Food & Hospitality World (Vol.3, No.19) June 16-30, 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 16-30, 2015 Vol 3 | No. 19 | Pages 52 | `50

EDITOR’S NOTE

Masters of Signature Gourmet (MSG)

his issue of FHW is all about MSG. This word known in the food world as monosodium glutamate, recently took away the thunder from an international FMCG company in almost 'two minutes' and acted as a spoiler rather than a favour enhancer. There is a lot which is under the scanner when it comes to food safety and hygiene and it is imperative to understand the nuances and complexities associated with the same. This issue carries an insightful article on page 33 titled 'Enabling food safety', wherein Dr Saurabh Arora, founder, foodsafetyhelpline.com shares concrete details on the subject. Even with increased focus directed towards the rules and regulations of FSSAI, understanding the exact requirements is still a concern for many small and medium stakeholders of the F&B sector. Decoding them is imperative in today’s times. However, we at FHW will also like to decode MSG in a rather tasteful fashion. We would call it the Masters of Signature Gourmet as our cover story this issue highlights the gourmet jewels in the south of India that believe in offering their patrons signature dining experiences which are powered

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FOOD & HOSPITALITY WORLD

June 16-30, 2015

“Our cover storythis issue highlights the gourmet jewels in the south of India that believe in offering their patrons signature dining experiences which are powered byauthentic culinarytraditions”

by authentic culinary traditions. The architects who have created these signature outlets are those that work behind the scenes, tasting, sampling and creating food delights that are backed by research and genuine ground work. South India proudly flaunts one of the best fine dining experiences, be it ITC’s Dakshin or Caperberry or Leela’s Jamavar or Ohri’s in Hyderabad, and more. Food is about both craft and science. It is about getting the perfect amount of ingredient put through an equally appropriate method to finally give you a flavour that appeals to your soul. Going back to the roots and supporting the organic way of life, seems to be the mantra that is getting reasonably activated. These outlets are working to be as close to nature as possible. From freshly sourced and ground ingredients to make the chutneys and curries, these restaurants work with a promise to deliver creations that is close to authentic. Enjoy the food journey with the MSG but with a twist that is healthy and hygienic. REEMA LOKESH Editor

Tel: 040-23418673/23418674/ 23418675 (Tele-fax)/66631457 Fax: 040-23418678 E-mail: ashwanikumar.shukla@fhwexpo.in

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Important: Whilst care is taken prior to acceptance of advertising copy,it is not possible to verify its contents.The Indian Express Ltd cannot be held responsible for such contents, nor for any loss or damages incurred as a result of transactions with companies, associations or individuals advertising in its newspapers or publications.We therefore recommend that readers make necessary inquiries before sending any monies or entering into any agreements with advertisers or otherwise acting on an advertisement in any manner whatsoever.

CONTENTS Vol 3 No 19 JUNE 16-30, 2015

CHEFâ&#x20AC;&#x2122;S PLATTER

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

A RECIPE FOR CHANGE ITALIAN TOP CHEF CARLO CRACCO AND IFAD TEAM UP ON WORLD ENVIRONMENT DAY

HIGH SPIRITS

HOSPITALITY

TRAILBLAZERS 2015

MARKETS

EDGE

15 iconic restaurants that have revolutionised the Southern Indian dining space with their unique (18-32) business model

P12: NEW KIDS ON THE BLOCK Park Inn by Radisson IP Extension, Delhi

P13: PRODUCT TRACKER

STAYWELL HOSPITALITY TO ACQUIRE BUDGET HOTEL CHAIN IN INDIA

SERVICE TAX HIKE AN ADDITIONAL BURDEN: INDIAN HOSPITALITY AND TRAVEL INDUSTRY

Delta Faucet

P35: LIFE Dine with mime

P36: MOVEMENTS Roots Corporation

P46: WEEKEND Scene and heard by Marcellus Baptista

VINGCARD ELSAFE RENAMED AS ASSA ABLOY HOSPITALITY

THE SECRET OF TERLANO LIES IN THE SOILS SOIL, AS A KEY COMPONENT OF THE TERROIR, HAS A DECISIVE INFLUENCE ON THE TASTE, STRUCTURE AND DEVELOPMENT POTENTIAL OF WINES

ENABLING FOOD SAFETY DR SAURABH ARORA, FOUNDER OF FOODSAFETYHELPLINE.COM TALKS ABOUT THE IMPORTANCE OF SUCH INITIATIVES AND CHALLENGES

Food & Hospitality World Published for the proprietors, Global Fairs & Media Private Limited, by Vaidehi Thakar at Express Towers, Nariman Point, Mumbai 400 021, and printed by her at Indian Express Press, Plot EL-208, TTC Industrial Area, Mahape, Navi Mumbai. Editor : Reema Lokesh* (*responsible for selection of news under PRB Act). @ 2012 Global Fairs & Media Private Limited. All rights reserved throughout the world. Reproduction in whole or part without the Publisher's permission is prohibited.

MARKETS

StayWell Hospitality to acquire budget hotel chain in India Archana Sharma New Delhi IN ORDER to expand their brand portfolio in the India market, Australia-based StayWell Hospitality Group will soon be acquiring a budget segment Indian hotel chain. Talking about the same on the sidelines of the signing ceremony of the second Park Regis in India, Rohit Vig, managing director, StayWell Hospitality, stated that the details of the acquisition will be given in the coming months. Elaborating on the maiden Park Regis property in Jaipur, the 10th property of the group in India, earlier known as Holiday Inn Jaipur, Dinesh Abbi, director, Craft Palace Hotels informed that they have already invested around `1 crore mainly in the technology, engineering and re-

branding of the property. StayWell has signed a longterm franchise agreement with Craft Palace Hotels, the first of its kind, since Vig usually believes in following a management model. The 72room property in Jaipur will be operational under the new name from July 2, 2015 while the first signed Park Regis Goa in North Goa, will be operational by mid November, this year. The StayWell Hospitality group will also introduce a new boutique brand in the coming months, with the first property scheduled to open in London by end of 2016. “We will be able to bring the same to India by end of 2017. Through this brand we plan to target the avid young travellers.” With plans of opening 100 hotels across Australia, South

L-R: Dinesh Abbi and Rohit Vig

East Asia, India, China, Europe, Africa and the Middle East, by 2017, Vig stated that they will be adding about 20 more properties in India, leading to a total of 30 properties under the group by 2017 in the

country. “The mid-market is growing rapidly than the luxury segment in India, and therefore most of our new properties will be under the 'Leisure Inn' brand,” he added. Presently there are 35

properties under the group. Talking about the other properties under development in India, Vig informed Park Regis Jaipur is the first of 11 hotels StayWell is looking to open in India by early 2016. Also to be operational soon will be Leisure Inn Banjara Hills, Hyderabad by March 2016, Leisure Inn Apartments, Greater Noida by June 2016, Leisure Inn VSR Apartments, Sector 114 and Sector 68, Gurgaon by end of 2016 and Leisure Inn Raipur by Mid 2017. At present, there are two properties under Leisure Inn brand in India. The Park Regis Brand will be expanding more in China, UK, Australia and the UAE. Highlighting markets for future expansion in India, Vig informed that they are looking at regions like East India, Gujarat, Kerala and Bengaluru.

Grand plans for FHRAI's 50th convention Joy Roy Choudhury Kolkata THE GOLDEN JUBILEE Convention of Federation of Hotel & Restaurant Associations of India (FHRAI) will be held at Mayfair Convention in Bhubaneswar, Odisha from September 25-27, 2015. The theme of this year's convention is 'Atithi Devo Bhava' meaning 'Guest is God'. Tejinder Singh Walia, president, FHRAI said, “It is a great achievement that Odisha Tourism has partnered with FHRAI to hold the Golden Jubilee convention in Bhubaneswar, which is being held for the first time in a Tier-II city in eastern India. The 13

states and a Union Territory (A&N Islands) comprising the Eastern India have immense tourism potential and we are confident that this event will be a catalyst for growth of tourism in the region,” added Walia. FHRAI has invited the prime minister of India to be the chief guest for the convention. He added that Naveen Patnaik, chief minister, Odisha will be attending the inaugural ceremony as the guest of honour. Dr. Mahesh Sharma, union minister of state for tourism (I/C); Jual Oram, union tribal affairs minister and Dharmendra Pradhan, union petroleum & natural gas minister are all likely to attend the convention. Ashok Chandra

FOOD & HOSPITALITY WORLD

June 16-30, 2015

Panda, the state tourism minister will also be present on the occasion. The second day of the convention will be Odisha Day. Folk dances and cultural programmes by well-known artistes from the state will be the highlights of the day. Since a large number of hospitality professionals, owners and entrepreneurs from the hospitality industry will be present on the occasion, senior officials of Odisha Tourism will make a presentation showcasing the investment potentials of the state and invite them to set up hospitality and tourism related ventures in the state. The highlight of the concluding day, which is coinciding with the World

Tourism Day, will be a two-km Heritage Walk organised jointly with the Government of Odisha. The walk will be a cultural extravaganza with tableaus, folk dances and performances. Invi-

tations have been set out to a number of foreign countries and different states in India to participate in the event. The theme of the walk will be 'Tourism Unites the World.'

MARKETS

Service tax hike an additional burden: Indian hospitality and travel industry Rituparna Chatterjee Mumbai NOW CONSUMERS will pay more for various services starting June 1, 2015. In the Union Budget, finance minister Arun Jaitley had proposed to increase the service tax from 12.36 per cent to 14 per cent. This service tax hike, applicable from June 1 onwards, hasn’t been well received by the Indian hospitality and travel industry. According to them, the hike will adversely impact the end consumers’ frequency of dining out, the number of inbound tourists to India, among others. Speaking on this, Bharat Malkani, president, Hotel and Restaurant Association (Western India) stated, “Over the years dining out has reduced drastically and an additional tax burden will make it worse. The whole policy will force the industry to gravitate into the unorganised sector. Hotels will increase their room rates and the volume of tourism will also get impacted. We had previously requested the government to exempt the hospitality sector from paying service tax as it amounts to multiple taxation and we will continue to do so.” Giving another viewpoint, Kamlesh Barot, past president, Federation of Hotel & Restaurant Associations of India (FHRAI) and Hotel & Restaurant Association (Western India) opined, “We had been protesting against the service tax issue from the beginning. It

is unconstitutional to charge twice on one commodity by the state and centre, that is the point of contention and not the 1.64 percent hike in the service tax.” As for the travel industry, the hike will have an adverse impact on inbound tourism to India considering that the country is an expensive destination. “This isn’t a welcome step. The travel industry is already burdened with multiple taxes and steps should have been taken to smoothen the process. The government shouldn’t have hiked the service tax before the proposed im-

plementation of the Goods and Services Tax (GST) Bill from April 1 next year,” pointed out Subhash Verma, immediate past president, Association of Domestic Tour Operators of India (ADTOI). Reiterating the same, Sampat Damani, chairman, Western Region – Travel Agents Association of India (TAAI) opined, “Travel and related activities will become expensive. Though corporate travel will not be impacted, the hike will impact leisure and FIT travellers. However, we hope the government has good intention since the GST is expected to be implemented next year.”

Mahindra Holidays increases stakes to 88% in Holiday Club Resort Oy,Finland Akshay Kumar Mumbai MAHINDRA HOLIDAYS and Resorts India have further increased their stakes to 88 per cent in Holiday Club Resort Oy, Finland (HCR). Mahindra Holidays currently owns 23.3 per cent stake in HCR and the balance 12 per cent will be held by the employees and the management. In this second phase of acquisition, Mahindra Holidays acquired a total of 64.7 per cent with an investment of EU 28 million. Speaking about the acquisition, Arun Nanda, chairman, Mahindra Holidays said, “We are completing the acquisition of the Holiday Club Resort with a deal size of EU 28 million. The investment of the second phase is much less than the first phase. With this acquisition, Mahindra Holidays will become the world's largest vacation ownership company based outside the United States. One more important reason for the acquisition is that now we have a strategic platform to grow in Europe and the Middle East. The current acquisition is subject to regulations. In the next two months probably all the approvals will be completed and the deal will be closed.” Speaking about Finland as a destination for Indian travellers Nanda added, “We have a history of creat-

We intend to create Finland as a popular destination amongst Indians ing destinations. Most of the destinations where we are present was quite unexplored. Now this will be our attempt to create Finland as a popular destination amongst the Indian travellers. Finland has a lot to offer like the Northern Lights, The Midnight Sun, etc.” Nanda also spoke about the possibility of investing EU 10 million as working capital to accelerate the growth of the company in the near future. Holiday Club Resorts Oy is a vacation ownership company in Europe with 32 resorts out of which 24 are located in Finland, two in Sweden and six in Spain. Kavinder Singh, managing director and CEO, Mahindra Holidays said, “With the increase of stake in Holiday Club, we see a huge potential for synergy between the two market leaders in the areas of technology, new products, and member services. Our 1.83 lakh members will now have an added choice to visit HCR's resorts in Europe.”

FOOD & HOSPITALITY WORLD

June 16-30, 2015

MARKETS

VingCard Elsafe renamed as Assa Abloy Hospitality FHW Staff Mumbai HOTEL SECURITY innovator VingCard Elsafe has changed its name to Assa Abloy Hospitality, effective June 1, 2015. This new identity allows the company to draw upon the vast resources of Assa Abloy, the global leader in door opening solutions, and positions it to better meet the evolving needs of the hospitality industry. “If we’re to remain innovative and competitive, we must keep pace with the demand from our customers for flawless experiences,” said Tim Shea, president of Assa Abloy Hospitality. “As our brand transitions to Assa Abloy, we will grow stronger and create a bright future for our company and customers. We will build on our legacy, continuing to make people around the world feel safe and secure.” For over 40 years, the name VingCard Elsafe has been synonymous with innovation in hotel security technology. Their story began in 1974, when lock engineer Tor Sørnes heard that an intruder had attacked his favourite singer in her hotel room. He resolved to find a solution and invented VingCard. Today, as the world rapidly

changes and technology continues to evolve, the Assa Abloy family offers the company access to more than 1,400 engineers, working together to innovate, improve quality and add more products to their already extensive portfolio of solutions. A worldwide network of sales and support teams will enable the company to be more responsive to their hospitality partners. “As Assa Abloy Hospitality, we will extend our global reach and innovation capabilities beyond hardware, and extend it to encompass a comprehensive array of solutions that are designed to ensure security, convenience and operational efficiency for hotels around the globe. Our company has evolved over the years, but who we are remains the same,” continued Shea. “Our purpose is not simply to lock and unlock more doors—it is to unlock the feeling of safety, security and belonging for more people, wherever they go,” he added. Assa Abloy Hospitality is part of Assa Abloy’s Global Technologies division. Assa Abloy is the global leader in door opening solutions, and is already recognised as an industry innovator.

Our purpose is to unlock the feeling of safety, security and belonging for more people, wherever they go

10 FOOD & HOSPITALITY WORLD June 16-30, 2015

Accor is now AccorHotels FHW Staff Mumbai ACCOR IS now AccorHotels and has adopted a new signature. With its new name, the group aims at increasing the clout and visibility of AccorHotels by connecting it to its digital platform AccorHotels.com. AccorHotels will endorse all the brands’ communications and provide them with the credibility, assurance and expertise of an international leader. Likewise, the brand portfolio will always

feature in AccorHotels’ communications to boost the appeal of both the group and its digital platform. The group also has a new universal signature Feel Welcome. To reflect the group’s ambition, the new identity features a statutory logo containing deep blue typography. This new logo continues to showcase the group’s symbol, the single, emblematic honeycoloured bernache goose. This migratory bird is the brand and mobile app icon. Sébastien Bazin, chair-

man and CEO, AccorHotels, said, “Today, our group changes and loudly and clearly proclaims its desire to go further, faster. Accor becomes AccorHotels and proudly re-assumes its role as a pioneer hotelier that never stops innovating and surprising, at the cutting edge of digital technology, but while remaining a hotelier, first and foremost. The Feel Welcome promise is a strong commitment to all our audiences and enriches the bond between the group and its brands.”

IHG signs world’s largest Holiday Inn Hotel with 5,154-rooms FHW Staff Mumbai INTERCONTINENTAL Hotels Group has signed a management agreement with Al Majd Al Arabiah for what will be the world’s largest Holiday Inn hotel. The Holiday Inn Makkah Abraaj Al Tayseer, to open in the Holy City of Makkah in the Kingdom of Saudi Arabia, will comprise 5,154 rooms across five towers. The hotel will take the site of the current Abraaj Al Tayseer pilgrim accommodation and open in phases. Nearly 1,650 rooms across two towers are due to open their doors to guests by the end of this year. The remaining 3,500 rooms are slated to open over the following three years.

Hajj visit numbers are expected to more than double, growing from two million in 2013 to five million by 2025. Infrastructure under development, such as the expansion of Jeddah’s airport, which is expected to increase its capacity to 80 million passengers by 2035, will further boost pilgrim numbers in the coming years. Located just 900 metres from the Grand Mosque, Holiday Inn Makkah Abraaj Al Tayseer will offer guests privileged views of the The Grand Mosque. Each tower will house one large all day dining restaurant, where menus will be tailored for guests travelling in groups. The two towers opening this year will also feature meeting spaces, fitness centres

and a medical clinic. Selman Al Fares, representing Al Majd Al Arabiah Company said, “Saudi Arabia has a distinctive tourism landscape and Makkah is at the core of this for both local and international travellers. IHG as an operator understands the market, and during our years of partnership they have demonstrated their credentials as a strong partner with whom we are happy and comfortable to embark on this ambitious project. This is a milestone development for us and we’re confident Holiday Inn Makkah Abraaj Al Tayseer will bring The Holy City’s hospitality to another level. We look forward to the opening of the first two towers later this year.”

MARKETS

A clean practice Housekeepers form a much needed national level forum named Professional Housekeepers Association (PHA) HOUSEKEEPERS ACROSS all industries are singularly responsible for cleaning, maintaining and preserving of the buildings they take care of. Their job entails managing one of the most difficult departments of an organisation and they are responsible for the highest levels of hygiene and safety for workers, visitors and employees. Not much is spoken about the efforts and there are not many occasions when housekeepers are lauded for their achievements. Experts believe housekeeping is close to clinical practice when it comes to hygiene practices and safety standards. There are many associations and federations overseas that form a vital part of the cleaning industry, which involve housekeepers and provides them with constant upgrades, inputs on technology, work process and management. India is still in its nascent stage when it comes to recognising such forums for those in the industry. It is to address this gap that the Professional Housekeepers Association (PHA) was formed recently in the city of Bengaluru, with the coming together of prominent housekeeping professionals. Housekeeping or housekeepers are not limited to hotels or hospitals and every industry needs a good housekeeper. PHA will provide interactive opportunities to this fraternity, conduct learning programmes, upskill management abilities, standardise practices and recognise outstanding personnel. The event was a platform to bring together eminent hotel housekeepers, hospitality educators, facility managers and hospitality vendors. The National board of PHA was inaugurated recently by P K Mohankumar, a wellknown hospitality industry expert with over 40 years of experience in the hotel industry. The guest of

honour included Sreenidhi, managing director, Oscar Murphy Life Strategists, GRT IndraBanu, senior manager, Roots Multi Clean, who was the star sponsor of the event. The event was held on May 21, 2015 at The Chancery Pavilion, BengaluruKarnataka. The association is headed by Jayashree Nagaraj, founder president and chairman of PHA. Bhavana Alvares, will be the president of the Karnataka chapter. Rajshree Gopal, treasurer of Karnataka chapter was master of ceremony. The event was launched with a prayer by Nagamani, executive housekeeper, St Marks Hotel. Mohankumar launched the logo of PHA amidst a large gathering and his motivating speech emphasised that housekeeping work, currently manual, can be automatised to enable housekeeping managers and leaders to drive efficiency and productivity, thus achieving the organisation goals like customer satisfaction and profitability. He said, “A housekeeper is also a business manager with clear thrust

Experts believe housekeeping is close to clinical practice when it comes to hygiene practices and safety standards on design, processes and technology.” The introduction of PHA was done by Jayashree Nagaraj, founder president and chairman. She explained to the participants how the association will attract professional housekeepers from the entire service industry both men and women, to pursue their career and aim to become business leaders through this chosen housekeeping stream. Emphasis on how PHA will be a model agency for setting up India's cleanliness standards besides raising standards in safety, hygiene, comfort style, design in not only hotels but also in offices, hospitals, malls or in other building housing any human activity. PHA advisory committee will

comprise proven industry leaders who can then offer advice to the central / state governments on nationals standards, national policies etc on how PHA will impart skills training to metro town and rural young men and women to help in employability. A website and newsletter, edited by Sandhya Anil Kumar, editor, PHA bi-annual e-newsletter called ‘Voice of Housekeepers’ was launched by Sreenidhi, which was followed by the induction of the executive committee and board members by Nagaraj. The results of a study on workrelated pain among housekeeping staff was presented next by professor Smritee Raghubalan from Garden City College. JS Shekar, director, Qualitas Universal, who is also the tech-

nical associate partner of the association, spoke about the possibilities of raising the bar of housekeeping efforts through PHA and conveyed his vision that it should aim to become an accrediting body for quality standards in housekeeping in India. He also said that the Chennai chapter of PHA would be launched soon. The event also witnessed presentation by the sponsors, Roots Multi Clean India, Bayer Pest Management Company and also had the presence of supporters like Royal Linen, SS Leathers and ADD Laundry Concepts from Mumbai. Sreenidhi followed this with a motivating knowledge sharing session on ' Trustomer First' which focused on self belief.

FOOD & HOSPITALITY WORLD

June 16-30, 2015

NEW KIDS ON THE BLOCK

Park Inn by Radisson IP Extension, Delhi PARK INN BY RADISSON IP Extension has opened up in the capital. The hotel boasts of 76 rooms and suites equipped with modern amenities including satellite television and free hi-speed wireless Internet. RBG (Restaurant, Bar & Grill) offers a versatile all-day menu that includes a range of healthy dishes. Park Inn by Radisson IP Extension has a meeting space of 605 sq ft on its eighth floor named Reunir. A rooftop swimming pool, fitness centre, 2700 sq ft of flexible banquet spaces and a business centre are the other offerings of the hotel.

Primetime, Mumbai Shakun Hotels & Resorts, Jaipur SHAKUN HOTELS & RESORTS has opened its all vegetarian smart luxury hotel in the Pink City. It features 76 guestrooms including club floor with floors located from level fourth to seventh of the building with the views of Nahargarh Fort, State Assembly Hall and Aravalli Hills. The hotel offers a wide variety of gastronomic experiences ranging from fine dining to round the clock coffee shop, luxury bar, club lounge and rooftop bar and grill, fitness centre and a swimming pool. It also has indoor celebration spaces. For meetings and events, the hotel proposes a total of 14000 sq ft area with the latest modern technology, including a 1300 square ft air patio.

PRIMETIME, a new sports bar and a part of Timezone Entertainment, has opened at Ghatkopar, Mumbai offering state-of-art bowling arena, archery zone, laser games, snooker, pool table, beer pong games, cannon ball blaster, along with a fully equipped party room for dance and music lovers, an interactive arcade and indoor games like table tennis, carrom along with board games. Primetime also puts forward over 40 interactive and thematic arcade games. Primetime’s food arena ‘Wembley’ is a hangout place cum restaurant.

T2 Beacon Hotel,Mumbai BEACON HOTELS has opened the T2 Beacon Hotel in Mumbai. T2 Beacon Hotel is an economy category business hotel located in North Mumbai, ideal for the business traveller. It is located 10 minutes from the international airport and 20 minutes from the domestic airport. The hotel offers 27 well appointed rooms, a specialty restaurant serving Mughlai cuisine, and all the facilities and amenities suited for the business traveller. The hotel is managed by Concept Hospitality and is a unit of Rani Group of Companies.

Spices Restaurant and Bar, Mandarin Oriental, Prague SPICES RESTAURANT AND BAR has opened at Mandarin Oriental, Prague. Offering authentic regional Asian specialities with a modern twist, the restaurant and bar is supervised by Prague’s award winning Chef Jirí Štift. The menu features dishes like Thai Crab Cakes with Mango Mayonnaise and Grilled Octopus and Tamarind Curry with Noodles. A sommelier is at hand to recommend original Asian cocktails, teas and carefully selected Czech and international wines to complement the cuisine. The restaurant opens up into a lounge that extends onto an outdoor terrace in the hotel’s courtyard. The Spices Bar offers an extensive cocktail menu including specialties like Tom Yum Yum and Cilantro.

FOOD & HOSPITALITY WORLD

June 16-30, 2015

PRODUCT TRACKER

Delta Faucet DELTA FAUCET HAS unveiled its latest bathroom innovation with Temp2O™ Technology, a digital temperature display featuring LED colour indicators to signal different water temperature ranges for easy, visual indication. The product features an LED colour indicator Blue represents temperature less than 26 degrees Celsius Magenta represents temperature between 26 and 43 degrees Celsius Red represents temperature greater than 43 degrees Celsius

● ● ●

Temp2O™ Handshower and Showerhead features: Works with hydro-power, require no batteries. Six different spray settings Touch clean spray holes allows to easily wipe away calcium and lime buildup with a touch of finger ● Push button spray control helps switch quickly between spray settings with a simple, one-handed click of the spray button ● ● ●

Medjoul MEDJOUL IS A 100 per cent natural type of date with zero preservatives and innumerable health benefits. These dates are excellent sources of antioxidants, highly loaded with vitamins and minerals that help develop healthier bones and reduce the risk of heart-related illnesses and high blood pressure. They are also energyboosters that provide double the amount of energy as compared to a banana.

VitrA VITRA HAS INTRODUCED its latest Memoria Black series. The series is designed by the world renowned designer Christophe Pillet. The open shelf unit of Memoria Black revolves on its hinges to reveal a mirror on its back side. The dual purpose unit cuts a contemporary figure in its combination of patterned oak and matte black. Wide full extension drawers provide ease of use and ample storage space. The functional details add distinction to the series with a touch of advanced technology.

Cornitos CORNITOS, THE FLAGSHIP brand of GreenDot Health Foods, has introduced 'Pop N Crunch' range. It is coated green peas in two flavours - Wasabi and Hot and Spicy. Pop N Crunch range is another product range under healthy snacking umbrella after Nacho Crisps. The name Pop N Crunch is given to this range which would cover upcoming Nuts and Seeds products in international quality and flavours. The produced is priced `120 for 26 gms pack.

Sterling Generators STERLING GENERATORS HAS introduced a new generation Sterling Generators DG Sets powered by Volvo Penta engines. This range of DG sets is between 250KVA – 650KVA. The Volvo Penta Diesel Generator Set has enhanced operating economy, environmental performance, and effective combustion which produces low exhaust emissions and decreases fuel consumption.

FOOD & HOSPITALITY WORLD

June 16-30, 2015

CHEF’S PLATTER

Arecipe for change Italian top chef Carlo Cracco and IFAD team up on World Environment Day

o celebrate this year’s World Environment Day, the International Fund for Agricultural Development (IFAD) partnered with Italian celebrity chef, Carlo Cracco, to bring attention to the impact that climate change is having on many of the world’s traditional foods. Participating in IFAD’s Recipes for Change campaign, where top chefs raise public awareness by cooking foods that are being threatened by climate change and show how IFAD is working with farmers in developing countries to help them adapt, Chef Cracco visited the Highlands of Eastern

SULAVINEYARDS LAUNCHES ECOSULA ON WORLD ENVIRONMENT DAY On the occasion of World Environment Day on June 5, 2015 Sula Vineyards is all set to roll out its new initiative, EcoSula.Volunteers will have the one-off opportunity to live, work and experience the vineyards, organic farm and the town of Nashik the way the locals do.The winery aims to provide the programme volunteers an experience of a lifetime by giving them an opportunity to live the eco-friendly life at the vineyards and villages around it. More interestingly, they will learn about wine – its culture, opportunities and challenges – in India, one of the well-known new world regions for wine.This will provide them with the rare opportunity to explore the wine capital of India in a more comprehensive manner. Sula Vineyards can also customise schedules as per the volunteers’needs and skill.

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Morocco in March. While there, Chef Cracco starred in an episode of Recipes for Change and saw first-hand how changing conditions are effecting Moroccan truffles - a key ingredient in many traditional dishes. On a tour of local sites where truffles once thrived, Chef Cracco was told how overgrazing and climate change are contributing to land degradation, causing desertification, drought and prolonged hot and cold weather. He learned that degraded, unfertile lands were having a huge impact on truffle crops and together with local farmer Fatima Abed, cooked a

CHEF’S PLATTER

traditional lamb tagine while discussing the broader consequences on local communities. “Coming here is a humbling experience because if you let it, the desert will advance,” says Chef Cracco adding, “So it is essential to do something for those who live here so they will not leave or move away.” By releasing the Recipes for Change episode on World Environment Day, IFAD hopes to raise awareness about what can be done to help small-scale farmers adapt to climate change. In Morocco, for example, an IFAD-support project is

Chef Cracco starred in an episode of Recipes for Change and saw first-hand how changing conditions are effecting Moroccan truffles - a key ingredient in many traditional dishes working to stop the desert advancing. Collaborating closely with local communities and supported by the United Nations Industrialisation Development Organisation (UNIDO), the project is promoting sustainable management of natural resources by reintroducing indigenous plants, fencing areas to stop grazing and building micro dams for water collection, in an area extending

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over 3.5 million hectares. “Climate change is a fact,” says Chef Cracco. “Perhaps we can slow it down, but we cannot stop it. So we must help

those people who work to recuperate the land, so that there is a change in the way we fight the battle of climate change,” he opined.

HIGH SPIRITS

THE SECRETOF TERLANO LIES IN THE SOILS

Soil, as a key component of the terroir, has a decisive influence on the taste, structure and development potential of wines, Cantina Terlano winery proved it geologically

he wines from Cantina Terlano are noted throughout the world for their longevity and minerality. Founded in 1893, the Cantina Terlano winery is now one of the leading wine growersâ&#x20AC;&#x2122; cooperatives in South Tyrol, with a current membership of 143 growers working a total area of 165 hectares. That is the equivalent of some 1.4 million bottles of wine a year. The winery's focus on quality has attracted praise and recognition on the Italian and international wine markets, and in spite of its relatively small size, Cantina Terlano is now well established in the world of wine. The modern winery produces 30 per cent red and 70 per cent white wines, all of them of DOC quality (Controlled Designation of Origin). Following the last upgrade and refurbishment in 2009, the cellars now include a total of 18,000 cubic meters of storage space, which ensures that the wines can develop undisturbed. On the outside, the new tract has a natural facing of red porphyry, the stone that gives the wines in the area their typical character. The roof is planted with vines so that it blends in completely with the surrounding countryside. Terlano's wines are marketed in three distinct quality lines: Selections, Vineyards and

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HIGH SPIRITS

Classics. An annual rarity is also produced, which only comes in the market after it has spent at least ten years maturing in our cellars. That makes it a fine symbol of our focus on longevity. In order to explain these properties and their origins, the winery recently decided to take a closer look at the geology and the soils around Terlano. The results show that the vines receive an almost ideal supply of all key nutrients. It is now generally recognised that the soil, as a key component of the terroir, has a

The soils have an above-average silicon dioxide content but at the same time are rich in soft secondary minerals decisive influence on the taste, structure and development potential of wines. But Cantina Terlano wanted to literally get to the root of the longevity of its wines with the help of geological tests. “It is very important for us to understand the structure and

characteristics of our soils; they form the basis of our wines,” says winemaker Rudi Kofler. “We see these geological investigations as a significant investment in the future and a source of decisive information for our work in the vineyard and cellar.”

A ten-strong team headed by the geologist Carlo Ferretti was commissioned by Cantina Terlano to conduct detailed investigations at Terlano’s top sites at Kreuth, Vorberg and Winkl. In a total of over 1100 hours of work, they performed landscape analysis with GSA, hydrogeological tests, geological investigations with geostatistical soil sampling, physical-chemical analysis of the soil, geotechnical analyses, petrographic and mineralogical investigations, and chemical composition analysis at the lev-

els of the molecules and atoms. The results obtained from the various tests revealed a high level of stability and resistance in the soils on the one hand and an ideal nutrition balance on the other: “The soils have an aboveaverage silicon dioxide content but at the same time are rich in soft secondary minerals. In total, the analyses revealed the presence in the soils of practically all the elements of natural nutrition that vines need,” says Ferretti. Clay minerals were also found, which facilitate nutrient transport from the soil to the roots of the vines. Previously, clay minerals were only thought to be present in volcanic rock in the Grand Cru sites of Burgundy. According to the latest geological findings, this combination of high mineral content and perfect nutrient supply to the vines is the key to the unique character of the wines from Cantina Terlano.

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ALBA JW Marriott Bangalore

ne of the most popular Italian restaurants in Bengaluru, Alba at JW Marriott Bangalore provides a fine selection of signature dishes from Italy's Chef Antonello Cancedda. With the freshest produce, thin crust pizzas and a curated section of Prosecco, Alba is a dining delight. Defining luxury, the JW Marriott Bengaluru welcomes travellers with exquisite designs, spacious accommodations and exceptional service. Overlooking the lush acreage of Cubbon Park, this five-star luxury Bengaluru hotel features contemporary guest rooms and suites aptly furnished with sleek designs and lavish amenities to provide an exceptional hotel experience. This striking new hotel in Bengaluru features 10,441 sq ft of elegant venues laced with the latest technology and supported by a dedicated staff of event managers and technicians to ensure every detail of success. An ideal destination for weddings, receptions, corporate meetings and conferences, the hotel's striking Grand Ballroom leads the offering of event space with

Alba provides a fine selection of signature dishes from Italy's Chef Antonello Cancedda with the freshest produce, thin crust pizzas and a curated section of Prosecco seating for up to 500 persons. In addition to the accommodations, guests of JW Marriott Bangalore are pampered with menus from the hotel's noted restaurants, on-site spa services, a heated outdoor pool and fitness centre.

CAPERBERRY

stablished in March 2009, Caperberry is the flagship restaurant of Chef Abhijit Saha. A restaurant of highest international quality, Caperberry excites and provokes multiple senses. Innovation, premium quality and attention to detail are essential guiding principles of Caperberry. A destination of multiple dimensions, it showcases modern European cuisines with elements of molecular gastronomy. After completing five successful years at Dickenson Road, Caperberry has moved to its brand new location in UB City in April 2014. Avant Garde Hospitality (AGH) is a young and dynamic company incorporated in 2008 by Chef Saha and Shruti Shibulal in Bengaluru with interests in restaurant business, catering and food and beverage consulting. A handpicked team of skilled food and beverage professionals are engaged at AGH for the delivery of superior products and services. The vision of AGH is to achieve leadership status in its sphere of operations and establish a bouquet of high quality food and bev-

erage outlets based on knowledge, creativity, culinary excellence and international standards. AGH provides value-based end-to-end food and beverage consulting solutions to client organisations for achieving their business goals. Above all businesses at AGH would be conducted with integrity, ethics and values of corporate social responsibility including conservation of natural resources and energy. Chef and entreprenuer Saha is the founder and director of AGH. Rated among the top chefs of the country, he is an expert in classical and modern European and Indian cuisines. Before choosing to be an entreprenuer, Chef Saha worked as director of food and services and executive chef with The Park Hotels, as executive chef with The Manor, New Delhi and with the Taj Group of Hotels, Delhi, where he started his career as kitchen management trainee in 1990. He has studied hotel management in Delhi and Food Service Technology/Design and Oenology at Johnson and Wales University USA and is a specialist in kitchen and facility planning.

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cover ) JAMAVAR The Leela Palace Bangalore

amavar, the signature fine-dining Indian restaurant across The Leela Palace Bangalore, The Leela Goa, The Leela Palace New Delhi and The Leela Mumbai, is renowned for its authentic Indian cuisine, sourced from all over the country. At Jamavar guests can indulge in a Royal dining experience. Named after the famous 16th century shawls of Kashmir, this luxury restaurant has an ethnic ambience, reflecting the rich beauty of Indian culture. The fine-dining innovations in the menu of this luxury restaurant include options like Lobster Neeruli, Lucknowi Chop and Tandoori Nalli. Guests can savour the most authentic Indian culinary experiences in the best of environments.

One of the best fine-dining restaurants in Bengaluru, opulence is a part of Jamavarâ&#x20AC;&#x2122;s settings as it is in the flavours of the food. When the guests have taken in the intricate hand-carved screens and the flower-laden urli with floating candles, they can sit back and surrender to the gastronomical temptations of the traditional cuisines served from both north and south India. At Jamavar, authenticity is an integral part of quality. The food has the freshest ingredients and the most exceptional spices that add to its richness. Naturally counted among the top fine-dining restaurants in the city, those looking for authentic flavours in Bengaluru, can be rest assured that Jamavar will live up to their satisfaction. The Leela restaurants

The food has the freshest ingredients and exceptional spices

stand out among other five-star restaurants in Bengaluruâ&#x20AC;&#x201D;they indulge not only the taste buds but also other senses. While there is always the assurance of the best flavours available across varied menu options of Indian, Pan Asian, Italian or some elegant French, even the dĂŠcor and ambience of each restaurant is distinctive.

known as the inventor of Rava Idli. When Dr Sadananda Maiya started Maiyas, he drew upon his engineering skills to add to the values of the master cook that his father proved himself to be. As passionate about food as was his father, he delved deep into every aspect of gastronomy. His objective was to revive traditional food that he believed to be healthier and tastier. His strengths of being a cook and an engineer helped him in his quest to rediscover and recreate traditional food relevant for today's fast paced world. His commitment towards food is apparent from a mere conversation. During the Second World War, the usage of rice was banned in all hotels. Items only made from Dal and Sooji were allowed. The founder experimented with sooji to recreate the popular dish, idli. Thus the dish Rava Idli was born. It is a highly popular breakfast dish in Karnataka today.

Dr Sadananda Maiya is highly passionate about the quality of the products that the company brings in to the market. With his engineering skills, Dr Sadananda Maiya has reprogrammed world-class machines to manufacture Indian traditional foods - like the doughnut machine that is modified to make crispy Koduboles within minutes. For the frozen foods range, he has adopted spiral freezing technology that keeps the food fresh for long.

Products made using nanotechnology need no cooking and can be consumed by just adding hot or cold water. In addition to using cholesterol-free oil to prepare products, its innovative technology extracts at least 30 per cent of the oil from the final product making it a healthier option. It uses such technology optimally at every juncture of food production to bring alive the authentic traditional taste, with faster turnarounds.

MAIYAS

aiyas is part of a family business that spans over eight decades. The Maiyas story began with founder Yajna Narayana Maiya, starting a restaurant in Bengaluru. He fashioned his restaurant after the restaurants in Europe, high on standards and hygiene. His mission was to serve traditional food at its purest and most sumptuous. Beleiving in zero wastage he made just enough food for every meal freshly, without over producing and serving it later. He also introduced a system wherein customers could scrutinise the kitchen anytime to satisfy themselves of its hygiene. His drive for holistic, healthy practices lead him to distribute small booklets on health, proper eating habits and recipes. The special flavours at Maiyas can be credited to the authentic recipes of the founder. Today, he is

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OHRI'S Hyderabad

stablished in 1981, Ohri's is one of the fastest growing restaurant chains in south India and has established itself as a leader in theme based restaurants and food court dining. A pioneer in the concept of themed restaurants, after dominating the restaurant scene in Hyderabad, Ohri's is all set to make its presence felt in Bengaluru. The cuisine ranges from Mexican to Oriental, from North West Frontier to Awadhi and Western cuisine, et al. The mission statement of Ohri's is: ultimate service, consistent quality and positive impact. The last three decades have seen many key milestones for the company, for instance, Ohri's Cuisine Court was established in 1996 and had four dining restaurants at one place; launch of Hyderabad's first boutique hotel, Ohri's Banjara in 2004; and concept restaurants like Serengeti (rainforest theme), Silver Metro (metro rail concept), Rubaiyat (inspired by Omar Khayyam's poetry) and Outswinger (cricket themed pub).

The chain of restaurants serves 5000 guests every day. The pride of Ohri's is the talented pool of chefs. There is a dedicated R&D team that constantly supports the chefs by innovating and upgrading the offerings. The central

The cuisine ranges from the Mexican to Oriental, from North West Frontier to Awadhi and Western cuisine, et al

kitchen is a hub for the production of bakery products, Indian confectionary, chaats and ice creams. Master chefs are also engaged as consultants such as Lai Hin Tho (Chinese master chef), Quereshi brothers, Thai specialist Kroong Tana, Manu Mahendra, and others. Ohri's has a passionate and dedicated team of food service professionals who share the zest for complete guest satisfaction, and work tirelessly to achieve it.

PASHA BAR AND GRILL Alila Bengaluru

romantic and hip setting on the fifth floor, Pasha Bar and Grill at Alila Bengaluru offers guests the opportunity to unwind, relax and indulge over specialty cocktails, chilled beers and a scrumptious fare featuring the nuances of a menu inspired by the Northwest frontier. Each evening transformation brings a vibrant and invigorating yet soothing congregation of experiences around the candle lit deck and indoor spaces that exude an air of romance and intimacy. Alila Bengaluru's architectural language is one of understated contemporary style expressed in wood, glass and metal â&#x20AC;&#x201C; modern yet warmly inviting. This hotel was designed by award-winning London-based architectural firm, Allies and Morrison, known for its attention to detail and the effective environmental performance of its designs. It was crafted in collaboration with Hundredhands, a multi-disciplinary design studio based in Bengaluru, whose works have consistently been recognised for emphasising harmony with the natural environment. Alila Bengaluru is one among the

many hotels adorning the City of Gardens. But what sets it apart is its strategic location, contemporary yet rustic ambience and unique offerings. The lounges and bronze sculptures adorning the hotel lobby, the rooftop swimming pool, the paddy fields and the flowing river behind, all combine to convey a subtle and elegant ambience. In addition, the hotel is also an hour's drive from the airport. All these features combine to form unique selling propositions of the property. Positioned as a lifestyle corporate hotel, the property has been attracting small and medium sized corporates and luxury weddings. The hotel offers three meeting rooms â&#x20AC;&#x201C; Sunrise, Sunset and Lake View Ballroom; the first two accommodating up to 20 guests in theatre style, while the last one having a sit down capacity of 120 guests and 160 guests for standing cocktails. The hotel also has a library where sometimes team building activities and workshops are held. Another unique offering of the property is its three F&B outlets â&#x20AC;&#x201C; Tiffin Bar, a cafe and coffee bar; Tiffin Room, an all-day dining restaurant; and Pasha Bar and Grill serving northwestern cuisine.

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cover ) KARAVALLI The Gateway Hotel Residency Road Bangalore

aravalli, which means ‘land by the sea’ in Tulu as well as in Kannada, was the answer to the Taj Group’s philosophy of popularising and giving the rightful due to the regional cuisines of India. Karavalli showcases the cuisines of south west coast across Goa, Mangalore and Kerala covering the communities of Goan, Portuguese, Konkanis, Bunts, Havyaka Brahmins, Namboodaris, Moplah Muslims and the hinterland cuisines of Syrian Christians and Coorgs. The traditional recipes of olden days are replicated ensuring an authentic meal experience. Almost all the ingredients are sourced from their respective regions: black pepper, cardamom, coffee, cinnamon, kodumpuli and kachampuli from Coorg; kokum, palm jaggery and palm vinegar from Goa; Kundapur coconuts, seasonal vegetables, cashew, papad,

murukkus and areca from Mangalore; ada, karimeen, Kuttanad red rice and coconut oil from Kerala and Byadgi chilli from Dharwad region to ensure the food is as authentic as it can get. Designed like an old Mangalorean home, Karavalli has three dining areas, complete with the inner part of the house, a courtyard and garden. The restaurant uses traditional cooking techniques in the kitchen. All home-style kitchen equipment are used - from stone grinders, mortar and pestle to urlis, copper steamers, cheena chattis (cast iron kadais for Moplah cooking), iron kadais, appam chattis and clay pots (for curries and Ramasseri idlies). The chefs also use a complete wood fired Ole (traditional fireplace or choola) for an important section of the dishes. There are two distinct menus for lunch and dinner. During lunch Karavalli promotes the traditional

Karavalli is designed like an old Mangalorean home, complete with the inner part of the house, a courtyard and garden

Balele Oota (banana leaf meal), the Tiffin Carrier option which changes daily and a very short a la carte menu with few dishes. Tiffin is an old colonial British term for packed lunch or a light meal. It’s derived from the obsolete English slang tiffing, for taking a little drink or sip. Today the word mostly refers to a packed lunch, in particular to light lunches prepared for working Indian men by their wives. Interestingly, most of the traditional fare is served on banana leaves, the natural green making it a visually appealing backdrop on which to serve epicurean masterpieces.

ian Restaurant in India in 2001, Best Italian Vegetarian Restaurant in Mumbai in 1999, Best Menu Card Award in 1999, International Tourism Council Award, amongst others. Italians are one of the few people in the world who are passionate about their

food. They take a lot of pride in their cooking and love their food fresh from the pan. With a passion for authentic Italian cuisine, the company explored Italy to specially hire chefs and most of its essential ingredients are imported from there to give the perfect Italian flavour.

LITTLE ITALY

ittle Italy pioneered the romance that is associated with Italian cuisine in India. Its journey started from Pune in 1988 as La Pizzeria at a time when very few people in the country knew the taste and authenticity of this cuisine. La Pizzeria was more like a traditional pizza house at the beginning with a limited offering of pastas and other items. As the popularity and demand increased, it slowly started adding up other items, such as daily specials - pastas, soups and salads to its existing menu. By 1989-90, La Pizzeria became popular in Pune among locals and foreigners alike.

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In 1995, the company launched its outlet at Juhu, Mumbai. It was at this time the name Little Italy evolved as the aim became to offer a full range of Italian cuisines to the customers. During 1995-2000, Little Italy became synonymous with world-class Italian cuisine. In 2000, the company opened its first franchise outlet and now the brand has grown to more than 26 outlets across 17 major cities in India. The company's goal is to open at least 75 Little Italy restaurants over next four to five years. Over the years, Little Italy has won several awards and recognitions including the Best Italian Cuisine Award in 2007, Best Italian Vegetar-

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RIWAZ The Ritz-Carlton, Bangalore

leek, modern design, alluring city views and architectural accents true to Bengaluru’s rich history unite to create a perfect environment for the culinary delights within The Ritz-Carlton, Bangalore. Originating from North West India, Riwaz is known for its smoky, robust flavours, tender grilled meats and an assortment of Indian breads. Riwaz serves authentic delicacies of the celebrated North West Indian cuisine in an environment influenced in equal parts by contemporary style and rustic charm. Guests can witness traditional cooking techniques as menu selections are prepared live before their eyes and can explore the Spice Table. Prepared in an open kitchen by expert chefs utilising celebrated traditional methods, these creations captivate and enchant the guest's palate while plated, contemporary desserts and sweets promise a memorable conclusion to every meal. Adjoining the main dining area is an intimate whisky table and the wine enoteca enabling visitors to explore these distinctive satisfactions. Unforgettably innovative cocktails - each in-

spired by indigenous herbs, spices and fruits completes the restaurant's distinctive beverage selection. The restaurant offers a wide variety of kebabs and Indian breads, hand-crafted sweets and contemporary desserts, and creative cocktails inspired by indigenous flavours. It also comes equipped with a whisky table and wine enoteca and two private dining rooms. The design of The Ritz-Carlton, Bangalore, one of the flourishing city’s newest downtown hotels, combines the intricate jaali design native to the land with natural foliage, fresh water and the elemental characteristics of fire and stone to evoke India’s vibrant landscape. Featuring panoramic views of the upscale Residency Road commercial area, the 277 spacious rooms and suites inside this hotel in central Bengaluru provide business and leisure travellers with the perfect home base to explore India’s Silicon Valley and beyond. Apart from the famed Riwaz restaurant, the hotel also boasts of other luxurious dining establishments, the Ritz-Carlton Spa, the internationally acclaimed Rossano Ferretti salon and well appointed meeting spaces.

LE JARDIN The Oberoi, Bengaluru

arge French windows fill Le Jardin at The Oberoi, Bengaluru with natural light and refreshing, garden views. A vibrant allday dining restaurant, Le Jardin hosts a grand buffet breakfast, 16 course weekday lunch and a champagne Sunday gourmet lunch. The menu features Western and Indian cuisines. Each of The Oberoi, Bengaluru's multi-award winning restaurants have its own unique flavour and ambience. Guests can enjoy all day dining, romantic dinners, gather family and friends for intimate parties, or host exclusive business dinners or corporate events in the private dining spaces housed in the hotel. Exquisitely furnished with views of the hotel's garden and water bodies, the restaurants offer unparalleled cuisine and matchless, intuitive service. Nestled in lush, tropical grounds and equipped with the latest in technology, The Oberoi, Bengaluru reflects and harmonises the dual personalities of Bengaluru, the Garden City and a major IT hub. The hotel is located in the centre of the city, close to the financial district, and is built around a

A vibrant all-day dining restaurant, Le Jardin hosts a grand buffet breakfast, 16 course weekday lunch and a champagne Sunday gourmet lunch 120 year old rain tree that sits at its centre - the jewel of the hotel’s vast, exquisite gardens. All rooms have high speed wifi access, and are equipped with Oberoi E’nhance, an iPad interface that allows guests to manage everything from entertainment to in-room dining.

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cover ) BARBEQUE NATION

arbeque Nation is one of the most successful casual dining restaurant chains in India. The restaurants, owned by Indore-based Sayaji Hotels, are spacious and well appointed with a lot of wood and open-brick wall surfaces. The restaurant chain has developed a barbeque party idea called Atmosfire and is spreading its footprint to other parts of the country as well. The entire cuisine is a happy blend of American, Mediterranean, Oriental and Indian and is available in both vegetarian and non-vegetarian choices. The unique ‘live-grill’ – embedded on the table – allows guests to sit around it and experience the

warmth of a barbeque party. Customers can grill their own starters in a choice of flavours – provided with the marinades and sauces. The buffet is full-course with a full complement of soups, salads, main dishes and desserts. A selection of wines and liquor is available. The food and ambience are not the only reasons why people come to Barbeque Nation. It is the quality of service that the company takes pride in and the chefs and waiters are trained to go all out to make the Barbeque Nation experience memorable. The restaurant has a pre-fixed price with an entire range of starters on the livegrill, soups, salads, main courses and desserts, all included.

DAKSHIN, ITC HOTELS

stablished in 1989 and recognised as one of the best South Indian restaurants in India, Dakshin of ITC Hotels showcases South Indian tradition with a delicate blend of the cuisines of Tamil Nadu, Kerala, Karnataka and Andhra Pradesh. In keeping with the ITC tradition, Dakshin is the result of years of research and trials across the four southern Indian states by its team of chefs and culinary experts. This team sourced information and ingredients from noted and celebrated cooks in the region. Gourmands from traditional south Indian communities were invited to sample the dishes as they were being developed. At Dakshin, diners may try an array of dishes that represent the strong influence of various communities on the cuisine of the south. One can sample a home-style Kerala stew, cooked in coconut milk or a red-hot Andhra mutton curry. Many of these dishes are served with rice.

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Others come with appams or idiappams. One of the many USP’s of Dakshin includes the Iyer’s Trolley, a live trolley named after Chef Paramasivam Iyer, which serves small adais, banana flavoured dosais and kunni paniyarams. An array of freshly ground chutneys are offered which provide subtle impressions of the main ingredient in them and compliment the food. The chutneys include – tomato and onion chutney, curry leaf chutney, coconut chutney and chlorophyll tinted coriander chutney, just to name a few. This restaurant takes its inspiration from the temples of southern India. The ambience of the restaurant is reflective of the temple influence prevalent in southern India. At the entrance is the traditional brass lamp (Velaku) and the vessel (Urli) with flower petals floating in water. The temple influence is further enhanced by the temple door menu design and the ceiling lights in the shape of temple bells. Traditional woodcarvings adorn the

The temple influence is seen in the temple door menu design and the ceiling lights in the shape of temple bells

walls along with south Indian artifacts. All this, to the accompaniment of South Indian carnatic music. The tables are pre-set with silver thalis and kattories and brass tableware. The dishes are served from traditional vessels like the ‘Urli’ and the ‘Adduku’. Traditionally attired restaurant staff in ‘panchegajam veshti’ offer hospitality and friendly service with suggestions of the various combinations from the four states.

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ITALIA The Park Bangalore

talia offers authentic Italian cuisine in a setting that is casual yet elegant. Imported proscutti and parmesan, pizzas baked in wood-fired ovens, exquisite fresh seafood, delicate home made pastas and a wide range of vegetarian items bring in the authentic flavours of Italy. Italia offers a delectable range of classic Italian pastas like hand made fettuccine pasta with Italian cheese sauce, risotto with pepper and prawn, risotto of artichoke, slow roasted zucchini and parsley, risotto with pepper and prawn. To whet your appetite try the melon salad with rucola, pine nuts and goat cheese, the traditional scallops and prunes and the prosciutto, bufala e arancia. The main course presents a selection of the finest farm produce and fresh catch of the sea. The Chilean sea bass and fillet of john dory with creamy spinach is a highlight among the sea food. Also noteworthy are roast veal chops with porcini crust. The vegetarians should look forward to the comforting and exotic Polenta dumpling served with light taleggio sauce and

sautéed mushroom, and the flamboyant double baked savory cheese soufflé with olives, sun-dried tomatoes, olives, asparagus and rocket salad. And to round of Italy on your plate, try the Tiramisu or the glazed peach and hazelnut torte in vanilla soup. An Italian meal is incomplete without a selection of wines to accompany and accentuate the food. Italia’s menu showcases a range of the finest Italian, French, Californian and Indian wines and the staff will recommend the perfect bottle to compliment your meal. The exhaustive list includes the Cavalli tenuta degli toscanna, Ceretto Barolo brunate, casanove di neri brunello di montalcino, Gaja rossi bass langhe in addition to several others classic wines that have been carefully selected to create the perfect meal experience. The dark timber floor complements the charcoal black upholstery and is accentuated by the refreshing lime green sofas in the niches along one wall. Crisp white linen tables showcase the robust flavours and vibrant colours of true Italian food.

OKO The Lalit Ashok Bangalore

KO which means ‘Welcome’ in Japanese offers authentic taste of seven Asian cuisines- Japanese, Chinese, Thai, Malaysian, Indonesian, Vietnamese and Korean. OKO is a name well reckoned with among pan-Asian food lovers of Bengaluru and has been honoured several prestigious awards. OKO offers taste of seven Asian cuisines using original ingredients sourced from the specific region of that cuisine and the expat chefs of the restaurant use authentic style of preparation and techniques. OKO is the rooftop pan Asian destination in Bengaluru with a spectacular skyline view. The restaurant offers beverages like Yamazaki 12 Years, large variety of Single Malts, fine wine and cigar collections in the city. It has its own Signature Cocktails such as the Lalit Cocktail, OKO and China Blue. Special cocktails originating from Thailand, China, Japan and the classic cocktails of the world are also available. Chef’s recommendations include Satay Udang (char grilled prawns with Asian spice), Fish with Malaysian Spices (John Dory flavour with shallot, garlic and dried shrimp), Yaki Udon Chicken (Japanese thick noodle in Tonkatsu sauce with prawn), California Uramaki, Tom Yum Kai (tradi-

The restaurant has very vivid interiors, stunning wooden cylindrical ceiling and spacious seating for 82 pax tional hot Thai soup with lemon grass and galengal flavour) and Koong Phad Kapprao Thai Style Stir Fried Prawns with Chilli, Garlic and Sweet Basil. The restaurant has very vivid interiors, stunning wooden cylindrical ceiling, spacious seating for 82 pax, one private dining room of 10 pax, oriental live counter, open air seating space and live bar counter. After the great success of OKO Bangalore, The Lalit has recently launched OKO at The Lalit Chandigarh offering same food, menu and taste. The décor of the restaurant in both cities is very vivid, stylish and chic, just perfect for an exclusive fine dining experience with lounge music and a great variety of menu.

FOOD & HOSPITALITY WORLD

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SEE YOU AT!

FHW Goa: 29th Sep - 1st Oct 2015 Football Ground, Panaji FHW Mumbai: 21.22.23. January 2016 MMRDA Grounds, BKC

For FOOD & BEVERAGE ZONE bookings C: Mr. Dhananjay Makharia E: dhananjay@ďŹ eramilano.in I M: +91-9833988733

For HOSPITALITY ZONE bookings C: Mr. Sachin Shenoy E: sachin.shenoy@expressindia.com | M: +91-9930050499

www.fhwexpo.com

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H O S P I TA L I T Y T R A I L B L A Z E R S 2 0 1 5

MEZZALUNA Mรถvenpick Hotel & Spa Bangalore

he Italian restaurant Mezzaluna is a classic fine dining restaurant of Mรถvenpick Hotel & Spa Bangalore. This gourmet Italian restaurant is the ideal venue for social or corporate luncheons and dinners. It offers private dining, Verona Wine and cheese tasting, authentic cuisine and a pizza oven. Tucked cosily away from a busy lobby, guests are welcomed by a vintage feel as they walk in - with fresco paintings depicting scenes from Venice, mosaic wall and ceiling art, golden trimmings on the pillars and timeless paintings adorning the walls, delicately washed with light from ornate lamps. A wine and cheese bar welcomes guests at the entrance where the sommelier is

happy to take them through a wine sampling session while Chef Armando Di Filippo creates magic in his kitchen. Chef Filippo, whose cooking is the soul of this gourmet restaurant, passionately follows a cooking philosophy to cook food that is simple and genuine and made from fresh ingredients. This is truly reflected in every item served - right from the unique bread presentations to the celebratory desserts. His passion for the art of cooking got fuelled in his family run restaurant back in Italy as a young boy. Combined with rich experience gained over the years during his travels across the globe, this panache for all things culinary, has resulted in making Chef Filippo one of the best Italian chefs in the city today.

SPOTLIGHT

SUSTAINABLE STOPOVER Ranakpur has always been a popular destination for its exquisite Jain Temple and has also been tagged as a stopover destination between Udaipur and Jodhpur. Working towards changing this image, Mana Hotels is building on its strengths as an overnight destination By Akshay Kumar

OCATED AMIDST the picturesque Aravalli Ranges in Rajasthan, Ranakpur is a melange of the local Pali culure topped with beautiful temple architecture. The destination is known for its Ranakpur Jain Temple and the Sun Temple, and has been receiving devotees and art aficionados for decades. The destination is also flocked by foreign tourists, but still the destination has a lot to offer beyond temples. Mana Hotels, a luxury hotel located in the heart of Ranakpur is building various activities to tap the potential of this destination and welcome more tourists.

Hari Krishna Rathore, assistant manager, Mana Hotels says, “The main objective of our hotel is not only to attract tourists, but also to promote the destination first. We want to create a sustainable model, where the destination should become popular. We are working equally towards promoting both Ranakpur as well as our hotel. We are also involving the local people in all our activities, which helps in employment generation. Earlier Ranakpur was only known as a lunch destination, tourists travelling between Udaipur and Jodhpur, used to halt at Ranakpur to catch a glimpse of the famous Jain temple and have

lunch here and continue with their journey. To change this scenario we have introduced various new attractions which can hold tourists for at least a couple of days. The destination has a lot to explore than only visiting the Jain Temple.” Lunch is highlighted as a major source of revenue in this destination. Rajdeep Bhalerao, general manager, Mana Hotel explains, “The percentage share of rooms and F&B is almost equal in our hotel. F&B plays a very important role for the success of any hotel, so definitely we are concentrating a lot in the F&B segment and trying to improvise all the time. As

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SPOTLIGHT

Hari Krishna Rathore and Rajdeep Bhalero

Ranakpur was previously known as a lunch destination, still that trend is on. A lot of groups come here only for food.” “Our property is majorly for the leisure segment, but we also have space for small conferences and weddings. We have a lot of

MICE clients coming from Udaipur, Jaipur and Jodhpur, who use our conference facilities. Ranakpur is also quite famous amongst foreign tourists, especially the French and the German nationals since the last 15 to 20 years. We receive

tourists from all nationalities,” adds Bhalerao.

Sustainable approach Mana Hotel has an inventory of 49 keys and is well equipped with all facilities like swimming pool, mini theatre, indoor and

SOME OFTHE ATTRACTIONS CRAFTED EXCLUSIVELY BY MANA HOTELS Heritage Train Journey Located about two hours from Mana Hotels in Ranakpur, is a hidden train journey. Originating from Phulad station and terminating at Khambli Ghat station, this 1.5 hour journey gives passengers a peak into the history of this area aside from offering great views of the Aravallis. One can also spot some wildlife such as Langoors, Peacocks and Deer's.This is a meter gauge line and also one of the highest tracks in the western railway system of India. Ranakpur Dam Located two km from the property is the picturesque Ranakpur Dam. Originally, this location was graced by the Maharaja and Maharani of Jodhpur on a frequent basis to enjoy the peace and tranquillity of this destination. Mana Hotels has created several attractions like high tea at the Dam and Yoga at the dam with the Aravallis as the backdrop.

30 FOOD & HOSPITALITY WORLD June 16-30, 2015

outdoor games, restaurant, spa etc. The uniqueness of the hotel is its structure, which is completely built with glass and steel. With the mercury rising well above 40° C, the glass has to be protected from shattering, hence the hotel has covered the entire glass structures with silicon sheets for protection. Speaking about the maintenance of the property, Bhalerao says, “Maintenance of the property is a major issue. Basically the entire structure is built out of glass and steel, major maintenance is required for the electrical equipments of the building. To make the property more energy efficient, most of our rooms have direct light source i.e, the natural light, which is a clear indication that we are working towards sustainability and energy efficiency. This day time energy saving has helped us a lot. Currently, we don’t have any solar panels, but as you know Ranakpur enjoys a lot of sunlight throughout the year, in near future we are planning to install some solar panels to tap the energy, which would increase the cost efficiency.”

Exclusive attractions In order to develop the destination, Mana Hotels have cre-

ated a whole lot of niche products which will ensure that tourists can be engaged for a couple of days. Bhalerao says, “We always keep on adding activities to our list, recently we have added leopard sighting, as we have four to five spots near Ranakpur where tourists can easily spot leopards. We are also promoting village safari where guests can exchange their culture and tradition with the local inhabitants and also wildlife safari. As of now the average occupancy rate in summer is around 30 per cent and we will touch about 55- 60 per cent during the winter which is the peak season. We are confident that with several activities in the region we will surely see a rise in numbers.” Also the hotel organises various festivals where tourists can participate along with the local population. “We also organise some festivals, recently we had organised the Poornima festival at the Sun Temple which is next to Ranakpur Jain Temple where we got an excellent response. Such events are open for all, and the local villagers actively participate in such events to make it a grand success,” adds Bhalerao.

GM SPEAK

A 'double' treat Greeting guests with their signature dish- a warm chocolate chip cookie and catering to their needs with CARE, TP Sreejith, general manager, DoubleTree by Hilton Agra speaks about what makes this property unique and the market potential in the city of the Taj Mahal By Kahini Chakraborty

ECOGNISED FOR a service culture built around the idea of CARE, which stands for Create a Rewarding Experience for guests, team members and the community, Double Tree by Hilton Agra stands elegantly in the heart of the bustling city of Agra offering views of the magnificent mausoleum - the Taj Mahal. Following a traditional practice of welcoming a guest with a warm chocolate chip cookie, their signature dish, the property features 104 gue-

strooms including three suites that offer views of the Taj Mahal. These range in size from 345 square feet to 705 square feet, and are equipped with modern amenities including the signature Sweet Dreams by DoubleTree sleep experience bed, WiFi, 42” HD television with premium channels, tea and coffee making facilities, mini bar, electronic safe and a three or four-fixture bathroom with a walk-in rain shower. Each onebedroom suite additionally includes a separate living room

T P Sreejith

with dining area and a powder room. The luxurious Presidential Suite is equipped with a pantry and a walk-in closet in addition to a bedroom and separate living room with dining area. “We believe in our concept called as 'Make it Right', wherein we ensure 100 per cent guest satisfaction, and if at all there are some gaps in the service, the guest could tell us and we will ensure to make it right. Through our core philosophy which re-

volves around the concept of CARE, we ensure 100 per cent customer satisfaction, team member engagement, as well as strive to give back whatever we can towards community development,” emphasises TP Sreejith, general manager, DoubleTree by Hilton Agra. The hotel offers four dining venues. North 27, the all-day global cuisine restaurant, serves an extensive buffet in addition to an a la carte menu of Indian, Western and

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GM SPEAK Oriental cuisines. Kebab-EQue, the speciality restaurant, offers Indian North-West Frontier cuisine. Plush Bar, the lounge bar, offers a wide selection of fine wines, contemporary cocktails and mocktails along with a range of innovative snacks; and The Food Store, the all-day café and deli, serves fresh bakeries and beverages for dine-in or takeaway. Recreational facilities at the hotel include an outdoor infinity pool with views of the Taj Mahal, a complimentary 24-hour fitness centre, Kids Activities Room, spa and a salon. The hotel also features a range of flexible meeting and event spaces which are ideal for exclusive business events, social events and grand weddings. The 3,840-square foot Grand Ballroom can accommodate up to 425 people and is connected to an open-air area. The 1,820-square foot Coronation Room is divisible into three and accommodates up to 200 people. Concourse is a multifunction hall for up to 75 people. The facilities additionally include two boardrooms and a 24-hour business centre. This is complemented by state-ofthe-art audio visual facilities and inspired catering services. “The property has been built with a well thought plan in mind creating a perfect balance between offering wide open spaces and use of natural light during the day around the property. The elements of design and architecture like the artworks or stones and colour combinations around the property creates an elegant interiors space,” highlights Sreejith. When asked about the importance that the property gives to their food and beverage segment, he mentions that food and beverage including banqueting is always a key segment for them. “It is an equal amount of commercial revenue generator. In this property we have a wide variety of cuisines to offer, for example, our North 27, the all-day global cuisine restaurant, serves an extensive buffet in addition to an a la carte menu of Indian, western and oriental cuisines. Kebab-E-

Que, the speciality restaurant, offers Indian North-West Frontier cuisine.” Destination Agra Presently Agra is seeing a mix of travellers, both inbound and domestic, with an intention of visiting the UNESCO World Heritage sites. “Agra has always been perceived as part of the Golden Triangle Circuit. But now the state government is looking at promoting tourism beyond the Taj Mahal. Heritage and culture offerings around Agra, Varanasi and Lucknow are being promoted, not just domestically, but also internationally. This year, the first Uttar Pradesh Travel Mart was held in Lucknow which saw huge participation among exhibitors and visitors. The city, renowned for its many Mughal-era buildings, has other popular attractions and shopping districts including the Agra Fort, Akbar's Tomb, Jama Masjid, Ram Bagh and Kinari Bazaar. The opening up of Yamuna Expressway has given a good opportunity for weekend and leisure travellers from Delhi. Segments such as wedding, conferencing, meetings, conventions are growing,” he opines, adding that, “The hotel has different products to match up to the expectations of the discerning travellers. We are seeing a dynamic movement of travellers from inbound and domestic markets. There is also a growing interest in the wedding segment, both residential and non-residential.”

Learning curve Considering himself as a process driven people's man, Sreejith says, “I like to plan ahead and believe in delegation and letting people grow along with me. After all it is about getting things done at the right time in the right way. I am indebted to certain people in my life both professionally and personally who have taught me to do the right things in life. Everyday is a learning experience and an opportunity for growth.” The company lays huge emphasis

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The opening up of Yamuna Expressway has given a good opportunity for weekend and leisure travellers from Delhi. Segments such as wedding, conferencing, meetings, conventions are growing on training every level of staff working for the properties on a periodic basis. Commenting on the attrition rates in the sector, Sreejith opines, “When we approach our team members, we approach them with a concept of having them engaged 100 per cent. Attrition might be for different reasons

and at different occasions. Our motive is to have an engaged team member base who constantly have an opportunity to learn and grow. The hospitality industry is a fantastic industry to grow if you have the passion to provide a memorable experience for your customers.” The hotel

also participates in Hilton HHonors, the only guest reward programme that allows members to earn points and miles for the same stay and redeem points for free nights with No Blackout Dates at over 4,250 hotels in the Hilton Worldwide portfolio across the globe.

TECH BYTES

Enabling food safety Even with the increased focus directed towards the rules and regulations of the FSSAI, in light of the ongoing Maggi noodles’ controversy, understanding the exact requirements is still a concern for many small and medium stakeholders of the F&B industry. Dr Saurabh Arora, the founder of the foodsafetyhelpline.com, talks about the importance of such initiatives and challenges faced by the industry By Archana Sharma

ith the increasing focus on food safety issues, the guidelines and allowed limits for various parameters are being made stringent. It is gradually becoming imperative for various stakeholders of the food and beverage industry to understand and implement the requirements as per the guidelines. However, the guidelines can be tough to understand and therefore hard to implement at times. Keeping this in mind and with the objective of helping food businesses understand and comply with the requirements of the Food Safety and Standards Act and the Food Safety and Standards Authority of India (FSSAI), Dr Saurabh Arora, executive director, Auriga and managing director, Arbro, founded the online portal, ‘foodsafetyhelpline.com’. “The website has a simple objective to help food businesses understand and comply with the requirements of this new and rapidly evolving food law which has been put in place to provide safe and hygienic food to all the citizens of India,” states Arora. Talking about the initiative, Arora informs that the main idea was to help their clients who had difficulty in

Dr Saurabh Arora

understanding the exact requirements. “The main issue lies in understanding the regulation, especially for the small and medium enterprises since the bigger corporations can sort out the issues with the help of their legal teams and hire personnel to sort out the complexities,” he says. Food business operators from across the industry are connected with the portal for their regulatory and food operations requirements. The subscribers range from food business operators to

consultants to suppliers who are regularly participating in the activities of this portal. Carrying out testing pro-

cedures for quite some time, Arora feels that with the help of this website, they can make the process understandable and implement the requirements as per the food safety authority in a simple way. In order to further simplify the process, Arora recently launched the ‘Food Safety Mobile Application’. “With a growing need of a source which has everything related to the FSSAI compliance needs, food business operators can now access all the latest updates and notifi-

cations regarding FSSAI regulations plus a self-inspection tool through Food Safety Mobile App, which not only provides information on FSSAI compliance needs but also features food safety inspection for business,” he states. The mobile app helps the food business community, who intend to operate with FSSAI regulations with a traceability system at their premises. Currently the mobile app is available for Android phone users and within six months of launch has been downloaded more than 1000 times and has published around 750 reports. “The mobile app contains a checklist for self-inspection as the need of the hour is for people to understand the regulations themselves since only then can they adhere to them,” he adds. Highlighting the inquiries received so far, Arora said

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TECH BYTES the people from different industries contact them regarding issues ranging from licensing to labeling. “We are contacted by people who want to understand if they require a license and the process for getting it, or the manufacturers of processed and packaged foods inquiring about the labeling requirements,” he states. They also receive inquiries from the health foods and supplements clientele or the need for separate approvals for all of these supplements under the product approval which is a major concern for most clients. Also, in an effort to educate the participants of the food and beverage industry, Arora has conducted many seminars online. “Based on the queries received on our portal, we have also conducted webinars on licensing registration, product approval and specifications and labeling requirements as about 75 per cent of the cases going on with the food authority are around labeling,” he adds.

FOOD SAFETY HELPLINE ANDROID APP

Industry challenges With the industry going through major changes and many more people entering the Indian food and beverage industry, Arora feels that the main issue is the lack of awareness. “During a few studies conducted by us, we realised that even two-star or three-star rated hotels do not know they need to have a license or if they do, then they are unable to understand that a license is just a means of ensuring the safety of food,” he says. Elaborating further, Arora mentions, “The objective is not just getting the license but to undertake self-inspections and regularly test the product to maintain the standards. The industry not just lacks awareness in terms of understanding the procedure but also isn’t able to understand the need for implementation.” Talking about the need for stronger reinforcement, Arora states, “At present, getting a license is not adding

The product approval system still remains a challenge for many. Food safety regulations are a combination of some of the best features taken from different countries but the biggest issue still is the availability of standards for a limited number of products only much value in terms of enforcement on the ground. And even though the authorities are undertaking measures for enforcing the standards, they need to do the same on a larger scale with more staff and setting up more labs, another major task.” Arora believes that since

34 FOOD & HOSPITALITY WORLD June 16-30, 2015

the Indian market has been able to comply with the toughest regulations of US and Europe for more than a decade and providing them with food products matching up to their standards, the Indian businesses will certainly be able to enhance the standards, which the organised sector is already carry-

ing out to some extent. “The international food brand chains are already implementing these standards leading to reduced food safety mishaps. The main method of achieving this is the feedback of the consumer,” he states. However, the major issues lies with the small Indian restaurants where

people have difficulty understanding the concept of food hygiene and safety. Even though FSSAI is trying to spread awareness, the product approval system still remains a challenge for many. However, Arora feels that the efforts are being taken in a positive direction. Highlighting the broader perspective, Arora states that the food safety regulations are a combination of some of the best features taken from different countries but the biggest issue still is the availability of standards for a limited number of products only. “The process is going to take time as it is a mammoth task but I personally feel that it is a step in the right direction,” he adds.

SKILL DEVELOPMENT

Dine with mime Inspired by the SIGNS restaurant in Toronto, Mumbai’s newly opened Mirchi & Mime offers its patrons a unique service experience where actions speak louder than words By Rituparna Chatterjee

he newly opened Mirchi & Mime at Powai, Mumbai is unlike any other restaurant in the city. For this Indian restaurant, sign language is the most acceptable and desirable form of communication between its staff and patrons since all of its 27 waiting staff are hearing and speech impaired. A few simple hand gestures briefed by the managers to the patrons and mentioned in the menu ensure a seamless ordering process. In the menu, the dishes have been divided under categories such as soups and salads, tawa, tandoor, sigri, etc. Each category has been assigned a particular sign and a corresponding number. To order a dish, the guest has to choose the sign of that particular section to which the dish belongs and the corresponding number. “But in case a guest doesn’t want to do that, he can point the dish out to the waiter or there is also a manager at hand,” mentions Prashant Issar, CEO, Squaremeal Foods, the parent company of Mirchi & Mime. The service concept is unique but what adds more value to the entire dining experience here is its food. “This concept required food that could overpower the mime aspect and lead the restaurant. A guest would come here for the service concept but would come repeatedly for the food. It is a high-end, global restaurant in terms of quality and in terms of décor it is comfortable and not starkly Indian. It is an atypical Indian restaurant,” avers Issar.

Anuj Shah and Prashant Issar

ated this restaurant not to generate sympathy for the staff but to suggest that they are far more hospitable, focused, enthusiastic, intuitive and better servers than normal people. We have taken them for their ability and not disability.”

Spreading the word

Founded by Issar and Anuj Shah in October 2014, Squaremeal Foods is based upon two core values - to generate wealth for the society at large in addition to individual wealth, and integrity and commitment are more important than capability and skill. The service concept of Mirchi & Mime is inspired by the SIGNS restaurant in Toronto which is staffed with hearing impaired servers, bartenders, kitchen staff and hosts. “Around the time we found this company we met two gentlemen, running a staffing solutions company, to become our angel investors. They had seen a video of the SIGNS restaurant in Toronto which employs deaf and mute people to serve. They shared this idea with us and since it was aligned with our values, we decided to open a restaurant that would do the same. However unlike SIGNS, our restaurant is not a high-street

restaurant but a high-end one.”

Training to serve Recruiting and training the staff was a long drawn process. The company recruited 27 staff members from various hearing and speech impaired colleges and job fairs including – Rochiram T Thadani High School for Hearing Handicapped in Chembur, Mumbai, National Society for Equal Opportunities for the Handicapped, India (NASEOH, India), amongst others. “While we were interviewing them, their entire family had to be interviewed since they were skeptical as to how their children would be treated in the outside world. First we had to convince the family and then their children. Some of these boys and girls had worked in HyperCITY, Café Coffee Day, while others didn’t have a prior work experience. We also paid them 30 per cent more than the present mar-

ket rate,” mentions Issar. Upon recruitment, an eight week training programme was devised. It had three modules - life sciences, job readiness and basic English language. Dr Reddy’s Foundation, a non-profit partner of Dr Reddy’s Laboratories, came in as the company's partner. The eight week training was with Dr Reddy’s Foundation held in a facility within NASEOH. “We had hired a training head and head of operations for executing the programme. We also took the boys and girls to Anjuman Institute of Hotel Management & Catering Technology where they served in its restaurant for two days and also Sheila Raheja Institute of Hotel Management. After the eight week training was over, we trained them for six more weeks at our restaurant and did a further two week training by inviting friends and family into the restaurant,” explains Issar adding, “We cre-

The founders of Mirchi & Mime believe in giving the best dining experiences to their guests so that they come back for more and also spread the word about their restaurant. “We are letting the customer speak for himself about his dining experience on Zomato, etc. We also have a website and a Facebook page,” points out Issar. More than a month into operation, the company has also chalked out an ambitious expansion plan. “We are going to open 21 such restaurants in three years – 18 in India and one in Singapore, Dubai and London. We will be employing over 400 such staff in India. Some of the staff at this restaurant will become supervisors and managers in our future restaurants. This year we will open three – another in Mumbai, one in Bengaluru and Kolkata. The expansion will be in three phases. In times to come we might have venture capital investments. A restaurant like this usually involves an investment of around `three crore and as we master the concept the investment will come down to around `two crore,” concludes Issar.

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MOVEMENTS Roots Corporation Roots Corporation which operates 'Ginger' chain of hotels, has appointed RAHUL PANDIT as chief executive officer. He began his career with the Taj group, and is one of the founding members of Lemon Tree Hotels where he played a multi-faceted role in developing diverse aspects of new business including Operations, Human Resources, Technology and Sales. DEEPIKA RAO, the current interim CEO, will be joining the finance department of Taj Hotels to head asset management, reporting to the CFO, Anil Goel.

Hilton Chennai NATCHIMUTHU SUBBARAJ has been appointed as chief engineer for Hilton Chennai. He has over 25 years of experience in engineering, working with organisations like Sterling Holidays and Hyatt Hotels Corporation. He was a part of the preopening team and the launch of the Park Hyatt Chennai where he

has been general manager with Keys Hotels & Resorts and Olive Bar and Kitchen. Prior to that she was training manager at The Claridges, New Delhi.

Grand Mercure Goa Shrem Resort Chef Sanjay Thomas

oversee all of the hotel’s food and beverage programming including menu creation and execution for some of Delhi’s most high-profile events, galas and weddings hosted at The Suryaa, New Delhi. Collectively, Chef Thomas has over two decades of culinary experience and specialises in developing new menus, planning and strategising for F&B department.

Accor has announced the appointment of ROHAN SABLE as general manager, Grand Mercure Goa Shrem Resort. In his role, he will be responsible for the overall management, strategic direction and lead the hotel to continually delight guests with the Grand Mercure hospitality. He started his career in sales and marketing and proved himself in a number of properties in-

Natchimuthu Subbaraj

Athena Salim

spearheaded the engineering department set up.

Four Points by Sheraton Bengaluru Whitefield, has announced the appointment of ATHENA SALIM as general manager. She has over 13 years of experience in the hospitality industry. At Four Points by Sheraton Bengaluru Whitefield, she will be responsible for the entire hotel operations, from leading the business to customer service. She

The Suryaa, New Delhi has announced that CHEF SANJAY THOMAS has been appointed as F&B director. In this role, chef Thomas will

36 FOOD & HOSPITALITY WORLD June 16-30, 2015

SHEETAL IYER has been appointed as director sales and marketing, at Sheraton Bangalore Hotel at Brigade Gateway. Her role will be to significantly improve associate effectiveness, along with maintaining the business and customer image of the hotel through a market focused development strategy. She was associated with Sheraton Bangalore Hotel at Brigade Gateway since preopening as the director of sales, post which she went on to gain cross-exposure in op-

erations as the director of rooms in Westin Gurgaon.

Four Points by Sheraton Bengaluru, Whitefield Rohan Sable

K Mohanchandran

Suma Menon

cluding Sarovar Hotels & Resorts, Royal Orchid Hotels and the Ascott, before moving to Accor.

Taj Krishna, Hyderabad

Eastin Hotel Ahmedabad

K MOHANCHANDRAN has been appointed as area director – Hyderabad and general manager at Taj Krishna. In his new role as area director, Mohanchandran’s responsibilities would entail overseeing operations and business of all Taj hotels across Hyderabad. In his long association with the Taj Group of Hotels, he has held numerous noteworthy positions across properties. Prior to being appointed in his current role, he was the general manager at the Taj Lake Palace in Udaipur, Taj Wellington Mews in Mumbai, Blue - A Taj Hotel in Sydney, and most recently Taj Bengal Kolkata.

Eastin Hotel Ahmedabad has announced the appointment of SUMA MENON as director of sales. In this role, she will focus on developing and executing sales strategies that emphasise enhanced property performance, meaningful and long-lasting client relationships and the identification of new revenue-generating opportunities. She has 10 years of experience in the hospitality industry, and has developed her career through a series of appointments with luxury hotels, including Le Meridien Hotel Ahmedabad, The Fern, Sheraton Udaipur Palace Resort & Spa, and most recently, Four Points by Sheraton where she overlooked sales and marketing.

JW Marriott Chandigarh

The Suryaa, New Delhi

Sheraton Bangalore Hotel at Brigade Gateway

JW Marriott Chandigarh has appointed NAVEEN HANDA as executive chef. In his position, he will oversee the culinary operations of the hotel including Saffron (fine dining Indian), Oregano Restaurant & Bar (Italian), The Café@JW (all day dining), Chandigarh Baking Company (Deli & Patisserie) and Banquet Catering. Having been associated with various hotel brands through his career spanning 18 years, Chef Handa brings with him extensive skill and understanding of food and beverage operations.

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

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maxellplastindia@hotmail.com June 16-30, 2015 43

weekend

Scene and heard

With Marcellus Baptista

Second outing FOODIES REJOICED AS the famed Neapolitan pizzeria from Battersea, London, Pizza Metro Pizza launched its second outlet in Mumbai – this one at Kemps Corner. The founders and directors, Diego Palladino, Sam Malde, Jay Mehta and Arja Shridhar, were there to welcome the many guests including Juhi Chawla, Milind Deora, Shaina N C, Mala and Harsh Goenka, Malini and Rahul Akerkar, Zeba and Rajesh Kohli, Nirav Modi, Gouri Pohoomull, Sangita Kathiwada, Rashmi Nigam, Sharmilla Khanna, Aarti and Kailash Surendranath and Italian Consul General Ugo Ciarlatani. And besides the premium drinks and fabulous food fare, guests enjoyed the live Italian music. Shatbhi Basu, Rajesh Israni and Jackie Matai at the Negroni Week preview at Radio Bar

Grape escape

Cause and effect ASPRI SPIRITS CELEBRATED Negroni Week through promoting classic and innovative versions of the famous Negroni cocktail in the country from June 1 to 7. It was preview time at Radio Bar with guests enjoying this cocktails made of one part gin, one part Cinzano Vermouth Rosso (red, semi-sweet) and one part Campari, garnished with orange peel. Negroni Week was launched in 2013 as a celebration of one of the world’s great cocktails and an effort to raise money for charitable causes around the world. Bars and restaurants raise money (minimum US$ one for each Negroni sold) to a local charitable organisation of their choice. India was featured for the first time among the other 35 countries participating in this international promotional activity, the number one country in Asia and also in the top 10 list in the world in terms of participating bars.

Karishma, Kapil and Jayshree Grover at An Enchanting Escapade at ITC Grand Central

Sam Malde, Jay Mehta, Arja Shridhar and Diego Palladino at the launch of Pizza Metro Pizza

ENCHANTING ESCAPADE was what they called the fine wine dinner with Grover Zampa Vineyard’s award-winning wines along with a gastronomic treat from ITC Grand Central. It kicked off at Dublin bar with Soirée Brut 2011 and then it was sit-down dinner time at K&K. Kapil Grover, chairman, Grover Zampa Vineyards and Kuldeep Bhartee, GM, ITC Grand Central were there to see that the guests had a good time. It was Amuse-Bouche with Gucci Anar Ke KurKuri served with spicy curry flavoured mustard sauce, complemented by Art Collection Sauvignon Blanc 2014. Course one in the non-vegetarian choice was Murgh Angaar and Tali Subz Machli with Vijay Amritraj Reserve Collection White 2013; course two: Murg Jumbari, Mahi Qaliya, Gosht Ki Nihari with La Réserve 2012; course three: Gosht Bohri Biryani with Chêne Grande Resérve 2012 and course four: Shaan-e-Aam with Soirée Brut Rosé 2011.

Kiwi delights

Ben Hughes, Kalki Koechlin, Chef Ranveer Brar, Pooja Makhija and Ritesh Bhimani at the launch of Zespri SunGold Kiwifruit at Four Seasons

46 FOOD & HOSPITALITY WORLD June 16-30, 2015

REFRESHINGLY JUICY, DELICIOUSLY sweet – that’s the expressions that you encountered as you tasted Zespri SunGold Kiwifruit, a treasure from New Zealand. Acclaimed actor Kalki Koechlin, celebrity chef Ranveer Brar, famed nutritionist Pooja Makhija, Zespri’s regional manager Ben Huges and Zespri’s country manager - India Ritesh Bhimani were present at Four Seasons Hotel to launch this fruit filled with nutrition. You were tutored on the correct way to eat a kiwifruit, a three-step process: cut, scoop and eat. You also learnt that this kiwifruit is grown, stored and transported to market using the safest and most efficient and sustainable processes possible and that you can have it as a fruit, a dessert, a snack, a meal or in a cocktail.

weekend

E V E N T S

OPENING CELEBRATIONS (Centre) Jean Michel Casse, senior VP – operations, Accor India lighting the lamp at the launch party of ibis Bengaluru City Centre

SHOWCASING TALENT Kamani Oil Industries announced the winners of its first ever Kamani Bakery Challenge (KBC) with an exclusive awards function hosted at Hilton Hotel in Mumbai

DISCUSSING DEVELOPMENT Golden Tulip Hotels and Resorts South Asia recently conducted its annual general managers’ conference 2015 at its newly opened hotel Golden Tulip Vasundhara in Delhi/NCR

PROMOTIONAL ACTIVITY Aspri Spirits recently hosted the Negroni Week at

REGIONAL TASTES Niraamaya Retreats recently launched 'A Taste of Kerala' recipe book featuring traditional dishes from the state at the Relais & Châteaux Indian subcontinent delegation meeting held at Niraamaya Retreats Surya Samudra, Kovalam

FITNESS PERFECT

Radio Bar, Bandra in Mumbai

L-R: Chef Prakash Lopez and Chef Prathamesh Gawade of Sofitel Mumbai BKC with Indian actress Gul Panag at the launch of her FirstRun App as co-founder of MobieFit at SoFIT in Sofitel Mumbai BKC

FOOD & HOSPITALITY WORLD

June 16-30, 2015

weekend

E V E N T S

GLAMOUROUS LAUNCH Prashant Karan, owner, HIGH 5, a cafe by day and lounge by the night, recently hosted its launch party by at Hauz Khas Village in Delhi

EDUCATION OPPORTUNITIES Hilton Worldwide and Room to Read, a global non-profit organisation announced the next step in their shared commitment by supporting the education of another 600 girls and directly benefiting 26,700 students in Room to Readâ&#x20AC;&#x2122;s Literacy Programme in schools across India and Sri Lanka

FAST RIDE Sofitel Mumbai BKC recently hosted an evening with Harley Owners India (HOI), a motorcycling club founded in Mumbai

WINE FOR THOUGHT Nikhil Agarwal, sommelier and director, All Things Nice, addressed international exhibitors on the growing Indian wine market at the Wine Innovation Forum at SIAL CHINA

YOUNG TALENT Chef Amit Dash, executive chef; Chef Das, executive pastry

SOULFUL WELCOME Sufi Qawwals from Dargah Nizamuddin singing Sufi

chef; and Chef Saroj Muduli, chef de cuisine of Courtyard by Marriott Gurgaon shared their expertise with the kids from Harmony House at the first Kids Masterclass held at Courtyard by Marriott Gurgaon

songs at the welcome dinner celebration of the appointment of Chef Arun Sundararaj as the new executive chef of The Taj Mahal Hotel, New Delhi

FOOD & HOSPITALITY WORLD

June 16-30, 2015

REGD.WITH RNI NO.MAHENG/2012/42381, REGD.NO.MH/MR/SOUTH-383/2013-15,PUBLISHED ON 2ND & 17TH EVERY FORTNIGHT, POSTED ON 2, 3, 4 & 17,18,19 OF EVERY FORTNIGHT POSTED AT MUMBAI PATRIKA CHANNEL SORTING OFFICE.