

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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.

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IFC focuses on developing hospitality sector in UP, Bihar Buddhist circuit World Bank Group initiative to encourage private sector investment Sudipta Dev Mumbai ONE OF THE significant focus areas of World Bank Group's initiative to develop the Buddhist tourism circuit in Uttar Pradesh and Bihar is the development of the hospitality sector. Lack of quality accommodation in the Buddhist circuit has always been a challenge. IFC, a member of the World Bank Group, has started discussions with the state governments about the state-owned assets, mostly owned by tourism development corporations in Bihar and UP, in and around the Buddhist circuit. HVS is doing a

pre-feasibility study of the existing government owned properties. “We are waiting for the HVS report to come out, which will happen within the next month. We will then have initial discussions with the state governments. We can go with a case and try to convince them that if they bid these properties out to the private sector, including big hotel brands, what will be the benefits,” said Shaun Mann, senior tourism specialist, IFC, in an exclusive interaction with Food & Hospitality World. IFC is looking at taking these properties to the market early next year. IFC is looking at a full seg-

ment of hotels - from budget to luxury and has been speaking to a number of brands. “IFC as you know invests in hotels globally. We work with basically every brand out there. There have been strong interests from a few international brands. We have asked them to wait till we have the shortlist of properties. For a brand to operate out there and be feasible they have said that they would need two or three properties to make a circuit,” said Mann, adding that from the beginning of this initiative IFC has been in close touch with the existing operators on this circuit and have encouraged them to

look at brands and upgrade their facilities. A key problem with this circuit is that it is largely a seasonal circuit. According to Mann, there is over 100 per cent occupancy for four months of the year, 80 per cent to 100 per cent for two months, which reduces to 10 per cent for the rest of the year. “There are countries that run tourism year round in very hot climate. In the hot summer season when no one wants to go to UP and Bihar has permeated the whole industry - the airlines do not schedule flights outside the season. One of the key things that we have to address is begin

conversation with tour operators, source market countries, airlines and get them to begin extending the shoulder season by holding events or festivals or just promotions in the off season that is a common tactic used in any destination that suffers from seasonality,” stated Mann. Private sector engagement is being sought in all aspects - from hotels to restaurants, way side amenities, coffee or tea stalls, shopping options and local crafts. “There are few options here to what people can do outside of visiting the monuments. A lot needs to happen,” mentioned Mann.

KDJ HolidayScapes & Resorts plans pan India expansion Also focuses on medical tourism Kahini Chakraborty Mumbai KDJ HOLIDAYSCAPES & Resorts is looking at developing owned resorts or acquiring properties as part of its expansion plan. The company started its operations in 2010-11 and is a part of KDJ Group comprising of three established business families -the Kedias, the Deoras and the Jalans. The brand, a holiday solutions provider catering to FIT and families preferring vacation ownership and timeshare route, presently has 14 resorts through tie-ups and two flagship brands - HillScape in Khandala and DesertScape in

Jodhpur. The company is now focusing on creating mixed offerings of holidayscapes for its members. It is targeting the burgeoning middle class and upper middle class segments. Speaking to Food & Hospitality World, Major Madhukar Katragadda (retd), project director, KDJ HolidayScapes & Resorts said, “We are now in the consolidating process for our expansion. Our strategy is to build our own assets. The company has acquired land in Anjuna, Goa and is planning to develop a resort with 63 rooms with an approximate investment of `20 crore. The company is also focusing on the medical tourism

It is also looking at Kerala, Sikkim, Ooty, Coorg, Shimla, Manali, Sindhudurg segment. For the same, at its flagship property in Jodhpur, the company is developing a multispeciality hospital to cater to medical tourists. This hospital will have 150 beds and state-of-

the-art facilities, which will be developed with an investment of `110 crore.” Besides this, it is also looking at destinations like Kerala, Sikkim, Ooty, Coorg, Shimla, Manali, Sindhudurg and many more for expansion. “We want to take advantage of the tourist circuits that have been proposed in the Union Budget 2014. Such measures will give a boost to the sector as well as generate employment. Our projects team has been evaluating potential destinations for expansion,” he added. Presently, KDJ HolidayScapes & Resorts has a 1300 membership base and is looking at increasing it to 15,000-20,000 in the next

five-ten years. The company's timeshare membership programme branded as 'Club Holidayscapes' operates on a flexi points programme making flexibility its USP. In the next 10 years, the company aims to have 600-700 room inventory. The company’s affiliation with RCI allows the 'Club Holidayscapes' members to holiday at over 5,700 resorts worldwide through the RCI exchange facility. Katragadda opined, “The timeshare concept has seen 18 per cent growth in the last five years.” This financial year it is targeting a business revenue of `12 crore and an increase of 700800 membership base.

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August 1-15, 2014

MARKETS

Technology a compelling factor behind Chinese outbound travel surge: Hotels.com FHW Staff Mumbai THE LATEST Hotels.com Chinese International Travel Monitor (CITM), has revealed how technology has become a powerful element in the decision-making mix of this critical sector, following another record year for travel and spending. As per the report, for the first time, more than half of the Chinese travellers surveyed said that they now book their hotel accommodation either via the web or mobile apps, up from 45 per cent in 2013. Some use online accommodation websites and online reviews sites to research their trips and a third check social media. Eighty-four per cent share their photos and experiences on social media during and after an international trip. The provision of free Wi-Fi is chosen as the most important service in a hotel by 59 per cent. Surveying more than 3,000 Chinese international travellers and 3,000 hoteliers around the world, the third annual CITM revealed significant insights into all aspects of the changing behaviour of Chinese travellers and how the global hotel industry is adapting to maximise the benefits of this new market. With 97 million Chinese travelling abroad in 20131, up 14 million on 2012, more than half of the hoteliers surveyed say that they have seen an increase in the number of Chinese guests in the previous 12 months while 36 per cent believe that the influx of Chinese tourists is one of the factors that will have the most impact on their business in the next 12-24 months. With internet penetration in the country climbing to 45.8 per cent, China ended the year with 618 million internet users, 500 million of these choosing to access the web via a mobile device, according to the China Internet Network Information.

10 FOOD & HOSPITALITY WORLD August 1-15, 2014

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Au Bon Pain plans to increase outlets in India FHW Staff Kolkata RP- SANJIV GOENKA GROUP plans to increase its casual dining cafe chain, Au Bon Pain's outlets in the country. Presently, there are 29 outlets in the country, out of which 26 are in Bengaluru and they have plans to take that figure to 50 by end of March 2015. The new outlets of the cafe will be set up across Bengaluru, Delhi-NCR and Kolkata. “The group will invest `20-30 crore over the next 18 months for this expansion. Five outlets will open in Kolkata itself,” stated Avarna

Our immediate focus is to expand the cafe in these three cities first Jain, in-charge, Au Bon Pain and daughter of Sanjiv Goenka, the veteran industrialist adding that, “Our immediate focus is to expand the cafe in these three cities first. We hope to do it in another 12 to 18 months.” 'Au Bon Pain' in French means 'the place of good bread'. But, 'Au Bon Pain' is a collage of bakery items like sandwiches, breads, croissants and soups, salads, beverages, vada pavs' and samosas'. The upcoming Au Bon Pain outlets in Kolkata are likely to come up at Salt Lake's Sector V, Rajarhat, Kolkata Airport, Ballygunje and Alipore, with plans to open a few inside corporate hospitals too.

FOOD & HOSPITALITY WORLD

August 1-15, 2014

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Quilon Beach Hotel's Munroe Island project to be completed in 3 phases Present hotel undergoing revamp Steena Joy Mumbai QUILON BEACH HOTEL and Convention Centre is set to start on its `250 crore Munroe Island project. The project coming up on a 10 acre area on the island has received all the approvals and will have three phases. Speaking to Food & Hospitality World, K Sreekumar, MD, Quilon Beach Hotel and Convention Centre said, “The project will have three phases: one phase will be a hotel with poolside villas, second will be

a retirement home and third will be luxury residential homes. The boundary wall has been erected and landscaping is on. We expect the construction to start soon.” The existing 96-room Quilon Beach Hotel and Convention Centre is also undergoing an upgradation. The revamp estimated to cost `1.5 crore will see a grand lobby and bar and will add a rooftop restaurant. The kitchen is also being modernised. “We are looking at giving the property a luxurious feel. The conference room is also being ex-

K Sreekumar

panded to accommodate more pax,” stated Captain Sunil, consultant to the project

which is scheduled to be completed by December 2014. The hotel is strategically lo-

cated at Kollam which is one of the gateways for Kerala government's seaplane project.

MARKETS

Yas Island Abu Dhabi to open 3rd theme park, India priority market Kahini Chakraborty Mumbai YAS ISLAND, Abu Dhabi is going to open its third theme park related to cinema in February 2018, after witnessing the success of Ferarri World Abu Dhabi and Yas Waterworld. The third theme park is currently in the design stages and will be managed and operated by Farah Leisure, which manages and operates Yas Island. The company will also be appointing their marketing representative in the India market soon. Giving a perspective on the India market, Bruno P Wiley, director of sales, Farah Leisure informed, “India is a priority market and we receive about 30 per cent of our business from this market for Ferarri World. We are looking at increasing our international presence and have been getting FIT, families, MICE and leisure groups. We received more than three lakh travellers from the India market to Ferarri World Abu Dhabi so far.” Yas Island houses attractions like the Ferrari World Abu Dhabi, Yas Waterworld Abu Dhabi, Yas Marina Circuit, Yas Links Golf Course, du Forum, du Arena, O1NE Yas Island and Yas Beach. Olivier Garaialde, vice president-theme parks, Farah Leisure said, “We had double digit growth last year in Ferarri World even though we opened Yas Waterworld in 2013. Going forward we intend to keep developing and offering innovative new attractions to travellers in phases. We are going to open a new attraction in Ferarri World by this year and by next year we plan to open seven new attractions with three major rides that will compete with the Formule One ride that we have already. We are already working on developing new attractions in Yas Waterworld which might open in two years time.”

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Decoding Budget 2014: Its relevance for tourism and hospitality Anil Harish, advocate at DM Harish & Co, Advocates, tells Reema Lokesh what Budget 2014 meant for tourism and hospitality, its investment and tax related significance While speaking at the HRAWI post-Budget analysis direct taxes seminar you mentioned Budget 2014 was a directional budget. Can you explain the same? In para 4 and 7 of his speech the finance minister himself has stated that it is a directional budget. I too feel the same because and perhaps on account of paucity of time, much has not been done in this Finance Bill, but there is a clear direction given as to what is going to be done in the near future. This includes the setting up of 100 Smart Cities, the emphasis on housing and the attempt to make India cover the housing deficit by 2022, the emphasis on tourism and infrastructure, the desire to have an e-biz portal and to have an integrated platform for Central Government Ministries. If all, or even many, of these goals can be achieved, then that would be excellent for the country. Budget 2014 was truly a rare budget for tourism. What are its real-time implications ? Tourism is practically entirely run by the private sector. The role of the government must be to encourage and facilitate and to provide infrastructure. An important facility announced has been the e-visa facility. This itself should make it much easier for people to visit India. This can have an immediate impact on the hotel business and on tourism as more visitors come in and begin to

spend. Occupancy rates will then become higher. Further, even the setting up of Smart Cities and Industrial Corridors will mean that there is a need for tourism, whether business tourism or holiday tourism. The hospitality sector will then benefit from this. What are the highlights of the budget for this industry? The highlights for tourism and hospitality are primarily in a directional sense and not on account of any immediate tax saving measures in the statute. The reference is to: ❍ The Smart Cities ❍The Industrial Corridors ❍The general emphasis on business ❍ The setting up of new airports ❍ The development of roads ❍ The five new tourist circuits around specific themes ❍ The National Mission on Pilgrimage, Rejuvenation and Spiritual Augmentation Drive (Prasad) ❍ The National Heritage City Development and Augmentation Yojana (Hriday) ❍ The development of the SadhanaGaya - Varanasi Buddhist circuit ❍The major International Convention Centre to be set up in Goa. Can you provide some insight on REITS and InvITs? A REIT (Real Estate Investment Trust) and InvIT (Infrastructure Investment Trust) are structures whereby investors, both domestic and foreign, will be able to participate in the development and get ap-

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preciation on their investment. The normal forms of investment are debt and equity. Real estate has grown substantially in India without the volatility of the stock market. REITS has found favour in other countries as investment vehicles midway between debt and equity, in that they are fairly stable such as debt and yet have the potential for appreciation as in equity. India did not have a tax favourable investment structure for REITS. Now this is proposed to be introduced by making REITS pass through entities, for the most part. This will mean that when a REIT does earn income, it will not itself have to pay tax but will be able to pass on its income to investors and they will be liable to pay the tax on the capital gains etc. SEBI has drafted Regulations for REITS, but these will have to be modified to bring them in line with the amended proposals in the Income-tax Act. The Regulations under FEMA will also have to be amended in order to permit non-resident participation. Accordingly, there is still a substantial amount of work to be done on REITS and InvITs, but when this is done, these should attract substantial investment

substantial amount of capital and the real estate and tourism industry from the debt burden to some extent. All the other proposals such as Smart Cities etc. will probably take some years, but the important thing is that the work should begin right away and be concluded in a time-bound manner.

Anil Harish

from within India and from overseas. These trusts will then be able to buy properties and hotel management companies and infrastructure operating entities will be able to effectively manage and operate the hotels and infrastructure so that there is a division of functions. Those with capital will own and those with expertise will manage. What needs to be implemented? The finance minister has already stated that some of these things will come in quickly such as the e-visas and the integrated platform for the central government. The laws relating to SEBI, Income-tax and FEMA will have to be synchronised and that should bring in a

Is it an investor friendly and tax friendly Budget? It is a reasonably investorfriendly budget showing that there will be emphasis on tourism and real estate, industry and development. It is not a specially tax-friendly budget and there are no major concessions given and the rates of tax have remained approximately the same. In one case, however, the rate of tax has gone up and that is of dividend distribution, where the rate has gone up from approximately 17 per cent to approximately 20 per cent. This will have a negative impact on dividend distribution and therefore on tax realisation by the government. The tax rates are reasonable in comparison with tax rates in America and Europe and therefore there was not so much scope for reducing taxes though there is scope for reduction.

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K Sreekumar

panded to accommodate more pax,” stated Captain Sunil, consultant to the project

which is scheduled to be completed by December 2014. The hotel is strategically lo-

cated at Kollam which is one of the gateways for Kerala government's seaplane project.

MARKETS

Shineroad Foods India focuses on expanding product portfolio Archana Sharma New Delhi SHINEROAD FOODS INDIA of Shineroad Group USA, is focusing on expanding its product portfolio. The company recently launched its first non-diary cooking cream called Kitchen Delight across Bengaluru, Uttar Pradesh, Lucknow, Delhi and Indore. The product is available in one kg gable top and can be used in Indian and continental cuisine. Speaking on the launch, Ajay Bhatia, general manager, Shineroad Foods India stated, “These are tough areas but unlike bigger cities, the returns here are good with most of the markets opening up and offering huge scope and potential for growth.” Presently, the company has invested US$ 50 million in product development.

Ajay Bhatia

Chitranjan Kumar

John Han

“But with the progress observed in the India market, we are planning to invest another US$ 50 million in the next three to four years,” opined John Han, CEO, Shineroad Foods India. Kumar added, “We are following the NPT theory. We intend on balancing things so that the existing

as well as the new product get appropriate attention.” With 30-40 times growth potential, the company will be targeting various food service operators. “QSR is another major market segment with huge potential for growth and we plan to target various restaurant chains and five star hotels,”

mentioned Kumar. The company is also planning to introduce a new range of products for the bakery segment. “Future products for processing are already on the line. We have chocolate truffle, chocolate slab, chocolate sauces and fruit crushes with few others,” stated Han.

When asked about the USP of Kitchen Delight, Chitranjan Kumar, marketing manager, Shineroad Foods stated, “People usually prefer cream products but they are good for only 24 hours. Our product has the shelf life of three to four days and can be kept unopened for a whole year in a frozen state.” Kitchen Delight can withstand high heat and has strong acidic stability. “It doesn’t split up or curdle but retains its uniformity while cooking, providing a perfect consistency and uniformity to any dish unlike anything else available in the market presently,” stated Bhatia. For Kitchen Delight, new twists to the existing recipes like Dal Makhni and Paneer Butter Masala have already been prepared and more are currently being developed.

Solwearth Ecotech looks at expansion in India Rituparna Chatterjee Bengaluru SOLWEARTH ECOTECH, a Kochi-based waste management solution provider, representing the US-based food waste reduction equipment manufacturer - Somat in India, is looking at expanding its footprint in the hospitality market. Solwearth Ecotech, which started its operations earlier this year, is looking at Mumbai, Bengaluru and Delhi for this expansion. Presently, the company has its office in Kochi and caters to flight kitchens, convention centres, hotels and institutions. “Somat has already

been supplying its products to the India market since a long time, but this is the first time it has entered this market through representation. Since we have received a good response for Somat's products, we want to expand our presence. However, we would want to expand through the franchisee model and this would be part of the first phase of expansion,” stated P S Aravind, director, Solwearth Ecotech. The company is currently focused on promoting two of its waste reduction products in the market – Pulper and Dehydrator. “The Dehydrator reduces waste up to 90 per cent

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Once the waste has been treated in the Pulper, it can be extracted and then treated in the Dehydrator to reduce it further and can handle up to 100 kg per shift consuming three kilowatts of electricity. Each process takes around 12 hours to complete. The waste generated is rich in protein, carbon dioxide and other essentials for plant growth. Hotels can use this

waste for meeting their internal gardening requirements,” stated Aravind adding that, while the Dehydrator is beneficial to hotels, the Pulper would be useful to large convention centres and banquets. “The Pulper reduces the waste vol-

ume to 80 per cent and consumes eight kilowatts of electricity per hour since it has two motors. Once the waste has been treated in the Pulper, it can be extracted and then treated in the Dehydrator to reduce it further,” mentioned Aravind. To promote the products, the company is actively leveraging on social media like Linkedin, Facebook, etc. “We are also planning to conduct a roadshow and invite hoteliers to showcase our products. Plus, we have already started receiving enquiries from other markets like Sri Lanka, Maldives,” added Aravind.

MARKETS

Sun International explores expansion opportunities Launches global marketing campaign for Sunlux Collection Rituparna Chatterjee Mumbai SUN INTERNATIONAL is exploring the opportunity of expanding their presence in markets like China, Asia Pacific and South America. Speaking on the same, Lianne Kelly-Maartens, VP - marketing, Sun International stated, “We recently went to China to explore the opportunity of having some of our developments there. We are also exploring other markets like Asia-Pacific and South America. We al-

ready have our properties in South America and developments in this region will continue.” When asked to divulge further details on this expansion, Maartens declined to comment. The company which has a strong presence in South Africa, also has their properties in Chile, San Diego and recently entered into a limited partnership with Donald Trump to manage a casino in Panama. To strengthen its presence in the global market, the company recently launched their

international marketing campaign to promote their Sunlux Collection. The Sunlux Collection is a group of three five star properties in South Africa which forms the golden triangle, starting with Table Bay Hotel in Cape Town, The Royal Livingstone at Victoria Falls and The Palace of the Lost City in Sun City. They have also recently added The Maslow, a corporate hotel in Johannesburg to these three properties. “A recent study by PricewaterhouseCoopers, on luxury travel into Africa and South Africa,

for the period 2013-2017, revealed that the greatest growth in travel into SouthAfrica would be in the five star category which will increase by 17.5 per cent by 2017. Under the five star category, there were more arrivals into South Africa from the APEC countries, than the whole of north, south and Latin America,” stated Maartens adding, “We realised that we have to capitalise on this growth and that is why we launched the marketing campaign for Sunlux Collection since we want to sell

experiential travel. We are looking at substantial growth in the high-end luxury segment in the next 12 months.” To promote the collection, they will be working closely with the Indian travel agents selling South-African niche products, South African Tourism and airlines. “50 per cent of our focus would be on direct consumer engagement and 50 per cent on travel trade. In the past this ratio was 2080. For the same, we have hired a London-based PR agency,” revealed Maartens.

MARKETS

Technology for next gen guests Sudipta Dev Mumbai THE 'HOSPITALITY IT SUMMIT - TECHNOLOGY Without Borders' organised in Mumbai recently focused on the essentials of leveraging next generation technology for enhancing guest experience. In his keynote address on 'Exceeding expectations – Catering to next generation guests', Shreeharsh Bhandari, former area director – IR Projects – APAC, Marriott Worldwide spoke about keyless entry, guest rooms with smart technology, guest recognition and preferences, smart concierge, etc. “Technology is playing a bigger role in designing a hotel. Earlier an interior decorator would never call an IT guy, but now things are different with technology in the lobby, at the reception, guestroom,” said Bhandari, pointing out that the guest room television will play a bigger role as everything can

be integrated with it. The biggest deterrent is the lack of initiative on part of hotel companies to spend on IT, even though they want the best technology. Acknowledging that there are many challenges, T Shivdas, head information systems and technology, Ginger Hotels said, “Customer behaviour is changing so you have to continuously redefine needs. They do not have the time but look for convenience. Hotels have to be flexible and have scalable model for adopting information technology.” He pointed out that hotels should go for enterprise architecture and gave the example of Ginger Hotels – the website has a booking engine with multiple options for making payment, guests get an sms after booking, after checking-in the Wi-fi password comes as an sms. “We have also introduced a mobile app that operates on all platforms,” added T Shivdas. Yogesh Pandey, business development manager, Cisco In-

L-R: Vikas Chadha, Subhash Kelkar, Biswajit Chakraborty and Nithin R

dia gave a few case studies on the impact of social media. He said that the contact centre is a dead concept, now it is all about 'exception centre', which should be multi-channel, organisation wide and social media fluent. Nithin R, business development manager, Cisco - India and SAARC, spoke about IT/wireless trends and solutions approach. "We are enter-

ing the age of 'internet of everything' with everything being connected IP," stated Nithin R, adding that social network should have a common policy for wired, wireless and VPN. The network should be video ready. Nithin R also gave information about Cisco Connected Mobile Experiences (CMX) – the system identifies the user, his buying pattern and sends

him promotions on the fly. There is a lot of scope for customised applications. The participants of the panel discussion on 'Messiah – The Smart Phone' included Biswajit Chakraborty, general manager, Sofitel BKC; Vikas Chadha, CFO, Berggruen Hotels; Subhash Kelkar, CIO, Club Mahindra and Nithin R from Cisco.

India's edible oil consumption to rise by 4-5% till 2019 Kahini Chakraborty Mumbai INDIA'S EDIBLE OIL consumption is estimated at 18 million tonnes in 2014 versus 13 million tonnes in 2008. This is expected to grow at four-five per cent till 2019. Bulk of the edible oil growth is met through higher dependence on imports. India imports nearly 60 per cent of its total oil needs which includes for both B2B and B2C consumption. “With the market being highly price

sensitive, the cheapest oils buy the maximum demand such as palm oils. For the educated and relatively affluent largely urban population, preference is skewed towards healthier refined oils like soybean, sunflower, safflower and newer oils like rice bran and olive,” highlighted Shailesh Singh, director (risk management and commercial sales), Cargill India. Market giant companies such as Cargill India (Sweekar, Nature Fresh, Gemini Refined Cooking oils and Sunflower

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Vanaspati); Agro Tech Foods (Sundrop), Mother Diary (Dhara oils) and Kamani Oils have been creating more engagements with customers to be competitive. When asked about the current market demand, Singh pointed out, “Palm in different variants like refined palm oil, refined Olein and Hydro palm forms total of 45 per cent of all oils consumed. Palm oil and its derivatives form the highest selling category. Sunflower oil consumption grew by around 130 per

cent from 2008 to 2013. Mustard oil forms 12 per cent of total oils consumed in 2013 and is around 32 per cent of the local oil production.” On the focus on institutional sales and retail, Cargill has been able to isolate the institutional segment which it services through the B2B division and packaged segment which it services through the consumer pack vertical. Catering to the B2B space, Kamani Oil Industries for the first time recently launched a range of trans free

bakery products that consists of: Pufflite, Cakelite, K-Lite, TasteePuff, Kpuff, Kcookiez, Kmeetha plus and Komplete plus. Commenting on the launch, Prakash Chawla, director, Kamani Oil Industries said, “Sustainability, nutrition and trans-free products are trending in the market as more number of people have become health conscious. Our focus has always been on developing healthy oils and fats and we are glad to contribute to a healthier tomorrow.”

MARKETS

Keys Resorts adds Keys Ras Resorts Silvassa to its portfolio FHW Staff Mumbai KEYS RESORTS has announced the addition of Keys Ras Resorts Silvassa to its portfolio. Located in Silvassa, on the shores of the river Daman Ganga, Keys Ras Resorts will be the fourth Keys Resort property and the third franchise of Berggruen Hotels. Speaking about the franchise partnership with Keys Resorts, Vishamber Sewakramani, managing director, Keys Ras Resorts and Apart Hotels, said, “After a lot of due diligence, I am delighted to be partnering with a young and dynamic brand like Keys. This partnership will help Ras Resorts create a distribution footprint for its resort business through their sales offices nationally. Ras Resorts has been serving guests for over two decades and has established itself as a unique product in this region. Support in new technology and channels of distribution will further this offering while the operation of the resort will remain with our company.” The resort includes a fully equipped business centre, The Santa Maria Spa & Wellness Centre, a swimming pool and plenty of sports and recreational activities for guests. Sanjay Sethi, MD and CEO, Berggruen Hotels, said, “The launch of Keys Ras Resorts is an important milestone for Berggruen Hotels. It reaffirms the rapid growth story of the Keys brand. We are excited about the Silvassa property which has, over the years, developed a strong reputation as a premier resort in the region. With the added brand and marketing strength of Keys, Ras Resorts Silvassa is now poised for a new leap in enhanced guest experience and market share.”

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BAKERY FOCUS

Ideas@ chocolate patisserie by Puratos for Indian market The Puratos Carat range of compound chocolates aids in creating a basket of innovative recipes CHOCOLATE CAKES come in many shapes from the plain but mouthwatering brownie to the Masterchef worthy delicious opera but the one thing they have in common is that they all sell themselves. The world of this dark temptation is constantly changing and evolving, often limited by the boundaries of one’s creative imagination. Among Puratos’ basket of products, the Carat range of multi- purpose chocolate compounds-Carat Coverlux delivers an exceptional chocolate taste due to the intense flavour of the selected cocoa powders that go into making them. The Carat range has good melting qualities, smooth texture, shiny appearance and excellent snap due to high quality vegetable fats. Available in dark, milk and white variants, the Coverlux requires no tempering before use. The Carat Cover range is a superior range of flexible compound chocolate for truffle and enrobing soft products customised to the professional market. The Carat Cover stands apart due to its distinctive chocolate taste, a product of careful cocoa powder selection and pleasant mouth feel. There are many options possible with the entire chocolate patisserie

range which includes the Tegral Satin Moist Dark, the Tegral Satin Moist Dark Egg Free the Tegral Brownie Egg Free, the Belcolade range of Coverture Chocolates, Cremfil Orange, Lemon, Irish Cream and Vanilla, Brillo Cocoa, Easy Sponge cocoa and Easy sponge Egg Free. Dhiren Kanwar, country head, Puratos India explained, “Puratos’ Ideas @ Chocolate Patisserie opens a world of innovative and exciting ideas of chocolate based cakes and desserts. With a full basket of ingredients on offer, combined with many recipe suggestions, is sure to bring sweet success. A star of the basket is the Carat family - COVERLUX and COVER. An exciting vision for the coming season with a wide selection of multi- purpose and application specific product for moulding, enrobing, decorating, flavouring and bake-stable application. Carat gives that extra special touch to your patisserie, bakery, biscuit, ice cream and chocolate creations”. He further adds, “Puratos’ proven know – how in chocolate processing guarantees superior products with excellent taste, texture, shine and viscosities. Matched with our expertise in bakery and patisserie

20 FOOD & HOSPITALITY WORLD August 1-15, 2014

we are able to offer unlimited possibilities to meet the needs of today’s bakers, patissiers and chocolatiers.” True to its philosophy of growing through its partner’s business, Puratos brings to the table ready made concepts, planning the cakes and pastries from the combination put together to create that wow effect, to the final look right down to the smallest chocolate curl. Puratos brings to the table creative combinations that provide the same experience consistently, time after time. And Puratos does all this at a sweet price point that suits its partners’ pockets. Puratos removes the anxiety of constantly creating new pastries, the pressure of updating the look of the display, leaving its partner bakeries with simply assembling the cake and enjoying the praise of its customers. There exists within the Indian market a demand that goes beyond simple cakes and is ready to try new concepts. Puratos’ R&D team is developing new products to meet customerspecific requirements in terms of taste, texture and functionality like centre-filled Muffins, Whoopie pies, Lollies, B-Bars, Pops and Pepties.

MARKETS

LuxuryAcademy to provide free training in India FHW Staff Mumbai LUXURY ACADEMY, a British training company has announced their intention to conduct a series of free training workshops in supervisory skills for students, staff and management of luxury hospitalty companies and colleges in Delhi and Mumbai in September. The workshops will be held at the India International Centre in Delhi on September 1, 2014 and at the

This will help to introduce ourselves to luxury hospitality market in India Bombay Exhibition Centre (NESCO) on September 8, 2014. Commenting on the move, Paul Russell, director, Luxury Academy, said, â&#x20AC;&#x153;The free training workshops will be a unique way for us to introduce ourselves to the luxury hospitality market in India whilst also providing an excellent opportunity for those working in luxury hotels and hospitality to take advantage of training that normally costs in the region of one lakh rupees.â&#x20AC;? The workshops will cover a wide range of subjects essential to enhancing leadership and management skills such as problem solving, delegation, time management, leading teams and effective communication but will also focus on more practical elements usually not taught to supervisors and managers such as effective complaint handling, dealing with difficult staff and how to give professional feedback. The training will be led by Russell.

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PRODUCT TRACKER

Sunrise Leisure Systems SUNRISE LEISURE SYSTEMS has launched a range of all weather outdoor furniture made of aluminum frames and tube rattan ideal for balcony, garden, poolside and terrace

Hindware Italian Collection HINDWARE ITALIAN COLLECTION from HSIL has introduced 25 new designs across its range of bathroom suites (European water closets, wash basins and faucets). The designs are characterised by clean lines, smooth surfaces with intricate details. There are five complete bathroom suites - Atlanta, Berlin, Twilight, Modena and Enigma Slim

Wings Glass Wall Coverings WINGS GLASS WALL COVERINGS has introduced glass wall coverings from Europe made by weaving textile glass yarns, which contains no softners or harmful chemical and has a very high tensile strength. They prevent the formation of hairline cracks and coverup existing cracks on walls. These wall coverings have a life span of over 15 years. The product is available in various designs/patterns, textures and can be coloured to select your existing interior. Price ranges from `65 to `95 sq ft inclusive of paint coating.

Miele MIELEâ&#x20AC;&#x2122;S NEW IRON FASHION Master comes with an array of features. The honeycomb, non-stick sole plate which is an Exclusive Miele feature ensures uniform steam distribution and allows ironing onto printed and appliques. The steamer attachment is a light weight accessory which is easy to use and has removable brushes for more delicate fabrics. The appliance is equipped with an active ironing board with automatic fan settings. The appliance can be adjusted from a height of 83cm to 102cm. The product is priced at `259980.

Godrej Consumer Products GODREJ CONSUMER PRODUCTS has launched the Protekt range comprising of a hand sanitizer, three handwashes and a skin spray mosquito repellent. The Protekt masterblaster handwashes are made from 98 per cent naturally derived formulas packed in 100 per cent recyclable bottles. Godrej protekt BUZZ OFF anti-mosquito is a water based spray. While the Protekt hand sanitizer is an alcohol-free product that kills 99.9 per cent germs and creates a germ protection shield which provides protection for eight hours.

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Tranceforme TRANCEFORME has introduced napkin accents for the hospitality industry. The napkin accents are in the form of blue birds, flowers, beads and more.

NEW KIDS ON THE BLOCK

InterContinental Hotels Group INTERCONTINENTAL HOTELS GROUP (IHG) has announced the signing of two new hotels in Abu Dhabi which will mark the entry of a second InterContinental and second Holiday Inn property into the UAE capital. A 20-year management agreement was signed with the National Corporation of Tourism and Hotels for InterContinental Abu Dhabi â&#x20AC;&#x201C; Grand Marina. The new 184-key hotel will feature rooms and serviced apartments along with a range of F&B and entertainment facilities and is due to open in 2016. IHG has also signed a management agreement with Pearl Azure Hotel Management LLC for a 257-key Holiday Inn Abu Dhabi Downtown, which will be a conversion of the current Sands Hotel in downtown Abu Dhabi. Featuring a restaurant, bar, pool, fitness centre and dedicated meeting space, the new hotel will undergo a refurbishment and open as a Holiday Inn by the end of 2014.

Terminus 1, Delhi NCR

Mahesh Lunch Home, Navi Mumbai MUMBAI-BASED MAHESH LUNCH HOME has opened a branch in Vashi, Navi Mumbai. Established in 1977, the eatery serves Mangalorean food. The new restaurant outside Vashi station is a 120 covers, with a bar swanked up with air-conditioning.

Radisson Blu Resort Chongqing BeiBei TERMINUS 1 HAS OPENED in Delhi, NCR serving cuisines from around the world. The decor has been inspired by stations, airports, bus terminals, etc globally. From ISBT Maggi to half roasted chicken, the menu serves even fusion dishes.

CARLSON REZIDOR HOTEL GROUP has signed a Radisson Blu resort in Chongqing, China. The new hotel will be Carlson Rezidorâ&#x20AC;&#x2122;s fourth in the Southwestern metropolis of Chongqing. Radisson Blu Resort Chongqing BeiBei is a 280-room new build hotel and will be part of a 222,000sqm mixed development called Yishang Mountain Hot Spring Town, which includes, a hot spring and spa, high-end residences, commercial space and leisure facilities. Radisson Blu Resort Chongqing BeiBei will have three restaurants, a lobby lounge and bar, a fitness center, spa, an indoor swimming pool and a variety of meeting spaces.

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CLEAN & HYGIENE SOLUTIONS

A MARKETING INITIATIVE

The waterless urinal concept Kartik Iyengar discusses how this unique product can reduce your water utility bills

24 FOOD & HOSPITALITY WORLD August 1-15, 2014

The world has changed considerably over the past few decades. Fresh water that was abundantly available is now very scarce. Declining natural resources, increasing human demands, climate change, have led to an increased awareness, desire and need to install water conserving systems. The United Nations’ projects the current world population of 7.2 billion to reach 9.6 billion by 2050, which will further strain water supplies. Shortage of fresh water is a reality as 2050

and multiplexes, toilets and urinals alone account for nearly one-third of building water consumption, making potential for water savings very high. It is now highly important that as occupants and users of such large facilities, we should assess the usage of water and determine areas that can dramatically reduce water consumption on a daily basis. Today many sanitary ware companies are also promoting waterless urinals. However still the conventional urinal system remains to be the most widely used system. This is where Diversey’s latest offering Taski Fresh &

nears with the likelihood that water will be ‘potentially used as a weapon, where one state denies access to another’, According to a nature study, 1.7 billion people already rely on aquifers that are rapidly being depleted. Hence, water is precious and we need to use the available water wisely. It is estimated that India uses about two billion gallons of water everyday to flush waste. In the hospitality industry, due to guest showers, pools and laundry operations, water accounts for a large part of a hotel’s utility bill. Similarly today in the shopping malls

Clean Urinal Screen fits in. Most urinals can use between four to eight litres of water for each flush. A urinal in a busy office where 100-plus men work will use more water than one located in a small restaurant. Taking all of the variables into account, in the waterless concept, a single urinal in a workplace with a few dozen employees can save about 170,000 litres of water per year by using Taski Fresh & Clean Urinal Screens. In high-traffic facilities and in situations where providing a water supply may be difficult or where water conservation is desired, the Taski Fresh &

HOW ITWORKS In high-traffic areas, cleaning should occur more frequently. The following steps should be followed: ■ Disconnectthe water supply to the urinal pot ■ Place Taski Fresh & Clean urinal screen on the pot ■ Do not flush after every use ■ Spray odour eliminator after every 4-6 hrs, depending on traffic

Kartik Iyengar

BENEFITS ■ Easy and simple to use ■ Saves 60% water ■ External fragrance system not required ■ Lower bacteria levels ■ Lower operating and maintaining costs

Clean Urinal Screen, can ideally fit the bill. The combination of this product along with Good sense Odour Eliminator which is a blend of non-pathogenic bacteria and enzymes, results in a clean and hygienic urinal. Widespread use of waterless urinals can produce a Domino effect of conservation. Since no water is required, water utilities will not need to treat and pump as much water. Also, the absence of flushing means that less wastewater is generated

India uses about two billion gallons of water everyday to flush waste FOOD & HOSPITALITY WORLD

August 1-15, 2014

■ Replace the urinal pad after 4 weeks, or when you cannot smell any fragrance, whichever is earlier ■ Do not pour water at any stage ■ At the end of the day flush out waste collected in the urinal

requiring treatment. Smaller quantities of water pumped leads to energy savings. Therefore, water is conserved as are resources needed to generate electricity.

The writer is Head Marketing OperationsDiversey Care Chemicals

SPA & WELLNESS

Gold in the desert Inspired by El Dorado, New Mexico’s legendary 'City of Gold', Nidah Spa draws upon ancient healing techniques and local natural ingredients to provide an authentic Santa Fe spa experience

S GUESTS enter the dramatic copper and gold entryway of Nidah Spa at the Eldorado Hotel & Spa, they instantly sense they’re about to experience something special. In the Native American language, the word ‘Nidah’ means 'your life', which is exactly what the spa’s many treatments and services have been designed to enhance. In softly lit, private treatment rooms and the spacious couple's suite of the Santa Fe Spa Hotel, guests can enjoy specialties reflecting the wisdom and spirituality of the ancient people of the pueblos. There are seven treatment rooms in all, including a couple’s suite.

Golden opportunity Nidah Spa was designed to honor El Dorado, New Mexico’s legendary 'City of Gold', so naturally, gold plays a key role in the spa’s signature treatments. The Spun Gold Massage begins with

a light body brushing for exfoliation, followed by the placement of warm stones on the guest’s neck and spine. After Chakra balancing and Swedish tech-

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niques are performed, the treatment ends with the application of luxurious Eldorado Spun Gold 24K gold dust body lotion. The spa’s signature facial has

SPA & WELLNESS

Santa Fe cuisine - New Mexico red chili powder - in a treatment that hydrates the skin and stimulates the circulatory system. Nidah Spa offers a full menu of massages, facials, scrubs, wraps and hair and nail

services as well as a choice of spa packages. For the ultimate in pampering, guests can indulge in the Day of Discovery, a four hour session that includes a Chocolate Mole Mud Wrap and Massage, a choice of any manicure or pedicure, a shampoo

and blow dry and a spa lunch. The Chocolate Mole Wrap and Massage is an anti-aging treatment that purges toxins with a combination of chocolate, spices and Sedona mud, followed by a light massage using chocolate-

scented oil. Eldorado Hotel & Spa has been awarded the prestigious AAA Four Diamond Rating for the 16th year in a row. It is one of only two hotels in the state of New Mexico to hold this record.

golden touches, as well. The 24K Gold Facial uses the negative ions of gold to break down the barriers and allow deeper penetration of products to firm and hydrate the skin. Many treatments offered at Nidah Spa are inspired by the ancient healing techniques of the region’s pueblos, and draw upon the healing properties of the stones, plants and herbs that have been harvested for centuries in the Santa Fe area. For example, the En-Wraptured Turquoise Gemstone Wrap begins with the use of desert mud for its therapeutic properties followed by the placement of turquoise stones in key Chakra positions on the body. The Chili & Honey Wrap uses natural honey along with the essence of

Many treatments are inspired by the ancient healing techniques of the region’s pueblos and the healing properties of the stones, plants and herbs FOOD & HOSPITALITY WORLD

August 1-15, 2014

THE NEXT GENERATION ELECTRONIC LOCKING SOLUTION | COMING SOON! VingCard’s newest family member, Allure by VingCard1, takes hotel locking solutions to a whole new level with its unique design and exceptional features. Now, you no longer need a lock on the door, Allure is meant for wall mounting. Allure is more than you would imagine it to be. It can act like a lock, but surely does not look like one. With its sophisticated glass looking fronts and elegant touch, Allure is a jewel in disguise. More flexible than ever before, you can now choose the appearance and functionality based on your desires. Let Allure be part of the interior design! With its most advanced access panel, Allure also includes; “Do Not Disturb” og “Make Up Room” status indicators, doorbell and the option of customdesigned roomnumber or text2. Allure by VingCard is compatible with VISIONLINE system solution.

VingCard Elsafe India Partner Network North & Karnataka: Wang Professional (+98 1008 7592) I West & A.P: Apex India (+98 2007 5371) South: Techno Galaxy (+91 9539 07 0087) I East: Sri Radhey Inc (+98 1122 9551)

1. Not available for sale, please contact your sales representative for more information. 2. Specifications may change without notice and special conditions apply.

SPA & WELLNESS

Wellness on the superfast track JR East, East Japan Railway Company, has launched Toreiyu - the first bullet train with a foot spa car. The weekend train will run between Fukushima and Shinjo

APAN HAS launched its first bullet train with onboard foot spas. The bullet train, named Toreiyu - a combination of the English word "train", the French "soleil" and "yu", the Japanese word for hot water â&#x20AC;&#x201C;will have one car with two 2.4-metrelong foot spa tubs facing windows and also a car with a bar

counter and tatami-mat flooring with tables made from cherrywood. Toreiyu will run mostly on weekends on the Yamagata Shinkansen Line between Fukushima city, capital of Fukushima Prefecture, and Shinjo, Yamagata Prefecture, roughly a two-hour journey. It is part of a campaign to pro-

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mote tourism in Yamagata, a farming area known for rice, beef, cherries and pears. According to JR East, the ceiling and the back of the passenger seats will be decorated with reliefs of cherries, a specialty Japanese people firmly associate with Yamagata Prefecture. The train has been redesigned from the E3-series

bullet train, which is retiring from the Akita bullet train, and can carry up to 143 passengers. Famed car designer Ken Okuyama, who was born in Yamagata, designed these new bullet trains. Okuyama is perhaps best known for designing the Enzo Ferrari. Soaking in hot water is a ritualised and extremely popu-

lar leisure activity in Japan. The footbaths are intended for passengers to relax with, rather than to clean their feet. Each footbath can be used by four people at once and the tubs are built on a raised stone platform, so passe ngers can easily take in the scenery rolling by outside the windows.

INTERIORS & DESIGN

Let there be light Lighting plays an important role in creating an ambience of the surroundings. As temperature control and lighting are the most expensive energy consumers, many five-star hotels are now incorporating elements of nature. By Archana Sharma

CCORDING TO the latest census, India has 17 per cent of the global population and has been the fourth largest consumer of oil and petroleum till 2013, as per the US EIA report. The per capita consumption of India is lower than most developed countries, however, the consumption of fossil fuels is increasing at an alarming rate, leading to extreme climate changing implications for our future. India, even though being high on solar insulation, is facing power and energy crisis. According to World Bank data, more than 300 million Indians have no access to regular supply of electricity. Being the third largest country in Asia and seventh largest in the world, gifted with decent sunlight for almost 300 days a year, India is looking towards solar power and minimum use of energy consumption. Globally, the trend is turning towards green sustainability. Our schools and colleges have been harvesting natural daylight from the very beginning. And now we have five-star hotels and resorts which are also incorporating the elements of nature and imbibing a 'Responsible Luxury Experience' for their guests.

Multideck Coolers Multideck coolers are one of the most popular refrigerated merchandisers for coffee shops, supermarkets, hotels, schools, universities, delicatessens, restaurants and hospitals. With the increase in ‘grab & go’ service, our Multideck coolers have never been in such demand ! Their designer style improves your front of house, while their clever layout maximises every millimetre of retail space. MG PRO’s Multideck range are perfect for front of house display, enhancing presentation and giving customers open, easy access to drinks, pre-packed snacks and dairy products.

Overview Temperature control and lighting are the most expensive energy consumers in a commercial building. According to Niranjan Khatri, general manage- environment, ITC Green Centre, “There are two ways of keeping the power consumption in check, by technology and attitude. The existing buildings can slowly integrate it by disconnecting or rewiring

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Key Features:

Energy saving: Setting new standards with low minimal power consumption and LED lights. ● Operating temperature: +4° to +6°C at an ambient temperature of 26°C. ● Adjustable shelves: All multideck coolers come with two glass shelves plus the bottom. The glass shelves are easily adjustable in height as per the requirement / application. ●

Ground floor, Hema house, Chandawarkar road, Borivali West, Mumbai 400092, India. Email: sales@hapl.co.in / mukeshganjawalla@yahoo.com | Tel. +91 22 28959893 / 9894 Visit us on WWW.MGPRO.IN

INTERIORS & DESIGN ITC Gardenia - Peacock Suite Study Room

relationships with local farmers and cooking locally grown, in-season foods.

Facilities for sustainability

Niranjan Khatri

Aseem Kapoor

ITC Gardenia - Relaxation Room

The Oval Room with the Theatre Kitchen - The Mansion at Hyatt Regency Delhi

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Hitesh Verma

Rohan Gupta

to ensure that lights aren't used in the daytime.” The ITC Green Centre is the world's first largest green building, with 30 per cent lesser carbon footprint than other buildings of the same kind. The building has an L-shaped architecture with the central atrium allowing a column of glare-free natural light to form in the heart of the building, thereby reducing the use of artificial light. “Natural lighting is a integral part of room designing. We have strategically placed outlets, partially covering and partially providing natural lighting inside the rooms,” stated Hitesh Verma, area general manager, Sayaji Hotel Pune. Aseem Kapoor, general manager, Hyatt Regency Delhi, feels “Lighting is one of the most overlooked and yet important element of good interior design After all, there is little point in creating luxury surroundings if they cannot be

appreciated properly or if there is insufficient light to carry out even the most basic of tasks. In addition though, lighting is also essential in terms of creating the mood and ambience of a living space, so getting it right from the start is vital.” From ITC Gardenia Bengaluru Zubin Songadwala, general manager stated, “Our 'Forward to Green, Back to Nature' ethos complements the use of green technology while intelligently using natural aspects directly. The atrium lobby with its vertical hanging gardens, for instance, is illuminated by natural light during the day and cooled by the wind, taking advantage of Bengaluru’s gentle and affable climate all year-round.” They have introduced a unique feature – the practice of green banqueting, which not only promotes fair-trade practices, but also the 'locavore' approach to dining by building

Usually lights are kept turned on unnecessarily, wasting power and energy collectively. With proper architectural and structural design, the rooms and corridors can be filled with bright daylight leading to reduction in power consumption. “In order to keep the heat out, ITC Green Centre uses a low emissivity glass called E-Glass. All our windows are also covered with translucent curtains in order to give guests the power to adjust the lighting space, and provide it in a diffused form. We also use light pipes in our basements to bring light into our interior core from outside,” adds Khatri. As the weather in Pune is cooler therefore the load on the cooling systems is lesser but at the same time there is a need to filter the sun's harmful UV rays.“We use Azurre Glass to block the UV rays and let the natural light in, also there are white lights and LEDs coming into design,” points Verma. ITC Gardenia Bengaluru has around 70 per cent of the public areas and rooms with special sun energy glasses with thermal performance U-value (Btu/H-Ft2F) 0.70, Shading Coefficient of 0.60 and Visible Transmittance (VLT). “We use Laminated Clear Annealed +0.76 clear PVB + 6MM Sun energy clear annealed glass for providing resistance against heat, noise and UV protection,” states Songadwala. The newly built mansion at the Hyatt Regency Delhi uses 43mm glass wall with copper mesh to reduce the glare by 66 per cent, eliminating the use of sheer curtains. Kapoor says, “The design of the product was such that even during the construction phase, we inhibited the use of traditional building materials and resources. The usage of modern steel and glass structures instead of traditional building materials further helped reduce the electric consumption as well.”

INTERIORS & DESIGN Gupta, chief engineer, Courtyard by Marriott Gurgaon.

Savings The architecture of ITC Green Centre allows enough natural light to penetrate throughout the building during the day. A commercial building of the size of ITC Green Centre usually

consumes about 620,000 kilowatts per hour per annum, whereas they use as little as 130,000 kilowatts per hour per annum. “For Sayaji Hotels, the time hasn't yet arrived where they can save on power consumption but even now, they see a 20-30 per cent decrease in the annual expenditure from the

power side,” states Verma. At ITC Gardenia Bengaluru the total energy units saved annually approximately amounts to `191581 which works out to `12,83, 594 saved annually. Whereas at Hyatt Regency, Delhi the use of natural lighting helps in saving nearly 40 per cent of electric con-

sumption. According to Kanika Hasrat, general manager, Courtyard by Marriott Gurgaon, “We aim at saving approximately 1000 units of energy in an hour during day time as natural lighting not only helps in saving electricity but also freshens up the mind.”

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The Courtyard by Marriott has developed concept of 'YOGA – Your Own Green Area' where indoor plants are being kept for a healthy environment. “We use double or triple glazed glass that cuts down sound as well as heat thus improving guest comfort and saving energy. All the guest floors are built with windows and natural light access along with sky lights in public spaces. We also try and ensure that all meeting spaces have access to open areas,” highlights Rohan

The Tegral Satin Moist Cake Dark with its citrusy Cremfil Orange layer surprise wearing a luscious Carat Cover ganache and embellished with the Carat Coverlux crown!!

The ITC Green Centre is the world's first largest green building, with 30 per cent lesser carbon footprint than other buildings of the same kind FOOD & HOSPITALITY WORLD

August 1-15, 2014

Puratos Food Ingredients India Pvt. Ltd. D-222/48 & 49, TTC Industrial Area, MIDC Shirwane, Navi Mumbai-400 706, Maharashtra (INDIA) Phone: 022 61240808, Email: info@puratosindia.com, Website: www.puratos.in

DESI TADKA C E L E B R A T I N G

F R E E D O M

As India's food scene sees dramatic changes with evolving lifestyles and bigger disposable incomes, speciality restaurants in south India are giving a modern twist to traditional dishes. In our AAHAR Chennai Special, we present a special section on this 'gastro-morphosis'

Adaa Taj Falaknuma Palace Hyderabad A A H A R

SIDDHARTH SATHE Executive Assistant Manager â&#x20AC;&#x201C; F&B, Taj Falaknuma Palace Hyderabad

daa, the Indian and Hyderabadi specialty restaurant has been operational since November 2008. Imbibing a certain sense of style and manner, the food is prepared with 'Dum and Ithmenaan' meaning that the food is cooked slowly under pressure and with lot of patience, forming the backbone of traditional Hyderabadi cuisine.

USP of restaurant Using nouvelle culinary techniques, each

32 FOOD & HOSPITALITY WORLD August 1-15, 2014

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dish is recreated with the same authenticity and attention to detail, which is the hallmark of a royal kitchen, while trying at the same time to serve each dish with a western touch. One such dish is the Gilafi Samak Shehzadi, a lentil and Indian spice crusted Halibut which is baked and presented on vegetable and spinach. In the Indian bread selection we have Mozzarella Cheese Garlic Naan and the Chilly Olive Naan, the bestselling breads from the menu. The interiors are rich with intricately carved mirrors and life-size

portraits of the Nizam punctuating the ambience with an authenticity from the luxuriant past. The restaurant has a total of 38 covers, 30 inside the restaurant and eight in the private dining area.

New age twist The ingredients of the best quality are locally purchased and even the lamb that is used for preparations is procured daily. The palace chef also visits the markets of Hyderabad to handpick the perfect ingredients. Each and every piece of meat

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is personally checked by the chef. He says that this is the first step to a perfect Hyderabadi dish for our guests. The chef at the palace crafts the menu in accordance with the event or festival to influence the delicacies in the menu. During Ganesh Chaturthi, a special menu The palace chef was set which included the local speciality and dishes also visits the influenced by the festival markets of Hyderabad and a selection of local to handpick the beverages. We recently perfect had a Rajasthani food festival, which was helmed ingredients by Chef Amar Singh from the Taj Lake Palace, Udaipur who had come to Hyderabad to serve secret royal recipes paired with heritage cocktails. The royal menu included dishes like Lal Maas, Kachri Buthaan, Murgh Thandai Kebab, ghee soaked Batis.

USING NOUVELLE CULINARY TECHNIQUES, EACH DISH IS RECREATED WITH THE SAME AUTHENTICITY AND ATTENTION TO DETAIL, WHICH IS THE HALLMARK OF A ROYAL KITCHEN

This was a huge success as the experience and cooking ingredients, method and spices were different from Hyderabadi cuisine. On an average, a guest pays `2800 at Adaa. It is the highest revenue earning restaurant compared to other restaurants at Taj Falaknuma Palace Hyderabad. (As told to Archana Sharma)

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cover ) Ayna Hilton Chennai A A H A R

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pened in January 2012, spices like star anise, stone flower, Ayna restaurant carom, cumin and turmeric. Most specialises in north ingredients for Ayna are sourced Indian and south Indian locally - from the markets in cuisine, while the range of wines on Chennai and neighbouring areas. the menu allows perfect pairing For example, fresh fish is sourced with every meal. Ayna presents from Kochi in Kerala, apart from flavours from across the country the coastal markets in Chennai. We and has 62 covers. Ayna is one of also procure rose petals from the five restaurants that Jaipur, Rajasthan. contributes towards the food and We have hosted a successful and beverage revenue at Hilton well received Kebab Food Festival, Chennai. The property also has a Hyderabadi Food Festival, and an Vasco’s – a multi cuisine all-day Awadhi Food Festival at Ayna. A restaurant, Q Bar – a rooftop festival bringing the best of old bar and grill, Vintage Delhi cuisine is in the Bank – a trendy wine pipeline. Indian food is and cheese bar, and extensive, elaborate and We plan the Est – a 24 hour varied, owing to our menus to offer lobby café. diverse geography and unconventional cultural influences. USP of restauWe bring niche combinations of rant cuisines from different flavours in trendy The focus is to keep parts of the country, serving styles the basics of Indian which our guests truly cuisine as they are. appreciate. The traditional tastes, flavours and recipes are kept (As told to Kahini intact. We plan the menus to offer Chakraborty) unconventional combinations of flavours, while our presentation and serving styles are trendy. For example, we serve a delicious dessert which combines Gajar Halwa and Rose Petal Ice Cream. Elaneer Payasam, a classic south Indian dessert is served as an ice cream. One of our signature creations is the Chettinad Chocolate Ice Cream, which is made with a blend of different spices like whole coriander, black pepper and fennel among others.

New age twist To bring authenticity to the table, we use ingredients like raw banana stem, drumsticks, broad beans, and

34 FOOD & HOSPITALITY WORLD August 1-15, 2014

CHEF YOGENDER PAL Executive Chef, Ayna - Hilton Chennai

ONE OF OUR SIGNATURE CREATIONS IS THE CHETTINAD CHOCOLATE ICE CREAM, WHICH IS MADE WITH A BLEND OF DIFFERENT SPICES LIKE WHOLE CORIANDER, BLACK PEPPER AND FENNEL AMONG OTHERS

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Baluchi The LaLiT Ashok Bangalore A A H A R

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aluchi, the speciality restaurant of The LaLiT Ashok Bangalore, which opened its doors to the city on January 26, 2006, takes you to the bygone eras of Baluchistan. It is the first five-star hotel restaurant of the city that pays homage to the delicacies of Baluchistan and presents an authentic fare of Baluchi cooking.

USP of restaurant Baluchi specialises in authentic and indigenous style of cooking that includes four varieties of cooking which are tawa, kadai, deghchi, and lagan (lava stone/pathar cooking) for curries and tawa, tandoor, sigdi and pathar for kebabs. The menu includes a variety of kebabs, shorbas, roti, rice and desserts. A big rustic pitcher sitting right at the entrance of the restaurant give guests an Indian feel and takes them to the bygone era of the Baluchi. The use of copper metal (most common Baluchi is the metal of Baluchistan) in the restaurant for first North West paneling of four large Frontier pillars to shining restaurant in the city, copper cutlery offering best dining Paratha is one of the further adds to the most popular Indian touch. The 64 options examples. Guests can cover restaurant, located begin their meal with a at the lobby level, is open for variety of refreshing drinks lunch and dinner. Baluchi is the like Aab-e-Hayak, a chilled green first North West Frontier restaurant coconut and bee honey drink, or Joshin the city, offering best dining E-Zafran. The restaurant has also options in traditional Indian cuisine. introduced morels and paneer to the Located on the ground floor, the vegetarian menu. Baluchi serves restaurant has a great pool view as some exclusive Indian and North well as a live kitchen where guests West Frontier desserts like Ghoomta can watch live preparation of their Ja, Gulabo, etc food as music plays at the back. As for the ingredients, we source New age twist them from local vendors and farms. The chef has constantly churned out We even organise specialty cuisine new age signature dishes keeping the festivals like Unified Flavours of India tradition in mind â&#x20AC;&#x201C; Ulte Tawe Ka to showcase our culinary talents

from our other properties. The restaurant contributes three per cent to the hotel revenue and six per cent

MAHESH PILLAI Executive Assistant Manager - F&B, The LaLiT Ashok Bangalore

to the F&B department. (As told to Rituparna Chatterjee)

A BIG RUSTIC PITCHER SITS RIGHT AT THE ENTRANCE. THE USE OF COPPER METAL (MOST COMMON METAL OF BALUCHISTAN) IN THE RESTAURANT FOR PANELING OF FOUR LARGE PILLARS TO SHINING COPPER CUTLERY FURTHER ADDS TO THE INDIAN TOUCH

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August 1-15, 2014

cover ) Bidri Hyderabad Marriott Hotel & Convention Centre A A H A R

C H E N N A I

B JOMY ABRAHAM F&B Manager, Hyderabad Marriott Hotel & Convention Centre and Courtyard by Marriott Hyderabad

BIDRI DRAWS INSPIRATION FROM THE CULTURAL AND CULINARY HERITAGE OF THE FOUR ROYAL REGIONS â&#x20AC;&#x201C; HYDERABAD, KAKATIYA, AWADH AND PUNJAB

36 FOOD & HOSPITALITY WORLD August 1-15, 2014

idri, the award winning restaurant of Hyderabad Marriott Hotel & Convention Centre, opened in 2006 as a Hyderabadi speciality restaurant. In 2012, taking in opinions from its patrons and to give it a wider reach, it was rebranded to Bidri as a restaurant specialising in Riyasati (royal) cuisine.

USP of restaurant Bidri draws inspiration from the rich cultural and culinary heritage of the four royal regions â&#x20AC;&#x201C; Hyderabad, Kakatiya, Awadh and Punjab. The menu features classical flavours from regions influenced by the Persian and Afghani rulers. The focus is on retaining the years old tradition of a Riyasati Rasoi, presenting the culture and cuisine in the most intricate styles. Bidri has 64 covers. The restaurant also has an elegant and intimate outdoor section which is available on request for special occasions.

S P E C I A L

New age twist

and our effort at the restaurant is to Right from the time guests enter the ensure that with our menus and food restaurant to the time they leave, we festivals we create more awareness. give them an authentic experience of The emphasis is also on procuring dining the way the royals did. This, fresh ingredients that are locally coupled with traditional food is produced. The procurement team what makes Bidri a carries out a tender process preferred choice in the to ensure the best vendor is Diners have city. In addition to chosen. Hyderabad gastronomic Marriott Hotel & become more excellence, the menu Convention Centre has informed about also incorporates pioneered a few food food, cooking three aspects that trends. We were the first techniques and blend traditional to invite chefs from philosophy with modern Pakistan to Hyderabad to ingredients ideology: Fresh recreate the flavours of ingredients that are locally Pakistan here. We were also sourced and carefully cooked to the first to bring the legendary ensure that each dish is perfect in taste Tunday Kebabi from Lucknow to and flavour. In the last decade diners Hyderabad for our Awadh Food Festival. have become more informed about food, Bidri contributes three per cent to cooking techniques and ingredients and the overall hotel revenue, 14 per cent to the impact that food choices have on the restaurant revenue and five per cent their health and well being. This shift in to the total F&B revenue. thinking has created empowered diners (As told to Rituparna Chatterjee)

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Dakshin ITC Sheraton Park Hotel & Towers, Chennai A A H A R

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akshin is the iconic south ambience are in shades of flame Indian restaurant at orange and muted white. Food arrives Sheraton Park Hotel & in little vessels like ‘urli’ and ‘adduku’, Towers, that showcases the kindling one’s imagination to traverse rich diversity of five south Indian a bygone past in a setting that cuisines - Andhra Pradesh, Karnataka, epitomises the rich cultural heritage of Kerala, Tamil Nadu and Puducherry. this part of the country. Dakshin first opened its door at In the restaurant is Iyer’s trolley, an Sheraton Park in April 1989 in an area on-site cooking counter named after of 2700 sq ft. Located by the poolside the famous Chef Paramasivam Iyer, a walkway, Dakshin has 99 covers pioneer of Dakshin. Servings of including a private dining room with Banana Dosa, Appam and the famous the maximum capacity of 20 covers. Degree Coffee are some of the legacies The design structure of Dakshin is that he has left behind for Dakshin. reminiscent of a classical south Indian The menu is an exhaustive one but home complete with its ornate pillars, well defined and balanced to bring in unique artifacts, priceless Tanjore and the highlights of the four states. the gleaming bell-shaped chandliers, New age twist specially designed for Dakshin, which There is no innovation, we believe in light up the interiors. A Nataraja recreating tradition. Now idol made out of forgotten traditional foods Panchalokam (five have been revived. metals) and a We source local Ganesha idol carved Food arrives in little ingredients from the out of a single piece vessels like ‘urli’ market. We do food of wood from a festivals every month mango tree, also and ‘adduku’, kindling based on some add to the ambience one’s impressive studies. The of the restaurant. imagination guests love coming to Kilithalai, Parakkum Dakshin for its uniqueness kili, Annapakshi, Yali, and the zest to revive forgotten are the other traditions. Today, Dakshin in keeping ornamentations. The entrance to with the ‘Wine Age’ has an eloquent the restaurant is through an ornate wine gracing menu which is a winning temple door studded with shining proposition for both the restaurant brass handles. and its clientele.

USP of restaurant It is steeped in tradition, everything in the restaurant has a story to tell, from the temple door design entrance to the last coffee tumbler. The elaborate menu card, based on temple architecture, has leaves made in pure silk with gold zari border. Food is served in silver ‘thalis’ or large round plates, with little silver ‘katories’ or cups, dotting it. The table appointments include a beautiful burnished brass pickle holder with four containers, silver tumblers neatly placed beside the banana leaf lined plates. The colours that accentuate the

(As told to Steena Joy)

CHEF PRAVEEN ANAND Executive Chef, ITC Sheraton Park Hotel & Towers, Chennai

IN THE RESTAURANT IS IYER’S TROLLEY, AN ON-SITE COOKING COUNTER NAMED AFTER THE FAMOUS CHEF PARAMASIVAM IYER, A PIONEER OF DAKSHIN. IT IS STEEPED IN TRADITION, EVERYTHING IN THE RESTAURANT HAS A STORY TO TELL

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cover ) Deori Hyatt Hyderabad Gachibowli A A H A R

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eori restaurant was a part of the initial hotel design as the signature restaurant offering ancient Indian and Andhra cuisine. Deori literally means ‘central courtyard’ and is a very traditional term for the space for communal gatherings and feast which was the essence of the Deori. On an average day, Deori records around 25 covers.

USP of restaurant Dining at Deori is like experiencing a personal voyage with elements of traditional Andhra cuisine and the age old Nizami gharana food, all presented in a contemporary setting not just in ambience but on the ‘plate’. The restaurant has an outdoor seating area which opens out to a private lush green lawn. Deori also has two private dining areas as well. The décor is simplistic with a taste of tradition in terms of silver leaf paint work, bead curtains and kalamkari designing the walls. Private dining rooms allow The privacy in true Nizami décor is style. The covers on the table are dressed simplistic with a up with intricate taste of tradition in heavy Bidari work terms of silver leaf plates. The patio paint work, bead worlds for our outside brings in the guests. For elements of outside to curtains authenticity and inside, allowing green freshness of the spices, freshness inside glass and we get it sourced from very brick walls. reliable vendors based in the city, New age twist who provide us with dry whole and Deori stands for a classical blend of freshly ground spices. For the meats Andhra and age-old Andhra Hindu as well we source it locally where cuisine from the distant past with vendors assure us of freshness and dishes which have a contemporary hygiene of the meat. Some blends of presentation and an authentic taste. spices are also prepared in house as For instance, when we mention a dish well. As for promotional culinary like Subz Haleem, we typically think of events/festivals we are having a the non-vegetarian variant, however, 'Northern Frontier' special food fair here at Deori, it is one of the most soon. Deori also offers some regional popular dishes. We are constantly cuisine promotions from India, from striving to get the best of both the time to time, eg Bengali and

38 FOOD & HOSPITALITY WORLD August 1-15, 2014

Chettinad food promotions. Deori contributes to about `15 lakh on an average on a per month

CHEF ANAND KUMAR Executive Chef, Hyatt Hyderabad Gachibowli

basis to the hotel's revenue. (As told to Sudipta Dev)

DINING AT DEORI IS LIKE EXPERIENCING A PERSONAL VOYAGE WITH ELEMENTS OF TRADITIONAL ANDHRA CUISINE AND THE AGE OLD NIZAMI GHARANA FOOD. ALL PRESENTED IN A CONTEMPORARY SETTING NOT JUST IN AMBIENCE BUT ON THE ‘PLATE

CHEF NAREN THIMMAIAH Executive Chef, The Taj Gateway Bangalore

AS SPECTACULAR AND SURPRISING AS THE COUNTRYSIDE IS THE CUISINE OF ITS MANY COMMUNITIES, WHICH WERE CONFINED TO FAMILY KITCHENS

K S P E C I A L

aravalli was the as the countryside is the cuisine answer to the Taj of its many communities, which Groupâ&#x20AC;&#x2122;s philosophy of were confined by and large to popularising and family kitchens, until the chefs giving its rightful due to the of Karavalli trained in the regional cuisines of kitchens of traditional India. Karavalli was homes captured Karavalli commissioned on and showcased is housed in a June 21,1990. them. Karavalli means Karavalli is traditional old land by the housed in a Mangalorean house shore in Tulu traditional complete with the and Kannada old courtyard and language. The Mangalorean menu at Karavalli house complete garden represents the with the inner cuisines of Goa, part of the house, the Mangalore and Kerala courtyard and the garden covering the communities of and between all the three areas Goan Portuguese, Konkanis, we accommodate 86 covers. Bunts, Havyaka Brahmins, The restaurant is lit up with Namboodaris, Moplah Muslims authentic kerosene lamps, and the hinterland cuisines of leading up to a stunning Syrian Christians and Coorgis. intricate work, depicting the As spectacular and surprising Tree of Life.

Contact

Fryers

Bangalore Office: SRI DINESH ENTERPRISES, #187, 29th main, 10th Cross, BTM Layout, 2nd Stage, 1st Phase, Banglore-560076 ||Tel: +91 40 65558788 ||Cell: +91 9177039999 Email: dinesh@brandonindia.com || Web: www.brandonindia.com

Plot No.28, Road No. 78, Bharani Layout, Jubilee Hills, Hyderabad - 500 096 ||Customer Care : +91-40-65558788 E-mail: sales@brandonindia.com ||Website: www.brandonindia.com

Corporate Office: BRANDON FOOD EQUIPMENT COMPANY PVT. LTD.,

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The Taj Gateway Bangalore

Food Ser vice Equipment Specialist

Karavalli

Expert in food equipment:

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BRANDON FOOD EQUIPMENT COMPANY PRIVATE LIMITED

A A H A R

THE MAIN FOCUS

Our Food Equpiments

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cover ) USP of restaurant We attribute the uniqueness and success of Karavalli largely on the following key points. Firstly this restaurant was built on the strong ethos of showcasing the authentic household recipes of mothers and grandmothers. The concept was well researched and the chosen dishes from the communities were just replicated year after year in the same manner ensuring at periodical intervals new dishes from the regions were added to sustain the interest. Secondly, 24 years down the line even today majority of the ingredients are strictly sourced from the region to ensure the quality of the ingredients remain the same as you would use back home. Lastly, the most crucial part is the retention of the core team which is ensuring the consistency of the dishes day in and day out. Now talking about why Karavalli continues to flourish, despite newer places opening and the growing competition in the F&B restaurant space. One of the main reasons is that this is the reputation built over two decades for the honest approach towards the no nonsense simple straight forward comfort food which all of us associate with. With the splattering of restaurants serving food from all over the world in all formats be it fine dine, QSRs or even takeaways, guests have eaten it all and fairly know what it is all about. Finally their loyalty is with the restaurants who don’t fail their expectations. It’s almost like you are what you eat, in a way a reflection of your personality. That’s where you find the large number of repeat guests at these outlets. Food is not just consumed to satiate your hunger, its part of your life. You eat what you are comfortable with. So these days you just don’t club curd rice or a chocolate mousse or a Khichdi as comfort food. Guests also gauge the quality of products offered by the restaurants from the shelf life as well. That’s also a parameter for them to decide on where to dine. Eating out will be a way of life not just as lifestyle requirements but also considering the work-life patterns. The regional cuisine restaurants with rare cooking techniques will survive for sure as apart from other reasons, those will be the only places you would get authentic cuisines from now onwards as families increasingly find it difficult to cook up a elaborate traditional meal due to time constraints. This is where we score over others.

40 FOOD & HOSPITALITY WORLD August 1-15, 2014

New age twist At Karavalli, we are talking about maintaining the authenticity of food while cooking and also serving which is also preserving the traditional cooking for future generations. Tradition and culture may not have to be preserved only in museums or archives. That’s where authentic regional restaurants come into the picture. We keep updating ourselves by digging deep into the region that we represent - the south west coast and the hinterlands - and learn dishes from the communities which were not represented earlier like the Konkanis of Mangalore, Syrian Christians of Travancore or Havyaka Brahmins of Vitla thus always giving something new to our patrons. Now we also have the younger generation who like the tasty authentic food. Visual appeal is one of the important selling tools in the food industry. So what is the harm in stylising your product if it’s going to help the selling? We still continue to procure ingredients from the original source, like perfectly smoked Kodumpuli and red rice from Kuttanad in Kerala, toddy vinegar from Goa and Kundapur coconuts for their firm white flesh, cheena chatty from Kerala and Byadgi Chilli from Dharwad region to ensure food is as authentic as it can get.. We use organic vegetables, spices, pulses and grains to a great extent. This is how it’s done at homes in these regions and that’s how we will continue to operate. The unique service ware includes brass and copper utensils, which are extensively used in the region for its

NOW THE YOUNGER GENERATION ALSO LIKE TASTY AUTHENTIC FOOD. VISUAL APPEAL IS ONE OF THE IMPORTANT SELLING TOOLS IN THE FOOD INDUSTRY. SO WHAT IS THE HARM IN STYLISING YOUR PRODUCT IF IT’S GOING TO HELP THE SELLING?

hygienic and medicinal value. Adding the touch of authenticity, the food is served in traditional utensils like brass chembus for the Sambhar, black stone ware for the Calicut Meen Biryani, a specially-crafted brass 5-tier tiffin carrier for the home-style meal experience and more. Napkins made from Panipanche a unique fabric like muslin famously used in south Indian homes especially Mangalore and Kerala, lends the special feeling of dining at home. Apart from 'Aqua fest’, a seafood promotion every year, we conduct food promotions from the communities around the coastal regions and we invite cuisine specialists from these regions - Mathai and Suja Zachariah who are an authority in Syrian Christian cuisine, legendary Ummi Abdullah and Abida Rashid for the Moplah delicacies, Chef Rego for his popular Goan fare and Prabhakar Rao for his Konkani delicacies. Karavalli contributes about 15 per cent of the hotel revenue. Regional cuisine and restaurants with rare cooking techniques will survive for sure as apart from other reasons, those will be the only places

you would get authentic cuisines from now onwards as families increasingly find it difficult to cook up a elaborate traditional meal due to time constraints. There is quite a splattering of Indian restaurants all over the country. Till now it was the generic name for any restaurant serving Chicken Butter Masala to Chicken Chettinad and Rotis. So the movement will be from generic mode to specifics. With the evolution of regional specialty restaurants, everyone will operate in a specific cuisine and regional framework. These will be the restaurants that will have to take the cooking process seriously to be distinct and to have a longer shelf life. Indian cuisine will definitely be the cuisine to rule the world. Thanks to our enterprising colleagues we find an Indian eatery in almost all parts of the world giving everyone the taste of Indian food whether authentic or adapted to the requirement of the region. Chicken Tikka Masala becoming the national dish of England is a good case in point! (As told to Steena Joy)

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Spice Haat Hyatt Regency Chennai A A H A R

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pened on August 8, 2011, Spice Haat at the Hyatt Regency Chennai, located in the heart of Chennai on Anna Salai, is a three-meal restaurant having live countersdessert, grills, south Indian, north Indian, salads, cold cuts and chaat, beverages, continental, etc. Spread over more than 8000 sq ft, the restaurant has buffet and a la carte menus.

Also our chefs regularly visit the local farmer markets to source the best ingredients as per Hyatt’s food philosophy of food - thoughtfully sourced carefully served. At Spice Haat owing to the diverse skill sets and expertise of our chefs as well as Hyatt’s pan India presence, we continue to introduce new recipes as well as various fusion foods on the menu to delight our guests. At Spice Haat we have the Super Large Sunday Brunch every Sunday USP of restaurant where all our 100 plus chefs of the Spice Haat is based on the concept of hotel come together to create Indian marketplace and our cuisine is culinary magic with cuisine from primarily Indian and western across the globe. Also at periodic comfort food with six live intervals we conduct various kitchens. Spice Haat regional as well as comfort has 172 indoor and 32 food festivals like – Goan, Our cuisine is outdoor covers. The Rajasthani, Hyderabadi, primarily Indian restaurant has street foods of India and and western been designed in more. For the same we line with Hyatt's have visiting chefs from comfort food contemporary food various regions to with six live aesthetics provide the authentic kitchens interspersed with experience. These eccentric art which promotions are very popular reflects Chennai's glory. and well received by the guests The ambiance of the restaurant in Chennai as well as by our in-house with the unique art installations and guests. artifacts allows us the scope to Spice Haat contributes `one crore innovate with special live stations per month to the hotel's operations. and displays specially during the Sunday brunch where the world (As told to Kahini Chakraborty) cuisine comes under one roof. Our dessert section is the most popular as it offers over 50 varieties at a given time including Indian, European, French specialties as well as sorbets, ice creams and fresh fruits.

New age twist In order to provide an authentic cuisine experience, the restaurant has a panel of approved vendors who have cleared the various checks and quality audits, they supply a major share of our ingredients locally.

KANMANI VENKATESAN Assistant Manager, Spice Haat, Hyatt Regency Chennai

OUR CHEFS REGULARLY VISIT THE LOCAL FARMER MARKETS TO SOURCE THE BEST INGREDIENTS AS PER HYATT’S FOOD PHILOSOPHY OF FOOD - THOUGHTFULLY SOURCED CAREFULLY SERVED

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cover ) Southern Spice Taj Coromandel A A H A R

C H E N N A I

S P E C I A L

aj Coromandel has been an integral part of everything that makes Chennai unique, since it opened its doors to guests in 1974. Having undergone a refurbishment, the hotel now offers a rejuvenated luxury experience, presenting a perfect fusion of rich south Indian design and classic elegance. In the early days of Taj Coromandel, the restaurant serving south Indian cuisine was called Mysore, located where Anise, the allday diner, stands today. When Mysore closed down for renovation, there was no restaurant serving authentic south Indian food in the hotel. An extensive survey was conducted across the four southern states of Tamil Nadu, Andhra Pradesh, Karnataka and Kerala where the chefs visited the kitchens of hotels, restaurants and homes, picking up recipes, techniques and vast treasure house of knowledge. Thus was born Southern Spice in 1996, The new offering cuisines from the four south Indian Southern Spice is an states, and went on to essence of the 15 years become the country’s of extensive research most iconic south by the restaurant’s Authentic Indian specialty ingredients, restaurant. After a expert chefs traditional flavours renovation, the all-new and homemade recipes Southern Spice re-opened come together to ensure that to its guests in March 2012. With guests are served the most exotic authentic and inspired cuisine, fare that is truly traditional yet splendid ambience and warm enhanced with a touch of modernity. service, this 100-seater restaurant The new Southern Spice is an returned to Chennai as a worldessence of the 15 years of extensive renowned dining destination, known research by the restaurant’s expert for its most-genuine culinary chefs, reflecting the culinary legacy experiences. of the four southern states. The chefs USP of restaurant have put together a unique Southern Spice offers the most compilation of vegetarian and nonauthentic taste of south India in a vegetarian delicacies after stunning ambience of temple widespread culinary journeys into inspired décor and rich interiors. the interiors of Tamil Nadu (Dindigul,

42 FOOD & HOSPITALITY WORLD August 1-15, 2014

Madurai, Karaikudi, Virudnagar), Kerala (Kozhikode, Bekal), Andhra Pradesh (Vijayawada,

CHEF ALOK ANAND Executive Chef, Taj Coromandel

Vishakhapatnam) and Karnataka (Mangalore, Kundapur, Udupi, Karwar), acquiring knowledge,

IN THE EARLY DAYS OF TAJ COROMANDEL, THE RESTAURANT SERVING SOUTH INDIAN CUISINE WAS CALLED MYSORE. WHEN MYSORE CLOSED DOWN FOR RENOVATION, THERE WAS NO RESTAURANT SERVING AUTHENTIC SOUTH INDIAN FOOD IN THE HOTEL

( cooking techniques, compiling family recipes and traditional banana leaf fare. Inspired by the temple architecture of the Chola, Pallava and the Pandya dynasties, which ruled the south Indian states, the interiors of the restaurant features columns, artifacts and murals from this era. The hand-tufted carpets designed in traditional kolam / rangoli pattern welcomes you in true south Indian style. With granites adorning the foyer and the flooring, a series of granite base silver leaf columns support the intricately carved lotus designed roof panels. The resultant perimeter arcades act as circulation paths, found in traditional temple plans, while the central hall forms a grand room in the spirit of the south Indian palaces. The walls are lined with carved timber planks, commonly seen in Kerala, incised with slots to facilitate airflow in the balmy climate. In place of the regular electric chandeliers, Southern Spice is lit up by live flames from fourteen custom-made bronze vilakku wall urns modelled on the lamps found in the

Padmanabhapuram Palace, taking you back to the time spent in your ancestral homes. The dining experience at Southern Spice extends to the linen, cutlery, chairs as well. The first-of-itskind cutlery is a perfect mix of customised silver and gold-plated dinner ware. The glassware comprising the best of Schott Zwiesel Diva series and the Bernardaud crockery exude elegance. The shades of white linen from Beltrami and Frette add to the classic setting, while the uniforms of the staff complement the dramatic ambience. Southern Spice has been awarded the best restaurant in Chennai by USbased Glam Media’s Foodie Top 100 Restaurants. This list spotlights restaurants that provide exemplary dining experiences first, along with décor, service, and drinks programmes that complement the dining experience within the context of the food.

New age twist While maintaining its obsession with the authentic, the menu also gets a modern

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touch with the liberal use of premium ingredients such as asparagus, soft shell crabs and scallops, cooked in authentic south Indian spices to give the meal an interesting twist. Adding an international touch, the menu has been expertly paired with wines and spirits that best complement the meal. One of the highlights of the meal experience is the speciality Rasam menu, which gives Southern Spice a contemporary edge, yet keeping the experience rooted in tradition. Rasam, predictably served as an appetiser or a digestive, gets a hint of variance where five different varieties of rasam, both vegetarian and non-vegetarian, is served during the course of the meal. Having been a landmark hotel in the south for the past four decades, the Taj Coromandel, with the help of the wide network of Taj Hotels across the southern region, is able to source fresh, local ingredients for the recipes on the menu – be it Guntur chillies, turmeric used in the Alleppey Fish Curry, different varieties of rice including jeeraga samba

for the Kerala-style Neimeen Biryani, sona masoori for Bissibella Bath, BT rice for curd rice, etc. At Southern Spice, special flavours and aromas fill the air during festive occasions. Be it Tamil New Year’s Day, Vishu or Onam, the rich and delightful cuisine from Tamil Nadu and Kerala is served in a ritualistic way, recreating the traditional meal experience. Valentine’s Day brings diners culinary treasures where each beautifully presented platter is served with a choice of specialities served in portions thus offering a delectable vignette of the region’s rich culinary heritage. Diners can also enjoy the Thali experience with champagne. The response has been overwhelming and encourages us in our endeavour to constantly innovate and present authentic culinary experiences to our guests. Southern Spice contributes to 25 per cent of total F&B revenues (not including banqueting revenues). (As told to Sudipta Dev)

cover ) K&K ITC Kakatiya Hyderabad A A H A R

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K CHEF P SEKAR Executive Chef, ITC Kakatiya Hyderabad

&K is an exclusive Indian restaurant, specialising in kebabs and curries, as the name indicates. Open since 2008, the restaurant emphasises on the authenticity and nativity of Indian cuisine. The restaurant with 84 covers provides a mouth-watering array of kebabs and a wide range of dishes from all over India.

USP of restaurant K&K HAS A DELECTABLE SPREAD OF VEGETARIAN AND NON-VEGETARIAN KEBABS AND CURRIES, & EACH CAPTURES THE ESSENCE OF THE ORIGINAL RECIPE

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K&K emits a feeling of warmth and openness from the moment one steps in. It is distinctly divided into three separate seating areas - 'Maidan', the formal dining section comprising handcrafted jute woven chairs with throw cushions and elegant tables made of wood and granite; 'Khema', the community dining area replete with long dining camp tables and benches and 'Qila' offering the diner a retreat from the usual hustle bustle via an elevated seating area with a setting of cosy

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yogurt, with the meat sautéed in wooden chairs and granite-topped clarified butter (ghee) alone; Qaliyas tables. The interiors of K&K reflect the made with lamb, fish or chicken sautéed haunting beauty of north Indian forts. A in ghee and enough water to cook, using brass-motif engraved wooden entrance, powdered spices, turmeric being Dholpur stone flooring and carved particularly important; or ‘Salans’ wooden pillars create a look of that are not Quarma, Qaliya rugged earthiness. Melt-inor Dopiaza, it may or may the-mouth kebabs make not have gravy and does their way forth from the The interiors of K&K not have any particular restaurant’s armoury rules on the use of of clay ovens, iron reflect the haunting spices. tandoors, charcoal and beauty of north Indian K&K has a delectable ‘pathar’ (stone) grills forts with Dholpur spread of vegetarian and along with rustic stone flooring non-vegetarian kebabs ‘angethis’ and ‘tawas’. and curries, each dish New age twist cooked in the kitchens, capture As served in royal courts, the fare the essence of the original recipe. at K&K is the coming together of ancient The chef prides over the Tala Gosht and culinary secrets, which originated Dum Ke Bhooley. Believing in the concept throughout central Asia and ultimately of 'locavore', the materials for K&K are found a home in India. The dishes can be sourced from within 100 km as the chef categorised as Quarmas, the most basic relies mostly on the freshness of the meat preparation, rich in aroma and ingredients for the cuisine. flavour, cooked in brown onion paste and (As told to Archana Sharma)

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Firdaus Taj Krishna Hyderabad A A H A R

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irdaus, an Indian fine dining restaurant, has been operational since 2000. Literally meaning paradise, the heaven for Muslims, it specialises in Hyderabadi cuisine with Persian and Mughlai influences.

adventurous twist to the age old Hyderabadi cuisine. For example for vegetarians, our Khumb Galouti is made from mushrooms and inspired by the famous Galouti Kebab of Lucknow. In order to maintain the quality and freshness of our cuisine we select USP of restaurant the best local farm ingredients. We The menu has some specialty dishes also prepare most of the spice mixes from different regions of Andhra in house. We have specialised and Pradesh and a bit of North West certified vendors supplying us fresh Frontier cuisine as well. The ingredients on a daily basis. signature dishes such as Nalli Gosht, Firdaus is also very active in Dum Ka Murgh and authentic participating and organising Hyderabadi Haleem are available here festivities for the locals. We prepare all through the year along with an events calendar for Firdaus each vegetarian delicacies such as Paneer year and promote a variety of Khatta Pyaaz and Nizami deserts like festivals and events like biryani Kubani Ka Meetha and Double Ka festival, seafood festival, kebab Meetha. All this is present festival. Presently we are alongside the carefully promoting a Parsi food crafted classics such festival. It adds another as Hyderabadi level of excitement and The menu has some Biryani while exuberance to the local speciality dishes from treating the guests people of Hyderabad as to live ghazals they are very Andhra Pradesh and a creating a sense of enthusiastic about such bit of North West timelessness. The promotional events. They Frontier cuisine ambience of this consider it to be a huge outlet is accentuated opportunity to experience with stylish furnishings different kinds of cuisine, accented with Indian patterns and different variety of food items, which motifs with sky high windows otherwise, are not available in overlooking sweeping lawns and Hyderabad. This also leads to pretty azure blue waters of the pool. The fine high turnover from the locals, dining area is dressed with elegant especially during such events. crockery from Rak, cutlery from Hepp and glassware from Schott (As told to Archana Sharma) Zweisel.

New age twist Maintaining a sense of authenticity and sensibility towards the signature dishes of Hyderabad, innovation and artistry is also an important factor for Firdaus, to provide for the contemporary tastes of the evolving Indian. We maintain the authenticity of the cuisine however at the same time we also welcome innovation and artistry. There are lot of innovative dishes in our menu, which adds an

NAVEEN TOMAR F&B Manager, Taj Krishna Hyderabad

LITERALLY MEANING PARADISE, THE HEAVEN FOR MUSLIMS, IT SPECIALISES IN HYDERABADI CUISINE WITH PERSIAN AND MUGHLAI INFLUENCES. ALONGSIDE THE CLASSICS SUCH AS HYDERABADI BIRYANI, GUESTS ARE TREATED TO LIVE GHAZALS

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August 1-15, 2014

cover ) Masala Klub Taj West End Bangalore A A H A R

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asala Klub, which opened in April 2008, serves stylishly crafted Indian fare with a refreshingly light twist on traditional recipes from north and south India. It is an extension of the 'Masala' brand restaurants of the Taj Group of Hotels.

USP of restaurant Masala Klub is known for the clever Instant Sketch menus for lunch and Tasting Menus for dinner. One can find trolleys carrying home-style phulkas made of freshly ground whole wheat flour while enjoying an amuse bouche, tamarind sorbet between courses and mint leaves dipped in chocolate to finish off. The menu includes some signature dishes both from north as well as south India. One such dish is Murg Khatta Pyaaaz, a combination of chicken with pickled onions, brought to a delightful pungency with burnt garlic and tamarind chutney sorbet, consisting of dates, fruit Masala Klub is and tamarind. The restaurant is very known for its clever interactive in nature Instant Sketch menus style, Masala Klub with guests being for lunch and Tasting participates and able to watch the live Menus for dinner organises quite a preparation of food by few promotional the chef in the culinary events. We restaurant's Masala have just had a Studio. In the Masala Grill, 'Sonargaon' promotion which guests can do their own grilling showcased the cuisine of the hugely on stone grill tables overseen by the successful restaurant of the same chef. The matterhorn stones from Switzerland are electronically heated name at Taj Bengal Kolkata. Another event we did was a wine and have been marinated in herbs stomping event paired with 'A and saffron for 15 days to impart Tasting of Kebabs' menu. We are flavours to the food during grilling. also planning another promotional The restaurant's open wine cellar event with the Maharani of offers a collection of 225 new world Jodhpur, an avid foodie herself, who and traditional wines. will be bringing down her team of New age twist chefs from the royal kitchens for Believing in serving traditional everyone's delight. The response Indian cuisine in a contemporary from locals is pretty good as new

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guests sample the diverse cuisine thus generating better reviews. To provide premium dishes over the years, lot of our spices are imported from Punjab. However, we also

CHEF SANDIP NARANG Executive Chef, Taj West End Bangalore

source from the local market. Masala Klub contributes to about 11 per cent of the total F&B revenues. (As told to Archana Sharma)

WE ARE PLANNING ANOTHER PROMOTIONAL EVENT WITH THE MAHARANI OF JODHPUR, AN AVID FOODIE HERSELF, WHO WILL BE BRINGING DOWN HER TEAM OF CHEFS FROM THE ROYAL KITCHENS FOR EVERYONE'S DELIGHT

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Riwaz The Ritz-Carlton Bangalore A A H A R

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O NILESH SINGH EAM - F&B, The Ritz-Carlton Bangalore

WE ARE THE FIRST INDIAN RESTAURANT OF ITS KIND TO HAVE A WHISKY TABLE AND WINE ENOTECA, EXCLUSIVELY DESIGNED TO BE PAIRED WITH INDIAN CUISINE

pened on October 31, However, we are the first Indian 2013, Riwaz at The restaurant of its kind to have a Ritz-Carlton whisky table and wine enoteca, Bangalore is a fine exclusively designed to be dining restaurant serving paired with Indian cuisine. North West Frontier New age twist cuisine and opens We have a few only for dinner. It We believe in trusted local has a sleek serving authentic vendors who modern design import and traditional cuisine, certain architectural without tweaking ingredients accents of recipes perfected for us, from Bengaluru's over centuries different parts history. Riwaz of the world. has a seating Besides this, we capacity of 122 guests. pride ourselves on our inUSP of restaurant house organic garden, from The word 'Riwaz' literally where fresh greens are sent to translates to tradition. We the kitchen. Riwaz contributes believe in serving authentic to approximately six per cent of traditional cuisine, without the total hotel revenue. tweaking recipes that have (As told to Kahini been perfected over centuries. Chakraborty)

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August 1-15, 2014

cover ) Jamavar The Leela Palace Bangalore A A H A R

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amavar restaurant opened way back in Oct 2001, just a few months after the opening of the Leela Palace, Bangalore. The name Jamavar is derived from the legendary Jamavar shawl. The history of this shawl stretches over six centuries, a boundary-less handcrafted fabric that illustrates the art and culture of a bygone and opulent era. Jamavar is a culinary tribute of fine Indian cuisine showcasing both north and south Indian cuisines.

seafood to mutton sourcing ingredients is done diligently to ensure quality and consistency. Chefs often visit the farms from where the produce is coming, give specifications and even ask them to produce specific ingredients. The dĂŠcor is very grand and opulent, in a true Royal Indian Maharaja style with walls adorned with gold leaf painting and the Jamavar shawls, an intricately carved Maharaja Table, shining silver, marigold and candles. We organise two promotions in a USP of restaurant year, one from north India and one The restaurant is a landmark from south India. We have just restaurant and is the concluded recently an Awadhi most popular food promotion and destination for coming February we will entertaining be organising a Jamavar has been visiting dignitaries Hyderabadi food hugely popular with and guests. The promotion. All such high ceiling, events have been very corporate guests with beautiful view of popular as our chefs go a lot of high profile the ornamental all out to recreate the visits gardens and above original recipes and get all the great culinary unique ingredients. journey that Jamavar Jamavar has been hugely offers is a stunning treat to all popular with corporate guests with senses. It has been listed in the a lot of high profile visits that have Forbes magazine in 2007 as one of added to the legend of this the Top 10 Power Dining restaurant. It contributes 15 per restaurants of the world and cent to the hotel's revenue. continues to win accolades even now. (As told to Sudipta Dev)

New age twist Jamavar is quite classical in its approach to its food presentation. However, the chefs go to great lengths to recreate the dishes with carefully handpicked ingredients, original recipes and age-old traditional methods of cooking to ensure consistency in taste and flavours. Our chefs lay huge emphasis on the importance of ingredients and their quality. From vegetables to paneer or from

48 FOOD & HOSPITALITY WORLD August 1-15, 2014

JIMMY KURUVILA F&B Manager, The Leela Palace Bangalore

THE DĂ&#x2030;COR IS GRAND AND OPULENT, IN TRUE ROYAL INDIAN MAHARAJA STYLE WITH WALLS ADORNED WITH GOLD LEAF PAINTING AND THE JAMAVAR SHAWLS, AN INTRICATELY CARVED MAHARAJA TABLE, SHINING SILVER, MARIGOLD AND CANDLES

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Madras The Raintree Hotel Anna Salai, Chennai A A H A R

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adras restaurant at The Raintree Hotel Anna Salai, Chennai was opened in August 2010. The award winning restaurant offers specialty dishes from Tamil Nadu, Kerala and Andhra.

USP of restaurant The 64 cover Madras is a contemporary restaurant serving traditional regional delicacies from the southern states and dishes with a few chef's touches added to it. The wood paneling in the restaurant is offset by traditional gold rimmed silk sarees. The table setting and menu of the restaurant feature caricature drawings of traditional southern stereotypes. A live kitchen dispenses hot appams and other starters. We feature regular culinary promotions showcasing the cuisine of a particular region or a state. The special thalis Pongal, Ugadi, Onam are a great hit with our customers. We try to give a cultural cuisine experience to our guests.

New age twist

The table setting and menu of the restaurant feature caricature drawings of traditional southern stereotypes

Our focus in the new is two-fold. One is to research and produce dishes which are unique, a few examples being Vennai Mamsam Koora (a spicy Andhra curry made with white butter and coconut), Palladam Kozhi Kozhambu (a chicken curry from the Kongunadu region of Tamil Nadu), Poricha Kozhi Thalichathu (a Kerala crisp fried chicken tossed with dried yoghurt), Jigarthanda (a Madurai version of falooda) and the other is to create new dishes by giving a twist to a traditional dishes such as lemongrass and kafir lime flavoured rasam, Nandu 65 (a classic Tamil Nadu fried starter with soft shell crabs), Makka Cholam Varuval (a take on a popular snack available on the Marina

beach) Karevupillai Zucchini Poondu Pozhambu (a tangy spiced curry with zucchini).

RAVI RAI Director - F&B, The Raintree Hotel Anna Salai, Chennai

Madras contributes to twenty per cent of the entire F&B revenue. (As told to Sudipta Dev)

WE FEATURE REGULAR CULINARY PROMOTIONS SHOWCASING THE CUISINE OF A PARTICULAR REGION OR A STATE. THE SPECIAL THALIS PONGAL, UGADI, ONAM ARE A GREAT HIT WITH OUR CUSTOMERS. WE TRY TO GIVE A CULTURAL CUISINE EXPERIENCE TO OUR GUESTS

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August 1-15, 2014

cover ) The Raintree Vivanta by Taj-Connemara, Chennai A A H A R

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SAMRAT DATTA General Manager, Vivanta by Taj-Connemara, Chennai

TRADITIONAL SPICES AND MASALAS ARE GROUND USING THE CONVENTIONAL GRINDING STONE FOR THAT DASH OF AUTHENTIC FLAVOUR

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he Raintree at Vivanta by TajConnemara opened in 1987, and it has acquired iconic status as Chennai's authentic Chettinad cuisine restaurant. The Raintree was relaunched in October 2013 in a newer, sleeker and more contemporary avatar, with refreshed interiors including wall murals, and dining nooks for private celebrations under the open shade of raintrees surrounded by flowing aqua bodies. The Raintree can seat 86 guests.

USP of restaurant Essential traditional spices and masalas are ground using the conventional grinding stone that lends a dash of authentic flavour to the dishes. All the ingredients are procured daily to ensure freshness and all the dishes are prepared a la minute. Being true to the concept of the Aachis, the Aachis Samayal Thali is a traditional banana leaf experience comprising an array of vegetarian and non-vegetarian dishes

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focusing on fine authentic food prepared Vathals, presented with an exotic array by the powerful matriarch of the of chutneys from the condiments trolley. Chettiar household to give the meal a New age twist homely touch. Some of the signature We experimented with traditional dishes include Tiger Prawns Roast, a Chettiar spices to come up with Raintree speciality (fresh tiger custom-made series of prawns tossed in a signature cocktails â&#x20AC;&#x201C; Chettinad spice mix ), We come up innovative drinks with a Kezhanga Meen Varuval with custom-made Chettinad twist. We used (fresh lady fish simple ingredients like marinated with series of signature curry leaf, south Indian delicate Chettinad cocktails â&#x20AC;&#x201C; innovative filter coffee, mace, spices and fried), drinks with a tamarind and chillies to Karuveppellai Yera Chettinad twist create innovative cocktails (prawns marinated in a like Karuvepilai Martini unique curry leaf powder (vodka, lime juice, sugar syrup and deep fried), Rosappu and curry leaf), Raintree Mace Twist Gulkandu (a delicious combination (gin, lime juice, sugar syrup, mace and of rose petals, dates, honey and white apple juice), We also used jasmine to pumpkin) and Elaneer Payasam (an make the delightful and the much liked exquisite combination of tender coconut Jasmine Martini. Raintree contributes kernels and coconut milk). to approximately 25 per cent of the total One of the highlights of the meal F&B revenues (excluding banqueting ). experience is the live station manned by (As told to Kahini Chakraborty) maamis who prepare hot Vadaams and

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Zaffran Hotel Novotel Visakhapatnam Varun Beach A A H A R

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is in terms of affran, the presentation of the food, specialty keeping the traditional restaurant recipes intact. Service is serving North from a sauce pan to plate West Frontier cuisine at and remaining food in the Hotel Novotel sauce pan after service is Visakhapatnam Varun kept on heated stone to Beach was opened in retain the December 2011 temperature. along with Kebabs are the hotel People in Vizag served from opening. are open to sigdi with It was reinnovations and charcoal at launched the bottom on May motivate us to do to keep 23, 2014 festivals different them hot. as an from others We have done Indian Khao Galli ( speciality Street food restaurant festival), Indian seafood serving pan India grills(barbeque) from the cuisines. The restaurant fresh catch of the sea has 72 covers. Delhi Haat, Awadhi Food USP of restaurant festival. People in Vizag Since it is an Indian are open to innovations restaurant most of the and motivate us to do ingredients are available festival different from locally in Visakhapatnam, others. The restaurant if not available generates on an average we source from of `50,000 revenue Hyderabad. per day.

New age twist The focus on innovation

CHEF JANARDHAN KASA Executive Chef and Restaurant Manager, Hotel Novotel Visakhapatnam Varun Beach

(As told to Kahini Chakraborty)

THE FOCUS ON INNOVATION IS IN TERMS OF PRESENTATION OF THE FOOD, KEEPING THE TRADITIONAL RECIPES INTACT. SERVICE IS FROM A SAUCE PAN TO PLATE AND REMAINING FOOD IN THE SAUCE PAN AFTER SERVICE IS KEPT ON HEATED STONE TO RETAIN THE TEMPERATURE. KEBABS ARE SERVED FROM SIGDI WITH CHARCOAL AT THE BOTTOM TO KEEP THEM HOT

FOOD & HOSPITALITY WORLD

August 1-15, 2014

cover ) Navaratna Le Royal Meridien Chennai A A H A R

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he dedication to offer delicious cuisine and fine wine is an integral part of the heritage and tradition of Le MĂŠridien. One can savour delicious gastronomy elegantly presented at Le Royal Meridien Chennai's Navaratna which serves royal Indian cuisine.

USP of restaurant Our speciality restaurant Navaratna opened in the year 2000. Navaratna is a fine dining Indian speciality restaurant with a vintage ambiance. It has 90 covers. Navaratna offers royal multi-cusine dishes selected from different princely states of India. Our chefs are quite often sent to learn more about the diversity of Indian regional cooking and they bring back the latest culinary delight and creative Indian recipes from south and northern India. Almost every region of India has its own distinct flavours, delicacies and style of cooking.

New age twist

Our chefs are The hotel is always quite often sent to surprising its clients by regularly learn more about the changing its menu diversity of Indian and twisting it with our chefs to regional cooking modern ingredients different parts of and style. For the country to example, our Salmon learn the cuisine Tikka which the chef cooks and then cater the for our foreign guests is same to our guests. We have designed to give an Indian twist 45 per cent of our regular clients to an international dish. For our whom we keep on pampering with speciality cuisine our hotel chef new cuisines of the country. The gets the ingredients either from revenue contribution of the the local market or purchases restaurant is approximately 20 them from different parts of per cent. India. Apart from our regular food festivals, we introduce new (As told to Rituparna gourmet experience by sending Chatterjee)

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DILAWAR SINGH NINDRA General manager, Le Royal Meridien Chennai

THE HOTEL IS ALWAYS SURPRISING ITS CLIENTS BY REGULARLY CHANGING ITS MENU AND TWISTING IT WITH MODERN INGREDIENTS AND STYLE. FOR EXAMPLE, OUR SALMON TIKKA WHICH THE CHEF COOKS FOR OUR FOREIGN GUESTS IS DESIGNED TO GIVE AN INDIAN TWIST

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Aish The Park Hyderabad A A H A R

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pened in 2010, Aish, the promotional culinary festivals like speciality restaurant of The Telangana Food Festival, Andhra Food Park Hyderabad offers a Festival, Biryani & Haleem Festival, delectable fare of Costal Food Festival and Nizam Hyderabadi, Nizami, vs Nawab Festival. The idea Andhra and Indian of food festivals is to give cuisine. The restaurant guests an opportunity to The menu has 82 covers. experiment with new showcases the subtle tastes and flavours or to USP of restaurant take them down spice nuances of A play of chrome with memory lane to some Hyderabadi Nizams' pictures and nostalgic gastronomical gastronomy mirrors create a moment that they contemporary ambience at associate with. The revenue Aish. The menu showcases the contribution of the restaurant to subtle spice nuances of Hyderabadi the hotel is three per cent. gastronomy as well as the robust punch (As told to Rituparna Chatterjee) of spicy Andhra fare.

New age twist Our prime focus is to retain the original flavours and taste. For us innovation in food means introduction of an element of surprise, what we call 'Anything But Ordinary'. At times we give an international touch to a traditional dish. We source our local ingredients mostly from local vendors in Hyderabad and Bengaluru. At times we directly procure from the rural markets for some rare ingredients which are not available here. We also organise

ANKUSH MUKHERJEE Manager – F&B, The Park Hyderabad

OUR PRIME FOCUS IS TO RETAIN THE ORIGINAL FLAVOURS AND TASTE. FOR US INNOVATION IN FOOD MEANS INTRODUCTION OF AN ELEMENT OF SURPRISE, WHAT WE CALL 'ANYTHING BUT ORDINARY'

Yo u r

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We provide complete solution for all kitchen equipment requirements Hotels ● Restaurants ● Corporate Canteen ● Bakery ● Bars Office address :- Thomson &Thomsons Unit No. 6, D’silva Baug,A. G. Link Road,Asalpha, Ghatkopar (W), Mumbai - 400 084Tel. : +91-22-25112130, 7208082013, FACTORY :Gilbert Compound, Durga Mandir Road, Near Sakinaka Police Station,Andheri (E), Mumbai - 400 072 E-mail : sales@thomsonnthomsons.com, Web: www.thomsonnthomsons.com ServiceCentres:-Ahmedabad,Bangalore,Cochin,Chennai,Delhi,Goa, Hyderabad,Kolkata,Lucknow,Mumbai,Pune,Vizag

FOOD & HOSPITALITY WORLD

August 1-15, 2014

TECH TRENDS

Click to order! Today, the online food delivery business is being touted as one of the fastest growing e-commerce sectors across the globe, with the convenience of getting multiple cuisines at various prices in just a click. With margins two-three per cent higher in deliveries, Indian entrepreneurs present in the game, talk about market evolution and trends. By Kahini Chakraborty

all the restaurants that deliver to you in one place, click to see the full menu, compare between restaurants, and click to order. You can re-order in one click and you never need to repeat your address or order again.” As per their market understanding, the most preferred dishes for take away include north Indian dishes, Punjabi cuisines, pizzas, wraps, and Chinese, to name a few.

Investing techno(logically)

o more organising those paper takeaway menus from restaurants or being ignorant about the new places open in your locality, as well as keeping cash ready for payment upon delivery of parcel. A very popular concept abroad, the online food ordering segment business in India has been witnessing organic growth with close to 20 per cent increase month on month among people going online to decide on menus to satiate their palate needs. Entrepreneurs already present in the game are confident of this business flourishing due to increase in internet penetration (240 million plus) and growing home delivery segment (`2000 crore). This has

resulted in the launch of websites like Foodpanda, TastyKhana, Titbit, Bigbite, JustEat and DeliveryChef portals trending in the market today. A typical target audience for these websites can be defined as- a working couple in the age group of 25-35 years, working in an IT / ITES company, who spends at least `400 on the weekends on ordering food from outside. Ritesh Dwivedy, CEO and founder, Justeat.in says, “We have seen great acceptance among people to order food online these days. Long working hours and erratic lifestyles have left consumers today with little or no time themselves, leave alone cooking. This has given rise to a large number of consumers eating out or ordering food from restaurants. And with more and more people

54 FOOD & HOSPITALITY WORLD August 1-15, 2014

wanting healthy food, or food similar to home-cooked food, while being easy on the pocket, it has paved the way for food ordering portals in India.” Adding to it, Aditi Kapur, director Wishopedia Services (DeliveryChef) says, “People these days are more aware of ordering food online – once they've tried it, they never go back to the phone. It's very convenient – enter your area, see

Mobile usage has been growing constantly in the market and in the coming years it is said that mobile will become a critical point of sale, hence nowadays a lot of the online food ordering websites companies are launching their mobile apps. DeliveryChef raised their last round of funding in October 2013 for `one crore. Kapur states, “We are constantly upgrading the website to accommodate changes in consumer tastes and preferences. In August, we are planning to release our mobile apps for the Android and iOs platform to let people order from their phones – there is a huge demand in this segment and we are coming out with an easy to use ordering process,” informs

Entrepreneurs already present in the game are confident of this business flourishing due to increase in internet penetration (240 million plus)

Kapur. Justeat assists its customers with features like checking order status, buffet search, creating future orders, SMS orders and many more. Presently the portal shas over 3,000 restaurants on board, 52 cuisines and three lakh dishes to choose from. FoodPanda raised US$ 20 million globally in funding from Investment AB Kinnevik, Phenomen Ventures and Rocket Internet in April 2013. “In September 2013, iMENA holdings invested US$ eight million followed by a US$ 20 million funding from a group of investors in February 2014. The company has also been regularly updating its website interface and adding options like: along with cash on delivery option provide online payment options through the most secure and latest payment gateways, the website saves customers' previous delivery addresses and search history, improved UI on app, geo-location feature on app and global app to use a single app across all countries,” adds Rohit Chadda, managing director and co-founder, FoodPanda.

Level of comfort Food deliveries in India are growing faster than dine-ins. From a restaurateur’s perspective, the margins are two-three per cent higher in deliveries, and spare kitchen capacity can be utilised for serving those who want to eat at home. Initially, around 80 per cent of all orders were cash on delivery. But now people are finding online payment more convenient and more than 35 per cent of the total orders are paid online, with a higher percent-

TECH TRENDS

Aditi Kapur

Rohit Chadda

Ritesh Dwivedy

age in metro cities. Where Justeat is concerned, Dwivedy highlights that online transactions come in handy when customers do not have ready cash in hand. “They need not worry about tendering exact change and can even avail discounts from Justeat. Since the order value is less compared to buying a cell phone or apparels online, we have seen a significant increase in transition from cash on delivery to online payments. What’s more, online transactions provide loyalty points which can be redeemed for gifts,” he opines. Currently over 48 per cent of orders (average of data pertaining to orders in the first week of April 2014) have been placed via online payments. “We have seen that users from cities like Bengaluru, Mumbai, and Delhi-NCR prefer online payment, while in cities like Pune and Chennai the trend of online payment is comparatively less. But the trend is slowly changing in these two cities as well, and in the last few months we have seen a significant increase in the transition of online payments,” points out Dwivedy.

rants we have managed to grow consistently in the past twothree years,” says Dwivedy, adding, “As our business is cyclical in nature, October, November and December are peak months of growth for us. Also, our new user acquisition is growing at the rate of 120 per cent year-on-year. Last year our orders grew by 150 per cent, and we are targeting a similar growth rate for the future.” Moving ahead in the game, FoodPanda in the last two years has expanded to 35 cities with 3500+ restaurants including all big players like Pizza Hut, Domino's, Faaso's, etc. “We get 60,000 unique visits everyday, and have added more than 20 cities taking FoodPanda's operational coverage to 35+ Indian cities. We have seen a 100 per cent quarter-on-quarter growth,” says Chadda.

increasing trend of smartphone users accessing the portal through these apps. They are also adding delivery services, thereby making the process smoother. Another interesting trend that comes to play is that today, it’s no longer just a pizza that one orders, but people have moved on to order even lunches and dinners on a large scale for something as simple as a get together, and not just on special occasions. “Therefore, our efforts are focussed on becoming a mobile-first company,” mentions Dwivedy.

Money matters DeliveryChef now offers over 700 restaurants on the portal across Mumbai, Navi Mumbai, Thane, Delhi NCR, Pune and Bengaluru. In the course of the last year, the company has grown over 100 per cent and expects to grow even more in the coming year. While Justeat has over 3,000 restaurants on board and every year the company partners with 1000 plus restaurants. “Though there is a churn of 600 restau-

Interesting trends This positive growth indicates a bright future for the food ordering business in India, as it is trying to catch up with developed markets, where 30 per cent of deliveries take place through online channels. In India the food ordering business is therefore seeing a lot of traction and growth, and it’s not long before they are at par with developed nations in this space. “Today, the online food delivery business is being touted as one of the fastest growing e-commerce sectors across the globe, with the convenience of getting multiple cuisines at various prices in just a click,” emphasises Dwivedy. To add to the convenience, a lot of players are building smartphone apps, as there is an

Next big thing The next big thing in the food ordering space is 24 hour delivery focused outlets in major cities. And as the market is growing, online ordering will take over from phone ordering. Mobile will also play an important role and more restaurants will be available on mobile platforms and push these aggressively. “As a food ordering platform, we understand that being mobile first is the key to our business. So, all our efforts are focused on enhancing our existing mobile apps. Further, with the increase in internet penetration in India and the availability of more payment options has boosted the e-commerce industry today,” opines Dwivedy. While Kapur states, “On the back-end, I am expecting and working towards a lot of improvements on the order execution side – communicating the status of the orders to customers, handling queries such as finding the right location and so on.”

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August 1-15, 2014

TECH TRENDS

Let's PLAY

Novotel’s Web 3.0 hotel experience now includes a new innovative offer, PLAY, the interactive table

t Novotel, technology and innovation strengthen bonds between people and simplify hotel stays for guests. The latest example of this positioning is PLAY, a multimedia table developed in partnership with Microsoft, Humelab and After-Mouse. Equipped with the top hits games such as Angry Birds, it allows customers to enjoy solo, with their friends or family. Novotel incorporates the latest uses of new technologies to offer its customers an environment that resembles them. All features and deployed services are designed to improve speed, accessibility and mobility. New technologies are shaking up the concept of the hotel stay, travel is becoming 'digital' and guests seek permanent interaction with their environment. Novotel has understood these new challenges and includes the latest technology uses in its services to offer its guests an environment that resembles them. The brand intersperses its guests’ experience with services in which new technologies make stays simpler and richer by enhancing conviviality, accessibility and mobility. The latest innovative service offered by Novotel is PLAY, the multimedia table developed in partnership with Microsoft, Humelab and After-Mouse. It will be available in 12 pilot lobbies around the world, including in Milan, Brussels, London, Paris, Sydney, Casablanca, Dubai and Rio. This little technological gem offers a wide range

of entertainment and the brand intends to roll it out a rapid pace across the entire Novotel network by 2015. Forty per cent of Novotel’s guests are leisure travellers. The brand decided to offer XBOX 360 game consoles in dedicated public areas which are open to all its guests. This service is currently available in 325 hotels around the world. Novotel also offers complimentary Kinect in 155 hotels so guests can browse and play games.

Innovation at the heart of guest experience

New technologies are shaking up the concept of the hotel stay, travel is becoming 'digital' and guests seek permanent interaction with their environment

56 FOOD & HOSPITALITY WORLD August 1-15, 2014

Right from the booking stage, Novotel promises a highly connected experience. The brand is actively involved in the new personalised digital welcome programme developed by Accor since April 2014. This new simple and intuitive rapid check-in service offers customers the option of checking in online before they arrive at the hotel and thus enjoying a more personalised welcome. It’s also a big time-saver. By the end of the year, more than 60 per cent of the network or about 250 Novotel hotels will offer this service. Very high quality Wi-Fi connection is vital so that guests can browse the internet at any time, stay in touch with their community or share their leisure activities. Wi-Fi has become a determining factor when choosing a hotel. Novotel has accounted for this requirement perfectly and offers free Wi-Fi in all its hotels. 100 per cent of the brand’s French network, or 110 hotels, and 85 per cent of its international network offers this service. The aim is to equip the entire

world network by 2015.

Going virtual Already over 300,000 digital postcards are sent every month through the Virtual Concierge! For a year now, this innovative digital service gives guests access to a host of additional services: ● Recommended restaurants and cultural activities near the hotel, ● Practical weather information, ● Flight schedules, ● Virtual post cards ● Information about the brand. To take its guests’ digital experience that extra mile, Novotel’s virtual concierge is also available as a smartphone app (Novotel Virtual Concierge Mobile App) for Android and IOS devices. Guests with a taste for independence will therefore be able to use this app to tailor make their stays. A year after its launch, the Virtual Concierge is now available in more than 250 Novotel establishments around the world. It is a huge success and is used by guests to find activities near the hotel (36 per cent), to calculate itineraries (20 per cent), or consult the weather forecast (17 per cent). Novotel offers a fullyfledged technological ecosystem designed to enrich the guest experience and make it unique. Since its launch in 1967, Novotel brand has always been tuned into emerging trends (TV set and bathroom in every room) and will undoubtedly be offering more innovations soon to make every stay unforgettable.

CAMPUS NOTES

Grooming to excel Working twice as hard on its students, Don Bosco College-Hospitality Studies has been in the scene for the last five years. Annabelle Rodrigues, head of department, hospitality studies, clears certain misnomers about the institute and elaborates on the courses offered by the institute. By Kahini Chakraborty

or Annabelle Rodrigues, head of department, hospitality studies, Don Bosco College - Hospitality Studies, the one advice that she always gives to her students is, “Wherever you have come from and whichever station of life you are at, this is where mediocrity ends. You have to aim higher in life as there is no halfway strategy to survive in the competitive world.” Started in the year

2008, with 12 students in the first batch to now in 2014 having a full batch of 120 students, Don Bosco College-Hospitality Studies has seen a steady growth in student numbers. The college chooses to take in students from tough backgrounds, who are ambitious and hardworking, and the staff puts in extra effort into perfecting the students’ skills, moulding them into potential employees as per the hospitality

industry expectations. Reminiscing on the inception of the course, “In 2009, the college received about 90 students which increased to 110 students in 2010 and about 90 and 97 students in the following years. I had started the school of empowerment, which was meant for students who cannot complete their 10th standard education but can read and write and give them skills so that they can enter into the in-

Annabelle Rodrigues

dustry,” says Rodrigues. Initially the infrastructure to handle these growing number of students was less but now the college has two kitchens - ATK, which is for the degree students, and the studio kitchen for the empowerment school students, a library and housekeeping and front office lab. The kitchens are being revamped presently to provide better facilities to students.

On course The college does the Trinity English language exam and this year they are planning to introduce public speaking courses as well. The college offers two courses - a three years BSC degree in hospitality studies, which is affiliated to Mumbai University, which comprises of six semesters; and the second is the Culinary Skill course, which is a one year course and is done by the col-

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August 1-15, 2014

MOVEMENTS lege and not affiliated to any university. The latter second course begins in August until March. But the college gives students training from April to October and on the completion of the one year course, students are given the certifications. “During the three year degree course, students have four months of industry training wherein after students return back to college they are expected to present their log book wherein they are expected to keep note of their daily activities in the hotel, submit project reports and do presentations as they have exams based on this. The third year, I make them do an entrepreneurship workshop so that in case students do not want to pursue a career in the hotel industry, after their training period, they still have the skill set to help them in their future endeavours,” she mentions. For all the subjects, if there is four hours of training, then it is followed by three hours of practical training. And this rule has been mandated from the University of Mumbai, she highlights, which is expected to be followed by all colleges. In the pipeline, the college is going to introduce a one year courses next year on bartending, housekeeping and front office programmes. As the Culinary Skill course is priced at `43000 for a year, the bartending course will also be priced on the same lines. While the housekeeping and front office programmes will be kept at `23,000. “Our bartending course will not focus on the flaring techniques and glamour, but it will focus on the basic knowledge needed to run a bar. We will be taking up to 20 students for these new courses next year,” informs Rodrigues. Interestingly, in order to entice students into learning more about their chosen subjects, the college conducts an induction course wherein firstly students are divided into two groups- advanced English and basic English. So for two weeks students are groomed in English speaking, as she says, “Out of our 120 students, maybe 25 of them will fall into

The college has two kitchens - ATK, which is for the degree students, and the studio kitchen for the empowerment school students, a library and housekeeping and front office lab. The kitchens are being revamped presently the basic English course. Students sometimes do not know how to use particular words appropriately in a sentence which can be disastrous. So we ensure that we first focus on improving their verbal skills.” After the two weeks, the college focuses on four core subjects-communication skills, F&B, food production and housekeeping and front office alternating with each other. Through this, we provide a chance to students to have a general idea of their course so that they look forward to studying more and keep them hocked on.” She points out, “Our degree students have two things in mind-they aim to become general managers or executive chefs in 15-20 years. Also our students are hungry to learn more about their industry and are hardworking considering their backgrounds and their own willpower to ex-

58 FOOD & HOSPITALITY WORLD August 1-15, 2014

cel in their career.” On the misnomer that is there in the market about Don Bosco students opting for cruise jobs, she opines, “Yes, students will work hard for two years to get a suitable job in the cruise industry due to the demand. But considering the families that these students come from, I think it is justified for them to seek better opportunities that come their way as they do not have any inheritance passed down to them and have to struggle to achieve better in life compared to other students from different colleges.”

Broadening perspectives The four months of industrial training are important for students as there are a lot of behavioural and technical improvements in students which helps them in their perception building process about the industry, she says, adding that,

“That is when a weak student will back out from the course while the hardworking ones will remain to excel in the areas that he/she chooses during the hotel training. But even though, a student does not pursue his career in the hospitality industry, according to me, the degree is not wasted and still translates into other work fields.” When asked about the perception of the need for an international exposure among students, Rodrigues says, “No international hotel chain will take in students for four months and give them the mandate to handle four departments. We are grateful that our hotels in Mumbai understand our system and help our students as they know at the end these are the potential employees whom they would need for their hotel operations. As per the University of Mumbai mandate, students are expected to

have an exposure in four departments during their degree courses. I do not allow any overseas training during the four months of industrial skills.” Adding that, “When it comes to working abroad, there is no point if students opt to come back to India and work as the work culture is different overseas compared to ours. Anywhere students go they are required to begin at an entry level. During the training period, students are expected to go for interviews to hotels and in the third year, hotel companies come to the college and recruit.” Clearing the air about the industry's view on the need for a change in syllabus, she says, “The present syllabus has been done with hotels but to expect students to be moulded as per industry material right away from college is not justified. They need time to understand the hotel chain's philosophy and their department of work. With 33 hospitality institutes in Maharashtra itself, there is no check on the quality of students coming into the market. The hotel industry needs to understand that they cannot have all the students meeting the same benchmarks even though the syllabus is the same. “ “There needs to be regular check on colleges by the University of Mumbai on the way students are taught. And moreover it should be the onus of the colleges to produce quality students for the industry,” she adds. Talking about the challenges, she candidly states, that it is imperative that parents support them. “I work hard to make sure that parents are on the same page as me as students have to be ambitious and motivate themselves. There is no discipline, respect and sense of commitment sometimes in parents, so I can't expect students to have those qualities as well. Hence we work twice as hard to groom our students.” Lastly she says, “It is important that the industry starts taking Don Bosco College - Hospitality Studies seriously as we have been here for five years and still fighting for our right to be heard.”

Courtyard by Citadines Marriott, Gurgaon Richmond, AMIT DASH has been ap- Bengaluru pointed as executive chef of Courtyard by Marriott, Gurgaon. In his current role, he will be heading all the culinary operations of the hotel and will also be responsible for launching the new banquet menu. Having been associated with the Marriott family for over four years and in keeping with Marriott’s legacy of growth, Dash has moved from the Courtyard by Marriott, Mumbai. His earlier experiences include a stint at Courtyard by Marriott, Taj Connemara and ITC Hotel Park Sheraton Towers at Chennai.

JW Marriott Bengaluru

Chef Surjan Singh Jolly

CHEF SURJAN SINGH JOLLY has been appointed as director of F&B at JW Marriott Bengaluru. In his current role, Chef Jolly will be involved in strategising initiatives for the hotel’s F&B operations, including restaurants, bars, room service and banquets. After starting his career at The Taj Palace, New Delhi as chef de partie, Chef Jolly has worked with the Goa Marriott Resort, London Marriott West India Quay Hotel & Executive Apartments, Renaissance Mumbai Convention Centre Hotel to name a few.

VIGNESH MANI has been appointed as assistant general manager of Citadines Richmond in Bengaluru. In his current role, he will be responsible for managing the operations of the property. Mani has previously held leadership positions in departments of sales and marketing and revenue management at Oakwood and Mariott. Mani is a graduate of hotel administration from the Welcomgroup Graduate School of Hotel Administration, Manipal and also holds an MBA from ICFAI Business School, Gurgaon.

Tianjin and, before that, six years as general manager of Sheraton Tianjin Hotel.

Nirwana Hometel, Jaipur

Red Fox Hotels NIKHIL SHARMA has been appointed as chief operating officer of Red Fox Hotels, the economy brand of The Lemon Tree Hotel Company. Sharma is one of the founding members of the Lemon Tree Hotels' core team and had joined the group as assistant manager of the first Lemon Tree Hotel at Gurgaon. While being part of Lemon Tree Hotels, Sharma has played an important role in revenue management, brand website development, guest loyalty and Employees with Disability initiative for the Lemon Tree Hotel.

Abhijit Nath

The Leela Palace Udaipur ABHISHEK SAHAI has been appointed as general manager of The Leela Palace Udaipur. He brings with him over 14 years of experience in core hotel operations and has worked at senior positions at The Oberoi and The Leela. Prior to joining The Leela Palace Udaipur, Sahai was rooms division manager at The Leela Mumbai. Sahai first joined The Leela family in 2010 as executive assistant to the president and front office manager of The Leela Mumbai before progressing to rooms division manager of The Leela Palace Chennai.

ABHIJIT NATH has been appointed as general manager of Nirwana Hometel, Jaipur. With over 15 years of experience in the industry, Nath brings with him expertise in areas such as operations management, strategic planning, business development, training and development to name a few. He was previously the general manager of Ambrosia Sarovar Portico in Haridwar.

Six Senses Ninh Van Bay, Vietnam ABHIJIT GHOSH has been appointed as resort manager of Six Senses Ninh Van Bay, Viet-

Sheraton Zhuhai Hotel & St Regis Zhuhai SUNNY HENG has been appointed as MD of Sheraton Zhuhai Hotel and St Regis Zhuhai. A veteran hotelier with more than 30 years experience, Heng comes to Zhuhai most recently from St Regis Sanya Yalong Bay Resort, where he has served as general manager for the past four years. Prior to that, Heng served for two years as complex general manager for The Westin Tianjin and Sheraton

nam. Most recently he was with Hilton Hotels & Resorts in India as director of operations. He has previously served seven years with Six Senses at Six Senses Samui, Thailand; Evason Ma’in, Jordan; and the former Soneva Gili in Maldives.

Six Senses Con Dao, Vietnam JOHN ALLANSON has been appointed as general manager of Six Senses Con Dao, Vietnam following a two-year role as resident manager at Six Senses Laamu, Maldives. While based in Maldives, he worked with the resort’s innovative sustainability team on policies and procedures in addition to overseeing the daily operation of the 97-villa resort. He succeeds Edouard Grosmangin, who moves to the Seychelles as general manager for the 2015 opening of Six Senses Zil Pasyon.

Banyan Tree Hotels and Resorts Abhijit Ghosh

KENNETH BRUCE HILL has been appointed as director of sales and marketing of Banyan Tree Hotels and Re-

sorts for Bangkok and Laos. In this role, Hill will be responsible for all sales, marketing and revenue activities of Banyan Tree Bangkok as well as Maison Souvannaphoum in Luang Prabang, Laos, which is managed by Angsana Hotels and Resorts. Hill has over 25 years of sales and marketing experience in the hospitality industry. Prior to joining Banyan Tree Bangkok, he was director of sales and marketing at Noble House Hotels & Resorts in Washington, United States.

Soneva Kiri, Thailand GRAHAM GRANT has been appointed as general manager of Soneva Kiri, Thailand. Grant succeeds Frank Grassman who managed the resort since 2012. Apart from managing the resort, Grant will oversee the recent introduction of Soneva Kiri’s fleet of private planes and launch a new Soneva excursion direct from Koh Kood to Siem Reap, Cambodia. Prior to his current role, Grant was GM at The Leela Palace Udaipur where he focused on operations, customer satisfaction and growth strategies.

FOOD & HOSPITALITY WORLD

August 1-15, 2014

weekend

E V E N T S

GRACIOUS RECEPTION Pandit Shivkumar Sharma, renowned Indian Santoor player was welcomed at The Taj Mahal Hotel, New Delhi during his visit to the city to attend the Barka Ritu Annual Music Festival

INTERACTIVE SESSION Concierge Association of India Southern Region conducted a session with the students of Army Institute of Hotel Management & Catering Science, Bengaluru on the topic - Importance of Concierge in today's hospitality world

MAJOR MILESTONE L-R: Chanda Joukani, STAAH; Gavin Young, New Zealand consul general and trade commissioner in Mumbai; Tarun Joukani, managing director, STAAH – India; Gavin Jeddo, managing director, STAAH - New Zealand; Umamaheshwar Rao, general manager – APAC and CEMEA; and Nitin Bhatnagar, sales and business development head, SISA at the PCI certification receiving ceremony of STAAH from SISA

NETWORKING PLATFORM L-R: Low Yoke Kiew, CEO, Malaysian Rubber Export Promotion Council (MREPC); Tan Sri Datuk Dr Yusof Basiron, CEO, Malaysian Palm Oil Council (MPOC); Datuk Naimun Ashkli Bin Mohammad, high commissioner of Malaysia; Datuk Amar Doughlas Uggah Embas, Malaysian Minister of Plantation Industries and Commodities; Vijay Data, president, The Solvent Extractors' Association of India (SEA); Dato Lee Yeow Chor, chairman, MPOC; and Choo Yuen May, director general, Malaysian Palm Oil Board (MPOB) at the Malaysia-India Palm Oil Trade Fair & Seminar 2014 held in Mumbai

PRIME STOPOVER Narendra Modi, prime minister of India was welcomed by Puneet Chhatwal, CEO, Steigenberger Hotel Group. The prime minister stayed at Steigenberger Airport Hotel Frankfurt/Main for a couple of hours during his stopover on his way from Brazil back to India

60 FOOD & HOSPITALITY WORLD August 1-15, 2014

EXPERT ADVICE Craig W Wedge (right), chief operating officer, FineWinesnMore conducted a wine tasting session at the newly opened FineWinesnMore tasting room in Mumbai

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CATERER’S HOT POT

1000. 1500. 2000ML

2500 ml(1x4). 3500 ml(1x4) 500 ml(1x4), 1000 ml(1x3)

GLASIER WATER JUG Size: 8.0 &12 Ltr

S. S. LUNCH BOX

CHEF HOT CASSEROLE

Size: 2, 3, 4 Container

Size:1.5, 2.0, 2.5, 3.5, 5.0 Ltr

KINGFISHER BAR SET Size:2.5,3.5, 5.0 Ltr

MAXELL-PLAST (INDIA) line n to: On For e log o ast. s pl cha xell Pur w.ma ia.com ww deind tra

Website : www.maxellplastindia.com www.

82 August 1-15, 2014

#3, Woodwarf, 5th Lane Walltax Road, Chennai- 600 079, Phone:+91-44-2529 3322, Telefax:+91-44-2539 0673 Mumbai Showroom : #G-90, Sarovadaya Nagar, 1st Panjarpole Lane, Mumbai – 400004. Ph : +91- 22 -2242 7778, Telefax: +91-22-2242 2442. Cell : + 91-9892721331. Email : maxellplastmum@rediffmail.com. Delhi Showroom : #4781/26, Deputy Gunj, Sadar Bazar, Delhi – 110006. Phone : +91-11-2352 4455 + 91-96506 06424. Email : maxellplastindiadel@hotmail.com

maxellplast.tradeindia.com

maxellplastindia@hotmail.com

FOOD & HOSPITALITY WORLD

BUSINESS AVENUES

an a rr

h ont

COFFEE POT

FOOD & HOSPITALITY WORLD

AIR POT

WIDE MOUTH

R AJCO

HIGH NICKLE S. S. VACUUM FLASKS

2500/3000/3500/4000 ml. 500/750 ml.

400/600/1000 ml.

WIDE MOUTH WITH HANDLE

COFFEE POT 1300/1600/1900/2200 ml.

800/1200 ml.

New COFFEE POT

BULLET

WIDE MOUTH

350/500/1000 ml.

1200/1500 ml.

New BULLET

2500/3000/3500/4000 ml.

COLA BOTTLE

(Twist & Pour) 250/350/500/1000 ml.

WATER BOTTLE 250/350/500/1000/1500/1800/2500 ml.

For Online Purchase log on to: www.maxellplast.tradeindia.com

400/600 ml.

Marketed by:

MAXELL-PLAST (INDIA) #3, Woodwarf, 5th Lane Walltax Road, Chennai- 600 079, Phone:+91-44-2529 3322, Telefax:+91-44-2539 0673, Mumbai Showroom : #G-90, Sarovadaya Nagar, 1st Panjarpole Lane, Mumbai – 400004. Ph : +91- 22 -2242 7778, Telefax: +91-22-2242 2442. Cell : + 91-9892721331. Email : maxellplastmum@rediffmail.com. Delhi Showroom : #4781/26, Deputy Gunj, Sadar Bazar, Delhi – 110006. Phone : +91-11-2352 4455 + 91-96506 06424. Email : maxellplastindiadel@hotmail.com

Website : www.maxellplastindia.com www. maxellplast.tradeindia.com maxellplastindia@hotmail.com FOOD & HOSPITALITY WORLD

August 1-15, 2014 83

FOOD & HOSPITALITY WORLD

BUSINESS AVENUES

Vending Updates India Private Limited

AQUA IMPEX

B - 23, Sector - 88, Phase - II, Noida - 201305, Utter Pradesh, India, Phone: +91-120-6483902-06, Email: info@vendingupdates.com www.vendingupdates.com

921, Poonamallee High road, 1st Lane, Chennaii 600 084.Landmark: Near Hotel ABU PALACE Ph no 044 2641 5020 / Service Centre - 044 6567 6969, Mannager : Mr.Balaji, Mobile: 9282179969. Email: aquaimpex@gmail.com

113, 2nd Cross, 3rd Main Road, Canaara Banak Colony, Chikkalasandra, Uttarahally, Bangalore-560 061. Manager: Mr. Chiddanand Mobile. 9886630440. Email: aquaimpexblr@gmail.com

84 August 1-15, 2014

FOOD & HOSPITALITY WORLD

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FOOD & HOSPITALITY WORLD

MANUFACTURERS OF COMMERCIAL KITCHEN EQUIPMENTS Add: Door No. 1/1017, Sathy Main Road, Lakshmipuram, Ganapathy, Coimbatore - 641006. Email : classic.ams15@gmail.com. www.classickitchens.co.in

MOB: 9362122299 9787222299 TEL: 0422-2524447

SS SALAMANDER

TABLE TOP DEEP FREEZER

3 DOOR VERTICAL REFRIGERATOR

BAIN MARIE SERVICE COUNTER

CHINESE GAS RANGE

DEEP FAT FLYER

SANDWICH GRILLER

BULK COOKING RANGE SS GAS RANGES ● SS OVENS ● SS RACKS ● SS HOT CASE ● SS TANDOOR ● SS FRYERS

SPECIALISTS IN STAINLESS STEEL REFRIGERATORS & DEEP FREEZERS FOOD & HOSPITALITY WORLD

August 1-15, 2014 85

FOOD & HOSPITALITY WORLD

BUSINESS AVENUES

For controlling Restaurant Kitchen Exhaust, Smoke and Oil Mist RydAir RB2400/4800 Electrostatic Air Cleaners

Cleaned Air Exhaust

RYRYunits modular and be stacked up to achieve units are are modular and cancan be stacked up to achieve higher airflow requirement higher airflow requirement

Kitchen Hood Cooking Fumes

6 units of RY5000 stacked 3 high and in 2 stack to give Airflow of 30,000 CMH

3 units of RY5000 Stacked up to give Airflow of 15,000 CMH

Stove

NIHAL Enterprises RydAir RB2400/4800 15C Govardhan Baug, Manmala Tank Road, Mahim, Mumbai 400016, India Nihal Enterprises Contact Person : Mr. Harshad Patil : - 09324271581 Email : nihalenterprises@gmail.com 15C Govardhan Baug, Manmala Tank Road, Mahim, Mumbai 400016, India South India Associate - M/s Royal Envirotech. Mr. Akilan : - 09894919522 Contact Person : Mr Harshad Patil Mobile: 9324271581 Email :akilanenviro@gmail.com Email: nihalenterprises@gmail.com 86 August 1-15, 2014

Reduces Pollution

Collect up to 95% of all cooking smoke and oil mist

Keeps building and enviroment clean.

FOOD & HOSPITALITY WORLD

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FOOD & HOSPITALITY WORLD

August 1-15, 2014 87

weekend

Scene and heard

With Marcellus Baptista

Shaken and stirred THE CHEER WAS on at Arola at JW Mariott for the national round of the Diageo Reserve World Class 2014 competition. The national winner was Varun Sudhakar from Four Seasons Hotel, followed by Gaurav Dhyani and Dilbar Singh from Delhi’s Taj Palace Hotel in second and third positions. Now in its sixth edition, 20 mixologists from India’s leading hotels and bars had come together to compete for this title, with the national winner representing India in the Diageo Reserve World Class Global Final in the UK. The contest was judged by an expert panel.. Serge Lozano, Cecilia Oldne, Rajeev Samant and Florence Tarbouriech at the launch of Soleil

Chic cheer

Merry mood THE PARTY SCENE shifted to Nashik with the opening of Soleil by La Plage at the sprawling Sula Vineyards. The French trio behind La Plage, the outpost of the famed La Plage restaurant in North Goa, Morgan Rainforth, Florence Tarbouriech and Serge Lozano, were there along with Sula’s founder Rajeev Samant, master winemaker Kerry Damskey and global brand ambassador Cecilia Oldne and various guests like Narendra Kumar, Anil Chopra, Mona Juneja, Mitali and Prahlad Kakar, Pravina and Jamal Mecklai, Roshni and Parvez Damania. The mood was merry and everyone promised to come back for added cheer.

Lata Patel and Madhoo Shah at the Tarun Tahiliani Bridal Couture Exposition at the Four Seasons

Varun Sudhakar at the Diageo Reserve World Class 2014 competition at the JW Marriott

THE MANSION AT FOUR Seasons Hotel was the majestic venue for the sixth edition of the Tarun Tahiliani Bridal Couture Exposition with the celebrated couturier partnering with World Gold Council – Tarun Tahiliani for Azva, Forevermark, Swarovski and Diageo. On view was the Modern Mughals couture collection with a selection of princess gowns, a bronze trellis jacket with its skeletal structure and dramatic lines and the lehenga in a champagne hue gathered at three levels. There was also couture for men with dollops of gold, pistachio and deep orange. And the drinks of choice of the night was the smooth Johnnie Walker Platinum Label 18 and Ciroc vodka that was offered in various cocktails among guests like Madhoo Shah, Queenie Singh, Lata Patel, Nikhil Thampi, Seema and Jaideep Mehrotra.

Dinner date

Rahul Mishra and winners at the International Woolmark Prize night at the Taj

88 FOOD & HOSPITALITY WORLD August 1-15, 2014

ELEGANT AND EXQUISITE events give five-star hotels a chance to showcase their culinary offering. Such was the case at the ballroom of the Taj at the India & Middle East regional round of the International Woolmark Prize 2014/15. It was an intimate sit-down dinner with fabulous fare that included chilled asparagus, passion fruit and Telicherry pepper vinaigrette; murg potli on achari risotto; coffee, cumin and paprika fish, whipped potatoes, orange zest glazed carrots; spinach and cheese ravioli with Indian inspired sauce plus a dessert sampler of chocolate kulfi dome with hot Bailey’s Cream, mango phirni and fresh cut fruits. In attendance was Woolmark Prize winner Rahul Mishra, Purab Kohli, Karishma Tanna, Rocky S, Nikhil Thampi, Vikram Raizada, Nachiket Barve, Carol Gracias, Binal Trivedi and Peter Ackroyd, Woolmark’s global strategic advisor who announced the winning designers: Bird on a Wire (Lebanon) and The Emperor 1688 (UAE) in the women’s and men’s categories respectively.

KABINI SPRINGS # 23-24, Old Mananthavadi Road, Refined by nature Kadegadde Village, (A unit of M/s. Kay Yess Resorts Group) Antharasante Hobli, www.kabinisprings.com H D Kote - Taluk, Mysore - District, Karnataka, India, - 571114 Contact details: +917022000982 +919526973007 Email id: info@kabinisprings.com KAABINI SPRINGS SALES & RESERVATIONS: RANGANATHA R Contact Mobile No : +917022000985 Email id : gm@kabinisprings.com

KABINI SPRINGS

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.

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#4057, 19th ‘A’ Main, HAL 2nd Stage, Indiranagar, Bangalore 560 008 | Call +91 80 4162 0752 / +91 99864 74412 | Website www.nipun.co.in