Food and Hospitality World (Vol.3, No.18) June 1-15, 2015 by Indian Express

I N D I A’ S F O R E M O S T H O S P I TA L I T Y P U B L I C AT I O N ER ST W H I L E E X PR E S S H O S P I TA L I T Y •

F O R T N I G H T LY I N S I G H T F O R T H E F O O D A N D H O S P I T A L I T Y T R A D E

June 1-15, 2015 Vol 3 | No. 18 | Pages 122 | `50

EDITOR’S NOTE

The silver lining

he past few months witnessed change of a different nature within the hospitality sector in India, especially at India's oldest hospitality institution - The Taj. Few men and women who were part of the strategic workforce of the iconic establishment bowed out with grace and gratitude making way for the young brigade to take over from where they left. Unlike what we witness today, these hospitality professionals did put in (on an average) 35-40 years of continued service at a place which they called their home. Amidst all the farewell, they interestingly had a common thought and wish for the industry - that it should always 'fare well' irrespective of the ups and downs. Meeting few of them in person did reflect the passion that they have for the industry till date - the people they worked with, some who groomed them, and the rest who were groomed by them. Undoubtedly, the world of hospitality has undergone tremendous growth from the 1970s when one of the first batches of the IHM students graduated till today when they retire after years of exemplary service. From telex to high touch world, from trunk calls to 4G, a lot has changed on the tech front. However not much has changed when it comes to people. We are still the

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“From telexto high touch world,from trunkcalls to 4G,a lot has changed on the tech front.However not much has changed when it comes to people.We are still the same,with the same basic desire to be treated with respect and care”

same, with the same basic needs and traits and the desire to be treated with respect and care once you enter a hotel premises. One of the wise men of hospitality mentioned to me that a good hotel or even a good looking hotel is the one that makes you smile from within the moment you step in. It is that abstract feeling of comfort that is priceless. From the fragrance to the fabric, from the tone to the texture, it is all in the DNA of the place. Our 25th edition of FHW (silver anniversary) is our contribution to this very essence of hospitality, from the hardware to the software. In this special issue, the leading pastry chefs from south India talk about what is being baked in the oven, from healthy bakery products - low calorie, food without particular allergens and also vegan desserts to trends that has given rise to smaller portions packed with new flavours, artistic plating, use of indigenous ingredients that bring about a local flavour, there is seems to be action with an artistic touch. Enjoy the issue of some sweet somethings and of course the show itself. Happy networking.

REEMA LOKESH Editor

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CONTENTS SPA & WELLNESS

Vol 3 No 18 JUNE 1-15, 2015

Chairman of the Board Viveck Goenka Editor Reema Lokesh* Assistant Editor Steena Joy Senior 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 Mitesh Manjrekar Photo Editor Sandeep Patil MARKETING General Manager Sachin Shenoy Marketing Team Dattaram Kandalkar Rajan Nair Ashwani Kumar Shukla Sreejith Radhakrishnan Prateek Sahay Yoginder Singh Ajanta Sengupta NATIONAL FOOD & BEVERAGE SALES Sasi Kumar G Keshav Barnwal INTERNATIONAL FOOD & HOSPITALITY SALES Soumodip Ghosh Dhananjay Makharia PRODUCTION General Manager B R Tipnis Manager Bhadresh Valia

MASTERS OF

PASTRY

EDGE

(42-61)

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‘HOSPITALITY IT’ SPHERE THROUGH CEBIT INSIGHT SERIES TO DEBUT AT FHW 2015

REJUVENATING IN LUXURY THE SHANAYA SPA AT KEMPINSKI AMBIENCE HOTEL, DELHI

RADISSON BLU TO ENTER JAMMU & KASHMIR WITH TWO PROPERTIES

FINE TABLEWARE, MADE FINER WITH ROBOTS VILLEROY & BOCH, USES INDUSTRIAL ROBOTS FROM ABB

INTERIORS & DESIGN LIFE

P30: NEW KIDS ON THE BLOCK Mulu Marriott Resort & Spa, Malaysia

P32: PRODUCT TRACKER Luminous

P74: MOVEMENTS JW Marriott Hotel Mumbai Sahar

P119: WEEKEND Scene and heard

THE DREAM OF ISTANBUL THE DESIGN ELEMENTS OF RAFFLES ISTANBUL HAVE BEEN INSPIRED BY ISTANBUL ITSELF

THE KITCHEN LADDER THE CHALLENGES WHILE CLIMBING UP THE KITCHEN HIERARCHY ARE MANY

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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‘Hospitality IT’sphere through CeBIT Insight Series to debut at FHW 2015 FHW Staff Mumbai THE 25TH EDITION of Food Hospitality World (FHW) exhibition, will be held from June 1113, 2015 at White Orchid Convention Centre, Bengaluru. The exhibition will mark the debut of ‘Hospitality IT’ sphere through the CeBIT Insight Series that will witness participation from CIOs (Chief Information Officers), IT heads, professionals, etc from leading hotel brands such as Accor, The Leela, Hyatt and Rooms Tonight. The exhibition spread over a floor space of 6,000 sq mtrs, will witness a total number of 150 exhibitors. Some of the key clients will include: Amrit Group, Bunge India, Amira Basmati Rice, ID Fresh Foods, Forstar Foods, VKL Spices and many more. The inauguration panel for the exhibition include: Chef Surjan Singh Jolly, executive chef, JW Marriott, Bengaluru; Chandrashekar Hebba, president, Bruhat Bengaluru Hotel Association and M Rajendra, president, Karnataka Pradesh Hotel Restaurant Association. This year's trade show will witness exhibitors coming from different segments of the food and hospitality industry like F&B, interiors, kitchen equipment, housekeeping, bakery and others, and will aim at providing solutions to various industry-related problems. This year, there will an interesting line-up of several events. The first day of the exhibition will have a special honours evening felicitating 15 Hospitality Trailblazers who have made a unique distinction in the South Indian dining space. The second day will have sessions such as CeBIT Insight Series, a conference on leveraging the digital platform to enhance customer experiences in the hospitality industry; the Power of Purchase

will focus on the new trends in purchasing, its role and the challenges for hospitality purchasing professionals. The third day will witness sessions like Hospitality Think Tank - GM's Conclave and Hospitality Knowledge Exchange on Green Housekeeping. For the knowledge exchange session, for the first time, Professional Housekeepers Association will be participating. While the Baking Contest will be a first time inclusion which will have live demos by Institute of Baking & Cake Art (IBCA) that will be organised and overseen by one of India’s top baker, trainer, cake decorator,cConsultant and food stylist, Chef Manish Gaur who is also the director of IBCA.This baking contest will provide an opportunity to over 5000 professionals from the hospitality and F&B industry to showcase their baking skills and talents. IBCA will provide live demonstrations on baking various creative dishes throughout the three days of the show. Associations that have signed up for the exhibition include South India Hotels & Restaurant Association (SIHRA); Bangalore Hotels Association (BHA); HOTREMAI; Hospitality, Healthcare, Aviation, Travel and Tourism (HATT); Hospitality Purchasing Managers’ Forum (HPMF); Kerala Hotels & Restaurants Association (KHRA); Karnataka Pradesh Hotels & Restaurants Association (KPHRA); Telangana Hotels Association (TGHA); Kerala Bakery Association (BAKE); Hotel Association of Pondicherry (HAP); and Munnar Hotels & Resorts Association (MHRA). The FHW trade show is organised by Global Fairs & Media – a joint venture between Hannover Milano Fairs India and The Indian Express.

10 FOOD & HOSPITALITY WORLD June 1-15, 2015

Glimpses from FHW 2015 Mumbai

This year, there will an interesting line-up of several events. The first day of the exhibition will have a special honours evening felicitating 15 Hospitality Trailblazers who have made a unique distinction in the South Indian dining space

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Radisson Blu to enter Jammu & Kashmir with two properties Steena Joy Srinagar RADISSON BLU will foray into Jammu & Kashmir with two properties set to open in 2016. The properties are coming up in Srinagar and Tangmarg which is en route to Gulmarg. The properties are being developed by the local MTC group who own the renowned Grand Mumtaz and Mumtaz Towers in Srinagar. The group has signed the management agreement with Radisson Blu to manage both properties. Apart from Srinagar, MTC group has hotels in Tehri, Katra, Gulmarg, Pahalgam and Sonmarg.

The properties are coming up in Srinagar and Tangmarg which is en route to Gulmarg Speaking exclusively to Food & Hospitality World, Mustaq Chaya, chairman, MTC group said, â&#x20AC;&#x153;The total cost of both projects is `300 crore (`150 crore each). While the Tangmarg property will have 150 rooms, the Srinagar Radisson Blu will have 153 rooms. This property which was originally a royal palace will also have 10 Heritage Suites which will open first in 2015.â&#x20AC;? This could well be the beginning of more hotel brands making a beeline to the Valley and a sign that it is being considered as a safe investment destination.

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GenX Hotels targets the modern Indian traveller Sudipta Dev Mumbai GENX HOTELS brand from the 1589 Hotels company is a member of Clarks Collections. These hotels are a combination of managed and owned properties. The focus of 1589 Hotels is to cater to the generation next modern Indian traveller. With properties ranging from destinations like Vadodra in Gujarat to Lucknow in UP, from Haldwani in Uttarakhand to Hyderabad in the south, the brand has an aggressive expansion strategy. “We are creating a value for money chain for the business traveller. GenX Hotels is a brand which is striving hard to provide five star services at a nominal cost of budget hotel range,” said Nikhil Sanjay Joshi, GM - operations and new property development, GenX Casaya Inn. The upcoming hotels are in Chittorgarh, Manipal, Jodhpur, Varanasi, Mughalsarai, Naukuchiyatal and Birganj (Nepal). “We have extensive expansion plans in India and

overseas. We already have a property in Nepal called Fulbari Resort by Clarks,” stated Joshi. In UP, where the company recently opened GenX Casaya Inn in Lucknow, they are looking at more destinations like Kanpur, Varanasi, Noida. In Agra a hotel is already operational. "We are open to setting up new properties in any Tier II destinations," mentioned Joshi. GenX Casaya Inn in Lucknow is a 30 rooms mid-scale hotel. “We have been getting 60 to 70 per cent occupancy. The hotel is built by the owner and operated by our company. There is a big banquet hall of 4000 sq feet and smaller meeting rooms. We can cater to MICE and weddings. We have made an effort to give facilities for both leisure and business travellers. Lucknow has a lot of diversity in culture and food so we not only get business travellers but also families who are here on a holiday,” stated Joshi, pointing out that they have also been getting Buddhist circuit guests in the property.

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The focus of 1589 Hotels is to cater to the generation next modern Indian traveller. With properties ranging from destinations like Vadodra in Gujarat to Lucknow in UP, the brand has an aggressive expansion strategy Tel: 040-23418673/23418674/ 23418675 (Tele-fax)/66631457 Fax: 040-23418678 E-mail: ashwanikumar.shukla@fhwexpo.in

JAIPUR: Prateek Sahay The Indian Express Ltd. C-7, Dwarika Puri,Jamna Lal Bajaj Marg, C-Scheme,Jaipur - 302001 Mobile: 09899003030

BHOPAL: Prateek Sahay The Indian Express Ltd, 6,Vidya Vihar, Professors Colony, Bhopal - 462002, Madhya Pradesh Mobile: 09899003030

AHMEDABAD: Sachin Shenoy, The Indian Express Ltd. 3rd Floor, Sambhav House, Nr.Judges Bunglow Bodakdev,Ahmedabad - 380 015. Mobile : 09930050499 Email :sachin.shenoy@fhwexpo.in

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Emke Group to build 100 room five star property in Thrissur, Kerala Steena Joy Mumbai THE EMKE GROUP which owns the Lulu International Convention Centre (LICC) in Thrissur, Kerala and the Marriott managed hotel near Kochi airport is setting up another five star hotel adjacent to the LICC in Thrissur. Speaking exclusively to Food & Hospitality World, Jose Sebastian, general manager, LICC informed, â&#x20AC;&#x153;The hotel will be a five star property with 100 rooms. We have however not applied for a bar licence. The esti-

The Bolgatty Convention Centre is expected to open in the first quarter of 2017 mated cost of the project is `125 crore and is scheduled to open in 2017.â&#x20AC;? The Group is already implementing the Bolgatty Convention Centre project which is expected to open for business in the first quarter of 2017. The 8.5 lakh sq feet convention centre will have a capacity of 5000 pax. The project also includes a hotel with 287 rooms which will be managed by Hyatt Hotels. Set up in 2006, the LICC was the group's first hospitality venture in India. The Group used the name Lulu as it has tremendous brand recall among Indians, especially those who have been to the Middle East where Emke has a strong presence in retail. The LICC also has the LuLu Garden Hotel which has 35 well furnished rooms and suites and an exclusive helipad.

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GourmetItUp rebrands as WowTables Aims to raise US$ two million in six months Kahini Chakraborty Mumbai WITH AN AIM to bring about a fine dining revolution and make it more accessible to the discerning diner, GourmetItUp has rebranded itself as WowTables. The company, launched in 2012, has partnered with some of the leading fine dining restaurants and hospitality groups across India. WowTables now has a strong presence in Mumbai, Pune, New Delhi and Bengaluru and is looking to venture into new markets soon. Deepa Jain, founder, WowTables told

Food and Hospitality World, “We have received an overwhelming response in a short span and have ambitious expansion plans to make the brand more accessible to a wider set of audiences. We now plan to enter new markets in India while setting up shop in international markets as well by the end of the year. At WowTables, we do not have any inventory. We are a table reservations platform that offers curated fine dining experiences for our guests.” Kunal Jain, founder, WowTables added that in the recent past, the company has expanded

Deepa and Kunal Jain

to New Delhi, Bengaluru, Pune markets and has raised US$ three lakh. We have also doubled our restaurant partnerships and are being approached by others in the fine dining industry. We are glad that our existing associations with restaurants are leading to other restaurants expressing interest in associating with us. Currently we are growing on a weekly basis and aim to raise about US$ two million in the next six months.” Commenting on the fine dining culture growth in India, he opined, “The online food ordering space has seen an expo-

nential growth in the last couple of years. It began with food delivery and has expanded to table reservations and curated experiences. The start-up ecosystem in the food space is on an upward spiral and the awareness and popularity levels are growing rapidly. We were the first portal to offer curated dining experiences for guests back in 2012. In the past couple of months, the table reservations space has seen an added push. There is a huge potential for growth in the coming years and we are glad that we are already in motion.”

'THE SOUTH BEACH IS NOTATRADITIONAL HOTEL,ITIS ACITYWITHIN ACITY' The South Beach hotel, located at the south of Beach Road in the Marina Bay area and slated to open in September this year, is eying India as a key market. Jenny Soo, executive assistant manager – sales, marketing and services, The South Beach shares her strategy for this market and the USP that sets them apart from other players. By Rituparna Chatterjee and Reema Lokesh What is the USP of The South Beach? The concept of The South Beach was developed more than 10 years ago when Kwek Leng Beng, executive chairman of City Developments (CDL), had the vision of building something new for Singapore. The name of the hotel is derived from its location – the Beach Road. We are a 654 room luxury HIP (Highly Individualised People and Places) hotel designed by French designer Philippe Starck, London-based Foster + Partners in partnership with international architecture firm Aedas. The hotel is expected to open in September this year.

instance, the guest can scan the QR code on the television from his phone and control the many electronic items in the room. We have five USB connectors and four international power points to cater to the diverse needs of our guests. We also have three ladies’ floors for women travellers.

Jenny Soo

The average size of our rooms is 41 sq m which are equipped with the latest technology – for

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There are many international hotel brands in the Marina Bay area. How are you planning to meet the competition? The South Beach is not a traditional hotel, it is a city within a city. You can come to The South Beach Precinct and you will experience a sense of

work and play at the bars, restaurants, coffee shops, retail and meeting spaces, and so on. We don't need to compare ourselves with other hotels because many beautiful properties in Singapore are defined as hotels, but we are a designer hotel having imaginative social spaces, mood food and drink and designer rooms and suites. It is a luxury hotel in the traditional sense but a city within a city in the contemporary sense. What is your strategy for the India market? In India, we are here to establish the networks we already have and build new ones we

want to partner with. We are here for the long haul. The close proximity and easy flight connectivity makes India a key market for us. We will have a B2B approach in our promotions – we want to have specific targets. We are a global hotel and are well-versed in different cultures and food is an important part of it. Our executive chef is from Delhi, though he is an expat. We have the concept of mood, food and drink wherein we adapt to the food requirements of our guests. We have interconnected rooms and suites for family travellers. Rate isn’t a serious issue as we are focusing on the experience.

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Amazon launches hotel booking site,Amazon Destinations FHW Staff Mumbai AMAZON has launched a new online hotel booking service called Amazon Destinations. The new site is principally focused on the United States and will allow travellers to predominately book short breaks close to home. In a statement, Amazon explained that more than 40 per cent of all US holidays are short-term getaways, ranging from one to three nights. “However, travellers often have a hard time planning local get-

The site is launching with limited territory for three metro areas: LA, New York City and Seattle aways. It’s difficult to know where to go, the process is labour- intensive, and people often miss out on finding great places to stay,” said the statement. The site is launching with limited territory for three metro areas: Los Angeles, New York City and Seattle. Amazon already sells a range on heavily discounted deals to destinations through its Amazon Local brand. The addition of an online travel service, Amazon Destinations, puts the e-commerce giant into competition with Travelocity, Expedia and Airbnb for both merchants and customers. However, Amazon Destinations only offers hotel bookings, not complete packages, including flights for example.

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Grand Resort Bad Ragaz attracts loyal clientele from India Sudipta Dev Mumbai GRAND RESORT BAD RAGAZ is on the foothills of the Swiss Alps in the eastern part of Switzerland. An hour's drive from Zurich, the property is one of Europe's premier wellness and medical health resort. “The combination of our infrastructure and services is completely unique -we are an all in one property - a five-star deluxe property with 267 luxurious rooms and suites, eight restaurants, and

one of the largest spas in Europe. It is not a normal spa, but based on thermal waters,” said Kathrin Boerger-Bechtold, director of business development, Grand Resort Bad Ragaz. For the last seven years the resort has had a focus on the India market. It has been a slow growth, but Boerger-Bechtold is optimistic about the future. “In India it took us a bit of time to create the idea as to how we contribute to health and overall well being,” she said, adding that, she believes that there are two sides

to it. While the volume is not as big from the market, the positive side is that it is a hidden secret. “So those Indian travellers who go there experience a discreet place. They want to experience health and well being conditions. I am completely convinced that we have a precious offering for the Indian market,” she asserted. The resort has a regular clientele from India, majority of them have been guests from the last five to seven years. "We have a customer base of 73 per cent loyal customers, who always

come back again," said BoergerBechtold. The resort, she reminds, is a place for connoisseurs. “First time travellers from India most probably would not be coming to Bad Ragaz because they would not have us on their map. Which is a mistake as we are true Switzerland and give a different kind of experience than places on the beaten track,” stated Boerger-Bechtold. This year the property is celebrating the 175th anniversary of piping the natural healing waters from Switzerland’s famous Tam-

ina Gorge directly to the resort. “We have a long heritage in healing - those waters have been used since more than 800 years,” mentioned Boerger-Bechtold. It is not only wellness, the resort has a large medical health centre. “We have more than 37 doctors in our property and offer evidence based medical treatments to our guests in 10 fields of expertise. The most traditional element is rehabilitation. We recently opened a private clinic for rehabilitation integrated within our resort,” she informed.

'HIGH IMPETUS MARKETLIKE INDIANEEDS COMPREHENSIVE KITCHEN DESIGN' Shahed Ali Khan, operations head, Nipun talks about the refrigeration, bakery and confectionery equipment sector What new products would you be launching this year and/or showcasing at Food Hospitality World 2015? Since the beginning of this year we have been focusing on promoting refrigeration equipment and with a series of new launches that we have made since, we continue to aggressively target the hospitality and retail refrigeration segment. At the exhibition in Bengaluru we will also aggressively target the bakery and confectionery equipment sector as there is a strong inherent demand for the same particularly in the south. Which of your existing products do you see an increased demand for in the Indian mar-

ket and what reasons do you attribute to this? There has been an overall exceptional growth in terms of both demand and performance. We have witnessed an increased demand from subscription based online platforms offering fresh packaged food delivered to homes or offices. This is a sector to watch out for and our involvement has been with the largest brands across India. It is both exciting and challenging to have our team work with over a multiple facilities across the country designing and executing as many as two facilities every single day. This sector has been particularly endearing as well with a large amount of time rendered

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to engineering efficiency and fluid kitchens each of which caters to over 1000 meals a day. Which are your major import markets and products? We have moved from trade to manufacture via the job work process. This essentially means that we move components from the country of origin to facilities in Malaysia and Taiwan equipped with the best of manufacturing infrastructure and produce goods suitable to the Indian environment. What is your present distribution reach in the Indian market and what are your strategies to increase your penetration into the market?

We now have a virtual pan India presence with offices across the regions of Bengaluru, Goa, Mumbai and Delhi. We have now grown to be a formidable force to reckon with and with a team as ours we shall continue to do better than any other and with principles like none other too. Whilst the previous years have seen us grow a 100 per cent on revenues, the last FY 14-15 has seen us move a notch up with over a 150 per cent jump in revenues. We would be keen on repeating this for the present FY as well. What are the latest trends in kitchen equipment technology and design? Comprehensive kitchen de-

Shahed Ali Khan

sign and supply is essential in a high impetus market like India. In order to provide a seamless integration of operation needs and equipment applications it is imperative that design and planning is based on menu, traffic and production processes. We would continue to strive in delivering cutting edge kitchen solutions.

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IHG and Adyar Gate Hotels sign agreement to launch Crowne Plaza in Chennai FHW Staff Mumbai INTERCONTINENTAL HOTELS GROUP (IHG) has signed an agreement with Adyar Gate Hotels to bring in the first Crowne Plaza brand into Chennai. The 286-room Crowne Plaza Chennai Adyar Park will be the second IHG brand in Chennai, the first being the Holiday Inn Express Chennai Mahindra World City. There are currently eight Crowne Plaza hotels and resorts across India, and five additional hotels are due to open in the next three to five years. IHG has 21 hotels (4,100 rooms) in 13 cities in India across four brands. The company has 47 hotels in its development pipeline, including Holiday Inn Express Chennai OMR and Holiday Inn Chennai OMR Tidel Park which will open in Chennai within the next three to five years. Speaking on the new development, Shantha de Silva, head, South West Asia, IHG said, “Chennai is already one of the largest industrial and commercial centres in South India, and as it grows in prominence as one of the country’s key cultural, economic and educational hubs, there is great potential for growth in tourism and hospitality. It is with great pleasure that we are working together with Adyar Gate Hotels to launch our Crowne Plaza brand here to cater to the increasing number of business and leisure travellers.” Manish Goyal, joint managing director, Adyar Gate Hotels said, “IHG has a strong reputation as a hotel operator and we are pleased to be working with them. The hotel has great potential to increase its share of business through a new and improved corporate and leisure focus.” The hotel was originally the site of the first Holiday Inn to open in India in the 1970s.

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KTDC promotes iconic heritage properties FHW Staff Mumbai WITH SPRAWLING properties, combining modern and traditional architecture in breathtaking exotic islands, luxuriant game reserves, mist-laden hills, palm-fringed beaches and tranquil backwaters; each property under KTDC Hotels and Resorts is a destination by itself. The properties ranging from premium to budget are designed to function as icons of Kerala heritage and to readily extend the warmth and excitement of traditional hospitality of Kerala.

name of the barrier constructed here to prevent tidal action and intrusion of salt water into the Kuttanad lowlands across Vembanad Lake, between Thanneermukkom and Vechur. The water in this part of the lake is the cleanest. KTDC, Suvasam is easily accessible from Kochi and Alappuzha (one hour) and is located very close to Kumarakom. KTDC, Suvasam overlooking the Vembanad Lake has 37 rooms, each with a garden in front and a view of the lake. It is a perfect getaway from the stress and hustle of urban life and a window to take in glimpses of calm rural life.

KTDC 'Suvasam' Thanneermukkom

Bolgatty Event Centre

KTDC, 'Suvasam' Thanneermukkom is located at Thanneermukkom, Alappuzha. Suvasam means a pleasant stay in Sanskrit. Thanneermukkom is the

Just off the Kochi Marine Drive is the Bolgatty Island, an island, where the Bolgatty Event Centre is located. It is situated in 15 acres of verdant greenery

overlooking the backwaters and Arabian Sea and is inside a nine hole golf course established in 1925. The Bolgatty Palace and Island Resort with 58 rooms and Kochi International Marina with 36 berths for yachts and sail boats are also part of the Bolgatty Event Centre. Amid this picturesque island of Bolgatty is the beautiful Bolgatty Palace, the exclusive mansion with four palatial rooms, provides travellers with world class amenities and holidaying options. Originally built by Dutch traders in 1744, it is the oldest of its kind that exists outside Holland. The Bolgatty Palace and Island Resort combines leisure with business and it is, popularly known as the honeymooners' paradise. The Bolgatty Event Centre can be easily accessed from the heart of Kochi city. The venue is

ideal for conducting international conferences, conventions, exhibitions, meetings, wedding receptions and theme dinners. The centre is regarded as one of the exotic locations in Kochi/Ernakulam. There are two conference halls, the first hall can ac-

commodate 500 persons and the second hall can accommodate 1000 persons. There is a seperate dining for the second conference. The boardroom can accommodate 40 persons while the lawns can cater to 300 persons.

'HOTELS ARE FOCUSING ON PURCHASING FROM INTERNATIONALBRANDS' Chirag Nayyar, director sales of Kanha Hotel Supplies, the exclusive representative of Sola The Netherlands in India, Bangladesh and Nepal talks about his companyâ&#x20AC;&#x2122;s latest products for India, the upcoming trends in the international tableware market and more What are your new products for this year? We have introduced two new decorative cutlery designs called Bali and Lima. All our products are based on the latest market trends as we want to be innovate and one step ahead of our competitors. We have also introduced a double wall coffee press where the coffee or tea will stay warm for at least four hours.

How eco-friendly are your products? We produce cutlery and holloware through state-ofthe-art machinery. All our cutlery and holloware are produced according to strict European standards. We can also re-polish our cutlery so that it remains new for over a period of time. What are the latest trends in

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the international tableware market? Hotels will purchase total packages which includes cutlery, holloware, glassware and Chinaware. Churchill, a UK Chinaware supplier has developed a bamboo design. Together with Churchill we have developed a cutlery design with the same print so it can be used together giving an unique dining experience.

How do you see the Indian tableware industry in the coming years? Indian hotels are focusing on purchasing more international and well established European brands. They are looking for quality. Our company is almost 150 years old. We are using the best quality stainless steel and we give a lifetime guarantee on any production or material faults.

Chirag Nayyar

MARKETS

VC firms invest heavily in online food ordering start-ups Kahini Chakraborty Mumbai EVEN THOUGH the current market of online food ordering in India is at a nascent stage, many venture capitalist firms are supporting entrepreneurs entering this segment, each having a different value proposition. Markets such as Mumbai and Bengaluru have seen the emergence of start-ups like holachef.com and swiggy.com. Launched in September 2014, holachef.com has raised an early stage funding of `two crore from India Quotient. While Saif Partners and Accel Partners have invested US$ two million in swiggy.com. Elaborating on the start-ups expansion plan, Saurabh Saxena, founder – CEO, holachef.com said, “Presently we operate in Andheri and Chembur, Malad, Mulund, GhatkoparPowai. Going forward, the intent is to expand in Mumbai steadily before venturing to other cities later this year. We have close to 70 chefs listed on our online platform, while in aggregate we have 170 chefs. Presently we receive more than 400 orders and intend to reach 2000-3000 orders by this calendar year. Our USP is our menus that change everyday and portion size of meals are for one person only. The meals are priced at `200 for vegetarian and `300 for non-vegetarian.” While Sriharsha Majety, cofounder and CEO, Swiggy added, “Once we’ve consolidated our position as an efficient ordering platform by fuelling our growth, strengthening our team and developing our infrastructure, we’re aiming to make our presence felt across several cities. Swiggy sets itself apart from the competition by having its own delivery fleet. Our delivery executives are smartphone equipped and their deliveries are facilitated by an algorithm designed in-house to maximise efficiency.”

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MARKETS

KISHCO to increase brand visibility pan India Rituparna Chatterjee Mumbai KISHCO, a manufacturer and supplier of cutlery, tableware, cookware and pressure cookers in India, is now focusing on increasing its visibility pan India. Speaking on this, Namita Jain, managing director, KISHCO stated, “We are now being more aggressive in terms of our packaging, promotion, visibility and awareness. We are revamping our 750 sq ft showroom at Marine Drive, Mumbai and opening another showroom in the city at Kandivali, covering over 1000 sq ft of space. The Marine Drive showroom is expected to open in two months. We are also developing educational materials like e-etiquette compilations on fine dining which would be available at both our stores and supplied to finishing schools.” KISHCO's clientele comprise the HORECA and B2C segments and the western region is a major market for the brand. The company is in talks with international hotel brands to expand its presence globally. Presently, the company supplies its products to national and international hotel brands in India and Indian embassies worldwide. “We are in the process of talking to international hotel brands to expand our global presence. We are also planning to customise products for our clients provided we get a certain quantity to make it viable.” She added, “We have our own manufacturing unit at Nashik, where we have our R&D department as well. Each of our product goes through atleast 20 stages of manufacturing and eight stages of cleaning and hygiene. If it is rejected at

Namita Jain

20 FOOD & HOSPITALITY WORLD June 1-15, 2015

the end, it goes back to the system. Once the product comes out, it is of high-quality and standard.” The company is also revamping its website, to be rolled out in two weeks. It also has an online presence on various e-commerce platforms like Flipkart, Pepperfry, among others. “We previously wasn’t aggressive in our marketing strategies. Now we are looking at growing the brand, retaining the quality and increasing our visibility pan India. For the same, we are advertising in trade magazines, participating in various tradeshows like Food Hospitality World in Bengaluru and Goa. We are looking at targeting the youth. KISHCO is a heritage brand and a lot of our products are bought as wedding gifts,” mentioned Jain. When asked about competition in the India market in the tableware segment, Jain opined, “We do face competition from European brands but they are prohibitive in terms of pricing and hence they cater to a very niche clientele. In hotels, there is a certain amount of cutlery that you need to replenish constantly, and only certain high-end boutique restaurants and hotels can afford these European brands. It is here where we come in.” The company also plans to launch new products which are currently undergoing R&D work. “We recently relaunched Spork, a product that acts as a spoon, fork and knife, with a new packaging. We have been growing 15-20 per cent year-on-year. We have realised our potential and are investing in growing the brand and increasing its visibility pan India.”

Most of the major hotel chains rely on us to provide their guestâ&#x20AC;&#x2122;s a great sleep

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Registered OďŹ&#x192;ce: Raha Poly Products Ltd Plot 26, Phase III, IDA Jeedimetla, Hyderabad, India - 500 055 E-mail: projects@rahaindia.com Website: www.rahaindia.com Customer Care No: 1800-200-8822

BAKERY FOCUS

A MARKETING INITIATIVE

Let them eat chocolate cake What sells faster than hot cakes? Chocolate cakes undoubtedly. The rich cocoa flavour coupled with Puratos’ trademark moist mouth feel, creates a cake so light that even the most discerning will not believe that it’s not made from scratch

hile foodies may go crazy for the latest, most cutting edge flavour on your shelf, they may rave about matcha cupcakes, organic blueberry cheesecakes, or the stylish red velvet. It is to the chocolate we turn when we seek that warm comfort of childhood. The dark and dulcet flavour

instantly transports the consumer back to their mother’s arms, when calories were unheard of, when a simple cake was a treat that was worth waiting for weeks. Days probably spent in anticipation, watching the actual mixing, peering anxiously as the cake rose in the oven, the aroma that drove you crazy, the anxious waiting for the cake to cool a little, even offering to compromise on the

22 FOOD & HOSPITALITY WORLD June 1-15, 2015

frosting in exchange for a quick first bite. The cake itself is just now a quick mix away, courtesy Puratos’ Tegral Choco Sponge and Tegral Sponge Egg Free Cocoa. The rich cocoa flavour coupled with the Puratos’ trademark moist mouth feel, creates a cake so light that even the most discerning will not believe that it’s not made from scratch. While cakes may have moved on from the plain

Years of research and development have come together to produce a premix so fine that Puratos is delighted to bring it to the Indian bakery and patisserie, underlining its commitment to the industry

BAKERY FOCUS

A MARKETING INITIATIVE

vanilla base, Puratosâ&#x20AC;&#x2122; commitment to bringing cutting edge technology combined with its dedication to quality remains unchanged. And nowhere do these come together better than in the Tegral Choco Sponge premix. Years of research and development have come together to produce a premix so fine that Puratos is delighted to bring it to the Indian bakery and patisserie, underlining its commitment to make the industry world class. This premix produces a moist and creamy chocolate cake with a memorable mouth feel. A cake that delivers great volume with superlative taste at highly competitive rates, the cake supports the customer in his need to experiment with flavours and shapes, perfectly blending in like a blank canvas to showcase your art, understated and elegant, simply shining in the back-

ground leaving consumers aching for more. Create unlimited options with the belief that your creations will shine when paired with the Tegral Choco Sponge range. Capitalise on its long shelf life and superior volume to bring out the picasso in you, while giving consumers the same consistent quality time after time, a consistent taste that will grow on your customers. Its ease of use reduces wastage and allows for easy handling across levels. As more people are moving towards an egg-free existence, Puratosâ&#x20AC;&#x2122; Tegral Sponge Eggfree Cocoa allows you to satisfy the most exacting of palates, and satisfy them with a wow factor that will leave them thirsting for more. Shine in the beauty of a well presented product, soak in the compliments that are bound to follow and watch your creations fly off the shelves like hot cakes.

MARKETS

Ariane Fine Porcelain to service demands of the Indian hospitality industry FHW Staff Mumbai ARIANE FINE Porcelain is set to rapidly service the increasing demands of modern gastronomy of the Indian hospitality industry. In 2014, Ariane launched a manufacturing facility, Umberto Ceramics International in Gujarat. This manufacturing unit is spread over an area of 35,000 square metres. This modern state-ofthe-art manufacturing unit is equipped with Italian and German machinery having a production capacity of 15 million porcelain dinnerware pieces per annum. At this facility, one can witness the combination of advanced technical knowhow, premium quality refined raw materials imported from various parts of Europe, environmental friendly high tech methods and a creative team of industry experts to produce superior and nifty porcelain tableware pieces. Created to meet the stringent specifications of the hospitality industry, Ariane crockery can withstand the rigours of catering with its quality standards, structure and design. The blend and amalgamation of raw materials, modern technology and a quality assurance team, guarantees reduced risk of chipping, and increased thermal and mechanical resistance. Ariane Fine Porcelain is resistant to shocks, is highly abrasion proof, has high chip resistance and is oven, microwave and dishwasher safe. Peruma Reddy, CEO, Umberto Ceramics International, is a pioneer in the field of porcelain and ceramics and

Peruma Reddy

24 FOOD & HOSPITALITY WORLD June 1-15, 2015

Sudhir Malesha

Ariane's manufacturing unit in Gujarat has a capacity to roll out 15 million porcelain dinnerware pieces per annum

has devoted his 21 years of experience and skills to the establishment and development of Ariane Fine Porcelain in India. Reddy stated, “Ariane Fine Porcelain is geared up to alleviate all the Indian hospitality establishments from imports of tableware by delivering to them, our high-end, professionally designed and immensely durable porcelain collection at a value for money proposition.” Another noteworthy contribution to Ariane Fine Porcelain is that of Sudhir Malesha, MD, KMG Ceramics India. Malesha opined, “In today’s scenario the Indian tableware market is majorly dominated by bone china manufactures that essentially produce bone ash products. We aspire to explore and delve into the Indian porcelain market by introducing this high alumina content, fully vitrified porcelain tableware being 100 per cent vegetarian and devoid of bone ash, thereby providing an ultimate and absolutely hygienic vegetarian solution catering not only to the highly competitive Indian porcelain industry but also to those markets that are solely and exclusively vegetarian.” He added, “Our easy reach distribution strategy comprises of strategic tie-ups with leading hotel suppliers and industry players worldwide. We have a pan India reach and are present in all the hospitality procurement hubs located in the country. With our new production facilities, we are now one of the most modern porcelain tableware manufacturers in the country aiming to expand worldwide.”

MARKETS

REVolution helps hotels to grow revenues and profits FHW Staff Mumbai REVOLUTION in Revenue Management, offers revenue management support, consultancy, training, audits to grow revenues and profits for hotels. The company was launched in 2012 by Kapil Dua, director, REVolution in Revenue Management, an alumni of Institute of Hotel Management, Bengaluru. The company was started with an objective to support hotels es-

Kapil Dua

tablish revenue management culture and to optimise and grow revenues through electronic channels. Currently the company has more than 30 clients all over India. The company is committed to take knowledge and skill set in independent hotels and small regional chains to the next level to enable them to compete with bigger brands and international hotel chains. Operating out of Bengaluru, the REVolution team comprises of six individuals with significant revenue management experience. Each revenue manager comes from a diverse cultural background and is an expert in distribution and revenue management field. The REVolution team is committed towards socially responsible business practices and fair business operations.

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MARKETS IN BRIEF Ministry of Tourism to set up Culinary Institutes in Tirupati and Noida The Ministry of Tourism, Government of India is setting up an Indian Culinary Institute (ICI) at Tirupati, Andhra Pradesh with a Northern Regional Centre at Noida, Uttar Pradesh. The two proposed institutes at Tirupati and Noida are likely to be set up by 2017-18. A technical committee is being constituted, having academic and industry experts to plan and design course structure for basics and advance culinary studies. An international collaboration is also being explored with renowned culinary schools.

Faasos upgrades mobile app Faasos, one of India’s first and largest food technology business, has launched the upgraded version of its mobile app to deliver an enhanced and seamless food-ordering experience to its patrons. The app is the first of its kind that gives an accurate delivery time estimate based on the items ordered, the location of customers and current load at the delivery centre. It also provides an accurate minimum delivery amount estimate that is in sync with the location of the customer. Also, the app presents a different menu to the patrons depending on the location and the time of the day. The new Faasos app presents daily specials in the menu, breaking the monotony of regular meals. With the e-wallet feature, consumers don’t have to worry about payment on delivery. The feature of providing a variable minimum order threshold depending on the distance of the customer from the delivery centre, allows customers who stay within five to 10 minutes walking distance of delivery centres, to add a beverage of `30 if need be.

Amazon launches hotel booking site Amazon has launched a new online hotel booking service called Amazon Destinations. The new site is principally focused on the United States and will allow travellers to predominately book short breaks close to home. In a statement, Amazon explained more than 40 per cent of all US holidays are short-term getaways, ranging from one to three nights. “However, travellers often have a hard time planning local getaways. It’s difficult to know where to go, the process is labour- intensive, and people often miss out on finding great places to stay,” said the statement. The site is launching with limited territory for three metro areas: Los Angeles, New York City and Seattle. Amazon does already sell a range on heavily discounted deals to destinations through its Amazon local brand. The addition of an online travel service, Amazon Destinations, puts the e-commerce giant into competition with Travelocity, Expedia and Airbnb for both merchants and customers. However, Amazon Destinations only offers hotel bookings, not complete packages, including flights for example.

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‘THE TOURISM POLICY SHOULD ENSURE THERE IS NO DOUBLE TAXATION’ With the National Tourism Policy expected to roll out soon, Kamlesh Barot, past president, Federation of Hotel & Restaurant Associations of India (FHRAI) and Hotel & Restaurant Association – Western India (HRAWI) speaks about the issues which the policy should address. By Akshay Kumar What are your expectations from the National Tourism Policy 2015? Having argued many a times with the tourism department during my tenure, as president of FHRAI for a new Tourism Policy, the draft now sent to us for the Tourism Policy 2015 leaves a lot to be desired. After going through it in detail we have the following demands sent to the department: On the point mentioned in the policy – streamline and rationalise service tax for tourism service providers, I suggested that since the National Tourism Policy supersedes the State Tourism Policies, it should mention that there is multiplicity of taxes on the same tourism productfood and rooms (viz, VAT and Luxury tax respectively, charged by the states, as well as the Center charging Service Tax on food as well as rooms again). In order to avoid this anomaly the Tourism Policy 2015 would ensure that the states don’t charge these double taxes. From 2016 when the GST subsumes various taxes, credit for these double taxes shall not form a part of the Central or state GSTs. (NGT) Environment policy as well as (FSSAI) Food policy, both again enacted from the Center shall through this Na-

tional Tourism Policy, ensure that no states nor HRACC issues duplicate enforcement on stakeholders by way of licensing or permission fractures, we’ve demanded this to facilitate ease-of-business for this sector. Also no star related taxes and permissions are formulated by any government. HDPB or the Single Window Clearance has not featured anywhere on the policy. I have made the draft for the state’s new Tourism Policy which, Maharashtra is on the verge of creating under the aegis of the HDPB-SWC in the new policy. We have our objections on the Home Stay scheme. We’ve asked for a hearing that would clarify our stance. What are the issues which the National Tourism Policy 2015 should address? We’ve demanded to know whether the dedicated University for Tourism and Hospitality would encompass the National Council colleges spread across each state of India. There are few paralysis in the National Council strategy due to which the entrants to this stream have gone down drastically over the years .The new policy should address this issue. We’ve demanded that FHRAI be a part of each committee promulgated under this

Kamlesh Barot

Tourism Policy like the National Tourism Advisory Board, Inter-Ministerial Coordination Committee on Tourism, National Tourism Authority, etc. As of now what are the loopholes in the policy? The current policy is not only out-dated but many commitments have not been honoured by the department, as well as time-to-time new announcements by the ministry have dislodged the focus from macro tourism promotion to micro-management of hospitality features, emanating from the exposure some officer in their trips abroad feel wowed about, mandating it in a voluntary HRACC scheme!

MARKETS

Marriott launches Mobile Request FHW Staff Mumbai TRAVELLERS everywhere will be able to instantly connect with 500 Marriott Hotels worldwide before, during and after their stays using the new Mobile Request option on the Marriott Mobile app. Specifically designed to enable guests to request services and amenities from their mobile devices, the new app feature is being introduced at 46 hotels and will be launched globally this summer across the entire portfolio of the Marriott Hotels brand– the flagship brand of Marriott International. Mobile Request will be available to the 50 million members of Marriott Rewards, the company’s loyalty programme. Members who have upcoming reservations will be able to instantly communicate with their hotel in two ways. The ‘Anything Else?’ feature offers guests twoway chat functionality to have conversations in real time with the hosts at Marriott Hotels who can fulfill and confirm their requests. It also offers a dropdown menu with most requested services and amenities, such as extra towels and pillows. Introduction of the Mobile Request chat feature represents the broadest global communications rollout of its kind in the hotel industry. Matthew Carroll, vice president, Marriott Hotels said, “Some 75 per cent of people travel with one or more mobile devices and the percentage is higher for younger travellers. We know today’s travellers want a mobile experience built around their changing needs and desire to communicate on their terms. Mobile Request is the brand’s next evolution since our introduction of mobile check-in, checkout and room ready alerts worldwide.” In testing, Mobile Request proved beneficial for guests in transit who needed to request services and amenities before their hotel arrival, such as hav-

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ing a car service meet them at the airport. Guests on the road can simply tap once on the Marriott Mobile app icon and be in-

stantly connected to their hotel, rather than having to find the hotel’s phone number and punch in ten or more digits. For guests

who have checked in and might be in a business meeting or in their guest room rushing to get ready for an engagement, Mobile

Request gives them immediate access to hotel staff, rather than having to call or visit the front desk.

MARKETS

Intertek listed as third-party audit body for Trustea in India FHW Staff Mumbai INTERTEK, one of the leading providers of quality and safety services to a vast range of industries across the world, has announced that it has been listed as the third party audit body for Trustea– the India Sustainable Tea programme. Earlier, the Tea Board of India had approved Intertek to provide a Codex HACCP based Food Safety Management System Standards Certification. With this, Intertek has now become the one stop solution for certification in the tea industry. Trustea is an ambitious initiative to develop and imple-

ment a sustainability code for the Indian domestic tea market. It has been designed to calculate the social, economic, agronomic and environmental performance of the Indian tea estates, smallholders and Bought Leaf Factories (BLFs). Intertek will now perform testing and certification for the Indian domestic tea market and help it gain acceptance on global quality standards. Rajesh Saigal, regional managing director, Intertek, South Asia said, “With Indian consumers demanding products that are manufactured sustainably, the Trustea code is an assurance of ‘Certified’ safe, healthier, hygienic and environmentally friendly tea.

Earlier, the Tea Board of India had approved Intertek to provide a Codex HACCP based Food Safety Management System Standards Certification. With this, it has now become the one stop solution for tea certification Through its testing and auditing facilities, Intertek aims to provide value for money and the highest level of satisfaction for the consumers.” Siyaram Tiwari, head– food services, Intertek added, “As per the report by ONICRA, India is the world’s second largest producer and con-

sumer of tea, accounting for nearly 25-27 per cent of global tea production. It also accounts for around 10-12 per cent of world tea exports. To keep up with the changing trends of the tea industry, companies are looking for an effective quality and certification solution, which is where

Intertek becomes their partner. Facilities at Intertek include Trust Tea Audit, ISO 22000; 2005, HACCP, FSSC 22000, BRC food safety certification, Organic certification, Energy audit, Testing and Training. This makes Intertek a complete solution for testing and certification of tea in the region.” The tea laboratories at Intertek will test for polyphenos, caffeine, amino acids, terpenoids, alcohols, carbonyl compounds and other volatiles. Other tea analyses include tests for theaflavin and thearubigin, along with total colour, percent brightness, astringency, bitterness and sweetness.

Shangri-La unveils programme for SMEs FHW Staff Mumbai SHANGRI-LA HOTELS AND RESORTS has launched the Business Travel Programme, an online corporate account portal specially conceived to reward small to medium sized enterprises (SME) for business stays with the hotel group. Joining the programme enables registered companies to take advantage of preferential rates and special benefits at nearly 80 Shangri-La properties around the world. Enrollment at Shangri-La’s website is simple for SMEs that do not have an existing corporate rate agreement with Shangri-La. Once qualified as a Business Travel Account, a unique identification code will be assigned for company associates

to reserve accommodation online or through Shangri-La’s mobile app. Aside from not requiring a monetary commitment, benefits for partners include up to 10 per cent off the best available rates at all hotels and selected resorts under the Shangri-La, Kerry, Hotel Jen and Traders brands, in addition to savings and complimentary amenities during stays. For companies to be eligible for the Business Travel Programme, each organisation must meet the following criteria: – Generate a minimum of 50 room night bookings a year across all participating hotels; – Does not currently have a corporate rate agreement with Shangri-La; and – Is not a travel agent or wholesaler.

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MARKETS

Element Hotels partners with Sistine Solar FHW Staff Mumbai ELEMENT HOTELS, Starwood Hotels & Resorts Worldwide, eco-innovation lab, has announced a collaboration with Sistine Solar to produce a one-of-a-kind solar canopy for the Element brand. Element Dallas Fort Worth Airport will debut a naturethemed, custom designed charging station that allows guests and locals to relax as they recharge their devices through the power of sunlight. A recognised industry leader in the eco-space, Element offers travellers a fresh, reimagined extended stay hotel experience. Just as Element has redefined the extended stay category through its contempo-

rary design philosophy and eco-minded sensibilities, Sistine has transformed the bland, familiar aesthetic of solar technology. By using techniques from a wide range of disciplines– including mosaic art, solar photovoltaics, and optics– Sistine has developed SolarSkin, a patent-pending technology to create high-efficiency solar panels of any design, pattern or colour. Brian McGuinness, senior vice president, specialty select brands, Starwood said, “Built for today’s eco-conscious traveller, the Element brand has completely changed the face of extended stay with its light-filled atmosphere, eco-minded design and commitment to innovation. Our collaboration with Sistine Solar allows us to deliver an

efficient custom charging solution that is not only great for the environment, but great for the overall guest experience.” Built as an off-grid installation, the unique Solar Canopy charging station, designed in partnership with Brooklyn-based architect, Ajmal Aqtash, will allow guests to sit in the shade, socialise and relax outside of the hotel as they recharge their personal electronic devices by harnessing the power of the sun. Additionally, the canopy has integrated LEDs that allow for nighttime illumination and enjoyment. As the panels absorb sunlight, solar energy converts the light into electricity, which guests can then use to charge their devices. Ido Salama, co-founder,

Sistine Solar said, “We strongly believe in the transformative power of design. In working with a forwardthinking and powerful brand like Element, we see a tremendous opportunity to radically change people’s perceptions of renewable energy. Instead of hiding panels where no one will see them, as is often the case, we design our panels to be admired from up-close and from afar. We marry form and function to produce a one-of-a-kind guest experience – the magic happens the moment a guest plugs in their device, admires the nature-inspired design, and makes the connection that our sun is providing clean and renewable energy. In this way, we hope people will begin to see sustainabil-

ity in a new light, accelerating the adoption of clean energy.” As Starwood’s eco-innovation lab, Element is the first major hotel brand to mandate that all properties pursue the US Green Building Council’s Leadership in Energy and Environmental Design (LEED) certification for high-performance buildings. Offering bright, modern design and sustainable-minded sensibilities, Element Hotels are meant to fuel a life of balance while on the road, particularly when travelling for extended periods of time. The solar canopy is currently at Element Dallas Fort Worth Airport North with plans to expand globally to Element’s nearly 20 hotels around the world.

NEW KIDS ON THE BLOCK

Mulu Marriott Resort & Spa, Malaysia MARRIOTT INTERNATIONAL has opened its first rainforest resort in Asia Pacific at Mulu in Sarawak, Malaysia. The 101-room Mulu Marriott Resort & Spa offers rooms and suites with private balconies, showcasing the Melinau River and the rainforest. It has more than 1,000 sq m of functional event and meeting space including a pillar-less ballroom that can accommodate upto 200 people, a business centre boardroom, a multi-functional room and a riverfront garden. It also features a range of wellness options for travellers with an outdoor 15 metre lap swimming pool, a state-of-theart gym overlooking the rainforest, a five star Mandara Spa and an activity centre. Hotel guests can enjoy a diversity of culinary delights at two restaurants - the M-Cafe and River Bar.

Minor Hotel Group MINOR HOTEL GROUP has announced the addition of six camps in Kenya to its global portfolio. This is the result of two of East Africa’s property portfolios merging, following the acquisition of Cheli & Peacock Group of Companies by Elewana Collection. The acquisition sees the six Cheli & Peacock properties, namely -

Smart Basics, Mumbai GINGER HOTELS HAS launched its first hotel in Thane, Mumbai. The Smart Basics hotel offers 46 rooms. Located in Thane, it is well connected to major corporate hubs, shopping malls and tourist attractions. The hotel is five km away from the Thane railway station, 36 km from Mumbai Airport and is also well connected to National Highway NH 3. The hotel offers free high-speed Internet connectivity and is well equipped for banqueting. The multi-cuisine restaurant, Sheetal Grill offers a varied range of culinary delights.

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Elsa’s Kopje, Elephant Pepper Camp, Joy’s Camp, Tortillis Camp, Kitich Camp and Lewa Safari Camp, merge under the banner of Elewana Collection to form a circuit of 14 properties spanning the highlights of Northern Tanzania, Kenya and Zanzibar. The properties are all different in design and geography but they all share the same attitude toward service, social responsibility and community partnerships.

Steigenberger Hotel Munich STEIGENBERGER HOTEL Group's Steigenberger Hotel Munich is scheduled to open in 2017. The hotel will offer 292 rooms and suites together with a restaurant and bar. A large conference facility extending over an area of 1,200 sq m will provide plenty of space for meetings, whilst those seeking relaxation can avail the 300 sq m health and beauty spa and gym area. Steigenberger operates the hotel under a Lease Agreement. The Lessor is Swiss Life Germany, a financial advisory and insurance company.

PRODUCT TRACKER

Luminous LUMINOUS POWER Technologies has launched luxury decorative fan range of ceiling fan models equipped with LED lights. The fans serve the dual purpose of lighting and cooling, and the price range starts from `7000 to `23000. The product comes with bright electroplated components, functional LED lights and a full function RF Touch pad remote regulator.

The Great Eastern Home THE GREAT EASTERN Home has introduced a new range of beds- four poster bed, brass bed, queen size bed, sledge bed. The intricate designs of the four poster bed is handcrafted in Burma teak woodBurmese Art Deco. The brass bed is a colonial style bed, while the queen size bed is a reproduction piece that symbolises the richness of Art Noveau style with its designs handcrafted on Burma teak wood. The sledge bed is made in mahogany wood, the furniture belonging to the revolutionary period.

Nutraj NUTRAJ HAS INTRODUCED a collection of sweet and chewy ‘Dried Kiwis’ range. Adhering to global standards of quality and hygiene, Nutraj products are vacuum packed or nitrogen flushed to ensure that they remain fresh and crisp. Besides having it plain, these nutritious slices can also be used in fruit salads, juices, Margaritas and in making muffins, breads and tarts. The product is priced at `108 per pack of 100 gms.

OSIM India OSIM INDIA HAS launched OSIM uDiva which is a sofa, lounger, and massage sofa. The uDiva massage sofa features the new and exclusive 3D power-ball massage technology, dynamic 3D massage, and hyper-power foot massage that can be customised with a variety of manual massage options. The specifications of uDiva are model number – OS-845, voltage available - 220-240V- 50/60 Hz, Power consumption – approximately 130W, auto timer - 15 minutes and weight – approximately 53kg. The Dimensions; Backrest Inclined/Footrest retracted 90 (L) x70 (W) x 85 (H) cm, Backrest Reclined/Footrest extended 162 (L) x 70 (W) x 95 (H) cm. The OSIM uDiva Massage Sofa is priced at `185,000 and in Maharashtra – `195,000.

32 FOOD & HOSPITALITY WORLD June 1-15, 2015

PRODUCT TRACKER

Blueair BLUEAIR HAS LAUNCHED its lung disease battling products in Mumbai. The foray comes just a week after a Blueair-supported study revealed 27 per cent of Mumbaiâ&#x20AC;&#x2122;s school-going kids suffer poor lung health as a result of air pollution. The launch sees Blueair make available a full range of its highly acclaimed indoor air purifiers that can enhance health and wellbeing at home and work by removing most known airborne contaminants hazardous dust particles such as PM2.5, chemicals, smoke and bad odours. The air purifiers are also known to remove viruses that include the H1N1, commonly known as swine flu.

Wagh Bakri WAGH BAKRI Tea Group has launched its range of ice tea in three flavours-lemon, orange and peach. The Lemon flavour is available in 25gms and 250gms sachet whereas other two flavours are available in 25 gms sachet with a price range of `10 to `60. Wagh Bakri Ice Teas are fortified with vitamin C which has various health benefits.

INTERIORS & DESIGN

THE DREAM OF ISTANBUL The design elements of Raffles Istanbul have been inspired by Istanbul itself – a timeless city that reflects the best of the Occident and the Orient

PENED IN September last year Raffles Istanbul unveils a design inspired by ‘The Dream of Istanbul'. This was created by designers at HBA Atlanta (who designed all the guestrooms, lobby, lobby lounge, Long Bar, Writer’s Bar, and Ballroom) and The Gallery HBA in London (who created the schemes for the hotel’s Arola Restaurant, the Champagne Room and Raffles Spa.) The dramatic, rich interiors are the perfect fit for Istan-

bul’s exciting new hotel, the embodiment of the new young face of an ancient city - a beacon above the Bosphorus and an oasis of calm and cool. Working with specialist partner companies Canvas and Illuminate to create the hotel’s world class art collection and custom lighting respectively, HBA’s designs reinterpret Turkish history in a new and modern way. At the heart of the new Zorlu Center – a next generation bazaar where fashion, fine food, performance and art converge -

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the 181-room hotel features two swimming pools (one a magnificent rooftop pool on the sixth floor, with views of the city), a signature Raffles spa and a signature restaurant by Spanish Michelin-star chef, Sergi Arola. The hotel will also feature Raffles’ legendary 24hour butler service, catering to every need and bringing a new level of luxury and service to Istanbul.

The inspiration Istanbul itself was the main inspiration for HBA’s designs

with the interiors reflecting the jewels of the Byzantine era, only worn by the Emperor and Empress of the time. These jewel tones are referenced throughout - in the palette and selected artworks. Mosaic tiles, a popular Byzantine decorative element, are found in nearly every space. This careful reference to Istanbul’s history aligns with the importance Raffles gives to maintaining its rich heritage and sense of place. Bringing the design into the present, much of the detail is inspired

by the fashion-forward capital that is Istanbul now. This nod to haute couture is particularly fitting given the hotel’s setting in the Zorlu Center, Istanbul’s new fashion heart. “The first question was, what would a guest coming into this landmark building expect? It would not be historical, classic interiors, for sure. Neither would the space be aggressively contemporary. It was decided to make it transitional, timeless. We needed to connect it with the destination to give the sense of place. Art

INTERIORS & DESIGN is part of the fabric of every Raffles hotel - incorporated into the overall design, seamlessly, which is how we came to our concept, ‘The Dream of Istanbul’. Not everything has to be literal; you may have abstract sides to it, dreams, fantasies. You wake up in a room with a bed backdrop inspired by the chandeliers of the Hagia Sophia but they are not photographs; they are soft and volatile, painted on canvas,” says Sandra Cortner, Raffles Istanbul lead designer, Hirsch Bedner Associates (HBA). Inge Moore, principal and creative directors, The Gallery HBA, elaborates further, “Our aim when designing Raffles’ signature spa, the destination restaurant, Arola, and the Champagne Room was to reflect the energetic new vibe of Istanbul – avant-garde, cosmopolitan and full of optimism. Modern interpretations of ancient artistry and rituals create fresh and welcoming spaces that are in tune with today’s forward-looking guests.” Arriving at Raffles, guests pass through an onyx vestibule with a gold mosaic floor under foot and a crystal chandelier overhead. The vestibule opens to a grand lobby with reflecting pools that flank the Lobby Lounge. The focal point here is ‘Lavinia’, a monumental abstract bronze sculpture by artist Martin Dawe inspired by the famous Turkish poem of the same name. Lavinia is a key work in the Raffles Istanbul art collection, which includes works by Turkish artists and works inspired by Istanbul and Turkey. Another physical manifestation of ‘The Dream of Istanbul’ is a magnificent speciallycommissioned work by internationally acclaimed French hyper-photo realist, Jean-Francois Rauzier – whose work has been exhibited at Raffles Istanbul’s sister hotel, Le Royal Monceau – Raffles Paris. Rauzier describes his work as a ‘long-forgotten dream come to life’ and here the image of the Dolmabahçe Palace, an iconic Istanbul landmark, takes Raf-

fles guests on what he hopes will be “a fascinating journey.”

Bars and restaurant On the mezzanine level are The Long Bar, Arola Restaurant, the Champagne Room and The Writer’s Bar. The design concept for Arola, the sig-

nature restaurant by the Spanish Michelin-starred chef Sergi Arola, has been imagined as a ‘feast of discovery’ by The Gallery HBA, whose studio in London specialises in high-concept, original design for the hospitality and residential sectors.

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area combines the dark lustre of Turkish black salt with lighter colours and deep lacquered navy blue, brass and red accents. Weathered timber has been laid herringbonestyle on the floors, and on the walls, as wide horizontal planks between narrow strips

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The finishes and furnishings in Arola were selected to build an ambience of anticipation and mystery. At the entrance, walls are clad entirely in sparkling mirrors, a glamorous start to the culinary journey to come. The colour palette of the 74-seat dining

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INTERIORS & DESIGN of brushed brass. Within the dining space is an oval column clad with stone mosaics in an undulating pattern, while on the ceiling, stylised Turkish cut-outs inspired by kilim tapestries are backlit to cast layered shadows across the tables. And as a nod to the restaurant’s Spanish influence, the Arabic style diamond patterns of the curved upholstered feature walls in both the main and private dining rooms are reminiscent of those seen at the Alhambra. The 44-seat alfresco terrace wrapping around the restaurant has an elegant yet relaxed style. Fabrics in fresh pistachio tones are used on the dark reeded dining chairs and tables, while clusters of brass lanterns create a romantic, candle-lit glow. Just off the main dining area is the Champagne Room, a glistening space encircled by glazed wine displays framed in brass and with a curved counter formed from polished stone slabs. Made from black glass, an extended bar seats eight guests within the room and then continues through the wall into the neighbouring Long Bar. Overhead, a chandelier of glass bubbles - or ‘tops’ adds to the celebratory atmosphere and calls to mind Turkey’s legendary Whirling Dervishes. This flexible space is also suitable for private events. In addition, a separate, exclusive dining room designed with a 10-seat chef’s table in front of an open kitchen provides an interactive culinary adventure for gourmands. The Long Bar travels from Singapore, re-imagined for Istanbul. The 7.5 metre bar has mirrors at each end, so that it appears to extend into the adjacent Champagne Room. At the entry is a sculpture by Oylum Oktem. Another allusion to the Raffles heritage here is The Writer’s Bar - a warm, cognac-coloured space with a ceramic book art installation by Ismail Oklugi lining the shelves. The back of the bar features a custom cast glass installation of fiery yellow and orange tiles that give the room its warm glow, inviting guests to relax.

Elegant designs

Just off the main dining area is the Champagne Room, a glistening space encircled by glazed wine displays framed in brass

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An elegant and gently winding staircase, adorned with a delicate tumbling of crystal stars, descends from the Lobby to the Grand Ballroom. At the bottom of the stairs, the guest is greeted by a striking artwork, a series of three cast glass and woven metal Kaftans by Yasemin Aslan Bakiri. The Ballroom ceiling is designed to resemble the Istanbul night sky with 2,316 crystal stars strewn across it. The spa’s design draws on Istanbul’s layered history and the waters of the Bosphorus the lifeblood and soul of the city that weaves together the Occidental and Oriental worlds. Throughout the spa the concept of flowing water creates a harmonious ambiance: whether it’s a chandelier made from swirls of glass that emulate the currents of the Bosphorus; pendant ‘bubble’ lights hung from the ceiling like droplets of water; or a water sculpture featuring lotus plants as a link to the lotus flower, the Raffles Spa icon, each one is a symbol of calm in the serenity of the spa. The vision of ‘The Dream of Istanbul’ culminates in the guest rooms, in a custom mural depicting the ‘dream’ derived from a combination of iconic landmarks like Hagia Sophia and the Blue Mosque. Ethereal blues and greens anchor the dreamy palette, as do hand-woven Turkish carpets on hardwood floors. Every room has a huge balcony, for panoramic views of the city and the Prince Islands. Raffles Istanbul offers a new perspective on a timeless city, at the heart of the new Zorlu Center, a next-generation bazaar where high fashion, performance, fine food and the arts converge. On the European side of Istanbul, the hotel has sweeping views over the Bosphorus and the Prince Islands. The 181 rooms and suites - some of the largest in the city – all have floor to ceiling windows and private balconies. The sleek modern interiors are embellished with a large collection of contemporary art, much of it specially-commissioned from local artists.

SPA & WELLNESS

Rejuvenating in luxury Combining the traditional methods of Ayurveda with modern techniques of spa and wellness, the Shanaya Spa at Kempinski Ambience Hotel, Delhi, offers therapeutic measures to rewind and rejuvenate one’s senses By Archana Sharma

ERIVING itself from the phrase ‘First rays of the Sun’, Shanaya Spa at the Kempinski Ambience Hotel in Delhi, offers a wide selection of Asian, European and Ayurvedic therapies. Providing the guests with over 5000 year old Ayurveda treatments as well as international therapies and skin care with modern approach, Shanaya Spa is attracting not just the domestic clientele but also international travellers. Jasmine Maan, director, Shanaya Spa, Kempinski Ambience Hotel, Delhi, stated that Shanaya Spa provides a calming ambience and therapeutic or relaxing body massages, wraps and scrubs, facials along with the Shanaya Signature Rituals, soothing to the core. “We have five therapy rooms including a couple suite and our highly trained masseurs provide the therapy best suited according to the requirement of each guest,” she adds. Boasting about the popularity of the spa, Maan states that the revenue depends upon the occupancy and season and the average booking goes from 8 to 10 guests per day. From therapeutic massages for stubborn muscles to purely relaxing hot stone therapy, the spa offers massages that help to relax the body, mind and soul. Starting from the Traditional Balinese massage and the Classic Swedish massage, to Reflexology, Abhyangam, Marma massage, Elakkizhi, Shirodhara, Navrakkizhi, Padabyanga, Kadi

Jasmine Maan

Vasti, Shanaya Spa has a wide variety for its guests. Even while choosing the products, Maan prefers using Pevonia skin care products for body as well as face treatments as she believes that they unite the finest natural botanical and marine ingredients with advanced technology and delivery systems to ensure the products reach the deepest layers of the skin for maximum absorbency and truly phenomenal results. “We prefer organic essential oils, free from alcohol, Lanolin, Mineral Oil, PABA, Urea, and without any artificial colours, formaldehyde, or Sodium Lauryl Sulfate. They

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also incorporate the latest proven-effective actives, advanced manufacturing technologies, natural green formulations and are extensive result-driven in-spa treatments,” she opines.

Industry trends Maan believes that the consumer’s needs for wellness products and services are continuously evolving in India. The growing income levels and increasing awareness have also triggered a change in their aspirations and behaviour. “Health and wellness, which till recently was a relatively niche concept targeting a select few, has now

gained mainstream audience. Consumers today want to take control of how they look and feel, which is driving purchase decisions across all categories such as food, beverages, personal care products and services,” she adds. Classifying the Indian consumer into four categories of ‘passives’, ‘beginners’, ‘actives’ and ‘believers’, depending on factors such as intent and extent of spend on wellness services and products, exposure to wellness concepts and importance given to wellness in their daily lifestyle, Maan states, “The ‘passives’ represent the largest vol-

ume opportunity, the ‘beginners’ the fastest growing category, while the ‘actives’ and ‘believers’ together comprise only a small fraction of the population. These categories offer varying levels of opportunity for health and wellness players.” While the wellness industry continues to grow in India, Maan feels that it still remains a fraction, with less than four per cent of overall consumer expenditure in India. “Indian consumers display a wide spectrum of behaviour characteristics, right from ‘passives’ where demand for wellness products is still latent to ‘believers’ for whom wellness is an integral part of their regular schedule, ” mentions Maan. Also talking about the younger generation, Maan believes that the evolving consumer base will provide the momentum for growth. “Today’s young consumers are increasingly driven by wellness choices and are likely to form the

SPA & WELLNESS

foundation for a more evolved and mature consumer base in a decade,” she states. Maan adds that as per her observations, more men are becoming inclined towards spa facilities and wellness then the women clientele. Highlighting the industry trends, Maan points out that while health and wellness has transitioned from being a platform targeting a select few to a mainstream concept today, price considerations still continue to determine the choice of products and services for most consumers. “While the Tier II and Tier III cities offer headroom for growth, these markets require significant investment and a long-term focus. Many wellness segments are extending beyond traditional gender boundaries. Society’s fascination with celebrities is increasing the involvement of celebrities in the wellness industry,” she adds. She also feels that many traditional products and services continue to appeal to the Indian consumer, but these now need to meet modern sensibilities. With growing interest around the world in changing the way people take care of themselves, Maan feels that these days wellness is not only about luxury rather it’s a need of time. “In addition to growing environmental concerns, today’s consumers are also suffering from the mounting pressures of our modern society like the increasingly hectic schedules, a lack of true leisure time, the pressures of being in constant contact with the office, family,

While the Tier II and Tier III cities offer headroom for growth, these markets require significant investment

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and friends by email, mobile phone, or a constant barrage of information and external stimulation through multiple media. These kinds of pressures not only increase stress, but also contribute to unhealthy behav-

iours, such as poor eating habits, lack of sleep, and lack of exercise – ultimately contributing to the rise of chronic, preventable conditions,” she states. Keeping this in mind, Maan feels that consumers are responding by tak-

ing a step back, reassessing how they live their lives, looking for more inner fulfilment and deeper meaning in their lives and getting more concerned about wellness. Talking about the future of

Shanaya Spa, Maan informs that they will be incorporating new therapies and treatments which are in fashion and will focus on creating awareness among guests about the importance of wellness.

SPA & WELLNESS

Aspa in the woods Hidden within the tranquil woods of southeastern Connecticut, The Spa at Norwich Inn is home to a world-renowned spa and offers an intimate sanctuary for guests to unwind, while restoring the mind, body and spirit

OR OVER 75 years, The Spa at Norwich Inn has been a destination for discerning guests seeking luxury, comfort and tranquility in the Connecticut woods. Built in 1929, the original Norwich Inn was a haven for the rich and famous of the day, drawing luminaries such as George Bernard Shaw, Charles Laughton, Frank Sinatra, and the Prince of Wales. The Inn benefited not only from its premium location, midway between New York and Boston in beautiful eastern Connecticut, but also from the word-of-mouth inspired by its architectural elegance and unrivaled surroundings. The classic Georgian Colonial revival structure, with its handsome front portico, door, and fanlight, included 75 guestrooms and boasted an expansive, rolling golf course. The Inn changed hands several times in the years surrounding the Second World War, and eventually, a period of gradual decline set in. The fortunes of the property hit bottom when, having been purchased by the City of Norwich, the core structure was operated as a boardinghouse, while the basement was used as a holding tank for overflow prisoners from the police department. Finally, there was good news. In 1983, Edward J Safdie Group recognised the Inn’s potential and made an offer to purchase the property. The group immediately set out to create a truly exceptional inn and spa facility, modeled after one of their most successful properties, the Sonoma Mission Inn and Spa in California.

Safdie commissioned a complete renovation of the Inn, including all guestrooms and public spaces, and built a freestanding spa building. He also developed 160 condominium villas on the 42-acre property. Safdie created a style for The Norwich Inn and Spa that was the epitome of glamour and beauty. The property soon

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attracted a new generation of celebrities, including Barbara Streisand, Joan Rivers, Michael Douglas, and a bevy of super models such as Cheryl Tiegs, Elle Macpherson and Rachel Hunter. In 1994, the Mashantucket Pequot Tribal Nation purchased the Norwich Inn and Spa. Continuing the Safdie Group’s precedent, the tribe in-

stituted a forward-looking plan of expansion and improvement. Most significantly, in 2000 the tribe completed a US$ 15 million renovation that doubled the size of the spa, making it the largest spa on the East Coast at project completion. This renovation project also included the redecoration of the property’s 100 guest rooms, in both the Inn and

the adjacent villas. To signify the importance of these changes, the renovation project concluded with the renaming of the facility as The Spa at Norwich Inn. Today, The Spa at Norwich Inn is an intimate retreat and home to an elegant, full-service spa offering a blend of fitness programmes, nutritional instruction and beauty and body treatments designed to restore and rejuvenate the mind, body and spirit. The essential ingredient to a stay at The Spa at Norwich Inn is personal attention. Guests do not have to conform to routines, regimens or schedules; instead, the Spa’s staff makes it a point to conform to the individual needs of guests who come for a day, a long weekend or an extended vacation. Guests may choose from a range of programme packages or select from an a la carte menu of services and amenities. At the beginning of the 21st century, The Spa at Norwich Inn continues to welcome the celebrities of the day like Robert De Niro, along with another generation of connoisseurs who come to be pampered, soothed, relaxed, and renewed in the privacy and peace of the Connecticut woods. The Spa at Norwich Inn is a member of the Historic Hotels of America, a programme of the National Trust for Historic Preservation. Situated upon acres of beautifully landscaped lawns with spring-fed ponds and reflecting pools in a private country setting, The Norwich Inn features 100 classically designed guestrooms and villas .

cover )

masters of

pastry

Pastry chefs in South India speak about their careers, the trends in the bakery sector and the challenges they faced in mastering this culinary art

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PAST RY C H E F S P EC I A L

CHEF VEERAMANI KUZHANTHIYAN Pastry chef Taj Coromandel

t was my uncle who inspired me to enter this profession. I have seen him work in his bakery since my childhood and I would help out with various errands. My second inspiration was my college professor who encouraged and guided me through the early stages of my career. My senior chefs, when I started in the kitchens, also inspired and guided me.

Key challenges While running a five star pastry and bakery department, the qualities of ingredients are extremely important. We therefore aim to get the best of the best, whether it is from India or abroad. Procuring and sourcing ingredients can be difficult and very expensive. This also means we have to ensure efficient product management to avoid wastage. There is also a great deal of planning involved in the day to day operations. As most pastry and confectionary items cannot be thrown together at a momentâ&#x20AC;&#x2122;s notice, there is the need for management and planning to ensure not only the execution of the day to day requirements but also the last minute necessities which crop up frequently in any hotel operation. As we get more young people joining the kitchen, their training is also important. There is a need to pass on knowledge and techniques not only to ensure that the standards do not dip, but also because only with passing of techniques and operational knowledge, can we have the next generation of chef and staff that we can always depend upon.

Bakery offerings We work with some of the finest ingredients in the world, with our chocolates being sourced from Switzerland and France, butter from France and fruits imported from Europe. We also

offer an array of choices to people with diet restrictions, such as sugar free, lactose intolerance, gluten free, vegan, etc.

Trends in India Much of the clientele today is well travelled and knowledgeable and their expectations are very high. The internet has made the world a small place and increased globalisation has resulted in the demand shift from simple sugar cookies to much more gourmet products. Guests also bring pictures from the internet, expecting perfect execution. The recent years have also seen an increase in cafĂŠ and bakery shops which are popular for cupcakes, macarons, jar desserts, marshmallows, etc. Even people with diet restrictions are not satisfied with simple pastries and desserts. They want creativity, visual appeal and taste to remain unhindered by restrictions. This includes the use of organic

Procuring and sourcing ingredients can be difficult and very expensive. This also means we have to ensure efficient product management to avoid wastage. There is also a great deal of planning

ingredients, fair trade ingredients, etc. The popular cakes have shifted from traditional layer cakes to mousse cakes with hidden interiors. Guests are more appreciative of the surprise layer when cutting a cake and will often request for such desserts. Therefore, much of the dessert trends are focused on providing healthful and innovative desserts that keep up with the global trends. We also sell macarons and cupcakes such as red velvet, mango which are very popular. Breads have also become more experimental with chefs experimenting and working with flours that would not have been considered in India even five years ago. Artisanal breads have also become popular. As small plates are becoming popular, there is a greater interest in dessert samplers and degustation plates. Guests are more experimental which gives them an opportunity to try flavours and combinations that they would not otherwise. Nontraditional ice cream flavours such as caramelised white chocolate and ricottas are also becoming popular; people would not have even considered them a few years ago. With restaurant desserts, the art of plating has become very important and the guest expects elegant and modern desserts. (As told to Sudipta Dev)

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cover ) CHEF MICHELLE PERIS Bakery chef ITC Grand Chola, Chennai

hoosing to specialise in the field of pastry was more of a cultured interest that developed during my last two years in college. I had an excellent mentor and chef who guided me and supported me and never fell short of encouragement, which I think are key elements to developing oneself. I enjoy baking and going to work every day makes me happy. Itâ&#x20AC;&#x2122;s beautiful to see the amount of creativity involved in all fields of bakery and confectionary, from designer breads to designer cakes and gourmet chocolates. Itâ&#x20AC;&#x2122;s a different high and is different from a conventional nine-six desk job and makes me want to better myself professionally.

Key challenges Being a pastry chef involves

continuously developing one's skill and repertoire, which can honestly fall short if there is a lack of interest or training. It is of utmost necessity that we remain self-motivated, continuously delving into new arenas and taking inspiration from the world around. One should never feel that they cannot do the extraordinary. With the availability of the internet and YouTube videos and so many books, we can better ourselves through continuous research and practice. Practice is the key.

Bakery offerings At the hotel's gourmet shop, Nutmeg, we invite guests to treat themselves to an exotic display of desserts and specialties from the bakery that are not only delicious but visually appealing too. With house specialities like Desire, a

It is of utmost necessity that we remain selfmotivated, continuously delving into new arenas and taking inspiration from the world around

cake which has 64 per cent rich dark chocolate mousse and vanilla creme brulee, or Maharaja, which is a mango and coriander cremeaux layered in coconut dacquiose, Koing Amann, a caramelised pastry layered with butter and sugar, and our perfectly paired macaroons, we promise you cannot go empty handed after you step in. We take pride in what we serve, and are continuously upgrading our products to ensure repeat visits from our guests.

Trends in India With travel becoming more affordable, and restaurants more diverse, people in India are keen on being at par with the tastes and innovations of other countries. Some recent trends include - smaller portions packed with new flavours, artistic plating, use of indigenous ingredients that bring about a local flavour, minimalistic components with each best complimenting the other and so forth. Itâ&#x20AC;&#x2122;s amazing to see so many pictures across social media, popularising the art and craft of the pastry world and makes you want to venture out further to better yourself. Sugar art, chocolate art, cake designing are becoming popular in India now, and it is wonderful to see such talented people. (As told to Kahini Chakraborty)

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CHEF MANUMON Sous-chef Novotel Hyderabad Convention Centre & HICC

have always enjoyed cooking, but had never thought of it as a career until I was in college. After culinary school, initially I did not think about pastry until the completion of my training. Subsequently I realised the challenges, creativity and complexities that a pastry chef's job involves and started getting drawn towards it. Pastry chefs can create wonderful breads, pastries, and desserts and are blessed with artistic presentation skills. People admire the desserts as a treat to their eye as

well as their palates. Eventually I realised the special reputation that engulfs the creativity of a pastry chef. Now I have several years of experience with different hotels and I am really enjoying it.

Key challenges Working as a pastry chef definitely has its rewards and challenges. A pastry chef needs to understand the chemistry of food preparation at a level that no other culinary career requires. Some find this aspect of being a pastry chef frustrating while others enjoy the challenge. With the open-

A pastry chef needs to understand the chemistry of food preparation at a level that no other culinary career requires

ing of so many hotels different opportunities are available for skilled chefs which has increased job retention. Itâ&#x20AC;&#x2122;s very challenging to hire new chefs and train them to a level.

Bakery offerings We at Novotel Hyderabad Convention Centre generally try to keep our food fairly simple and subtly highlight the key ingredients of the dessert, making it the star of the evening. We are also popular with guests for fancy cakes which are made to order as per guest specifications. We develop and deliver theme cakes and are constantly innovating. We also have a variety of freshly made breads served for each meal. In our Mexican restaurant, La-cantina, we have a very popular dessert called Tres-leches which has been on the menu for the last four years.

Trends in India The Indian bakery industry is one of the biggest sections in the countryâ&#x20AC;&#x2122;s processed food industry. There is a demand for various wellness related food which include low calorie food, food without particular allergens and also vegan desserts. (As told to Sudipta Dev)

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cover ) CHEF DANIEL KOSHY Executive sous chef JW Marriott Hotel Bengaluru

y biggest inspiration to be a chef was my mother. Being a chef was something that just happened and was never a well thought out plan. While in school it was a little bit of a necessity and probably the love for food that got me to start trying my hand at cooking. My mother was a professor and she would always keep lunch ready for me when I would come back from school. This would inspire me to sometimes try and recreate the dishes. The plan was always to become a doctor and I almost got to taking it up. When I cleared the Oberoi hotel management programme, the inquisitiveness and interest to learn was what got me to choose hotel management and I have never regretted the decision. When pursuing my career in hotel management, the chef that I most admired was Chef Raghu Addagada. His pastry finesse and sense of art is what got me to be a pastry chef.

Key challenges The challenges in being a pastry chef are a lot less today than they were a few years ago. Earlier sourcing the right ingredients was a Herculean task as the number of suppliers were considerably less and quite a few ingredients were not conducive to be grown or sourced in India. For example, the flour available in India is not as gluten rich and hence baking certain kinds of breads were not really an option. Certain kinds of berries were also imported. Today these ingredients are more readily available, due to demand among Indian consumers. Another challenge was baking equipment, but

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well-travelled and well-read home cooks taking on baking today has resulted in most equipment being available here. But the one challenge that every aspiring chef, looking to take up baking is â&#x20AC;&#x2DC;patienceâ&#x20AC;&#x2122;. Baking requires immense patience and the need to be accurate is also extremely important.

Earlier sourcing the right ingredients was a Herculean task as the suppliers were less and quite a few ingredients were not conducive to be grown in India

There is a constant need for each element of the dish to be perfectly made for your output to be flawless and hence the lack of patience seems one of the biggest challenges in this industry.

Bakery offerings At the JW Marriott Hotel Bengaluru, we have the Bengaluru Baking Company our deli patisserie that specialises in freshly baked gourmet cakes and pastries. The concept of a baking company originated in India and many of the Marriott properties across the country have one. This innovative concept involves bringing an interactive baking experience for our guests right from a live baking station to masterclasses with our chefs. A particular signature specialty of the BBC are unique, quirky and themed designer cakes for special occasions that are extremely popular.

Trends in India One of the growing and well appreciated trends in baking as an industry is the sudden rise of standalone pastry shops that strive to produce the optimum quality of products to their consumers. India as a country was closed off to a lot of bakery food that was available abroad, but today that is changing with an increasing number of individuals tasting, experimenting and appreciating the food abroad. Today home cooks are taking up baking at a very professional level and ensure that they in no way compromise on the quality of the products. Today macaroons, cup cakes, cookies have become everyday choices and itâ&#x20AC;&#x2122;s constantly gaining popularity. So the one bakery trend that is definitely here to stay would be small-scale bakeries providing high quality baked goods. (As told to Kahini Chakraborty)

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PAST RY C H E F S P EC I A L

CHEF SANTHOSH Executive sous chef The Park Chennai

eing born in a Christian family, cakes were always part of the festivities at home for Christmas, Thanksgiving, etc. While I was growing up, the memories of my mother whipping up cake batter still remains fresh. I would say my inspiration and keen interest in baking was discovered back then. I joined the catering college - MGR Institute of Hotel Management in Chennai and later, worked with Park Sheraton followed by a stint with the Oberoi Trident in Chennai. Further on, I joined P&O Cruise Lines as chef de partie. The learning on the cruise was tremendous as the menus offered on the cruise were global cuisines which changed based on the locations where the cruise sailed. After my stint on the cruise, I joined The Park Chennai in 2002 as chef de partie under the leadership of Chef Willi Wilson and later Chef Rajesh Radhakrishnan who helped me hone my own style as a pastry chef. There has been no looking back since. Being in this industry, it is important to have a good foundation and be formally trained as baking is considered to be a culinary science of its own and can be quite technical involving subjects like food science and kitchen math. All you need is passion and fascination for food with a mix of science and creativity.

Key challenges Pastry art still has a long way to go in India in terms of producing world class bakery products. There is a parallel gap between the quality of pastry art in India and the level of skill available. This is primarily due to lack of infrastructure at the basic level, quality of trained instructors, and sufficient exposure to world class baking. There are very few culinary schools in India

that offer professional training in pastry or bakery. Most employees end up learning on the job. Besides, since ingredients used in bakery goods play a vital role in developing good quality products, locally produced ingredients are not sufficient and do not contribute to international pastry standards. Even basic products like cream and butter that are locally sourced differ vastly from European produce in taste and texture. Most equipments are still imported and local brands are not preferred which can be challenging. Pastry being a science, it is important to think out of the box, but yet be exact, geometrical, consistent and pristine in all we do and create.

Bakery offerings At The Park Chennai we specialise in custom made designer cakes and speciality desserts which are very well known in the city. Our pastry products

Pastry art still has a long way to go in India in terms of producing world class bakery products. There is a parallel gap between the quality of pastry art in India and the level of skill available

are ordered and used by customers who wish to have our cakes for their special occasions held even at other venues outside the hotel. We also boast of churning our own homemade gelatos and sorbets with no limitations in combining unique flavours to suit our customers' liking. We also specialise in fusion flavoured chocolates and customised desserts. We have introduced various hi-tea concepts like hanging stands and a unique floating buffet with food suspended from helium balloons which have been very well received. We have also introduced a variety of liquid nitrogen desserts merging Indian flavours like tender coconut which are hugely popular and requested by our patrons regularly.

Trends in India Earlier guests were happy with traditional puffs and pastries, whereas now there is an increasing demand for macaroons and fancy French pastries. Hi tea concepts are getting more sophisticated and advanced with guests wanting traditional English style menus which include delicately prepared scones, canapĂŠs, cookies and finger sandwiches. In India the industry is flourishing to an extent that we will soon have edible 3D printers that will print your favourite cake! (As told to Sudipta Dev)

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cover ) CHEF BOBAN THOMAS Pastry chef The Zuri Kumarakom, Kerala Resort & Spa

ith an experience of around 12 years in the hospitality industry, I believe I had a great start since I have worked with many local and international bakeries and hotels including spending two years in Dubai. I was given ample opportunities in my field of work and had lot of chances to interact with many influential and experienced chefs from around the globe. Even though I have been with The Zuri Kumarakom for just a little while, I have always been passionate about cooking and the culinary arts and bakery segment.

Key challenges Being the land of spices, almost all the raw materials, in terms of flavours and spices, that we require, are available in Kerala locally and the rest are also available at local stores through imports. However, one of the main issues that are being faced by pastry chefs in South India is the lack of proper equipments, especially for small and mid segment properties, due to hefty investments. Equipments like chocolate printers are very expensive and therefore we are not able to adopt and produce intricate techniques which are only possible through such technology. I also feel that the Indian bakery industry suffers in terms of trained and skilled manpower, not for lack of training but mostly due to better opportunities which are available overseas with international catering companies providing better remuneration even to beginners. However, at The Zuri Kumarakom, we are able to train the staff ac-

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cording to our needs and provide skill based, on-the-job training to them.

Bakery offerings Being an eco-friendly resort, The Zuri Kumarakom focuses on creating authentic Kerala cuisine. However, keeping up with the growing

One of the main issues that are being faced by pastry chefs in South India is the lack of proper equipments to hefty investments

demand for fusion items, we have also created and introduced fusion dishes like Masala Chai Pannacotta, Cardamom Jamun Cheesecake, Chocolate Mink Truffle, Carrot Cake with Cream Cheese Frosting. These items have been added to the buffet and are available through a la carte as well due to their popularity amongst the guests.

Trends in India The industry and clientele are looking towards individual por-

tions of desserts, even in the buffet. Also, since people are gradually moving towards trying new and unique dishes, we have incorporated South Indian spices like cardamom and cinnamon in the desserts menu. Also we are trying to utilise local herbs and spices in the dishes, in an effort to make unique and different items because people are looking for a change from normal desserts. (As told to Archana Sharma)

cover ) CHEF REGI P GEORGE Pastry chef Holiday Inn Cochin

ith over 18 years of experience, I started my career from Kochi and have gained significant experience by working in India and abroad. I worked for a catering company in Kuwait, spent a year and a half in Maldives and worked with hotels like Sahara Star in Mumbai, The Leela Kovalam A Raviz Hotel before joining Holiday Inn Cochin around two and a half years ago. I got an early interest in cooking as both my parents were working and being the elder brother, I was given the responsibility of making breakfast at times and since people considered me talented in the field, I focused my training to becoming a pastry chef.

Key challenges Bakery is a dynamic industry and with many new brands or chains entering the India market, we have to keep up with the competition. Regularly updating our menu is the main challenge here and therefore, keeping with the innovations in the field is also imperative. Another issue we face, is the lack of ingredients and introduction of new trends. At times we are unable to source even local materials and people are not able to access better machinery or molds. In India, people are more focused towards reducing costs which affects quality. The reason for better bakery sales in other countries is because of their focus towards quality rather than cost.

Bakery offerings Being interested in fusion trends, we at Holiday Inn Cochin, are trying to incorporate the taste of Ker-

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ala flavours like jackfruit, cardamom, mango with western dishes and create items like the Payasam Terrine. Recently we made Jackfruit and Cardamom Ice cream, also Coconut and Mango Mousse Parfait, Gulkand and White Chocolate Cake. We are looking at adopting the essence of Kerala like spices and fruits, in our desserts.

Trends in India People are moving away from the traditional rice and chapatis and are visiting bakeries more often. They are also eating out more and gradually moving away from traditional desserts. And as people are becoming more health conscious, even though they are consuming more desserts in terms of pastries, they are limiting their intake of calories by avoiding more sweet dishes, fattening sweets and opting for lesser cream. (As told to Archana Sharma)

At times we are unable to source even local materials and people are not able to access better machinery or molds. In India, people are more focused towards reducing costs which affects quality

(

PAST RY C H E F S P EC I A L

CHEF SANTHANAM Assistant pastry chef Alila Bengaluru

graduated from Sri Balaji Institute of Hotel Management, Tamil Nadu after which I began my career from the Radisson Group of Hotels in Chennai. I then went on to be a part of reputed hotel groups like Holiday Inn, Le Meridian, Cruise Line Carnival where I spent eight years of my career serving Indian and international guests. My previous assignment was with Crowne Plaza before I joined Alila Bengaluru as an assistant pastry chef. I have immense admiration for Chef Mayur Thapa, executive chef of Crowne Plaza for his passion for the profession and his ability to bring new ideas to the table.

Key challenges The world of baking is getting complicated as the global guest portfolio is well traversed and exposed to global cuisines and has an extremely good understanding of the things presented on the table. It is an endless pursuit of innovation and creativity to keep the guests happy and present dishes that satiate their taste buds due to superlative guest expectations.

Bakery offerings At Alila Bengaluru, we offer the Farm to Table experience to our guests which highlights the significance of local food production to present fresh yet quality rich culinary delights to the end consumers. The menu features distinct Indian flavours but are crafted ingeniously to lend a global flavour and character making it appeal to our global guests. Some of the recipes are Tiramisu with Poached Fig and Espresso Foam, Baked Yoghurt infused with Dark Palm Jaggery, Baked Lady Kenny â&#x20AC;&#x201C; channa stuffed with raisins soaked in sugar syrup and baked.

Trends in India Molecular gastronomy is one of the most happening trends on the food scene which lends unique dining experiences to guests. Deconstruction of a particular recipe is an interesting trend which is catching up in India. (As told to Rituparna Chatterjee)

The world of baking is getting complicated as the global guest portfolio is well traversed and exposed to global cuisines and has an extremely good understanding of the things presented on the table. It is an endless pursuit of innovation and creativity FOOD & HOSPITALITY WORLD

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cover ) CHEF ARUN SIVAKUMAR Sous chef Ramada Resort Cochin

eing in the industry for over 14 years, I have worked with various major hospitality brands in India as well as abroad, ranging from The Oberoi in Agra, Crowne Plaza in Bengaluru, Hilton in Chennai to the US Carnival Cruise Lines gaining great exposure and unique learning experiences. During my school days, I observed celebrity chefs like Chef Sanjeev Kapoor and Chef Sultan Mohideen, which initially got me interested in the kitchen and later, with the help of my hospitality management institute, I started to understand and learn the proper art of cooking. And now cooking has become more than just a passion for me - it has turned into a way of life.

Key challenges The pastry and bakery sector is mainly about understanding the ingredients. Without having the proper working knowledge and skills, one cannot learn the potential of different materials and the

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ability to create something unique and utilise the ingredients in the right way. I feel that the main challenge being faced by any chef is the lack of quality manpower in our country. Also getting the right quality ingredients and raw materials is an issue. However, at Ramada Resort Cochin, we are able to deliver quality products and dishes with the help of the knowledge and focus of the staff, while enabling training on the job.

Bakery offerings Being a resort property, our offerings cannot be matched by other properties in the region. We mainly focus on providing simple and light desserts rather than presenting grand and elaborate dishes, making us unique in the entire Kochi region. Our most popular bakery offerings include the Apple Pie, Tiramisu and Mocha Crumble.

Trends in India Earlier, the Indian bakery industry wasn't given much focus but with recent developments, the bakery industry is gradually gaining increased importance and people are realising that bakery is more than just bread manufacturing and are understanding the efforts, knowledge and skills that are required for being a pastry chef. Also the focus of the Indian clientele is shifting and they are starting to look for different and enhanced flavours and dishes, even in terms of bakery. I believe that people are also gradually starting to prefer lighter desserts. For the past four to five years, the buffet used to be a grand

The industry is exploring alternatives which will enhance taste, while reducing the fat and calorie intake

area with voluminous cakes and desserts but lately, the same is decorated and filled with individual portions and smaller pastries, which seems to be enjoyed by all. Also people have started looking into alternatives of butter and are reducing the quantity of the same, in order to cut on calories. The bakery industry has started exploring various other alternatives which will enhance the taste, while reducing the fat and calorie intake. I feel that even though we are moving forward in a positive direction, we are still not in a position to compare ourselves to other Asian markets like China which are better developed in terms of knowledge towards the bakery industry, have better, skilled and trained manpower and are in a closer proximity to better technology. However, despite facing all these challenges and more, India has been able to create a mark in the international market and make a name for itself in the global bakery industry, just on the basis of the quality of bakery offerings.

(As told to Archana Sharma)

cover ) CHEF PRAMOD SINGH NEGI Pastry chef Vivanta by Taj Yeshwantpur

onestly, my 18 attempts to join the army were unsuccessful and I became frustrated because of it. A branch of IHM Pusa had just opened in Faridabad, so I decided to join the diploma course in confectionery and pastry arts. I got so involved in the course that it made me forget my dream of serving the nation and I started enjoying the world of flour, sugar, eggs and milk.

Key challenges Training new people in this art and seeing them leave when they have learnt their basics, then further training new guys to see the same thing happen over again is a challenge. There are a few handful of people who once trained will stay with us to practice their skills and perfect them.

Bakery offerings Wedding cakes in particular are gaining ground. A lot of guests have gotten into three dimensional cakes and theme cakes. They come with their ideas and suggestions of how they would like the cake to be decorated for their loved ones.

Trends in India With changing habits of consumers there has been a transformation. Paying heed to health consciousness while at the same time maintaining the taste has been one of the new challenges. Health consciousness has also given rise to smaller portions. The ‘free-from’ trend is also gaining ground in the in-store bakeries. It includes bakery products which are free from gluten, allergens, trans fats and animal products. They are hot items in these times, as are organic and non-GMO

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products. Besides experiencing growing demand for healthy bakery products, the mushrooming of bakery cafes is also the new trend. The concept of bakery cafés, although has gained traction during the recent years, is not new to India. (As told to Kahini Chakraborty)

Health consciousness has also given rise to smaller portions. The ‘free-from’ trend is also gaining ground in the in-store bakeries

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PAST RY C H E F S P EC I A L

CHEF DINESH PAI Assistant pastry chef Park Hyatt Chennai

have had the good fortune to work under accomplished chefs in the kitchens of Grand Hyatt Mumbai, then Four Seasons Hotel Mumbai moving on to the resort style property of Four Seasons Resorts Maldives. Then back with Hyatt at Grand Hyatt Doha, The RitzCarlton Abu Dhabi, Grand Canal and finally arriving at Park Hyatt Chennai. Most of these hotels are well-known brands, and large properties. At Park Hyatt Chennai, the presentation is very different as it is more on a personal note, and for me, it is a great learning.

Key challenges The pastry kitchen is all about planning and strategising beforehand. So that is a really important aspect. You have to be creative all the time, and think of new ways of creativity.

Bakery offerings Park Hyatt, as a brand is all about keeping it very simple, but using the finest of ingredients and the same style is reflected in our desserts as well. It could be something classic like a Pavlova, but the meringue should be perfect - the cut fruits artistically presented on the top. Or it could be a

dessert with a contemporary twist like the Lemongrass Pannacotta, an Italian classic with an Asian flair. My own speciality is a Handmade Chocolate Praline with sea salt. Something very unusual, but well appreciated. Our desserts are creative, but simple. The ingredients are something we donâ&#x20AC;&#x2122;t compromise on and the finest imported ingredients are always used.

Trends in India Bakery trends in India are on an alltime high trajectory. Guests are well travelled these days and are always

seeking something authentic. If we present macaroons, they have to be the very best melt-in-the-mouth variety, exactly what you would find in Paris. If it is a tiramisu, it better be a true replica of the ones you could eat in Italy. Also, handmade or artisanal bakery items are in demand, as guests want to see true creativity and a chefâ&#x20AC;&#x2122;s pure passion flowing through their desserts. Bakery is a very fast evolving dimension in the entire foodscape of India. (As told to Rituparna Chatterjee)

Bakery trends in India are on an alltime high trajectory. Guests are well travelled these days and are always seeking something authentic

cover ) CHEF RAJESH YADAV Pastry sous chef Marigold by Greenpark, Hyderabad

y journey as a chef started in 2004 when I joined IIHM and completed my Diploma in Bakery and Confectionery in 2006. Post this I gained my first experience of working at the Taj Rambagh Palace, Jaipur as an industrial trainee for six months. After that I became a full time commis chef at Trident Hilton, Jaipur in 2007. Then I became DCDP of Vivanta by Taj - Connimara, Chennai in 2009, and continued my career in The Westin Hyderabad Mindspace as CDP and now I am the pastry sous chef for Marigold by Greenpark, Hyderabad. As I have a sweet tooth, I was fascinated looking at my mother baking cakes for me when I was a kid, which was my hobby and later became my passion. My mother is my inspiration for me becoming a pastry chef.

Key challenges The primary challenge is selecting and retaining the team who can understand and implement my ideas and thoughts and updating myself and implementing the same. Assur-

ing the quality of raw materials constantly and therefore keeping up with innovative ideas and requirements of the customers, and giving them quality products is another challenge. We are always trying to implement fusion desserts like Gajar Swiss Roll, handmade Mehandi Cookies, Gulab Jamun Cheesecake, etc. Menu planning and budgetary control is another challenge. We need to give guests a variety of desserts and pastries everyday, so planning the menu plays a very important role in hotels where every dessert and pastry should look, taste and be presented differently. Above all while planning the menu, I have to keep my budget in control and not exceed it.

Bakery offerings The USP of our hotel is the variety and unique selection of desserts Green Tea Tiramisu, Red Velvet Warm Chocolate Pudding, Apple Pouch with Rosemary Syrup, Indonesian Layered Cake.

Trends in India In the past 10 years, the Indian bakery and confectionery field has grown rapidly but still there is a need to meet the standards of the global bakery and confectionery industry. With rapid growth and changing eating habits and spending power of the people, bakery products have gained popularity among the masses. The sector typically constitutes pastries, cupcakes, breads and breakfast rolls, croissants, pain au chocolate, and a variety of doughnuts. According to research and market reports, the confectionery industry is the third largest revenue generator in the processed food sector. (As told to Rituparna Chatterjee)

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Menu planning and budgetary control is another challenge.We need to give guests a variety of desserts and pastries everyday, so planning the menu plays a very important role in hotels where every dessert and pastry should look, taste and be presented differently

cover ) CHEF MURUGAN SAILAPPAN Sous chef â&#x20AC;&#x201C; bakery and pastry Hilton Chennai

ith over 10 years of working experience in the industry, I have been trained and employed with many local bakeries, and got my first break at Grand Hyatt Mumbai after completing a diploma from the Institute of Hotel Management in Mumbai, providing me with a great experience and learning platform and giving me the opportunity of gaining proper working knowledge under several culinary experts. I have also worked as chef de partie at ITC Windsor Bengaluru and The Westin Hyderabad Minspace, from where I joined the Hyatt Regency Chennai as sous chef, and took charge of the pastry and bakery section. Currently with the Hilton Chennai, I am responsible for guiding the team and also creating innovative and unique concepts for our outlets like Vasco's, an all day dining global cuisine restaurant and Est, a 24 hour contemporary cafĂŠ. I believe my parents have been my biggest inspiration throughout my life journey as they have taught me the importance of hard work and sacrifice in order to succeed in life.

Key challenges The bakery industry requires a great deal of skill and knowledge due to its precise and exact nature and therefore chefs need to put forth great attention to detail. Being a part of this industry for a while, I have been a participant as well as the leader for many teams and have witnessed their passion for the industry which helps them to come up with extremely innovative dishes, a challenging task by itself. At present, I feel that the main issue that is being faced by any pastry chef in the country is the changing focus of

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the industry towards re-inventing and re-creating the concepts and dishes and being able to stay on top of the competition. Creating a dish in itself isn't easy but with that comes the uncertainty about the success of the dish as things work differently in different regions. As guests are well aware about techniques and dishes, it is becoming more challenging to create something new, unique and innovative in the kitchen for our guests.

Bakery offerings In order to focus on the bakery offerings, Hilton Chennai has established a live counter as part of Est cafe in the lobby of the hotel, providing an opportunity for the guests to observe the bakery section and the team at work during the final stages of baking breads and cookies, which is a really interesting process for the guests. We have a lot of popular dishes in the menu

As guests are well aware about techniques and dishes, it is becoming more challenging to create something new, unique and innovative in the kitchen for our guests

and we keep coming up with new ones. Presently, the Raspberry Chocolate Cake and the newly conceptualised mango desserts are doing really well. We also use natural ingredients in our desserts, which is appreciated by most of the guests as they are looking for healthier options. Our team has also created many fusion desserts out of which the chettinad and gulkand ice cream, showcasing the original flavours of South India, are well received by the guests. Our team at Hilton Chennai always strives to create a 'wow' factor with our dishes and we undertake many innovative creations like during Christmas, we created a 12 ft Christmas tree, completely made of chocolate, which not only highlighted the creativity of the staff but also implied that guests can expect a lot more from the bakery section.

Trends in India The bakery industry is undergoing many changes and is gradually becoming very competitive, especially with a lot more talented youngsters entering the culinary side and choosing a career in the pastry and bakery segment. The industry is moving forward and I believe that innovation and creativity is the way ahead for all of us. (As told to Archana Sharma)

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PAST RY C H E F S P EC I A L

CHEF SHASHI BHUWAN Pastry chef The Westin Hyderabad Mindspace

y career path started from home about a score of years ago, the affiliation came from the desserts made by my brother. I have tried my own desserts using the basics learnt from him. It was at the age of 17 that I realised my passion was baking and creating new desserts and this made me enter the industry at the age of 19. It was not until I worked under Chef Ronald Neumbar that I found my natural skills towards the profession. However I was given an opportunity to further develop these skills under Chef Neumbar in the process. My career includes positions at the Centaur Hotel, Juhu Beach in Mumbai, Le Royal Meridien Mumbai, J W Marriott Mumbai Juhu, Rama Roma restaurant Landshut, Germany, Novotel & HICC Hyderabad and The Westin Hyderabad Mindspace. In time, I have elevated from commis cook to pastry chef, first presenting my creations to my brother. Over the years I have experimented extensively with all desserts recreating famous desserts and bringing out something new in the process.

products which restrict the creativity sometimes.

Bakery offerings Some of the products that attract guests are croissants, macaroons, customised cakes, chocolates, lavish dessert buffets for breakfast, lunch and dinner. Some of the unique selling products of our hotel are Bamboo Charcoal Bread, Bamboo Charcoal Macaroon, Pregoâ&#x20AC;&#x2122;s famous Mud Pie, Tiramisu and the list goes on.

Trends in India With guests and patrons being highly enthusiastic and up-to-date about the global trends, we need to evolve all the time as well. It is harder to pin point a certain trend because of the huge versatility among the guests and no particular trend lasting for too long. Guests nowadays have their own preferences and likes and are also very particular and definitive in what they want. (As told to Rituparna Chatterjee)

Mastering the techniques to obtain the same consistent result is most important

Key challenges Working as a pastry chef definitely has it positives as well as challenges. One of the main challenges would be consistency. Mastering the techniques to obtain the same consistent result is most important. It gets a bit tougher, because it involves teaching others. Apart from this, to understand correctly what the guest/patron really wants and to be able to deliver it to him is a challenge for any pastry chef. Another region specific challenge that a pastry chef in India faces is the availability of ingredients. Not all ingredients are readily available to make desired

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cover ) CHEF G PRASANNA KUMAR Pastry chef Aloft Bengaluru Cessna Business Park

ith 10 years of experience in the hospitality industry, I have learned from some of the best pastry chefs in India and abroad. After completing my graduation in hotel management, I did my MBA from IIBM in Hospitality Management and worked with Hotel Ashoka Grand and The Capitol, Bangalore and was lucky to work in Kuwait and The Leela which helped me to hone my skills as a pastry chef. The person who has inspired me the most is my mother, pushing me, till date to learn, experiment and develop myself as a better pastry chef. When I see a guest appreciating my desserts in the buffet or on an a la carte menu, it gives me immense pleasure and inspires me to do my best. At the end of the day, in our profession, guest satisfaction is the most important thing, and only if the guest is happy we believe to have done our job properly. Another thing which inspires me is my staff which looks up to me, as they are being mentored by me. They come up with a lot of creative ideas in the kitchen inspiring me to give my best and be a part of the team and give better products at the end of the day.

Key challenges I feel being a pastry chef is not an easy job. We have to constantly think of new and innovative desserts and presentation options to deliver a unique experience to our guests at all times. Also, the availability of ingredients is a key challenge as it is not easy to procure a lot of ingredients since they can be expensive

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or are not available in India.

Bakery offerings I am proud to be associated with the first managed Aloft property in India as a pastry chef, as it is a young, vibrant and a sassy savvy brand. During each meal, we serve 15 desserts on the buffet with a ro-

Fusion desserts are increasing in demand with Indian desserts being presented in a different style, like a gulab jamun being served coated with chocolate

tation menu in place so that the desserts are not repeated and our guests get to try different desserts at all times. However with popular demand and through feedback, I feel our desserts are being liked by the masses. I would say the USP of my department lies in me and my teamâ&#x20AC;&#x2122;s ability to create special desserts as per the guests wishes. The USP of my desserts served in our hotel is to try and use fresh ingredients and to create desserts as per the guestâ&#x20AC;&#x2122;s favourite ingredient which could be anything. Some of my unique creations are a Trio of dark, white and milk chocolate sensation, Apple Caramel Mousse, Chocolate Hazelnut Fudge, Pistasosia, Raspberry Macaroon Cake, Papaya Basil Parfait with berry confit.

ing for sugar free chocolates and pastries. Making desserts with natural sugar free is also gaining popularity and guests' demand for them in our buffets and a la carte menu. Also, people are asking for gluten free breads very often these days. Fusion desserts are increasing in demand with Indian desserts being presented in a different style, like a gulab jamun being served coated with chocolate and gajar ka halwa being served in a chocolate cup or almon tuille. People are also looking at smaller and individual portions to be served as guests can try a lot of desserts without the intake of too many calories. Also, smaller portions reduce wastage of food and help in enhancing presentations.

Trends in India A lot of guests nowadays are ask-

(As told to Archana Sharma)

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PAST RY C H E F S P EC I A L

CHEF AMANAT HOSSAIN Pastry chef The Leela Kovalam

y parents owned and operated a successful bakery in downtown Delhi. My earliest childhood memories are of the aroma of baking bread and chocolates and I always knew that this was my true calling. My uncle Ali, a professional pastry chef, also inspired me to choose this profession.

Key challenges Every profession has its own challenges. Being a pastry chef, it is easier to please guests but those best moments always come through certain challenges. One is creating a highly motivated team and inspiring them to create art from ordinary things. The generation gap has created a work atmosphere that is much more demanding. We need to constantly innovate to keep the team motivated and retain their interest and passion. The high cost of food materials and costly equipment and spare parts are other challenges.

Bakery offerings Being a renowned resort and Ayurveda spa, our guests expect things to be as natural as possible. We avoid using synthetic flavours and colours. Emphasis is also given towards whole food rather than refined food. Guests can choose from a wide variety of whole grain breads besides some classic desserts made with locally grown berries and fruits. We believe in the Zero mile concept, hence we grow fruits and herbs within the hotelâ&#x20AC;&#x2122;s premises using organic methods of cultivation, which in turn are used in our bakery.

Trends in India Generation Y is more conscious about what they consume. So guests are more conscious about calorie intake and are adventurous in trying out different flavours and combinations. Micro portions and variety is the current trend, besides the focus on being as natural as possible. (As told to Kahini Chakraborty)

The generation gap has created a work atmosphere that is much more demanding. We need to constantly innovate to keep the team motivated and retain their interest and passion FOOD & HOSPITALITY WORLD

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GM SPEAK

Thai oasis in Dubai Anantara Dubai The Palm Resort & Spa is a property that has created a distinctive identity in Dubai's luxury hospitality space, due its architectural highlights, the many unique experiences that it offers to its guests and of course the brand's celebrated service excellence By Sudipta Dev

nantara Dubai The Palm Resort & Spa stands out among the many luxurious resorts in The Palm Dubai. The Thai architecture, an expansive lagoon, creates a distinctive atmosphere inside the resort, which is very different from the surrounding environs and the city. The property that will com-

plete two years this September has become popular in Dubai's hospitality market, not only because of its location in The Palm, but also as a result of its many unique features and design. The property opened in 2013, and according to JeanFrancois Laurent, general manager, Anantara Dubai The Palm

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Resort & Spa, it has became very popular among international and local clientele as well. â&#x20AC;&#x153;Our hotel is quite unique because while we are in Dubai, we are also outside - we have the tranquility of a resort but a few minutes away from our hotel you can immerse yourself in shopping, restaurants, and different activities,â&#x20AC;? he says.

Lagoon access There are 293 rooms in the hotel, 18 over water villas and 12 beach pool villas. A particular feature of the resort is that it has over 10,000 sq mt of swimming pool. It also means that all bedrooms situated on the ground floor have direct access to the swimming pool, so the guests do not need to go out, from their

Jean-Francois Laurent

GM SPEAK private terrace they can step into the pool. “Currently there are 120 lagoon access rooms. As the lagoon covers a wide area, there is also a canoe that comes to the rooms and serves drinks and ice creams to the guests. We are the only hotel in Dubai to have a lagoon and give our guests such a unique experience," states Laurent. The resort also has a unique way of transportation - electrical tuk tuks. There is a long tail boat to take the guests from the hotel to the marina by sea. The over water villas are fully private, these feature large living rooms and spacious bathrooms overlooking the ocean. In the living room there is a glass floor through which guests can see fish swimming below. “There is also an outside deck with lounger where they can enjoy the view on The Palm and not to forget an amazing sunset everyday,” says Laurent. The beach pool villas are with a private pool right on the sea front

and from the living room guests can literally step into the pool. “Lately we have added some privacy screen which means that once guests are in their villa, if they want total privacy they can close the shutters and they will be in their own environment,” mentions Laurent. The Anantara residences are a part of the resort, though some have private owners, these apartments are considered as part of the hotel, with similar services. There are 66 one / two bedroom apartments. The spa in the property is closed currently as 900 sq mt of Turkish hamam is being added to it. When it reopens in September it will be a unique feature. “The spa already has 17 treatment rooms. We will have another 13 treatment rooms and of course the Turkish hamam with different sections for ladies and gents and a couple's treatment room as well,” informs Laurent. For families there is a spa-

Currently there are 120 lagoon access rooms. As the lagoon covers a wide area, there is also a canoe that comes to the rooms and serves drinks and ice creams to the guests. We are the only hotel in Dubai to have a lagoon

GM SPEAK cious Teen Club and a Kids Club. The children are well looked after in these clubs. The fact that the resort has extensive pools naturally makes it family friendly - the pools are not too deep - under 1.20 metre maximum. There is no risk of drowning. There are as many as over 30 life guards to watch over these lagoons (climate controlled pools).

F&B offerings The resort has four main restaurants - Crescendo is an all day dining restaurant where breakfast/lunch and dinner is served. For dinner, every day there is a different theme - Arabic / Italian / India, etc. “However, for instance, during Indian evening, while about 70 per cent will be Indian food, the rest will comprise international cuisine. When it comes to deliver the right kind of food and genuine food then we have the perfect combination,” he mentions. Bushman, the Australian restaurant has chef and staff from Australia. It offers unique dishes from Australia with ingredients from the bush. Mekong is the Asian restaurant serving Thai, Vietnamese and Chinese with chefs from these three countries. The Beach House is situated right at the sea front where guests can enjoy the sunset with delectable dishes from the Mediterranean. “We do not just Italian, but also a lot of mezze, Lebanese and of course, being on the sea front, sea food,” points out Laurent. In April the property had hosted the Anantara Food Festival. All Anantara hotels in UAE participate in the food festival at the same time. Celebrity chefs are invited during the festival and special evenings are organised in every outlet. This year five leading chefs came from UK, Australia and Thailand, in the week-long culinary event.

Diverse market Anantara Dubai The Palm Resort & Spa caters to a large market and attracts guests from across the world. “Of course Germany and the UK are the main ones, however more and more we have seen guests com-

ing from China and India. I believe that India is becoming a strong and emerging market for us,” states Laurent. Pointing out that Dubai is not far from Mumbai and Delhi, he adds, “We strongly believe that we have everything for the India market. By everything I do not just mean amazing rooms, over water villas, but also in terms of F&B. We know that in India a lot of people are vegetarians so we focus a little bit more in our offering on this kind of cuisine. Our chefs are very flexible and are more than happy to serve the guests the food of their liking.” Laurent and his team have been working with a few tour operators in India. “Our business partner in India is very active in selling Dubai and selling our property,” he asserts. The property has hosted a few high end Indian weddings. The location, the beach front, the quality of service all attribute towards making Anantara Dubai The Palm Resort & Spa a unique property for weddings. “We are now getting a higher demand from India. I believe that friends and families who were here during the weddings want to come back, not only as individual travellers, but also to celebrate special occasions at our resort,” states Laurent. Giving his views on the Dubai hospitality market, Laurent says, “We have seen Dubai developing over the last 10 years and there is no reason why it should stop. There are many ongoing projects. Everybody is now looking at Expo 2020, the government is also focusing on it. Now we will see more developments, not only hotels but residential, theme parks, leisure activities.” In the future he sees Dubai reaffirming its position as a leading destination, not only in the Middle East, but in the world in terms of tourism. “Let us not forget we are only sixseven hours from Europe, three hours from India, three to five hours from major cities in Africa. So Dubai really is a hub,” he states. The hotel has 600 employees from 46 countries. Not surprisingly, a large part of the employees, informs Laurent, are from India.

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In April the property hosted the Anantara Food Festival. All Anantara hotels in UAE participate in the food festival at the same time. This year five leading chefs came from UK, Australia and Thailand for the week-long culinary event

IN THE NEWS

Farm fresh food for office goers

aninaro is a chain of quick service outlets that has been serving healthy farm fresh food to Mumbai office goers since 2009. The eateries are currently located at various corporate hubs in Mumbai – Lower Parel, BKC, Nariman Point, and a food truck at Andheri. “We are looking at twothree locations in south Mumbai, Thane and Navi Mumbai as well,” said Aditya Parekh, founder and director, Aspher Foods. The original concept was having food trucks all over the city. It took 11 months to get license for the food truck, which was started in 2009. "We were probably the first to get licensed food truck in Mumbai. Our vending van can take almost 500 sandwiches. We started at Peninsula Corporate Park for a few months and everyone liked our products and we set up our first outlet here,” stated Parekh. He moves the food truck to a location where he wants to start an outlet as it helps in gauging demand from customers. The company has a strong supply chain in the back-end, and gets vegetables directly from the farms near Pune and Nashik, everyday. “Our food is absolutely farm fresh. The product has to be consumed that day. At the end of the day the remaining products go back to our kitchen, we ask our staff if they would like to have it, if they don't it goes to charity. The turnaround is just one day shelf life,” said Parekh, adding that, they do not make any thing in white bread or brown bread, all the sandwiches are made with inhouse artisan breads. Paninaro offers a wide variety of sandwiches, gourmet bagels, dips and desserts. The menu is revamped twice or thrice a year. “The idea is that most people eat with us once or twice a week on an average, which means after a few months they will get bored. We want to offer

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something new to someone to look forward to,” pointed out Parekh.

Paninaro also supplies to corporates - from working meetings to office pantries.

They also sometimes set up a kiosk or a setup in office canteen for a period of time and

give discounted rates to employees. Sudipta Dev - Mumbai

EVENT ROUNDUP

Afood fest in the fashion capital Known as the fashion capital of the world, Milan is also home to Tuttofood, one of the world’s largest trade shows for the food and beverage industry organised by Fiera Milano By Steena Joy

ilan. The fashion capital of the world where designer boutiques rub shoulders with quaint cafes and patisseries. This Italian city is also home to Tuttofood, organised by Fiera Milano, one of the world’s largest organisers of exhibitions. This year the event saw over 78,000 certified industry visitors with a sharp increase in foreign visitors (up 78.7 per cent) from 119 countries over the four days of the event. The exhibition space was divided into 10 pavilions (four more than 2013, when it was last staged) with exhibitor companies representing a broad spectrum of the agri-food sector, from dairy products to meat to coffee. This year Tuttofood also introduced new sectors such as fish and gluten free. Corrado Peraboni, CEO of Fiera Milano, said, “The figures from this edition, especially the number of targeted business appointments, painted a clear picture: Tuttofood is ‘the’ tool par excellence for the next stage of Italian agri-food internationalisation. It is thanks to the show that a large number of high-quality SMEs have obtained access to markets where it would otherwise be exceedingly difficult for them to earn recognition in any other way. The target of €50 billion in exports is increasingly within reach for Italy’s food system, and we are doing our bit.” Fabio Aromatici, head of international development, Fiera Milano added, “An exhibition is a strong mirror of the market it represents. A strong exhibition

means a strong market.” Business matching registered a veritable boom: around 2,100 select international top buyers met 2,838 exhibitors (433 from outside Italy) representing 7,000 brands at 11,790 meetings scheduled in advance through the online Expo Matching Programme calendar.

International buyer interest A survey of top international buyers during the event reveals that Italian products are sought around the world not only for the appeal of the country’s food and drink, but also because they have a reputation of being natural, safe and of high-quality. Among emerging markets, the Indians and Chinese are the most attentive to the added value of all-Italian ingredients, while the Middle Eastern consumers are most appreciative of its natural qualities. Americans and Northern Europeans are particularly keen on seeking out original, relatively unknown specialities. Among traditional markets, the largest number of international buyers came from the USA, Belgium, Canada, Germany, France, Japan, Spain and the United Kingdom. There was also strong buyer interest from the Middle East, India, China, Brazil and Australia, and from ‘one-off’ countries like Sweden, Lithuania and New Zealand. “In India, Brand Italia is synonymous with quality and status,” said Sanjay Tandon, managing director, Epicure Frozen Foods

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and Beverages. “One of the most promising products include cheese - unknown in the India market until recently for climate related reasons. Cheese is becoming more and more popular. Grana padano alone represents 25 per cent of the value of our imports from Italy,” he added. Talking of India, Fiera Milano will soon be bringing its Business to Consumer (B2C) event, Good Food & Wine Show (GFWS) for the first time to India. The show will be held in Mumbai in December 2015. Aromatici informed, “GFWS has been held in South Africa for the past 16 years in three locations: Cape Town, Durban and Gauteng. It is a successful B2C show with 120,000 targeted visitors last year, netting 200 million rand in national coverage across all media. We are now taking the show outside Africa to India where we are already present through Global Fairs & Media (a joint venture between The Indian Express and Hannover Milano Fairs India). Unlike in South Africa where the event is held alongside Food Hospitality World (FHW), a B2B event in Mumbai, it will be a standalone event in the first year and we are confident it will be a huge success. In the future we may have it alongside the FHW trade show.” He added, “We plan to link it to Bollywood and invite

EVENT ROUNDUP being in 1906. The Expo is being held under the theme Feeding the Planet, Energy for Life and has pavilions from countries like Europe, the USA, Asia and Africa.

A new food plan Food is a prime sector for Italy’s economy, accounting for 15 per

the right celebrities to the show to give it the glam factor and bring in the crowds.” GFWS showcases top South African and international chefs (past events have featured, among others, Michelin-starred legends Gordon Ramsay and Giorgio Locatelli), restaurants, wines and cutting-edge trends in haute cuisine. A wealth of interactive displays and demonstrations are offered, from exclusive private cooking lessons with the finest chefs to exhibitions from boutique wine-houses. Visitors to Milan are also making their way to Expo Milano 2015, a universal exposition which opened on May 1, 2015 and will close on October 31, 2015. This is the second time Milan is hosting the exposition, the first

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cent of the GDP and generating exports of €33 billion. Maurizio Martina, Italy’s minister for agricultural, food and forestry policy said, “Food can become the turning point for the Italian economy if we focus on internationalisation. The target of €50 billion in exports by 2020 is within reach, and is being pursued through an

extraordinary plan due to be rolled out in June – a tool that the industry has been seeking for a long time.” As the minister explained, the plan is part of a multi-level strategy, “The plan targets three different areas: consolidated, emerging and new markets. We will be unveiling an overall food

mark in June. We are fine-tuning all of the different parts of our repositioning strategy, and events like Tuttofood can make all the difference. Italy cannot move forward without public/private synergy.” This need for diversification has been confirmed by the international buyers at the Fair,

EVENT ROUNDUP

EXPO BUSINESS MATCHING Expo Business Matching, promoted by Expo Milano 2015 in partnership with Fiera Milano, Milan Chamber of Commerce, Promos and PwC, is a web platform for business meetings, specially created to encourage and facilitate international relations between enterprises during the six months of the Expo. The presence of over 140 countries at Expo 2015 from May to October, bringing trade delegations and representatives from institutions to Italy, is an extraordinary opportunity for Italian enterprises to forge relations with the world. Expo Business Matching will put companies interested in working with overseas in contact with the relative foreign counter-parties that best meet their needs. Italian and international producers, distributors, suppliers, buyers and investors will have a platform capable of registering the mutual areas of interest and to identify the situations with the highest likelihood of creating real alliances.This will be followed by physical one-on-one meetings at Fiera Milano.

selected in part with the support of ITA - Italian Trade Agency during scouting missions in a number of countries. The Agency has played a significant role for this edition of Tuttofood, including through joint promotional initiatives in target countries like the USA, Canada, Japan, the United Kingdom and Australia. Help could also arrive by simplifying the legislative and regulatory framework at home. This was a topic of debate at the Operation Simplification conference organised by AIDEPI - the Associazione delle Industrie del Dolce e della Pasta Italiane, in partnership with the MIPAAF Ministry, the Ispettorato Centrale della Tutela delle Qualità e Repressione Frodi, the Sistema Informativo Nazionale, the Ministry for Economic Development and the Agenzia delle Dogane e dei Monopòli customs agency. The new regulations will be of interest to at least a 100,000 companies that include dematerialisation, a shift from paper to digital for the completion of all requirements regarding a series of products reserved exclusively for export. Compliance with regulations will become simpler, reducing a number of costs and delays, and this will help small companies to try their hand on foreign markets.

Tuttofood awards Award ceremonies were held for two competitions focusing respectively on innovation and certified quality, and featuring top products presented by the almost 3000 companies that were

present at Tuttofood. After interviewing a sample of around 1200 consumers, Italy’s leading market research company IPSOS pre-selected 24 products for international buyers at the event to vote for and choose a winner. The competition for the Most Innovative Products was won by Passata Di Pomodoro Idroponico, made by Ferrari Farm Società Agricola S.r.l, a purée of tomatoes made exclusively from tomatoes grown using hydroponic technology (with no earth) in completely hermetic and sterile next-generation greenhouses; L’altra Bresaola made by the Raspini company in the meat and cold cuts sector, sold in a resealable tray unique in the industry for maintaining long-term freshness; the Dolcezza Ricotta E Cioccolato specialty product made by Campo D’oro Di Licata Paolo & C, a modern interpretation of the Sicilian cannolo as a spreadable cream; Appy Drinks by FPB Distribution Group Srl, a kids’ drink sweetened with Stevia that uses only natural colourings and flavourings; the L’abc Della Merenda by Parmareggio, a snack conceived to provide the right amount of calories and essential nutritional components (protein, carbohydrate and fat); Il Tartufo Limoncello by Callipo Gelateria S.r.l, a new version of a Pizzo truffle ice cream, offered in a variety with a Limoncello centre; Più Frutta Goji by Vis Srl, the first jam to be made using pure Goji berries and preserve their properties; and Fantasie Di Sgombro Delicius from Delicius Rizzoli Spa,

70 FOOD & HOSPITALITY WORLD June 1-15, 2015

which uses mackerel, a fish high in Omega 3, for a very healthy fish-based salad. Tuttofood also promoted another competition dedicated to certified quality in partnership with Qualivita – a foundation for the protection and leveraging of premium food products. The competition was intended to highlight the importance of a geographical indication-based approach, particularly for its benefits in terms of traceability and security. The winners of this competition were Kamut Khorasan Bio Schiacciatina Mantovana made by Bottoli Spa Industria Panificazione, a thin low-calorie focaccia packaged to replace bread or quick snacks; Salame Felino IGP made by Prosciuttificio San Michele S.r.l, prepared using pure selected pork thigh meat, peeled and vacuum packed in straw paper; Panettone Classico Bio made by Idb Srl, a traditional organic sourdough panettone; Espresso Mediterraneo Organic from Caffè Morettino, organic fairtrade coffee beans; Valtellina Casera DOP, a semi-hard cheese made by Latteria Sociale di Chiuro; Pizza Margherita Bio di Grano Khorasan Kamut from Italpizza, frozen, left to rise for 24 hours, handrolled, baked in a woodfired oven and made with Khorasan KAMUT grain and other selected strictly organic ingredients; and Aceto Balsamico di Modena IGP Biologico made by Acetificio Andrea Milano Srl. The next edition of Tuttofood is scheduled from May 7 to 10, 2017.

TECH BYTES

Fine tableware, made finer with robots Villeroy & Boch, a German producer of some of the world’s finest porcelain, has fully automated the process using industrial robots from ABB. In order to ensure smooth production, the company has complemented those robots with ABB Robot Care - a customised service contract for a fixed price and a great value

ver the years, Villeroy & Boch has strived to maintain its reputation for high quality porcelain while achieving cost-efficient production and high productivity. With this goal in mind, the company has been automating production using ABB industrial robots since 2001 and now has a total of 64 robots in its factory in Torgau, Saxony, Germany. One of the main reasons Villeroy & Boch has decided to continue partnering with ABB is the high level of usability and flexibility built into each and every ABB robot. So it was no surprise in 2014 that the company furthered its relationship with ABB by choosing six new IRB 2600 robots to replace the oldest of Torgau’s robots after they had served an average of 85,000 operating hours each. “We needed a simple means of reteaching and correction given that ceramics has unique characteristics,” says Randolf Maass, plant manager for the company’s Torgau factory. “Our production needs change all the time and no production process is 100 per cent identical to another.”

Deflashing with millimetre precision The Torgau factory is home to Villeroy & Boch’s high-pressure die casting competence centre. The casting process allows sophisticated shapes to be produced in one piece. After completion of the casting cycle, ABB IRB 2400 robots maneuver the parts and place them onto a conveyor belt, which takes them to a machining station. In the machining station, flashing is removed and the surfaces are smoothed with sponges. This processes makes up the 'finishing' steps.

The space-restricted machining cells are equipped with slim IRB 2400L robots with a long reach of 1.8 metres. Moving the raw, still unfired parts around a spindle and across different sponges requires a high degree of precision. In Torgau, ABB robots not only unload the high-pressure die casting machines and do the finishing, they also load the glazing machines and apply the company’s mark on the bottom of the products. To ensure high uptime and maximised production of the line, Villeroy & Boch relies on services from ABB Robotics such as Robot Care. “Robot Care allows us to plan our maintenance costs and gives us 24/7 access to parts and service technicians. Robot Care is the all-around carefree package for our customers,” says André Dehlan, regional account manager for service-sales robotics, ABB. “One of the features of a Robot Care service agreement is our extended warranty, which means that customers can extend the standard warranty period. Together with a planned preventive maintenance sched-

ule, ABB takes the responsibility for optimum operations while the customer can focus on his core business, ” he adds. But this service agreement is much more than just a preventive maintenance and repair service. “With ABB’s Remote Service we are in permanent contact with the customer,” says Dehlan. “We continuously monitor the robot system health and inform the customer immediately in case of a condition change.” “Robot Care allows us to plan our maintenance costs and gives us 24/7 access to parts and service technicians,” says Maass. “In the case of a plant standstill, we can rest assured that ABB is working on a solution and is on its way to reducing the standstill to an absolute minimum.” Besides the Remote Service monitoring and the emergency services, the ABB service offering includes an annual maintenance and inspection of all robots. In addition, customers receive a monthly report on the operating condition of their assets and can access detailed information via the ABB MyRobot homepage.

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IN FOCUS

Cost effective designing Kenford is one of the distinct manufacturers of food grade polycarbonate products for the hospitality industry. Its products are known for having compact designs, robust construction and high utilitarian value

he Indian hospitality industry has emerged as one of the key drivers of growth among the services sector in India. Hospitality in India is a potential game changer. It is a sun rise industry, an employment generator, a significant source of foreign exchange for the country and an economic activity that helps local and host communities. People always need food, drink and somewhere to sleep, don't they? So even in shaky economic climates like the recent credit crunch, the hospitality industry is relatively secure. With this thought in mind, two young brothers, Mukul Singhal and Prateek Singhal started their dream project, Kenford, under the brand of M P Enterprises. Keeping in mind the ever growing scope in the hospitality industry, both brothers planned to start their own venture.

“The hospitality industry is a major sector in the world economy. The industry encompasses an extensive variety of services that includes F&B service, tourism, in-flight catering, industrial catering, outer catering services, fast-food centres, eatery-joints and hotels. We wanted to create products which will not only be useful but will also complement the hospitality sector,” states Mukul Singhal, partner. Today, Kenford is one of the distinct manufacturers of food grade polycarbonate products, useful for the hospitality and food service industry. Polycarbonate being lightweight and high performance plastic possesses a unique balance of toughness and dimensional stability. Kenford products are stylish and are not only meant for the high end hospitality industry but also for a normal kitchen. The product range of Kenford includes - cafeteria trays, glasses, dinnerware stack bowls, tableware and compart-

72 FOOD & HOSPITALITY WORLD June 1-15, 2015

ment and display items. Kenford also has other products fabricated by experienced and expert personnel as per the latest international quality standards. Kenford products are known for their compact designs, robust construction and high utilitarian value. Kenford recently launched storage containers, table risers and disposable crockery. These products are aimed for outlets demanding the highest levels of style, sophistication and innovation, differentiating themselves through quality, exclusivity and design. “Kenford thrives towards excellence and are committed to deliver best products at reasonable prices, so as to achieve maximum customer satisfaction. It is our strategy to design cost effective products with unmatched quality. This approach creates a long term relationship with our customer,” opines Prateek Singhal. Being brothers provides them a unique opportunity to be completely transparent with

Mukul Singhal

Prateek Singhal

We wanted to create products which will not only be useful but will also complement the hospitality sector each other and to voice each other’s opinion without restriction. "We’re not afraid to ask questions and seek feedback from others, whether it is an employee or a close family

friend,” explains Mukul Singhal. The hospitality cutlery market is competitive and mutual respect, integrity and trust represent some of the core values of M P Enterprises.

CAMPUS NOTES

The kitchen ladder The challenges while climbing up the kitchen hierarchy are many, however, the trick for a chef is to stay realistic, flexible, innovative, sincere and dedicated in order to survive and remain ahead of the race suggests industry experts By Rituparna Chatterjee

he culinary arts field has become a lucrative career option among the Indian youth today presenting them with exciting opportunities of not only pursuing creative work but also building a prestigious career. An increasing number of chefs, nowadays, are gaining fame for their signature style in some of the most exclusive hotels and restaurants around the world. Some have even attained a celebrity status by hosting their own television shows, writing cookbooks, and launching a line of gourmet products. However, the rise to the top is not direct and there are many steps up the ladder of success. A typical journey of a chef after graduating from a culinary school begins by becoming a commis chef, progressing to the role of a chef de partie, then sous chef and finally attaining the coveted position of an executive chef, which can take anywhere between 10-15 years to achieve. “It’s uncertain, some are very lucky and for some it takes years to become an executive chef. For an average person with basic qualifications it may take 10-15 years. Nowadays, if someone has a degree from a reputed hotel management institution and if he makes through the campus selection into a reputed brand then it might take say, five years to become a good executive chef,” opines Chef Rana Dominic Gomes, executive chef, Royal Orchid Hotels.

Grill to perfection Though being a chef is a lucra-

Chef Rana Dominic Gomes

Chef Rayomund Pardiwalla

Chef Subrata Debnath

tive career option, the climb up the kitchen ladder isn't an easy task. The core challenge any chef faces is to survive in this field. A fresher or a budding chef generally has to adjust to the timing, be flexible and dedicated, ensure consistency in food and have an eye for detail. “At the starting of one's career, a chef needs to pace up with the industry's needs and wants, be more realistic, flexible to working shifts and long hours, need to plan and execute, manage time and task, follow recipes and practise, be more customer focused and learn from mistakes,” states Chef Subrata Debnath, executive chef, Hyatt Regency Chennai, adding that, “They also need to master the culinary field, have patience, grow with maturity and learn from hands-on experience. The more they are exposed to various cuisines, keep themselves updated with the latest F&B trends and learn to work under pressure, the more they would groom themselves to be skillful and experienced chefs. No

short cuts to be taken to reach the position of an executive chef. This is a vast industry and hard work pays with sincerity and dedication.” Another biggest challenge that chefs continue to face throughout their career is to satisfy their guests. “We not only have to cook as per what guests' like but at the same time it has to be liked by those who are invited by the host. As we climb the ladder our challenges becomes more and more. Now we have to balance between guests, management and maintain profits. To overcome this, we need to make smart menus, understand the guest’s liking and suggest best available raw materials within the cost. It has to be a win-win situation,” suggests Chef Gomes. Today’s chefs are more passionate and career oriented, which are leading to many of them attaining the position of an executive chef at an early phase of their career. “There is a saying, that you can judge the wine by its maturity. There are

not all who reach the top by merit, skills, hard work and great showmanship. The best deal is to judge oneself as where one stands as it is a technical field and one needs to perform to the position of an executive chef,” advises Chef Debnath. Giving another perspective, Chef Rayomund Pardiwalla, executive chef, Mövenpick Hotel & Spa Bangalore states, “The introduction of many international brands across the country, media exposure with cooking shows projecting great chefs of the world cooking and inspiring the young generation to cook with the same passion and of course the pay package involved, are inspiring many chefs to quickly rise up the ladder.”

Right mentoring Real mentoring and proper guidance can help shape up a good and skillful chef. The first five years should be focused on learning and developing their skills, followed by handling big operations with man manage-

ments. “Today’s guest are well travelled, knows about the food and some are very demanding too. So the chefs should be smart enough to handle the situation with ease, have maturity and grow with confidence and experience,” mentions Chef Debnath. Apart from shaping one's career, mentoring also helps one in becoming a better person. “I can always give the example to my subordinates on how my mentor taught me to prepare a particular dish, and it’s like a father and son relationship,” stresses Chef Gomes. Reiterating the same, Chef Pardiwalla points out, “Life is influenced by the people we meet, the people we look up to and what we learn from them. Mentoring teaches chefs on being a good, fair and kind person in a frustrating and difficult field.” Advising aspiring chefs, Chef Gomes states, “My only advice to chefs for becoming good at what they do will be to cook from their hearts. Cook with the warmth and love a mother would put in her cooking. My mantra is to cook as if you are cooking for the last time and give your best. Put your heart and soul to the dish you are preparing.” While Chef Pardiwalla advices chefs to present new dishes to customers with the same consistency and quality that they are used to. As for Chef Debnath, his advice is to remain positive, have a can do attitude, learn the skills of the trade, be flexible and dedicated, know your team better, lead from the front, take calculated risks, have an eye for detail and not to take short cuts.

FOOD & HOSPITALITY WORLD

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MOVEMENTS JW Marriott Hotel Mumbai Sahar CHEF DANISH MERCHANT has been appointed as head chef at JW Café at JW Marriott Hotel Mumbai Sahar. He began his culinary journey in 2004. With over a decade of experience in the industry, Chef Mer-

With over 14 years of experience in the industry, she brings to the table, her expertise in Thai cuisine, handling operations, training, planning, developing and executing new concepts and various trends for many renowned hotels. Chef Sorlae was responsible for several kitchen operations at hotels like Novotel Lotus, Bangkok, Set’z DLF, Promanage Mall, New Delhi, before she entered the Marriott family in 2011.

the architectural opulence of the Chettinad Dynasty, and home to world-class restaurants and the internationally renowned ESPA spa, it has been ranked one of the best hotels by TripAdvisor. Prior to his appointment, Chengappa was an integral part of the preopening team of The Leela Palace Bangalore.

Delta Corp

The Taj Group of Hotels has announced the appointment of CHINMAI SHARMA as chief revenue officer. In this newly created role, Sharma’s responsibilities would entail overseeing brand management, public relations, customer analytics, loyalty, digital strategy, global sales and revenue management. He commenced his hotel career 18 years ago with the Taj Group where he was part of the first revenue management group ever created in the company in 1997. He is a hotel management graduate from the Institute of Hotel Management, Jaipur. He holds a Diploma in Economics from the Indian Institute of Planning and Management, New Delhi and a joint MBA in Hospitality from IMHI/ESSEC Business School, Paris and Cornell Hotel School (M.M.H), New York.

CHEF SHUBHAM DHAR has joined Delta Corp as corporate executive chef with the Deltin Group. He brings along his exposure to the various cultures with varied styles of operation. After finishing his schooling Chef Danish Merchant

chant brings to the table his expertise in handling operations, training, planning, developing and executing new concepts and various trends for many renowned hotels. He was responsible for several kitchen operations at hotels like The Leela Palace Kempinski, Mumbai, The Leela Palace Kempinski, Bangalore, Vivanta by Taj, M G Road, Bangalore, Lake View Café - An All Day Dining Restaurant, Renaissance Mumbai Convention Centre Hotel & Marriott Executive Apartments. CHEF RUNGTIWA SORLAE has been appointed as the Thai chef. Chef Sorlae began her culinary journey in 2000.

Chef Shubham Dhar

from St. Ignatius Loyola High School, Jamshedpur, he graduated from ITC Welcom Group of Hotel Administration in 2004 and started his culinary journey with the Taj group of hotels.

The Taj Group of Hotels

Bengaluru Marriott Hotel Whitefield Bengaluru Marriott Whitefield has announced the appointment of VIMAL BHAT as the associate director of sales. Bhat comes with sales experience of nine years in the hospitality industry and has worked with well known hospitality brands in India. He commenced his journey with the Marriott family six years ago and was one of the pioneers that Marriott had in the Bengaluru as a part of NSO team. After a successful stint in the NSO, he moved to the Marriott Whitefield in 2012 as a sales

perience in the hospitality sector and association with upscale and luxury hotels including Jaypee Vasant Continental, New Delhi followed by Jaypee Palace Agra, Compass Group India and so on. Chef Rawat brings with him diversified knowledge in the field of hospitality and developed his expertise and strength in F&B, F&B operations, budgets, guest / client servicing, menu planning, kitchen management and kitchen operations.

The Claridges, New Delhi

CHEF VIJAYANT RAWAT has joined Mosaic Hotels, Noida (owned and managed by Tux Hospitality), as the executive chef. He has 23 years of ex-

The Claridges, New Delhi has appointed CHEF SAHIL SABHLOK as executive chef. Chef Sabhlok comes with over a decade of experience in the hospitality and restaurant industry. He will be instrumental in planning, implementing and

Chef Vijayant Rawat

Sahil Sabhlok

Tux Hospitality

The Leela Palace Chennai

Chef Rungtiwa Sorlae

The Leela Palaces, Hotels, and Resorts has appointed KM CHENGAPPA as general manager of The Leela Palace Chennai. He was previously the resident manager at The Leela Palace Bangalore. In his new role, Chengappa will oversee the 326-room Platinum Leed certified palace hotel, spanning six verdant acres with views of the Bay of Bengal. Inspired by

74 FOOD & HOSPITALITY WORLD June 1-15, 2015

manager and played a critical role in the successful opening and positioning of the hotel with his invaluable market knowledge and excellent business relationships.

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Apeejay Surrendra Park Hotels Apeejay Surrendra Park Hotels has appointed an independent director PRANAB KUMAR CHOUDHURY on its board of directors. Choudhury is ex-chairman of ICRA and chief executive officer of Group ICRA. With a professional experience of over 43 years, Choudhury has, prior to joining ICRA, worked in the manufacturing, commercial banking, development banking, and merchant banking sectors. He is at present director on the board of Tata Capital Financial Services, and is chairman of Peerless Financial Services and Peerless Securities. He has been an independent director of ONGC, ONGC Videsh, Neyveli Lignite, IRFC, IRCON and STC as well as nominee director in Kajaria Ceramics, Dabur and Bharati Telecom, etc.

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weekend

Scene and heard

With Marcellus Baptista

Funky and fun MONKEY BAR, THE fun and funky gastropub, that has taken Bengaluru and Delhi by storm, came to Mumbai with the opening of a 3,500 sq ft space, with indoor and outdoor seating, delightful décor, a bottom-lit wooden bar, graffiti, light fixtures and the signature monkey pictures. The furniture is unconventional in hues of red, yellow, turquoise blue and green. The outdoor area boasts of comfortable seating plus the trademark foosball table. The menu is quirky while the crockery is mismatched and complements the wholesome food. Wooden trays with an assortment of hot sauces add to the flavour. And the cocktails are served in Nutella jars and copper tumblers. Riyaaz and Kiran Amlani at the launch of Todi Mill Social

Sonaakshi Raaj and Tusshar Kapoor at the Grey Goose Couture Cabana night at Asilo

Novel touch

Social network THE CHEER WAS on as Impresario, after the success of Colaba Social, introduced the second Social in Mumbai, Todi Mill Social. On opening party night guests gushed at the sprawling 7,000 sq ft space while they sipped drinks, some in quirky containers, and had a bite of hors d’oeuvres. Host Riyaaz Amlani welcomed the many guests as his wife Kiran surprised him by singing some of his favourite songs along with the Impresario band. This Social, as the other outlet, is an all-day café and bar where you can work and play with fun drinks and comfort food. It’s also the home of creative souls looking for an exhilarating alternative to a typical workday. It’s a space where artists meet designers, innovators meet entrepreneurs, writers meet web developers, and creative independents meet to bounce ideas off like-minded peers.

View of Monkey Bar

YOU FELT YOU were in a brand new place as Asilo and Grey Goose presented the Couture Cabana night. The comfortable cabanas at Asilo were re-designed with a novel and eccentric look by well-known fashion designers Amit Aggarwal, Nimish Shah, Nishka Lulla and Sonaakshi Raaj. It was an exhibition of their style and aesthetics, in synergy with a signature Grey Goose cocktail handpicked by each designer, as inspiration. Amit Aggarwal showed off his style inspired by elements of gold dust, Swarovski crystals, Asilo’s trademark silver mirror tray and the Grey Goose Golden Delight cocktail, Nimish Shah designed his cabana inspired by Le Fizz, an elegant Grey Goose offering with floral notes from elderflower, Nishka Lulla said it with the refreshing Grey Goose Summer Twist and Sonaakshi Raaj went the flamboyant way with Grey Goose Butterfly martini.

Fine tuning GUESTS TUNED IN to Radio Bar, a Silver Beach Hospitality venture, the brainchild of Hitesh Keswani, a casual chic bar. The delightful décor, comprising a superimposed speaker console, microphone lamps, audio tape murals and a shelf full of antique radio sets, captured the hearts of everyone on opening night. The jukebox stood out though it was not in operation on opening night, but the DJs were busy spinning their tracks. Cocktails like Jack Straw (Jack Daniel’s with cherry liqueur), Martinis and more, some served in jam jars, were a hit, while chef Rohan D’Souza dished out an array of hors d’oeuvres said to be global fare created by bonding and binding strong Asian flavours and European staples. Hiten Keswani, Aamir and Sanjeeda Shaikh at the launch of Radio Bar

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E V E N T S

MUSICAL EXTRAVAGANZA L-R: Jo McCrory, tour manager for Macao show; Hilary Maiberger and Darick Pead, playing the role of Belle and Beast respectively along with Dave Horton, global chief marketing officer, Las Vegas Sands Corp and Sands China at a media event organised at The Venetian Macao to promote Disney’s 'Beauty and the Beast' Broadway musical

WINNING LAURELS Team 10/10 comprising Nirmitee Mehta (Ecole Hoteliere Lavasa), Anna Church (Ecole hôtelière de Lausanne), Donal Ennis (Shannon College of Hotel Management), Aaron Laurie (University of Guelph) and Maruan Elana (MODUL University Vienna) was awarded with the 'Dorchester Ultimate Experience' at the annual Young Hotelier's Summit in Switzerland

SUCCESSFULLY TRAINED (Centre) Jean-Michel Casse, member – Board of Directors, Solidarity Accor and senior vice president, operations, Accor India with the graduating batch of students from the Accor Centre of Hope at ibis Delhi Airport

SPIRIT TO SERVE Courtyard by Marriott Pune Chakan recently organised a CSR event under its ‘Spirit to Serve’ banner where cricketers from Delhi Daredevils - Amit Mishra, Imran Tahir, Mayank Agarwal and JP Duminy played a match against the children from Shree Shivaji Vidyamandir

HOSPITALITY ETIQUETTE Alexandra Messervy FRSA, founder of The English Manner academy of UK was invited by the English Manner Finishing & Style Academy to conduct an exclusive hospitality and etiquette session for top luxury hotels of India in Mumbai

ROYAL WELCOME (Centre) Annise Parker, mayor of Houston received a traditional Indian welcome by The Taj Mahal Hotel, New Delhi during her visit to the capital

120 FOOD & HOSPITALITY WORLD June 1-15, 2015

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Our Service Network are spread across India CORPORATE OFFICE: # 378/45, Mallappa Reddy Layout, Koramangala 8th Block, Bengaluru - 560095 Tel: +91 80 25703768 Mob: +91 8050031605 www.climaire.co.in Email: info@climaire.co.in

BRANCH OFFICES:

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