Food and Hospitality World (Vol.3, No.23) August 16-31, 2015 by Indian Express

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EDITOR’S NOTE

Spicing it up

ood is an integral part of most cultures, and businesses are designed and defined around the palate and the plate. The back of the house food creators are now in the limelight displaying their skills, both online and offline. Today food has gone beyond just the taste. Elements such as style, presentation and exotic appeal, also count. This demand for that ‘something extra’ is being picked up fast by the suppliers market. They are set to offer the market new ingredients, which range from the organic to the processed. The AAHAR food show which will be held in Bengaluru for the first time aims to introduce a plethora of food products, services and equipment that can make the dining experience truly appetising. Up in the hills, there is a different story being written in the food space. DevBhumi Natural Products Producer Company (DNPPCL) is a community owned organisation that engages mostly women

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“Todayfood has gone beyond just the taste. Elements such as style,presentation and exotic appeal,also count.This demand for that ‘something extra’is being picked up fast bythe suppliers’market ”

in remote villages of Uttarakhand Himalayas to produce organic spices and other products. From farm to fork, this concept is fast picking up in urban hotspots and going back to the roots seems to have become an accepted practice. Yet another interesting development is being rolled out by Global Himalayan Expedition (GHE). GHE has introduced the Green Himalayan Village project to connect remote Himalayan villages with the outside world through its homestay website. Further, in the restaurant space, actor and entrepreneur Sachiin Joshi owned Viiking Ventures, which has the franchise for Planet Hollywood brand in India, is all set to open six of the brand’s restaurants in the country. Further, food studios are also catching up as a business concept. Find all this and more in this issue of FHW. REEMA LOKESH Editor

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CONTENTS Vol 3 No 23 AUGUST 16-31, 2015

CHEF’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

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

HIGH SPIRITS

THE RED HOT

BUSINESS

26 (28-39)

MARKETS P18: PRODUCT TRACKER Creambell

P20: NEW KIDS ON THE BLOCK Starbucks, Mumbai

P50: LIFE Frank(l)y speaking

P90: WEEKEND Scene and heard

PARSI POTPOURRI PARSI CUISINE HAS MORE TO OFFER THAN THE FAMOUS MUTTON DHANSAK AND PATRA NI MACHHI

A SIP TO SAVE RHINO TEARS IS A WINE RANGE THAT SUPPORTS RHINO CONSERVATION IN SOUTH AFRICA

EDGE

HIMALAYAN VILLAGE HOMESTAYS GET ONLINE PLATFORM

CREDENCYS SOLUTIONS TO DEVELOP APPS

REVITALISING THE BATHING EXPERIENCE VITRA IS SET TO TRANSFORM THE ENTIRE BATHING EXPERIENCE

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). Copyright © 2015 Global Fairs & Media Private Limited. All rights reserved throughout the world. Reproduction in whole or part without the Publisher's permission is prohibited.

MARKETS

Himalayan village homestays get online platform Sudipta Dev Mumbai ADVOCATING the cause of impact tourism, Global Himalayan Expedition (GHE) is bringing about positive development in rural communities in Ladakh through its adventure tourism initiatives. GHE has introduced the Green Himalayan Village project to connect remote Himalayan villages with the outside world through its homestay website. “GHE aims to bring the traditional homestays onto an online platform. This would allow anyone from across geographies to book homestay in a specific village of his interest. We plan to initiate this with five villages as of now. These are the villages we would be electrifying through solar power hence the name Green Himalayan Villages," said Paras Loomba, founder and expedition leader, GHE. These villages are in Markha valley and Nubra valley of Leh and Sankhoo valley of

Paras Loomba

Kargil. The villages are - Umlung, Rakuru, Shingo, Lankerchey Brok and Sumda Chenmo. Along with the number of households in the village, the website also gives information about the local attractions, activities (for instance, farming barley and cooking in traditional Ladakhi kitchen), village walks/treks, facilities and of

course things to taste. It also gives information on how the village has benefited (income generation, lives impacted, CO2 elimination). “You won’t be surprised if this turns out be the next Airbnb for village homestays,” stated Loomba, adding that the new portal will help expand the outreach of the homestay experience to a larger audience. “This will be

mainly through the existing GHE network and tourism blogs where we intend to promote these homestays. As these homestays provide an experience of traditional village lifestyle that is self-sustaining, we plan to execute educational and leadership treks to these locations,” he informed. For training villagers on how to operate homestays, GHE is

associating with a local youth organisation - Youth Association for Conservation and Development (YAFCAD), which has been for the last eight years setting up homestays and providing training to the locals. “We plan to fund raise a part of the homestay setup cost and have some part contributed by the villagers. There will also be a strong feedback mechanism linked with the portal that would help us keep a quality check on each homestay as well as help the villagers to evolve this model continuously,” said Loomba. Comprising of 20 participants from seven countries, GHE 2015 will also setup the first Robotics Lab at the Third Pole E-Base, Leh, do solar electrification of Umlung village, conduct basic medical survey of Markha valley villagers through portable mobile health kits, light up Techa Monastery, and inaugurate the first Disney play room at Mahabodhi School, Leh.

Faasos to expand to 20-25 cities by 2016 Rituparna Chatterjee Mumbai FAASOS FOOD SERVICES, a popular online food service company in India, is planning to expand to top 20-25 cities pan India by August 2016. Presently, the company has 120 delivery centres across Mumbai, Pune, Bengaluru, Chennai, Ahmedabad, Vadodara, Indore, Gurgaon, Delhi. The plan is to expand to Hyderabad, Noida, NCR, Chandigarh, Jaipur, Visakhapatnam, Bhopal, Nagpur among oth-

ers. Speaking about the expansion, Revant Bhate, cofounder, Faasos Food Services, stated, “We have been opening 10 delivery centres a month and have expanded from six to 10 cities in the past five months thereby adding a city every month. Our idea is to reach out to the top 20-25 cities in the country and change the way people order food.” An investment of `one crore is made for opening 10 delivery centres, he informed. The company raised a fund of US$ 20 million in February

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Revant Bhate

2015 and its investors include Sequoia Capital, Lightbox and Innoven Capital. When asked about the USP that sets Faasos Food Services apart from its competitors, Bhate mentioned, “You have QSR chains, fine dine restaurants and aggregators like foodpanda, Zomato, etc, but we are a food first brand. We curate food items based on what consumers would want. For instance, when you open our app you will see different menus for breakfast, lunch and dinner. The menu also changes de-

pending on the location - corporate or residential, city and region in a city, etc, and the price points also vary accordingly. We have standardised products available across the country, city based products and products which are restricted to particular locations in the cities.” Faasos Food Services receives 10,000 orders/day pan India and has recorded a growth rate of 20-25 per cent month-on-month and is eyeing a US$ 40 million GMV by March 2016.

MARKETS

Credencys Solutions to develop apps Kahini Chakraborty Mumbai CREDENCYS Solutions is in talks with hospitality chains in

India and the US for developing apps for its loyalty programmes, hotel bookings and streamlining hotel operations. By 2016, the company plans to design such

apps which focus more on simplifying operations at the hotels. Since its inception, the company has been designing AR (augmented reality) apps for various

industries. For the hospitality and tourism industry the company has designed apps for South African Tourism, as well as developed a virtual concierge

- a two-way multi-functional app in two versions - InRoom App and the Lobby App. MOC - an app for latest information of events taking place in Bahrain has also been designed. Speaking to Food & Hospitality World, Sagar Sharma, CTO, Credencys Solutions, expressed, “We aim to provide mobility apps for blue chip hotel chains. Our goal is to build specific apps for guests/potential guests and specific apps for the service departments. Simplifying operations is the need of the hospitality industry. Hotels have to keep track of a large inventory of items, including furniture, appliances, computers, cleaning equipment, and so on. An inbuilt hotel app for the staff will simplify daily operations.”

Sagar Sharma

He added, “Instead of endless amount of paper work and then entering data into a computer, hotel staff can use their mobile devices to scan bar codes on these items and instantly account for item location, condition and amount, making for a much more efficient and accurate inventory process. We can design apps that can generate reports on peak usage times and popular amenities, delivering measurable statistics on quality issues like slow periods in valet service or optimal housekeeping staffing assignments. Hoteliers can also benefit from apps that include a housekeeping scheduling function, to avoid maid service at inconvenient times, ensuring guest satisfaction.”

10 FOOD & HOSPITALITY WORLD August 16-31, 2015

MARKETS

Zo Rooms to add 2000 hotels this year Akshay Kumar Mumbai ZO ROOMS, one of the fastest growing chain of premium budget hotels, is all set to introduce 2000 hotels across 60 cities by 2015. Currently, Zo Rooms has 200 properties across 13 cities in India. Recently, Zo Rooms received a major funding which was led by Tiger Global. Speaking about the expansion, Paavan Nanda, co-founder, Zostel Hospitality said, “We are looking both in terms of geographical and technological expansion. In 2015, we plan to introduce around 2000 hotels in 60 cities. Recently we received a major funding led by Tiger Global. It was a great moment for us and we will carry this partnership for long-term.” Talking about the USP of the chain, Nanda said, “The key USP of our hotel is experience. We do not say that we are the cheapest, but we surely offer a value for money experience. In terms of technology we are much ahead than the other players.” Launched in August 2013, Zostel Hospitality (ZHPL) initially launched Zostel which is a chain of budget hostels for backpackers. Nanda added, “Currently we have eight Zostels across the nation. We are planning to introduce 35 Zostels within the next three months in multiple locations. Zostel is India's first and largest brand of backpackers' hostel and it has a vast community of passionate travellers.” Speaking about the challenges, he said, “Presently, the major challenge is that the hotel owners do not understand the new travellers. The young travellers or backpackers demand cleanliness and hygiene, and Wifi. Quality supply of these basic needs are lacking in most of the budget hotels. The is no player in the industry who has bridged this gap in this segment.” Zo Rooms is also looking to tap the MICE segment. Some of the properties also have confer-

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ence facilities. Nanda stated, “We are also targeting the MICE segment, which is one of the most important spaces for us.

We also offer multiple offers for corporates as most of our properties are located near corporate hubs.” Speaking about technol-

ogy, Nanda concluded, “We want to further develop our mobile application. Presently, our app is integrated with Uber and food-

panda, who provide exclusive offers to our members. In future, we will definitely partner with more companies.”

MARKETS

DJUBO launches mobile app for hotel sales management platform FHW Staff Mumbai DJUBO, one of India’s first cloud based 360º Hotels Sales platforms, has launched a mobile app for Android users to access the DJUBO dashboard for managing room bookings and online sales channels. The DJUBO platform offers an online booking engine, auto-sync channel manager and a centralised reservation engine combined into one, along with several add-ons for automating the hotel room sales workflow. The backend console is now accessible via a mobile app and will allow hoteliers the freedom to move away from the larger screens without the fear of missing out on important notifications and take action immediately. Tarun Gulati, co-founder and director, DJUBO said, “By bringing our desktop SAAS platform to mobile, we provide DJUBO users with greater flexibility to manage hotel sales operations. Whether you are an independent hotel owner running the hotel on your own or the sales manager of a hotel chain, the DJUBO app fulfills the ever increasing need in the highly competitive hotel and accommodation industry, to be able to respond faster.” The app gives access to the most time-critical functions available on DJUBO’s hotel sales platform, allowing hoteliers to manage their properties in realtime from anywhere in the world, as long as they have an internet-powered Android smartphone. Using the mobile app hoteliers can access the hotel booking chart and manage room inventory. The interface allows them to book, block, hold and cancel room reservations. DJUBO’s channel management feature is also accessible through the app.

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MARKETS

Viiking Ventures to launch six Planet Hollywood restaurants Sudipta Dev Mumbai ACTOR and entrepreneur Sachiin Joshi owned Viiking Ventures, which has the franchise for Planet Hollywood brand in India, is all set to open six Planet Hollywood restaurants in the country, of which three would be launched in all probability by the end of 2016, in Gurgaon, Mumbai and Bengaluru. “We are in talks for six restaurants. Three of them have already been converted. It will take 15-18 months after signing. These are larger format restaurants - not just 5000-6000 sq ft, but about 30,000 sq ft area. We will be managing these restaurants,” said Joshi. Joshi has ambitious expansion plans for his hospitality division. Currently, the company owns two properties – Planet

Hollywood Beach Resort, Goa and Beatle Hotel in Powai, Mumbai. “By 2018 we will have six more properties across India. We are looking at Delhi, Pune, Hyderabad and Ahmedabad. I have Planet Hollywood franchise for the entire country and will be opening up 10-12 Planet Hollywoods, including restaurants and hotels. Not necessary all of them will be mine, I will add two more hotels. I am also trying to get a new chain, which has not entered the India market yet. It will be a large company and I do not want to talk about it now. I am also in talks with other brands that are existing in the country for some of my properties. It will be a mixed portfolio, some would be managed by us and some by operators,” mentioned Joshi. The properties will be in metros and Tier I cities. “We have

Sachiin Joshi

been investing in hospitality since 2002 while acquiring the real estate, that has gone to the tune of `1500 crores, to develop the properties another `1500 crores will go in,” he informed, pointing out that alcohol business in the next five years will take another `500 crore. He is

looking at acquiring more brands, in the category of Scotch, Single Malt, whiskeys. The investment will be from internal accruals and other sources. In a major development, Joshi invested `90 crore in acquiring Goa's favourite beer brand, King's Beer, which is now rebranded as Goa Kings. The packaging has been changed, with a redesigned crown and embossed logo. The initial investment entails expansion of the plant facilities in Goa to increase production and marketing it across India, in phases. Viiking Ventures has formed a 20 year partnership with Impala Distillery and Brewery, under which the latter will be taking care of the production process while the former will be responsible for marketing. The production capacity is being increased

by almost three times (from 30,000 cartons a month to one lakh cartons). Joshi informed that the target is to go up to 10 lakh cartons per month in the next three years. He is looking at investing another `100 crore in the brand in the future. “I understand the pulse of the youth. I have been taking Kings Beer for over a decade now. After 22 years of the brand being in Goa, we will be taking it to the rest of the country,” he said. The beer brand will be available in Mumbai in mid August. Maharashtra, Telangana, Karnataka and Andhra Pradesh are the four states where the brand is being introduced initially, followed by other states. “We are also planning to launch it in six countries. We have already got orders for Goa Premium from the Gulf,” stated Joshi.

EIH announces newprojects at AGM FHW Staff Mumbai AT THE 65TH ANNUAL General Meeting (AGM) of EIH (the flagship company of The Oberoi Group), P R S Oberoi, executive chairman, The Oberoi Group, announced several national and international hospitality projects scheduled to become operational from 2016. The Oberoi Al Zorah located in the UAE is under construction and is expected to open in the second quarter of 2016. The Oberoi, Marrakech is also under construction and in addition to the luxury hotel, Oberoi branded villas which will be sold are planned within the

development. The hotel is scheduled to open in April 2016. The 20 acre The Oberoi, Sukhvilas consists of luxury villas surrounded by landscaped gardens and will open in April 2016. An agreement to build a luxury Oberoi hotel on a sea front site in Casablanca has been finalised. Design and planning of The Oberoi, Doha has also been initiated. Speaking about the current challenges, Oberoi said, “The Indian hotel industry has been facing an increase in supply of rooms in almost all locations across the country. As a result, the performance of the hotel industry in 2014 – 2015 remained

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L-R: S S Mukherji, executive vice chairman, The Oberoi Group; P R S Oberoi, executive chairman, The Oberoi Group; and Vikram Oberoi, managing director and chief executive officer, The Oberoi Group

subdued. There was a marginal increase in occupancies while

Average Room Rates (ARRs) remained flat. Given the excess

supply of rooms, the outlook for the Indian hotel industry over the next 12 to 18 months will be challenging. However, our effort as in the past will be to outperform competition in the hospitality sector.” Oberoi informed that total revenue increased to `309.04 crore from `292.58 crore in the same quarter last year which is an increase of six per cent. Profit before tax is `23.66 crore as compared to `10.80 crore in the same quarter last year. This includes a sum of `10.99 crore of extraordinary income. Profit after tax increased to `19.86 crore from `6.41 crore in the same quarter last year.

MARKETS

Franke Faber India launches Franke Studio in Bengaluru FHW Staff Mumbai INDIAN KITCHEN appliance company Franke Faber India has opened its exclusive showroom Franke Studio in Bengaluru. The Swiss Brand Franke that ventured into the Indian market sometime back will have a variety of kitchen appliances at the newly opened Franke Studio. Currently Franke offers kitchen sinks, taps and bio waste disposers, hoods, hobs, built-in ovens, microwaves, deep fryers, BBQ’s, dishwashers, refrigerators, coffee machines, and wine coolers. The Bengaluru Franke Studio was inaugurated By Peter Spirig, VP – Asia Pacific, Franke Group, In the presence of Vishal Raman, DGM – sales, Franke Faber India and Anil Bhamre, head marketing, Franke Faber India and Ravindra, director Franke Studio. Vishal Raman, DGM- sales, Franke Faber India said, “At Franke Store, we aim towards a holistic and stylish kitchen experience, Bengaluru being the catchment area for high end European kitchen market in South India; we established this experience centre where customers are empowered with superior technology products for live cooking experience.” The Franke Studio is located in South Bengaluru. The Franke Studio has a wide array of collections to choose from like White Series/Black Series/SS Steel and the products available under the same range are hoods, hobs, oven, microwave oven, dishwasher, refrigerator, coffee machine, wine chillers, sinks, taps and BWD.

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MARKETS

Les Clefs d’Or India Concierge holds its 9th AGM in Kolkata FHW Staff Mumbai LES CLEFS D’OR India Concierge recently held its ninth Annual General Meeting (AGM) in Kolkata recently. The AGM was inaugurated by Zaid Farooqi, resident manager, Taj Bengal, Kolkata; James Ridenour chief concierge, InterContinental, Sydney and general secretary, Les Clefs d’Or International; Stephen Fernandes, past president, Les Clefs d’Or India; and Edwin Saldanha, president, Les Clefs d’Or India and Asian zone director, Les Clefs d’Or International. Regional presentations were made by Rajesh Kumar Yadav from northern region,

Sachin Singh and Apeksha Boricha from western region, David Aaron from eastern region, and Sri Kishen from southern region. The treasurer and PRO reports were shared by Arun Baidya and Shaunak Vengurlekar respectively, and a speech on current trends was given by George Kuruvilla, general manager, The Oberoi Grand, Kolkata. A brand presentation on social media was conducted by James Ridenour who urged for maximum participation in the communications committee. The new executive committee for the period 2015-2017 was also announced during the AGM. The AGM continued with the opening of networking eve by

Samrat Dutta, general manager, Taj Bengal Kolkata. During the pinning ceremony 32 new members received adherent membership to Les Clefs d’Or India and 36 adherent members were up-

graded to full membership status. The UICH Honorary Member was awarded to Biswajit Chakraborty, general manager, Sofitel BKC, Mumbai for his contribution and support extended

to the concierge society in India. This was followed by the Concierge of the Year 2015 award which was given to Debayan Ghosh from Shangri-La, Bengaluru.

InterContinental Hotels launch Culinary Journey Programme FHW Staff Mumbai INTERCONTINENTAL Hotels Group (IHG) has launched its Culinary Journey promotion. The new initiative features signature dishes from its panel of IHG Culinary Ambassadors offering diners the chance to sample cuisines from renowned and celebrated chefs, including home-grown talent Chef Vikas Khanna representing Indian cuisine, at restaurants across InterContinental, Crowne Plaza and Holiday Inn hotels in Asia, Middle East and Africa (AMEA). From August 17 to November 15, 2015, a series of seven three-course menus crafted to feature the creations of each IHG Culinary Ambassador will be available at InterContinental and Crowne Plaza hotels and resorts. Within each of the seven set menus, diners will have a choice of one each of two appetis-

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ers, two main courses and two desserts. Throughout the 13-week programme, restaurants at Holiday Inn hotels and resorts will offer a set menu featuring a combination of dishes by Chef Theo Randall, Chef Sam Leong and Chef Khanna. Diners will be able to choose from a selection of three appetisers, three main courses and three desserts, with options such as Chef Leong’s signature Wasabi Prawns; Chef Khanna’s Masala Chai Brulée and Chef Randall’s Fish Stew. Shantha de Silva, head, South West Asia, IHG said, “We are constantly looking to offer new experiences to diners. With our recent partnerships with award winning brands and top chefs, we saw a unique opportunity to pair top dishes and popular cuisines with top wines to bring our Culinary Journey menus to life and create a dynamic promotion for those seeking new gastronomic experiences.”

MARKETS

Amadeus’Newmarket acquires Hotel SystemsPro FHW Staff Mumbai AMADEUS is all set to expand its sales and catering offering to the hotel industry following the acquisition of Hotel SystemsPro by Newmarket, an Amadeus company. An US-based provider of sales, catering and maintenance software to the hotel and hospitality industry, Hotel SystemsPro delivers ASP-based enterprise and property solutions to more than 4,500 hotels in North America and beyond. The acquisition, which will see Hotel SystemsPro formally integrated into Newmarket, will complement Newmarket’s existing market reach and expand its overall product offering whilst generate new business opportunities across the Hotel SystemsPro customer base. Jeff Hiscox, CEO, Newmarket said, “The combined hotel sales and catering space offers immense potential to drive increased value to our customers. With an addressable market of close to US$ five billion across the larger hospitality sector, and with between 10 per cent and 50 per cent of hotel revenues typically coming from group and events business, depending on their profile, this is clearly a big opportunity for hotels as they seek to better optimise this area of their business. Hotel SystemsPro’s suite of products fits perfectly with our overall sales and catering solution set, which is also an important component of our broader strategic end-to-end IT vision for hotels.” Hotel SystemsPro’s flagship product, Hotel SalesPro works to automate the entire sales administration and catering delivery process, increasing sales efficiency and customer service at hospitality venues – with a specific focus on mid-tier properties.

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PRODUCT TRACKER

Creambell CREAMBELL has launched its Maxxum Mini range of ice cream sticks. Creambell is the first ice cream brand in India to launch this internationally popular range of ‘Minis’ in the premium category. Maxxum Mini packs have been introduced in two variants: Pina-Orange and Chocolate Cookie. Creambell’s Mini range ice cream is priced at `30 per unit (60ml) and a pack of four is priced at `120 and will be available across India.

Marshalls MARSHALLS has launched its first collection of Signature Wallcoverings called ‘Indian Fusion’ in collaboration with renowned interior designer Krsna Mehta. The assortment is designed keeping in mind the Indian culture, tradition and sensibilities. This collection is the first in the Signature Wall Coverings by Marshalls. The wallcoverings can be custom made.

Swarn Amrit SWARN AMRIT, one of the first brands to create exquisite gifting solutions with delicacies wrapped in 24 carat pure edible gold with personalised packaging options, has come up with its new product 'Swarn Mukhi' for all special occasions. Swarn Mukhi is made by the traditional families of Jaipur and is enrobed with pure 24 c arat gold. Mostly packaged in customised ethnic ‘jewel box’ this delicacy will cost around `3,500 only for a pair (two pieces).

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Myra Vineyards BENGALURU-BASED MYRA VINEYARDS has launched its limited edition cuvee 'Misfit'. This fine blend of traditional Cabernet Sauvignon and fruity Shiraz will be available across select locations in Maharashtra, Goa and Karnataka. With the selection being limited to only 300 cases, the wine is matured in French oak barrels for 18 months. The blend is smooth and medium-bodied on the palate. Misfit will be priced at `1500 per 750 ml bottle.

MARKETS

Marriott International signs deal with NBA Global Games FHW Staff Mumbai MARRIOTT INTERNATIONAL and the National Basketball Association (NBA) have signed a partnership that makes the global lodging company the official hotel of several marquee NBA events around the world. The deal includes the NBA Global Games 2015-16, NBA Africa Game 2015, and NBA Canada Series 2015. Marriott International is the first company to partner with the NBA across international games on five different continents. The partnership tips off in Johannesburg, South Africa during NBA Africa Game 2015, the first NBA game in Africa, and includes NBA events in 11 other cities across Brazil, Canada, China, Italy, Mexico, Spain, and the UK. Together, Marriott International and the NBA will give Marriott Rewards members exclusive access to NBA games and events in these markets. Karin Timpone, global marketing officer, Marriott International said, “Basketball is one of the most popular sports in the world, and our partnership with the NBA gives us an opportunity to tap into a passionate fan base and communicate the breadth and depth of our portfolio. Similar to what we are doing with music and entertainment, our NBA partnership helps us create memorable experiences for our Rewards members and amplify the benefits of the programme for both new and loyal guests.” Spanning Marriott International’s global portfolio of 19 brands, Marriott Rewards will host a series of private meetand-greets with NBA legends and players for its Elite members and invite fans to take a virtual trip in the #AroundTheWorld photo and social sharing experience.

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August 16-31, 2015

NEW KIDS ON THE BLOCK

Novotel Imagica Khopoli NOVOTEL IMAGICA KHOPOLI is Indiaâ&#x20AC;&#x2122;s first theme park hotel. Located adjacent to Adlabs Imagica and Aquamagica and nestled between Sahyadri Hills, the hotel is easily accessible from Mumbai and Pune through the Expressway. Novotel Imagica Khopoli comprises 287 rooms, four F&B outlets and a large banquet space suited for families, groups and weddings.

Starbucks, Mumbai TATA STARBUCKS RECENTLY celebrated the opening of the 75th Starbucks store in India. Strategically located in Bandra, a Mumbai suburb. The store celebrates a coffee story that is woven throughout from the messages on the stair riser to the hand painted coffee region map on the focal wall. The two storied outlet has been designed to reflect the historical architecture of the city. The store will offer an extensive range of Starbucks' signature espressobased beverages and an extensive food menu comprising Indian and international favourites.

ibis Styles Huizhou Xunliao Bay, Southern China ACCORHOTELS has opened ibis Styles Huizhou Xunliao Bay in Southern Chinaâ&#x20AC;&#x2122;s Guangdong province. With 194 well appointed rooms and suites, the hotel features three modern and stylish meeting rooms with state-of-the-art audiovisual technology. For a work out, the Fitness Center is equipped with the latest fitness equipments and services. Located on the first floor, the 92 seater Lime Restaurant serves a range of local and international cuisines while the Lobby Bar provides a relaxing ambience for guests to enjoy snacks, cocktails and other refreshments.

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IPEC,Las Vegas IPEC, a freestanding events facility, has opened near McCarran International Airport and the Las Vegas Strip. With more than 20,000 square feet of flexible meeting and events space, suitable for groups of 50 to 720 attendees, the inclusion of onsite overnight accommodations for up to 200 attendees, this venue is ideal for hosting a variety of events. For meetings, IPEC offers six conference rooms with capacities of 22 to 61 for lecture-style seating and 28 to 79 for theatre-style seating, as well as one multipurpose room with a capacity of up to 72 for lecture-style seating and 96 for theatre-style seating. Of its 49 onsite overnight rooms, 46 have two queen beds, a bathroom, desk and sitting area.

NEW KIDS ON THE BLOCK

Mandarin Oriental, Milan MANDARIN ORIENTAL has opened Mandarin Oriental, Milan. This 104 room and suite hotel is situated on central Via Andegari, a few steps away from Via Manzoni and Montenapoleone. Executive chef Antonio Guida presides over the hotel’s fine dining restaurant, Seta, which has a menu of contemporary dishes combining French, Asian and Tuscan influences. The restaurant offers al fresco dining in its courtyard as well as year-round seating indoors. The more casual Mandarin Bar which also has courtyard seating, offers a ‘bistro style’ menu of Italian dishes and hotel classics. The Spa at Mandarin Oriental, Milan offers six treatment rooms, two couple’s suites and a dedicated Thai massage room. In addition, there is a hair salon headed by celebrity stylist, Massimo Serini, a manicure and pedicure studio, a beauty studio, an indoor heated swimming pool and a state-ofthe-art fitness centre.

MEININGER, Rome COX & KINGS OWNED MEININGER Hotels will open a hotel in Rome. The first MEININGER hotel in Italy is going to be located on Via San Martino della Battaglia near to the Termini train station. The 114-room, 394-bed hotel is expected to open in early 2017. MEININGER has signed a 20-year lease with the owner of an existing building, which was formerly a medical centre. The accommodation will range from classic double rooms to private multiplebed rooms. All public spaces will be located on the ground and first floor, including a lobby, lounge, breakfast area and bar. In the well-equipped guest kitchen, customers can cook their own meals around the clock. The kitchen will also offer a washing machine and a dryer.

FOOD & HOSPITALITY WORLD

August 16-31, 2015

CHEFâ&#x20AC;&#x2122;S PLATTER

Parsi potpourri Borrowing influences from the cuisines of the western region of India, Parsi cuisine has more to offer than the famous Mutton Dhansak and Patra ni Machhi. Food and Hospitality World takes a look into the sweet and sour balance of this delectable cuisine By Akshay Kumar

NOWN as one of the most celebrated cuisines, Parsi food has a long history associated with India, especially the western region of the country. In seventh century AD, the followers of Zoroastrianism, also known as Parsi were exiled from Iran because of religious persecutions by the Muslims. These exiled Iranians first arrived in the Gujarat region of India. One of the interesting Parsi legend says that during the course of the initial meeting between the king of Gujarat and the newly landed emigrants from Iran; When the Zoroastrians requested asylum, the king communicated with them by showing a vessel of milk filled to the brim to signify that his kingdom was already full and could not accept refugees. In response, one of the Zoroastrian chiefs added a pinch of sugar to the milk, thus indicating that they would not bring the vessel to overflowing, but make the lives of the citizens sweeter. The king immediately gave shelter to the immigrants and permitted them to practice their religion and traditions freely. From that era till present, the Parsi community have mingled with the rest of the Indian communities and have created a distinct cuisine. With the Parsi New Year round the corner, Sofitel

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CHEF’S PLATTER

Mumbai BKC along with the Ripon Club organised a festival from August 7- 18, 2015 named 'Everything Parsi'. The festival isn't any regular food festival, for it gives the visitors an insight about the Parsi culture and tradition. To add to the Parsi flavour, the hotel has a variety of traditional cultural elements on display. Beyond the Last Blue Mountain, Camera Chronicle, Colonial Parsis & Law, Great Leaders Great Vision, Iranian Studies, Poems Potpouri & Parsees are few literary works that have been showcased. The hotel also has a section where hand-woven and fine embroidered 'Gara' sarees are displayed for guests to choose from. The festival features some of the most authentic and traditional Parsi delights such as Mutton Dhansak, Patra ni Machhi, Sali Chicken, Lagun nu Custard, amongst many others. Chef Indrajit Saha, executive chef, Sofitel Mumbai BKC says, “One of the key aspects of Parsi cuisine is that all the dishes have a peculiar balance between sweet and sour taste. This balance has evolved with time after the Parsis mingled with the Indians. Food is just one small part of the whole concept of this festival, our main focus is on giving a taste of the entire culture. Right from the entrance of the venue, we have tried to recreate a setup which is a replica of any Parsi event.” Speaking about the entire setup and ambiance, Shahrom Oshtori, director of food and beverage, Sofitel Mumbai BKC states, “We have looked into every minute detail to give our customers a feeling of a perfect Parsi occasion. The tables have a setup exactly like a Parsi wedding. Also, we have sourced out typical drinks like Raspberry Soda, Ice Cream Soda and Ginger Soda, which one can only find in an Iranian cafe. All our chefs and staff have worn Duglee, which is an authentic Parsi attire. To enhance the ambiance of the event, we have also organised live music, which can be heard

only in Bawa cafes.”

Authentic approach Speaking about food festivals, authenticity is the first aspect that comes into play. But one of the key challenges is that the Parsi cuisine is majorly dominated by non-vegetarian dishes and there are a lot of vegetarian consumers who attend such fests. Tehmtan J Dumasia, head chef, Ripon Club and consulting chef for this festival exclaims, “Authenticity is a must when it comes to such festivals. As the head chef for this festival I have not added any zing to the food. But one of the major twists to the event is the vegetarian food which we had to create since most of the Parsi dishes are non-vegetarian. But, we have a lot of vegetarian clients who attend such festival, hence we have replicated many of the famous non-vegetarian dishes into vegetarian. A typical example would be the Patra ni Paneer which we have derived from the famous Patra ni Machhi.”

Wine pairing In the present era, wine has become one of the most important components of any meal. The traditional Parsi cuisine has several qualities which play an important role in pairing with wine. Saha explains, “Wine can definitely be paired with Parsi cuisine. Basically, this particular cuisine majorly consists of meat and fish. So according to me any white wine will go well as the meat is not full bodied. Even a sparkling wine or a rose can work wonders with this cuisine.” “In Mumbai, there is a great demand for Parsi food and there are only around three to four authentic cafes. So such festivals play a major role in giving the non-Parsis, an experience about this culture. Also, these festivals helps us a lot as our chefs can learn something new. We make it a point to learn atleast five famous Parsi dishes perfectly, which we can offer our clients on a regular basis,” concludes Saha.

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CHEF’S PLATTER

Exchanging cuisine cultures Thomas Cook India recently organised a cuisine exchange programme

HOMAS COOK (India), in a new initiative has managed over 100 delegates from China, Korea and Taiwan, at a food exchange programme organised by its inbound division, Travel Corporation (India). This original concept was launched in partnership with Beijng Kangyuan Food Culture Exchange Centre at Hotel Kempinski Ambience, Delhi. Key dignitaries present at the event were Zhang Wenyan and Liang Cheng from The International Nutritious Cuisine Research Association (of China and Korea respectively), and Xie from Taiwan Chinese Cuisine & Travel Development Institute, Ma of Beijing Youth Travel, Rohit Tokhi and Neelabh Chugh of Hotel Kempinski Ambience, and Prashant Narayan, COO and head of leisure travel (inbound), Travel Corporation (India) Thomas Cook India. In a strategic initiative to leverage China’s ‘Visit India Year 2015', Travel Corporation (India), positioned Incredible India via an original concept of culinary/gourmet tourism to tap the strong emerging inbound Chinese market, along with that of Korea and Taiwan. India being the home of a diversity of vegetarian cuisines, an engaging platform of a Cuisine Competition (Bodhi Cup) was chosen with special focus on the nutritional value and health factor of vegetarian meals. Narayan said, “Chinese tourists stand at 100 million (expected to touch 200 million by 2020), India enjoys unfortunately but an insignificant share. Food plays a critical role in every culture and hence a focused attempt to leverage the Chinese market potential, and equally that of Korea and Taiwan, the 11th International Nutritious Cuisine Competition (Bodhi Cup) was organised, with special emphasis on vegetarian food.”

FOOD & HOSPITALITY WORLD

August 16-31, 2015

HIGH SPIRITS

A SIP TO SAVE Rhino Tears is a wine range that supports rhino conservation in South Africa

he South African National Parks (SANParks) Honorary Rangers has developed a range of wines, Rhino Tears Wine, in partnership with the Unite Against Poaching Trust and Mount Vernon Wines, to support conservation efforts within its national parks to protect the rhino. For every bottle of wine purchased, a percentage will be donated to the SANParks Honorary Rangers counter poaching efforts, the official volunteer organisation of SANParks. The idea for the wine came about when Mount Vernon MD, John Hooper, spent a couple of days with the field rangers at the Kruger Wilderness Experience bush camp in the Kruger National Park. It was here that the idea for a wine that could raise money for anti-poaching efforts was born. “I have had an inherent love for wildlife and as a child we would be fortunate to spend our

holidays in the bush, fishing or in remote locations,” explains Hooper. “The selling and marketing of wine is difficult and competitive, but it is rewarding. When an opportunity arises to mix work with pleasure, I jumped at the chance to give something back and spend time with good people fighting a worthy cause,” he adds. “After discussions with the SANParks Honorary Rangers, I had a good idea on how the costs would work, as it was important to be able to develop something in which the ultimate beneficiaries were the rhinos themselves. It was up to me to create a good quality red and white wine, design an attractive and iconic label endorsed by SANParks, and make sure it was in stores, ready to sell before Christmas,” Hooper continues. Hooper realised that he needed to create a good quality wine that wine lovers around the world would appreciate. It

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HIGH SPIRITS

was also important to produce a wine that people would buy often and could enjoy immediately, as this would mean more for anti-poaching than a wine that would have been stored in a cellar for years before drinking. The result was a good red blend made from Shiraz, Cabernet Sauvignon and Pinotage grapes that allows for easy drinking and appeals to all levels of palate. The white in the Rhino Tears series is a fruit driven Chenin Blanc, suitable for enjoying on all occasions. “Every bottle purchased really makes a difference. The costs of the anti-poaching war is expensive and the men and women involved need all they can get against a ruthless enemy,” Hooper says.

Fighting the war with a bottle Launched at the end of 2014, Rhino Tears has already raised over R 200, 000 to be used in the war against rhino poaching within South Africa's national parks. Costing around R 55 per bottle, the goal is to reach R one million, which would go a long way to strengthen the efforts of the Honorary Rangers. The wine range, produced and bottled by Mount Vernon Wines, includes a Shiraz Cabernet Sauvignon Pinotage and a Chenin Blanc and is available from select outlets

country-wide, or on the e-commerce site, Rhinotears.co.za. Rhino Tears donates all proceeds from every bottle sold to Unite Against Poaching and the SANParks Honorary Rangers. According to statistics, the poaching rate in South Africa is about six per cent of the country's population each year, which is equal to the country's birth rate. “The philosophy behind the Rhino Tears Wine brand is for consumers to gain awareness of the crisis facing rhinos, raising valuable funds for the SANParks Honorary Rangers counter poaching efforts, while at the same time enjoying a glass of Mount Vernon Shiraz Cabernet Sauvignon Pinotage or a Chenin Blanc (responsibly, of course),” says Louis Lemmer, national chairperson of the SANParks Honorary Rangers. “The SANParks Honorary Rangers is the official volunteer organisation of South African National Parks. Through our close working relationship with the South African National Parks counter poaching units, we know where the priority areas are. Because the SANParks Honorary Rangers are unpaid volunteers, no funds are used for administration and every donation towards counter poaching is utilised solely for this purpose. Therefore, we have the unique ability to best

utilise the resources available to make a real difference in the poaching war on the ground,” concludes Lemmer. The Mount Vernon Wine Estate near Klapmuts in Cape Town has crafted a line of high quality, yet affordable range of everyday drinking wines. At Mount Vernon it is all about 'Attention to Detail' starting with the grape all the way through to the bottle. The cellar produces a limited range of award winning boutique wines that are a result of its handcrafted status.

The name Mount Vernon The name Mount Vernon originates from two sources. Firstly, it is the name of George Washington's home which is situated on a beautiful aspect overlooking the Potomac River, in Virginia, USA. A visit there reveals a large and well-proportioned mansion which is appealing yet unpretentious for so great a man. The crest of Mount Vernon also has a family connection being the rank insignia of Noel Vernon Hooper who served as a Sergeant Major in an anti tank regiment of the South African Army in North Africa during the Second World War. He was captured at Tobruk and held as a prisoner - of -war in Eastern Germany before escaping and making his way through Poland and Russia to finally reach Odessa on the Black Sea.

The result is a good red blend made from Shiraz, Cabernet Sauvignon and Pinotage grapes that allows easy drinking and appeals to all levels of palate.The white in the Rhino Tears series is a fruit driven Chenin Blanc

FOOD & HOSPITALITY WORLD

August 16-31, 2015

cover )

THE RED HOT BUSINESS

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THE MAIN FOCUS

In this AAHAR Bengaluru special, we check out some of the established brands in the masala market and find out what they are doing to add spice to their business

FOOD & HOSPITALITY WORLD

August 16-31, 2015

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GAJANAND FOODS To invent and innovate, to experiment and expand and to move ahead from strength to strength - are the ethos, which drive the Gajanand Foods family. Manish Majithia, brand manager, Gajanand Foods says their vision is not about what they plan to do, rather it encompasses what they are doing at present and how that will shape the future

Product range

atvarbhai Patel, a small shop owner in a village named Chandanki in North Gujarat, thought of giving his customers products made by himself only so that he can be sure of purity. He began with grinding chilli, turmeric and coriander-cumin and selling them nearby. His firmness on giving pure products was recognised well by customers and soon he needed an organised manufacturing facility with a larger base. In 1982, a selfcontained factory was mooted at Rannapark in Ahmedabad to cater to the increasing demand from across the Gujarat market. For three decades, pursuing the principle of giving pure and quality products, Gajanand Foods soon emerged as a well-known brand with around 300 distributors satisfying the need of retailers across Gujarat. The business has grown several folds. “Soon our company recognised the need to bring in ready to prepare (instant mix) products, as more and more housewives were looking to cut down their time in the kitchen, as well as to offer variety in their dishes. Instant mix range was started in 1990 and soon captured the taste of customers,” states Manish Majithia, brand manager, Gajanand Foods. This increase in the spectrum and the volume of business with expansion in newer markets, called for a larger scale production to meet the ever-growing demand. Large production with a commitment to quality necessitated for a bigger and modern automatic plant adhering to international standards. The new plant at Santej, near Ahmed-

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In the basic product range, the company offers powders like chilli, turmeric, coriander-cumin and coriander. These are available in packs of 50 gms, 100 gms, 200 gms, 500 gms, 1000 gms as well as in PET jar of 500 gms. The company has introduced several instant products, which do not require any special attention, and enough time for preparation. The Gajanand Instant Food range includes: Gota, Khaman, Idli, Gulab Jamun, Dahi Wada, Dalwada, Dhokla, and Dosa. These are available in packs of 200 gms and 400 gms. In the blended spices - they offer Garam Masala, Tea Masala, Achar Masala, Pav Bhaji Masala, and Asafoetida. Chicken and Mutton Masala are available in packs costing `three and `five.

Future business abad, epitomises Gajanand Foods' commitment of giving quality products to millions of its trusted customers. “Striving to attain the goal dreamt by the founder, his successors Jayesh Patel and Samir Patel, took every endeavour in ensuring and maintaining the quality of Gajanand products. The mission was laid as to create a satisfied and loyal

customer in every kitchen across the land and make them Gajanand’s brand ambassadors,” mentions Majithia. As the mission continued, Gajanand Foods obtained the coveted AGMARK, FSSAI for its products and ISO 22000:2005 standard certification for its ultra-modern plant at Santej.

The new plant at Santej, near Ahmedabad, epitomises Gajanand Foods' commitment of giving quality products to millions of its trusted customers

Gajanand Foods has been making new products as per the requirement of the market. “To launch a product successfully we plan with proper POPs and advertisement budgets. We are at present preparing our expansion plan for pan India and also for the international market. We are now ready with a huge production capacity at our new plant at Santej to meet the requirement of the whole national as well as the international market with the required hygiene, quality and variety of taste. Different people have different taste preference and we have a huge range of spices to satisfy the taste of every region which can be justified by our tagline 'Hath Badle, Swad Nahin',” concludes Majithia.

(As told to Kahini Chakraborty)

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AAHAR BENGALURU SPECIAL

NILON’S ENTERPRISES Since 1962, Nilon's Enterprises has been continuously providing products with quality, nutritious values and a mouth-watering taste keeping in mind the regional preferences of its Indian customers

ilon’s Enterprises was founded by Suresh B Sanghavi in 1962. The company began as a cottage industry that made pickles and later diversified to a wide range of spices, instant mixes, pastas, noodles, Chinese sauces, cooking pastes, and several other products. From a humble beginning, Nilon’s has now grown to become one of the largest producers of pickles, tootyfruity and roasted vermicelli, one of the leading food companies and among the fastest growing processed food suppliers in India. Nilon’s is managed by a professional and dynamic team led by Rajheev Agrawal, director and CEO, Nilon's and Dipak Sanghavi, managing director, Nilon's. An ISO 9001:2000 certified company, Nilon’s is a quality driven, customer centric and a responsive organisation. To ensure that the very best quality reaches the consumers, stateof-the-art microbial and quality control labs have been setup in its manufacturing facilities. Nilon’s has its manufacturing plants in Maharashtra and Assam and every product reaches the consumer only after passing through stringent quality checks. More manufacturing facilities are being planned in south and north India to serve its customers more regionally with suitable food products. The com-

pany’s tagline – ‘Zubaan se dil mey utar jaaye’, meaning ‘the way to the heart is through the stomach,' aptly describes the focus of the company which has been to provide products with quality, nutritious values and a mouth-watering taste keeping in mind the regional preferences of its Indian customers.

Spice promotion Spice is an essential in any kitchen and this category consumption is exceptionally high in India. Nilon’s entered the spice category in 2012 by exploiting its expertise in selecting the best raw materials and making unique spice mixes for its pickle range. With a trustworthy network of 57 C&FAs and 3600 distributors across the country,

Nilon’s has created a niche for itself in a market dominated by many established players. The placement was backed by a large scale promotional campaign wherein the Nilon’s team was standing daily at 50 outlets across 10 cities to let consumers taste the new spices and many other products. Each blend of Nilon’s spice is a unique combination of carefully selected, roasted and grinded spices that adds a distinct taste to each recipe. For the spices launch, Nilon’s adopted the positioning of ‘Fun and Experimenting with Food’. Under this, there is no fixed recipe as Nilon’s shares fun ways to mix and match the spice blends with different recipes through active social media campaigns. For in-

To ensure that the very best quality reaches the consumers, state-of-the-art microbial and quality control labs have been setup in its manufacturing facilities in Assam and Maharashtra stance, a biryani masala, bhindi and pav bhaji masala can add a different flavour.

Future business Nilon’s lays emphasis on health and convenience values in all its products. The company carries forth the vision to become a `800 crore company in the convenience food segment in the next five years by selling products with superior taste and quality to its consumers. The company continuously innovates to cater to the changing taste preferences of consumers in the high growth potential and large size categories. A well-qualified team is in place to monitor the demands of the market on a daily basis. This realtime information helps serve the emerging and urgent market needs, be it the need of a promotion, a modification in the recipe of an existing product or launching a product extension. (As told to Rituparna Chatterjee)

FOOD & HOSPITALITY WORLD

August 16-31, 2015

cover ) DEVBHUMI DevBhumi Natural Products Producer Company is a community owned organisation that engages mostly women in remote villages of Uttarakhand Himalayas to produce organic spices and other products

evBhumi Natural Products Producer Company (DNPPCL) was established with a vision to create ‘conservation through enterprise’. The organisation works towards this goal by actively promoting its core activities in approximately 600 remote hill villages in five districts of Uttarakhand, namely Rudraprayag, Chamoli, Tehri, Uttarkashi and Pauri Garhwal. “The company is involved in the production, processing and marketing of the farmer’s produce. It is a community owned producer company consisting of 8561 primary producers who are shareholders and are involved in the commercial cultivation of organic spices, organic honey, sericulture and natural dyes,” says Amrish Khurana, chief general manager, DNPPCL. Khurana mentions that the pioneering efforts made by the company in developing infrastructure in all these areas has enabled the primary producers to actively move up the value chains. “The producers who are mostly women from remote villages of Uttarkhand Himalayas, are now able to get better price for their produce due to innovation such as establishing primary processing facilities for organic spices, organic honey production and setting up the facilities in sericulture sector.” The brand promotion efforts of DNPPCL have also connected rural production to mainstream markets. The innovations by DNPPCL in livelihoods sectors have built the capacity of the primary producers in value addition, improved processing, sorting grading and hygienic storage and transportation. For spices, the company has two different marketing approach – for bulk buyers and retail segments. Khurana explains, “Though priority is to sell our spices in the retail packaging to help build DevBhumi as a

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strictly hygienic conditions in the pollution free environment of Garhwal. Khurana points out that the Himalayan valleys make these spices full of vibrant colour, flavour and aroma. Phytosanitary parameters of DevBhumi spices are tested by SGS Laboratories for organic certification. “All products are cleaned, graded, and available in packages of (100gms, 200gms) and also in bulk form. Unlike many other organic products on the market, DevBhumi products are all certified organic and are traceable to the producer,” he states.

Future plans

brand for certified organic spices from the Himalayas, but since it’s a long term process, we also sell our spices in bulk to buyers who are looking for certified organic spices from this region.” For retail their main focus is the metros and Tier II cities. “With the emergence of the middle class in the major cities and their increased purchasing power, there is a growing demand for chem-

ical, pesticides free good quality organic food products. We know that we have to be consistent with the quality and also keep an attractive and user friendly packaging with their products to tap these markets,” he added.

Organic products All DevBhumi organic products are produced and processed under

In the future, the company is looking to extend its market reach from northern India to west and south India as well. “We are already attracting lot of attention from the exporters as well as buyers, mostly from Europe and the US, not only for spices but for honey and silk as well, so we are still exploring our options for foreign markets,” says Khurana. In Uttarkhand, DevBhumi is now extending its presence in the other districts as well. It is working closely with farmers in places like Jaunsar and Jaunpur. There is an underlying spirit of social consciousness in all the efforts, despite the fact that the key objective of DevBhumi as a company is to make profits. “We always prefer quality over quantity, be it our products or professional staff. With the support and hardwork of all our producers, guidance from our advisory board which consist some of the talented names in marketing, rural development, and business management, and dedication of the professional staff working in the marketing, finance management process in the company ensures that we are moving towards a bright future,” says Khurana with pride. (As told to Sudipta Dev)

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AAHAR BENGALURU SPECIAL

AASHIRVAAD Aashirvaad believes in offering only the best to its consumers. This is reflected in the sourcing process of the ingredients, their selection, manufacturing process, packaging and finally the distribution of the final product

TC forayed into the branded spices market with the launch of Aashirvaad Spices in May 2005. The products presently consists of chilli, turmeric and coriander powder in SKUs of 50 gms, 100 gms, 200 gms and 500 gms each. Aashirvaad Spices, operating in selected markets of south and east, has spread over the years to a large consumer base and has emerged as a major player in basic spices in most regional markets. At Aashirvaad, there has been a constant endeavour to make sure that its product ingredients are carefully nurtured and processed. The company promises to deliver quality products by sourcing them directly from farmers through the e-choupal initia-

tive. And from these, it chooses only the purest of spices. Aashirvaad maintains the highest standards of food safety and hygiene and implements world class hygiene standards across all its manufacturing units. The commitment to internation-

ally benchmarked quality standards has enabled Aashirvaad to rapidly gain market standing across all its five product categories - atta, salt, spices, instant mixes and ready meals. ITC Foods also aims to delight the consumer through superior and innovative packaging. The Aashirvaad package is PET Poly, with the design showcasing the farming process undertaken in the rural heartland of India in the form of a Madhubani painting.

Product range In March 2008, Aashirvaad added a unique variant to its spices

range with the launch of Pickle Mirch Powder in Andhra Pradesh, a state known for its variety of spicy pickles. The Pickle Mirch Powder uses the finest of warangal bamboo chillies, which are sourced directly from the farmers and are selected by experts to ensure the right aroma, pungency and colour. Recently, Aashirvaad Sambar and Rasam Powder variants have been added to the portfolio. The familiar taste of sambar and rasam, made the traditional way, holds a special place in every Tamilianâ&#x20AC;&#x2122;s heart. Aashirvaad Sambar and Rasam Powders recreate the authentic taste, with handpicked ingredients, roasted and ground the traditional way. These products have been launched in Tamil Nadu presently.

AROMA SPICES INDUSTRY Aroma Spices Industry is one of the leading wholesale manufacturers and exporters of a wide spectrum of spices, blended spices and allied products in India. The company specialises in delivering tailor-made spice mixes as per its customer requirements

ver a decade ago in 2001, Tulsian Foods was started by Om Prakash Tulsian along with his son Amit Tulsian in SIDCO Industrial Estate, Chennai. The company ventured into the field of powdered spices with a manufacturing capacity of 10 tonnes/day. The company soon started another unit named Aroma Spices Industry in 2009 with a manufacturing capacity of 15 tonnes/day. With over a decade of presence in the spices industry and a monthly production capacity of 750 tonnes, the company has

restructured its business carefully with innovative techniques and technologies. The company observes top quality standards and hygiene during the manufacturing and packing of its products. It sources its raw materials directly from the farms and centres. The spices are then grinded at a normal temperature so that its aroma is retained. The entire production process is completely automated with no human contact. For export, the products are tested by

the Spices Board of India and SGS Lab for its Aflatoxin - four levels and Sudan - five levels.

Product range Aroma Spices Industry offers a diverse range of products like Turmeric powder, red chilli powder, coriander powder, black pepper powder, sambar powder, idli chilli powder, rasam powder, curry powder, Nigerian curry powder, chicken masala, mutton

masala, fish masala, garam masala, chana masala, tandoori masala, chaat masala, pav bhaji masala, mixed masala and tea masala. Aroma Spices Industry has exported some its products like curry powder, mixed spices powder, red pepper powder to countries like Nigeria and neighbouring countries. The company is also exploring business opportunities in the Middle East, Japan, France, Germany, Thailand, Malaysia, the US, and UK.

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cover ) COOKME Over the years, Cookme has become a household name in spices all over India. Regarded for its penchant for quality, it has been enriching taste buds and the health of millions of Indians across generations

n 1846, during the times of Krishna Chandra Dutta, change was already evident in the generation, the technology, in transport and education. Dutta’s progressive visions for the homemakers took form in the hands of his grandson, Judhistir Dutta in 1958 when Cookme Spices came into existence. Kolkata, the gastronome’s paradise, was chosen as India’s first workshop for this venture. There was a clear objective – to make cooking easy without compromising on taste. The journey began with basic spices – turmeric, coriander, cumin and chili. Consequent innovations were aimed at making cooking simpler, enjoyable and delicious. This especially complemented the changing lifestyles of women who had begun to venture outdoors and earn of their own accord. Cookme has developed quality products that preserve the natural therapeutic qualities that Indian spices are known for and at the same time made them available in formats such as ready mix blends which follow the easy process of add-mixcook. Initially, Cookme spices were produced solely in the manufacturing unit in Kolkata. But the growing market for ground and packed spices

led to the establishment of a research wing and another manufacturing unit. In 1997 a laboratory was established in Bengaluru. The raw materials i.e., the whole spices for the Cookme products are procured from reputed farming zones of the best crop growing regions of the country – Andhra Pradesh, Karnataka, Maharashtra, Rajasthan and Tamil Nadu, to name a few. Once inside Cookme’s manufacturing and processing units, these whole spices are processed in the most scientific and hygienic way. Cookme has a quality control department. The packages of products are designed and developed not only to look attractive, but also to retain freshness and natural flavour.

Product range Cookme's products include spices and spice-based ready-to-cook ingredients. They are made from the best spices, processed in a scientific way to retain their taste, aroma and beneficial properties. The company's product range includes – Bangalir Pratorash, Bangalir Bhuribhoj, Super Snacks, Curries of India, Across the Indian Kitchens, Muglai Nazrana, Chinese Wok, Daily Grind and Basic Spices.

EVEREST Given the diversity of Indian consumers, blending a masala is both a science and an art. Everest has been able to achieve this by manufacturing spices which are an amalgamation of great taste and aroma, colour and texture

or more than 45 years, Everest has shaped the preference for branded spice in India where homemade blends were the norm since time immemorial. It is estimated that over 20 million households regularly use Everest spices that are available in around 400,000 outlets in more than 1000 towns across India. Presently, Everest spices are available internationally as well including the US, the Middle East, Singapore, Australia, New Zealand, East Africa, and other countries. For many years, independent retail outlet surveys conducted by market research agency, A C Nielsen, have shown Everest to be India's largest-selling spice brand. Over the years, Everest Masala has won many prestigious awards including Superbrands (thrice in succession in 200304, 2006-07 and 2009-10) and FMCG Consumer Reaction Awards (twice in a row in 2004 and 2005) and others.

Product range The genesis of the concept of blended spices can be traced to the Garam Masala - the original Indian spice blend of cinnamon, pepper,

34 FOOD & HOSPITALITY WORLD August 16-31, 2015

clove and black cardamom, that imparts flavour and aroma to gourmet Indian cuisine. Taste was achieved through the addition of various spices known as colouring agents, souring agents, thickening agents, pungents, etc. Various other ingredients such as herbs, pulses and fresh spices were also added as cooling agents and nutritives. Everest took inspiration from these ancient and traditional culinary practices to create 18 different blends of spices, herbs and condiments like Garam Masala, Chaat Masala, Tea Masala, Pavbhaji Masala, Pani Puri Masala, Jaljira Powder, among others. Everest Ground Spices pack in the fresh aroma, rich natural colour and flavour of spices. These spices are hand picked from carefully selected crops and sun dried before being ground to the perfect texture by accurately calibrated machines. The result is great taste and aroma, colour and texture. The spices are processed under stringent hygienic norms and packed scientifically to retain the maximum flavour, fragrance and nutritional values. Its range of ground spices include – White Pepper Powder, Dry Ginger Powder, Dry Mango Powder, Tikhalal, Kutilal, etc.

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AAHAR BENGALURU SPECIAL

CATCH For over two decades, Catch spices have held an integral place in Indian kitchens with quality products available in innovative and attractive table top packaging

atch spices, a part of the `6500 crore DS Group, marked its debut in the spices category with the launch of Table Top Salt and Pepper Sprinklers in 1987. Catch has built up a strong brand equity over the years through its constant emphasis on superior quality, innovation and its ability to understand the consumer sentiments and market trends. Catch spices are sourced from the best locations across the subcontinent using state-of-the-art Low Temperature Grinding (LTG) technology, which prevents the evaporation of volatile and delicate oils from spices. The products thus retain the original aroma and wholesome flavour of authentic spices. The spices are packed in

food grade metal-lined cartons, flexible laminates and convenient composite cans available in a variety of pack sizes. The complete range of Catch salt and spices has a variety of sprinklers and a diverse range of whole, ground and blended spices. Catch sprinkler has been chosen and recognised as a ‘superbrand’ commanding a premium brand image and enjoys a leadership in the category of sprinklers available in a variety of pack sizes and types to suit the diverse needs of the consumers.

Product range With 75 variants across six product categories, Catch caters to the diverse Indian palate. Catch Table Top range includes Table Salt,

Black Salt, Chaat Masala, Pepper, Dahi Masala and Seendha Namak. Catch Kitchen Range comprises Whole Spices, Straight Spices, Blends, Straight Premium and Hing. Catch recently launched three products - Catch Paani Poori Masala, Catch Tea Masala and Catch Tandoori Masala. The new products have been developed for the food lovers who want to try out new dishes in the convenience of their kitchens. The new offerings are a combination of various fresh, aromatic spices, perfectly blended and packaged to give the right taste. Catch Pani Poori Masala is targeted at those people who love to eat typical spicy and tangy Indian snacks with an assurance of hygiene, at home. Catch Tea Masala is

an easy, ready to use, blend of spices that makes a perfect exotic cup of tea, in just a few minutes. Catch Tandoori Masala makes a perfect marinating mix for all tandoori snacks right from Paneer Tikka to delicious Tandoori Chicken.

RAMDEV ‘The lure of the unknown', which repeatedly brought visitors to the Spice Land, was the presence of nature's rich elements in those fresh and highly aromatic spices. Ramdev has preserved the same values in all its products since 1965

ndia, the queen of spices, has always attracted the world with her exotic masalas. In fact, the connection goes back many centuries to the time when travellers like Vasco da Gama and Columbus were still exploring the geography of the earth. Ramdev has preserved the same values in all its products ever since it started as a small unit in 1965 in Ahmedabad. A small step became a giant leap in no time. But there was a binding force, a commitment that helped it keep the promise of purity and freshness in its products for all these years. The company's belief in the philosophy of 'reaching a customer's heart through quality' has enabled it to spread the rich Indian heritage to mil-

product formulation, business development, project management, quality control, distribution and export management. He is a visionary who initiated the tough task to set a distribution network on foreign soils instead of exporting containers conventionally. Ruchir H Patel is the managing director, and the directors include Minaxi H Patel, Ripal H Patel, Pradip N Patel, Gaurang N Patel and Sachi R Patel.

Product range lions of homes all over the globe. Hasmukhbhai R Patel, chairman, Ramdev, has over 26 years of experience in procuring, manufacturing and marketing pure Indian spices. In 1989, he introduced spices in attractive and

convenient consumer packs that set a new trend in the Indian spice market. He successfully launched instant mixes, asafoetida, blended spices, pickles masala thereafter. Patel is actively involved in production planning,

The company's premium spices include Kashmiri Chilli Powder/Mirch powder, Turmeric Powder, Coriander Cumin Powder, Asafoetida. The instant mixes include Gota, Khaman, Dalwada, Dahiwada, Idli, Dhokla, Medhuwada, Dosa, Pizza, etc.

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cover ) HAKIM MASALA Branded as the 'choice of the Nawabs' ,Hakim Masala is a blend of spices that is most suitable for cooking meat in Mughlai style

umbai based Hakim Masala produces masalas that are reminiscence of the culinary traditions of the Mughal era. Hakim's masala ingredients include coriander, cumin, fennel, sesame, chilly, onion, mustard, cinnamon, black cardamom, bay leaves, fenugreek, mace and salt. The masalas are prepared by blending a number of pure spices (sometimes more than 30) like chilli, turmeric, coriander, pepper, cardamom, cumin, clove, etc, in precise proportions to give a blend that imparts a distinct colour, aroma, and taste to a dish. Spices known for their colouring, thickening, souring, and pungency properties are often added to achieve masala blends. Many herbs, pulses and fresh spices are also added for their cooling and nutritive properties to masalas. Unlike West-

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ern cooking wherein the emphasis is on retaining the original flavour of the meat or vegetables in a dish, in Indian cuisine, it is the aroma, taste, and colour of a spice mix or masala that dominates most dishes. Hakim Masala is created for cooking rich and aromatic Mughlai dishes.

Product range Hakim Masala has launched a range of Mughlai Food Malasas. The products are easy to use and require minimum resources. The list of popular masalas manufactured by the company are - Achari Masala (while most common with mutton can also be prepared with fish, paneer, mix vegetables, etc), Biryani Masala (for both veg and non veg biryani), Dal Gosht (mutton cooked with dal), Kofta Masala (for spicy kofta curry like malai kofta and lauki kofta, etc), Korma Masala (for chicken, lamb and vegetable korma), Nahari Masala (for mutton dish), Paya Masala (for mutton paya curry) and Shami Kabab Masala (for succulent minced lamb kababs). Shami Kabab is a popular local variety of kebab in the Indian subcontinent. The Tandoori Masala by Hakim is used extensively in dishes like tandoori chicken. In this dish, the chicken is covered with a mixture of plain yogurt and tandoori masala. The chicken is then roasted in the tandoor at very high heat. The chicken prepared in this fashion has a pink-colored exterior and a savoury flavour.

HATHI MASALA Supplying premium quality spices to clients and adapting a customer centric approach have been the motto of Hathi Masala. The company envisions to emerge as one of the most intensely admired spices brand in the global market

he business started as with a strong vision of supplying freshly grounded spices in packs. The man who turned a question - answer session into a business was Muktilal M Dubal. Since its inception in 1952, Gandhi Spices set up the factory near Rajkot City, in the state of Gujarat. The company has witnessed growth year after year and generation after generation. The overall logo states the company's 'Strength, Stability and Patience' towards its products and business. The gigantic size and big pillar like feet shows the giant vision and steady growth while the big white tusks are a symbol of purity. The big ears show the company's openness to listen to clients and critics. It also shows the awareness about market trends and technology advancement. Small but sharp eyes of an elephant are God's gift to see across a longer distance. The 'ambadi' and the white bell on the elephant shows the company's factory infrastructure and experienced management. The company is one of India's reputed manufacturers and exporters of spices. The company is ISO 9001:2008 and HACCP certified. As of today, the company is ex-

porting to countries like UAE, Middle East, Africa, US, Australia, UK and Europe. The R&D team of the company is involved in finding new products that make kitchen job easy and time saving. Adding new products is a continuous process at Gandhi Spices.

Product range In the ground spices product category, the company offers Chilli powder- Resham Kashmiri Dandicut, Kashmiri Sweet Chilli, Kashmiri Super, Chilli Powder Gulab, Chilli Powder Kamal, Chilli Powder Gati. In Turmeric Powder- Rajapuri, Selam, Super, while Coriander Cumin Powder and Coriander Cumin Powder Rajasthani Green. Black Pepper Powder, Dry Ginger Powder, Dry Mango Powder, Black Salt Powder, Rock Salt Powder. In the blended spices offerings, the company has premium secret Garam Masala, Garam Masala, Pav Bhaji Masala, Chhole Masala, Kitchen King Masala, Chicken and Meat Masala, Undhiya Masala, Sambhar Masala, Chatpata Chat, Pani Puri Masala, Tea Masala. Rajagra Flour (Amaranth Flour) is most commonly used during fasting in majority of Indian states. The Pre Mix Masala include Achar Masala Mix, etc.

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MDH Today having a range of 62 products available in over 150 different packages, MDH's founder Mahashay Dharampal has been always devoted to quality and purity of MDH spices, making this the pillars of his progressive policies

everal decades ago, housewives used to grind their spices manually at home and make their own blends for use in their cooking. To make this process easier for housewives, Mahashian Di Hatti (MDH) visualised the concept of ready-to-use ground spices. Starting with manually ground spices, MDH soon switched over to automatic machines to meet the fast growing demand for MDH Spices. So much so that today spices worth crores of rupees are manufactured and packed by modern machines and sold throughout India and abroad through a network of over 1,000 stockists and over four lakh retail dealers. These machines now have a capacity

of producing 30 tonnes of spices in powders packed in consumer pack of different sizes (10 gms to 500 gms) in a day. MDH has established large fully automatic manufacturing plants at Delhi, Gurgaon (Haryana) three plants of spices, papad and export unit, Nagaur (Rajasthan) two plants of Methi and spices and Sojat (Rajasthan). Branches have been set up at Ghaziabad (UP) Amritsar and Ludhiana (Punjab). The company procures raw material directly from the centres of produce to maintain uniform taste and quality. Fully automatic machines have been installed for this process. MDH takes special care in selecting the raw material for the ground single spices category. This provides the consumer with spices made from the

choicest raw material maintaining the highest processing standards. Mahashay Dharampal leads from the front, taking keen interest in creation of new products. Each one of the products carry a guarantee of the best quality standards. 88 years of experience has made MDH a brand people can trust.

Product range In the grounded spices products, the company offers- Black Pepper Powder, Deggi Mirch, Dhania Powder, Haldi Powder, Jeera Powder, Kashmiri Mirch Powder, Kasoori Methi, LalMirch, White Pepper. While in the blended spices, it offers Amchoor Powder, Biryani Masala, Butter Chicken, Chana Masala, Chicken

Masala, Chunky Chaat, Chutney Podina Masala, Curry Powder, Dahivada Raita, Dal Makhani Masala, Fish Masala, Garam Masala, Jaljeera, Kitchenking, Meat Masala, Panipuri, Pav Bhaji Masala, Rajmah Masala, Sambhar Masala, Shahi Paneer, Tplus, Tandoori Chicken Masala, Tava Fry Barwan Sabji Masala. Other products include Kesar, Dant Manjan, and Havan Samagri. Today MDH spices and blends are popular not just in India but also overseas and are being exported to the United States of America, Canada, United Kingdom, Europe, South East Asia, Japan, UAE and Saudi Arabia. The company also has own offices in London (UK) and a state-of-the-art manufacturing unit at Sharjah (UAE).

EASTERN Eastern Condiments is a ` 650 crore Kochi headquartered company that holds a strong position in India's burgeoning spices industry

astern Condiments started as a family-managed business and soon transformed into a professionally-run organisation by adopting several steps to imbibe the principles of sound corporate governance practices. Thanks to stringent quality control measures, Eastern Condiments promises and delivers quality products to its customers. These assurances include: aromatic products; 100 per cent natural products which are devoid of artificial preservatives and colours; an authentic sequential process of blending, which is akin to home processing and; the use of only the best quality raw materials and other ingredients to create

the products. Eastern is marching towards the goal of becoming IT-enabled and fully automated. The company has invested in the right kind of quality control measures and has a fully automated microbiology testing laboratory. This fully automated lab for quality control has been established in association with Biomerieux, a French company which is known for its testing and monitoring equipment for the food sector. Important and effective checks and balances such as human hands free processes, flavour lock and advanced steam sterilisation result in products which are authentic and are liked by customers. Products such as Eastern

Chilli Powder are recognisable for their aroma, flavour and taste. The quality control measures ensure that this chilli powder is produced with utmost care. It starts with selecting only the highest grade of chillies such as Dubby Bedagi and Kashmiri chilli from a few places in India. Chillies are procured during harvest season and then stored under hygienic conditions in cold storage facilities. The raw material goes through processes such as grading and cleaning which ensures that damaged chillis, dirt and debris are completely eliminated. Further, the raw material is precleaned and sterilised. With equipment and knowhow from Germany

and the Netherlands, chillies are ground and sterilised in keeping with international standards.

Product range Eastern's experts blend the spices and this makes the spiciness and flavour of its products unique. Since the core of each ingredient is maintained, the spice blends and powders are excellent in their quality too. The range includes various categories like Spice Powders (Cumin Powder, Deccan Chilli, Fennel Powder, Dry Ginger Powder, etc). There are also a mix of Masala Blends (Chat Masala, Goda Masala, Mixed Curry, Rasam Powder, Meat Masala, Fish Masala, etc), and others.

FOOD & HOSPITALITY WORLD

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cover ) MTR FOODS A tradition that began in 1924 has transformed into an illustrous venture today. The company's vision is to be an indispensable companion in every kitchen to help create authentic and delicious food

he tradition of food and hospitality began in 1924 with the establishment of the MTR Restaurant by the Maiya family in Bengaluru. Then in 1975, Maiyas diversified into the business of convenience foods and instant mixes. As the business expanded, modernisation and state-of-the-art facilities, including a dedicated lab and printing and packaging facilities, were added. MTR's wide range of products include readyto-eat curries and rice, ready-to-eat cook gravies, frozen food, ice-cream, instant mixes, spices and variety of pickles and papads, and milk beverage drinks. While its history nears the century mark, MTR Foods has consolidated its market leadership in the south and is all set for a strong pan India presence, beginning with forays into the northern, western and eastern regions.MTR has its footprints across the globe. To fuel further growth, MTR became part of Norwegian Company M/s Orkla in 2007. Post

clude sambar powder, rasam powder, garam masala, Puliogare Powder, Madras Sambar Powder, Madras Rasam Powder, Bisibele Bhath Masala, Vangi Bhath, Pulao Masala, Chana Masala, Idli/Dosa/Chilli Chutney Powder, Dal Powder, Pav Bhaji Masala, Sambhar Masala, Rasam Masala, Kulambu Masala.

Business expansion this joint venture, MTR Foods has taken major steps to revitalise its brand appeal and establish its presence in the homes of modern consumers across India. With an all-new brand presence and a unique brand identity, MTR Foods seeks to own the instant food category in the rest of India; with spices as a constant focus in the southern regions. Keeping in mind the changing consumer of today, MTR Foods has realigned its product portfolio to resonate with the needs of the modern consumer.

Product range Masalas form an integral part of everyday cooking and therefore the company follows the authentic process of making masalas. The purest ingredients are 'pounded to perfection' to give the right blend of masalas thereby helping in making authentic tasting dishes. Their masalas are favourite among the consumers which also makes them the leading player in some key states of South. The masala product range offered in-

MTR Foods - the byword for authentic Indian food marks its global presence for its wide range of packaged products and recipes. The brand is now home to almost every kitchen in the USA, Canada, UK, Germany, Australia, New Zealand, Middle East, Japan and South East Asian countries. The culinary expertise blends years of rigorous quality, tradition and taste in wide range of ready to eat-curries/ rice/ soups, breakfast mixes, dessert mixes, snack mixes, spices and masala, heat and eat and a variety of accompaniments like pickles and papads.

PRIYA FOODS True to the tradition of the Ramoji Group, Priya Foods is committed to providing its customers with the best flavours of India

n 1980, the visionary chairman of Ramoji Group, Ramoji Rao, created Priya Foods, which went on to revolutionise the entire pickle culture in India. It metamorphosed a great subjective art into an objective scientific technique. It transformed an ancient technique into a contemporary process supported by technology and management. At Priya Foods, consumer appeal is the ultimate criterion for product popularity and success. The com-

38 FOOD & HOSPITALITY WORLD August 16-31, 2015

pany's R&D team, drawn from food microbiology, food science and technology and packaging disciplines, undertakes shelf life studies, organoleptic evaluation, and quality control so that the consumers get products of proven merit and assured quality. Its most innovative tool is the Product Traceability System (PTS), which makes use of elaborate online data logging records organised and arranged in accordance with the batch number on the final pack. The system enables traceabil-

ity of the product back to a particular batch and the individual ingredients that go into the batch Priya Foods seeks to minimise the use of added artificial preservatives to the irreducible minimum. Its technology and knowledge has helped in utilising natural preservative action of the ingredients to enhance and ensure optimum shelf life of the product. All the products can be classified into two categories based on the principles of preservation.

Product range Priya Foods was launched with six flavours of pickles. Now it offers about 36 varieties of pickles, 10 varieties of pastes, four varieties of spice powders, six varieties of masala powders, five varieties of curry masala powders, seven varieties of traditional powders, 12 varieties of instant mixes, 10 varieties of papads, 29 varieties of ready-to-eat, nine varieties of convenient mixes, and 12 varieties of snacks.

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AAHAR BENGALURU SPECIAL

KITCHEN TREASURES Kitchen Treasures promises and delivers 100 per cent authenticity and quality to its customers through its range of natural spices and spice blends

itchen Treasures is from the house of Synthite â&#x20AC;&#x201C; one of the worldâ&#x20AC;&#x2122;s largest producers of value added spices. Synthite has a 42year long and successful history in producing spices, natural flavours, spice oleoresins, and pure and blended seasonings. The customers include FMCG food manufacturers, flavour and colour houses. Kitchen Treasures aims to create a 100 per cent experience for its consumers. From source to the shelf, the company strives to achieve absolute purity, taste and quality at every step. From its 10,000 acre controlled network of farms to conscientious clean-

ing, manufacturing and packaging processes that meet global standards, to stringent quality norms, the company aims to provide its customers the best range of spice products. The company launched Farmtech, its raw materials sustainability initiative. Farmtech educates the farmers to maintain complete compliance with the stringent European Commission norms that include: soil analysis, seed selection, fertiliser and pesticide application, Integrated Pest Management (IPM) practices, measures to prevent crop diseases and post harvest handling. There is a multi-layered quality control system that begins right at the farming stage. This en-

sures that the raw materials are of utmost purity and meets stringent quality norms. The company also exercises maximum control over farming techniques and limits the usage of synthetics. The same goes for its production and manufacturing units as well. The units are ISO 22000:2005 certified and they assure the customers a globally recognised quality-control system. Kitchen Treasures spices are processed at its spice division, Synthite Taste Park. The company has a state-of-the art, ISO certified and HACCP and BRC compliant processing facility, that meets global food safety standards. The company en-

sures that its manufacturing processes remain optimal at all times. Total Productive Maintenance (TPM) is used to ensure overall processes effectiveness by reducing wastages like idle manpower and machines, and energy losses.

Product range The current offerings by Kitchen Treasures include a range of natural spices and spice blends. The range of spices include 100% Chilli Powder, 100% Coriander Powder, 100% Turmeric Powder, 100% Kashmiri Chilli Powder, 100% Black Pepper Powder, 100% Mustard seeds. Masalas include Chicken Masala, etc.

GM’S SPEAK

Quintessential Arabian hospitality Manzil Downtown Dubai is an interesting accommodation option for those new age global travellers who want to experience the quaint essence of traditional Arabian hospitality in a tech savvy setting. By Sudipta Dev

Stefan Viard

anzil Downtown Dubai is an upscale lifestyle boutique hotel that showcases perfectly the essence of the land through its architecture, décor and service philosophy. The hotel is centrally located on Mohammed Bin Rashid Boulevard in the hub of Downtown Dubai, within walking distance to The Dubai Mall and Burj Khalifa. Manzil Downtown Dubai along with nearby Vida

Downtown Dubai is managed by Vida Hotels and Resorts, which is a newly launched brand of Emaar Hospitality Group. “We are one of the first boutique hotel providers in Dubai. Three years ago Emaar Hospitality took over the management of Al Manzil Hotel along with Qamardeen Hotel. The latter was closed first for full refurbishing and reopened as Vida Downtown Dubai which got a great response from the market. Al

40 FOOD & HOSPITALITY WORLD August 16-31, 2015

Manzil was Arabesque and extremely popular in Dubai. It was tricky to refurbish this hotel - to change it without changing too much. The name was Al Manzil and in order to make it more modern we slashed the Al and now it is Manzil Downtown Dubai managed by Vida Hotels & Resorts,” says Stefan Viard, general manager, Vida Hotels and Resorts. Viard was earlier hotel manager and acting general manager at The Address

Dubai Mall, another Emaar Hospitality Group property. For most guests the highlight of the hotel is its Arabesque design elements and the beautiful central courtyard. “The idea was to create modern Arabesque design with the infusion of Vida philosophy. We are a homegrown hospitality company, a part of Emaar one of the largest developers in the world. For us it was important to show where we came from. Manzil means

home in Arabic. We try to create a home style feeling. There are a few touch points on the TV, the greetings, the wordings are different. We try to bring the culture to these guests who are not familiar with the local language,” mentions Viard. While the hospitality elements are rooted in traditions, a lot of effort and investment has gone into technology aspects in the hotel. All the rooms have latest technology. There are media hubs, a sophisticated IPTV system, bring your own device system – as long as the guests can access the hotel Wi-Fi the services which they have on the TV are also there on the personal device. “When we started with brand development our partner for the TV system was a new company and we brought something new to the market,” mentions Viard. The hotel has 197 rooms. There are 40 connecting rooms

GM’S SPEAK which are good for families. All rooms are non smoking. There is a pool and gym facility on the first floor. The hotel also offers meeting facilities. There are four meeting rooms and a boardroom, including two standing meeting rooms. “We have created a new concept of a lounge so anywhere in the meeting room whenever the delegates are hungry they can go to the refrigerator in the room and can take as much as they want and as often as they want,” informs Viard.

Popularity of F&B Manzil Downtown Dubai has three F&B outlets - The Courtyard, which is located in the centre of the hotel is a popular Mediterranean restaurant and shisha lounge in the city. The ambience of The Courtyard is unique and has a great attraction for both in-house guests and local residents. "The Courtyard is the heart of Manzil operations. It was one of the most popular shisha areas in Dubai before and it remains popular,” says Viard. The Boulevard Kitchen is

open for breakfast, lunch and dinner. This is a signature restaurant and serves cuisine from the Middle Eastern region, with particular focus on Levantine fare. There is an open show kitchen. The sports grill Nezesaussi, short for New Zealand, South Africa and Australia, has been popular in the neighbourhood for a long time. It was refurbished and opened recently. Sports fans try out the food from these three countries while watching the game of their choice along with their family and friends. The entry to the sports grill is from the quaint little souk in the vicinity of the hotel. There is a small super market, a hair dresser, a pharmacy in Al Manzil Souk. It is the perfect place for guests to spend some time whenever they are free. Viard points out that Al Manzil Souk is a part of the community. It has always existed though there is no direct access from the hotel. “All our restaurants are managed in such a way that it is attractive for residents of Dubai to

come over. These are not typical hotel restaurants. While breakfast is important, the design of the restaurants is done in such a way that it works extremely well

for lunch and dinner,” states Viard, adding that, in the evenings most of the restaurant guests are from outside. The restaurants are good value for

money so those who live in the area come and enjoy a meal often. Vida Hotels and Resorts had participated in India roadshow recently. “India is an important market for us. Indians like to travel. Manzil Downtown is perfect for families while Vida Downtown is suited for couples,” comments Viard, who represented both his properties at the roadshow. Vida Downtown Dubai which is five minutes away is distinctively different from Manzil Downtown Dubai. The number of rooms there were reduced to make space for F&B outlets. “We are adding a residence component to Vida Downtown. It will be a 56 floor building and we will somehow be involved in the management of those residences. We are always looking for opportunities. We are also looking at GCC countries to find the right partners for managing properties,” informs Viard. The company is currently building a new project called Vida Hills in Dubai, it will take another two years for completion.

The art of great cooking MKN – The german specialist in professional cooking appliances

MKN India Mohua Das Mobile (India): 91 987 313 3200 E-Mail: mdas@mkn-india.com

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STRATEGY

CROWN OFAVIBRANTCITY Capitalising on a vibrant city that is making the most of the Make in India initiative, Crowne Plaza Ahmedabad is setting new benchmarks in the local hospitality landscape, using innovative solutions to counter challenges like liquor prohibition. By Steena Joy

he Sarkhej-Gandhinagar Highway, colloquially the S G Road, connects the city of Ahmedabad with Gandhinagar, the capital of Gujarat. It is a major artery of commerce and public transport, and is witnessing a major construction boom along it. International car and motorcycle showrooms including Porsche, BMW, Audi, Triumph, Jaguar, Land Rover, Range Rover, Nissan, Volvo, Toyota, Rolls-Royce, Harley-Davidson, Honda, Skoda and Mercedes are located along this highway. On this road one will also find Gujarat's tallest commercial hub Shapath V (70 m height) and nestled in this hub is the city's latest hospitality entrant, the Crowne Plaza Ahmedabad. This is the only Crowne Plaza in Gujarat (there is one in Bengaluru and one in Kochi) and Crowne Plaza Adyar Park in Chennai (earlier the ITC Sheraton Park Hotel & Towers) will soon be added to the portfolio. Vini Gupta, general manager, Crowne Plaza Ahmedabad, informs, “Most of the corporate business is on this side of town so the hotel is in a strategic location. This hotel was originally built as a Crowne Plaza property but when it was about to open, the deal didn't work out and it opened as the Shiva Hotel which is the owning company’s name. Then after two years it was rechristened as Crowne Plaza. As it was originally designed as a Crowne Plaza, not many changes were required.

Vini Gupta

The standards were already there.” Commenting on the supply pipeline in Ahmedabad, Gupta opines, “Demand has not kept up with the supply in this market. But in the last two years lots of hotels have come up. It will take a couple of years for this new supply in the market to settle down. But the positive thing is that the growth of demand has been at 14 per cent year-on-year.” He adds that India is changing and pushing itself to meet world standards. “However, the hospitality market here is still very labour intensive. Technology is still a challenge because of costs,” he says.

Local challenges Nearly 50 per cent of the hotel's

42 FOOD & HOSPITALITY WORLD August 16-31, 2015

manpower is sourced locally. So are they able to match IHG's international standards in language skills and guest interaction? “Ahmedabad is changing with five star brands entering the scene so this will definitely help in driving up standards. Another thing to remember is that in an orthodox market like Gujarat, family traditions are slightly different. It restricts you in certain areas like in case of

employing women. But we work closely with all the colleges here and try to do whatever we can. It may be difficult to fill in the senior managerial positions but we are managing. IHG has an excellent HR growth programme that includes orientation and onthe-job training. Interestingly, we have a good number of female employees and also five employees who are physically challenged,” informs Gupta. As

for attrition, he says Ahmedabad is better than the rest of the country - 40 per cent as compared to the industry average of 150 per cent. Environment is a major part of the hotel's operations. “We are getting into CSR. We are already part of Green Engage, IHG's online sustainability tool. We follow the guidelines like segregating waste, using LED lights, etc,” points out Gupta. Giving details of the hotel's room inventory, Mayuresh Deodhar, director of sales and marketing, informs, “We have 200 rooms – 160 Deluxe rooms, 24 Club rooms and the rest are Junior suites and one Presidential suite. For MICE, we have 10,000+ sq ft of meetings space (theatre style 450 pax up to 650 pax), a 5400 sq ft ballroom (one of the largest in the city), two boardrooms and four meeting rooms. We have outsourced our spa to Sohum Spa - we are trying to work out a tie up with them so that we can have So-

STRATEGY ing activity in this area. We already are seeing a lot of Japanese guests,” he adds.

Innovative flavours

hum Spas in all Crowne Plaza properties in India.” The hotel's main competitors are Courtyard by Marriott, Novotel and Hyatt. “ There are approximately 550 rooms in Ahmedabad. Our main feeder markets are the Sanand Industrial belt, Prahlad Nagar Corporate road (where the IT companies and SMEs are located) and pharma companies (most of them are in this area). The city does not have a leisure market. The major segments are corporate individual travellers and residential banquets. We have huge weddings at the hotel, more like destination weddings where guests stay on an average of two to three nights (300 to 700 people). We have sold all wedding dates till June 2016,” adds Deodhar. Another advantage is that the big event venues are also located in this area like Karnavati,

YMCA, Andaz, Rajpath, etc so people can stay at the hotel and have the ceremonies at these venues. “And with events like Vibrant India, Plast India, Pravasi Bharati occupancies have increased by 10 per cent over last few years. The ARRs are competitive, as there is pressure on the rates and competition is high. Two more projects will mean more business - the World Trade Centre coming up in Gandhinagar and Gujarat International Finance Tec-city (GIFT), a financial hub expected to open soon,” Deodhar points out. Besides as part of the Make in India initiative, Honda is setting up a two wheeler plant, the largest in Asia expected to open in early 2016 followed by its four wheeler plant. A new company Suzuki Motors Gujarat is also being set up. “Being a sea port makes exports easier. So there is going to be a lot of manufactur-

As for F&B, there are prohibition challenges to counter. “We do lose MICE groups due to the prohibition. But the good news is that since last year, the state government has allowed hotels to give guests a permit so that they can at least drink in their rooms. We expect to get the permit soon,” informs Deodhar. Chandrashekar Subudhi, director, F&B, explains that the hotel tries to work around the challenge by serving non-alcoholic wines. “We use two different companies Eva from Spain and Gustavo which have white as well as red wines. Eva is a sparkling wine made from pomegranate and grapes. These are non-alcoholic fruit wines with no fermentation (no yeast used for the maturing). So there is no bubble in it but only a wine connoisseur would feel the difference. We also serve Bavaria which is a non-alcoholic beer from Holland,” explains Subudhi. He adds that IHG also has the Bar 150 concept (150 varieties of IHG recipes for cocktails and mocktails). The hotel offers live music during the Sunday Brunch, a 24 hour tea lounge attached to the all day dining and midnight meals especially during Navratri. In the hotel's kitchen, executive chef Amit Gera tantalises the taste buds by creating inhouse versions of fusion cuisine like gulab jamun cheesecake. “We have seven culinary ambassadors including Vikas Khanna, Dean Brettschneider, Ian Kittichai, Ross Lusted, Sam Leong, Takagi Kazuo and Theo Randall. Everyday one recipe of these chefs is served during dinner and lunch at the hotel's all day dining,” says Chef Amit. He likes to experiment but says that fusion is fine as long as it does not tamper with authenticity. “I use micro basil, micro beetroot, micro spinach and mustard greens all grown inhouse. I even use mustard soaked pears (Italian food moustard). I didn’t get this locally so I made it inhouse,” he adds.

FOOD & HOSPITALITY WORLD

August 16-31, 2015

SPOTLIGHT

GO 'HANDY’ATTHE GRAND PARK ORCHARD When in Singapore, the Orchard Street is surely on the 'must do’ list for both the MICE and the leisure traveller. Located strategically in the heart of the buzzing business zone, the Grand Park Orchard, meets the requirement of the traveller on the go empowered with its unique product ‘Handy’. By Reema Lokesh

he first street or area that comes to your mind in general when in Singapore is none other than the Orchard Street. It is buzzing 24x7 and if you are located at the focal point of all this action, (but interestingly away from the noise), then you cannot complain. The Grand Park Orchard is part of the Park Hotel Group with its foundations in Hong Kong. The group was established in 1961 with its flagship property in Hong Kong and has spread its wings in five countries in the Asia Pacific region, the latest being in Indonesia. The group has two brands under its fold the Grand Park and the Park Hotel. Grand Park is a luxury hotel brand offering premium accommodation and facilities designed for discerning business and leisure travellers. The Grand Park brand has its footprint in Singapore, China and Japan. Park Hotel is an upscale hotel brand symbolising convenience. This brand has its presence in Singapore, Hong Kong, Indonesia and Thailand. Spreading through the acquisition and management agreement route, their tagline ‘Loving Hospitality’, is what they take pride in practising.

Tech enabled This brand philosophy and vision is seamlessly reflected in

44 FOOD & HOSPITALITY WORLD August 16-31, 2015

the software of the Grand Park Orchard, Singapore. A techsavvy hotel that offers complimentary Wifi facilities throughout the hotel and a unique product called 'Handy’ which is a complimentary smartphone service with unlimited free 3G internet connectivity, local and international calls to 27 countries. This one is a steal especially if you wish to stay connected while on the go. When asked about this service, Allen Law, CEO, Park Hotel Group says, “It’s something that we offer to our guests as a special service from us.” What about the misuse of the service or an overuse of it? He answers calmly that the group wins more clients than it loses. It’s the most talked about service that any hotel group has to offer. It is their way to provide that extra special service to their clients. You can carry the Handy anywhere, anytime as a guest of the hotel.

Service excellence Apart from its tech excellence, Grand Park Orchard also prides itself for being a design hotel. The letter 'P' designed differently is the logo you need to spot on the Orchard Street. Adjacent to the buzz and the fashion labels, the entrance to the hotel is not on the main road but just around the corner. However, the action starts

SPOTLIGHT

from the main lobby area, wherein despite being a tech savvy property, it is the staff who brings to life the warmth of Asian hospitality. The 208

rooms and suites hotel also has an exclusive Crystal Club and personal butler services on offer. Apart from being part of the

H S A W E R WA N O I T A V INNO

www.itwfeg.in www.hobart-export.com avinash.singh@itwfeg.in Mobile : +91 9818004147

most vibrant shopping hub in Singapore, the hotel is strategically located to get about anywhere in Singapore. Orchard and Somerset MRT stations

are a short walk away, along with a host of other transport options. The Central Business District and Marina Bay area is a short drive away and hence an accessible stop for travellers. From babysitting facilities to a Concierge Desk from Crystal Club Floor and Lounge to limousine service, from spa facilities to the pool and F&B service that is offered 24x7, this hotel is well suited for those who are constantly on the roll or even at leisure. It also has a health club and a business centre which are operational round the clock. The hotel's F&B outlets are namely Bar Canary, which serves cocktails in varied combinations and the Mitzo Restaurant & Bar, which offers a contemporary twist to Cantonese cuisine. Mitzo Restaurant & Bar aims to redefine the traditional Chinese dining experience. Both the outlets are popular among the local and

expatriates alike. The rooms offer its guests an iPod docking station to unwind with their choice of music. Law has a clear vision for his company, to spread its wings responsibly. He clearly follows his grandfather’s words that is to dream big and to follow ones dreams. “I did dream and initially I must confess, my team thought I was just a dreamer. But I did not take up the chair without the grind. I worked in every department of the hotel, understanding the housekeeping to that of the work of the bell boy. I also did odd jobs while on the job. I then connected the dots and made a plan to implement our growth plan.” Law is part of the family business but he believes in handpicking his team. He believes in the power of the people and his staff. This is well reflected in this tech savvy but touch friendly hotel.

AL C I M O N ECO VE I T A V O N IN EFFICIENT NT E G I L L E T N I

TECH BYTES

Revitalising the bathing experience VitrA, a bathroom solutions brand of Eczacibasi Building Products Division, provides a full range of bathroom components to over 75 countries globally. Serhan Ates Yagiz, country manager - India, Eczacibasi Building Products Division talks about their latest products for India that is set to transform the entire bathing experience for hotel guests. By Rituparna Chatterjee

oday, hotel bathrooms have become one of the most marketable parts of the hospitality experience; they are often leveraged to sell hotel to potential customers. Hotel bathrooms have come a long way - from being purely functional to becoming more technologically advanced and luxurious. The constant demand for technology and customisation among guests has elevated the need for hotels to re-examine and rework the configuration of their bathroom space so that the bathroom and bedroom areas are merged to create a hybrid area. Also the emphasis on pampering has become synonymous with hotel bathrooms. Contemporary baths have now become deeper and more comfortable. VitrA, a bathroom solutions brand of Eczacibasi Building Products Division, a Turkish industrial group, has been catering to this emerging demand among hotel guests by providing a full range of bathroom components globally. Presently, the company manufactures five million units of sanitary ware, 350,000 bathtubs, 370,000 units of bathroom furniture, three million faucets and 2.5 million bathroom accessories every year. It exports 50 per

Serhan Ates Yagiz

cent of this production to over 75 countries globally. The story started with a small workshop in the Istanbul district of Kartal. In 1942, an eight member team was supplying the country with a variety of earthenware products that couldn't be imported to Turkey during the Second World War. Dr Nejat Eczacibasi Ceramic Factory, as it was then called, was the forerunner to VitrA. After the war, economic revival was accompanied by a construction boom, as a result of which there was an increased demand for ceramic sanitary ware. In 1958 the company opened its first modern production plant dedicated to ceramic sanitary ware, following a surge in demand for the material as marble lost its popularity. By 1966, VitrA was adopted as the brand name, a shortening of vitrify (to create

46 FOOD & HOSPITALITY WORLD August 16-31, 2015

TECH BYTES

something resembling the hardness and polish of glass) or vitrified products – ceramic ware. The company soon diversified and a faucet production plant was opened in 1979 to offer complementary bathroom products alongside sanitary ware. VitrA was launched internationally in 1983.

Design next Impressive bathrooms always have an universal appeal. To achieve this, each functional component of the bathroom needs to be considered to ensure practicality and durability throughout the entire bathroom. “With the evolution of diversity in bathroom furniture, one can choose from a variety of designs. When talking about arranging bathrooms, most hotels only think about tiles, mirrors, sinks and other painting and ceramic elements, which make up only a small part of bathroom designing. What really gives every bathroom its final form and appearance, and makes it functional and aesthetic is good quality and well selected bathroom furniture, which together with other parts says a lot about a hotel's personality,” avers Serhan Ates Yagiz, country manager - India, Eczacibasi Building Products Division. To blend function with aesthetics, VitrA recently launched a series of bathtubs, water saving faucets and bathroom

furniture under the name T4. Designed by noa, this collection offers bathtubs with built-in furniture. Integrated drawers keep towels and other items at hand, while the wide area that extends from the tub in a continuous flow serves as a hygienic seat as well as a space for personal care. Faucets with cascade flow enhance the entire bathing experience. Hotels can also personalise the bathroom with different colour panels. Made with autoclean silicon aerator, the faucets provide a smooth flow while saving water, and a built-in basin mixer with cascade flow complements the bowls. Smooth contoured and attractive, the mixer is designed to save water and electricity. The small basin mixer is attuned to the washbasin with its short spouts. The washbasin units are trimmed with aluminum profile brands and provide space for convenient storage. The wide counter unit is suitable for asymmetrical positioning of the bowl.

Tech trend Technology is an ever-growing trend. From multifunctional brassware to showers, hotels are beginning to meet the needs of technology driven guests by creating bathroom spaces that strike the right balance between design and experience. “Advanced tech-

nology in bathrooms today gives an experience of a touch free toilet. We’re talking about toilet seats with built-in bidets, programmable thermostats that let you set preferences for temperature, timing, water pressure and more. All these elements give your bathroom an aesthetic and a classy look,” explains Yagiz. For instance, VitrA's V-Care, a new generation of shower toilets designed by noa, combines the functionality of a toilet and cleaning properties of a bidet to offer an impressive WC design with maximum comfort. “This range is made with a specially designed nozzle spray that allows the user to regulate the water as desired. V-Care can be used via a remote control which is easy to use and helps in controlling features like nozzle position, water pressure and the temperature of the water and the seat. Offering elegant designs with advanced technology, this range virtually suits any kind of bathroom,” mentions Yagiz. The V-Care range is ergonomically designed for maximum comfort and hygiene. The rimless design of the inner bowl and a hidden installation of V-Fit, makes it easier to clean the WC. It also comes with features like maximum drying and air purification. The V-Care range is available in two alternatives - basic and comfort.

FOOD & HOSPITALITY WORLD

August 16-31, 2015

HOT SEAT

Frank(l)y speaking Known to every household, 'Tibb's Frankie' has maintained itself as a strong trustworthy brand due to its main pillars namely value for money proposition and consistency of offering. By Kahini Chakraborty

ERVING SINCE 1969, the name 'Tibb's Frankie' is synonymous with not only quality and taste, but also with value for money. The company was founded by Amarjit Singh Tibb, a self-confessed foodie, who while returning from England via Beirut in 1967, tasted an innovative Lebanese preparation made from pita bread and a variety of stuffing. On returning home, he decided that the Indian palate was ready to experience this innovative roll, and worked with his wife Surinder Tibb to create a perfect blend of curried meats and vegetables to stuff the wrap. This went on to form the 'Frankie'. “My father wanted to start something of his own and make a name in the food industry. 46 years ago with the help of my mother, the magic masala, which is the USP of the product, was developed. In 1969 he started off by selling mutton flavoured frankie for `two per piece and delivered the product using his second hand fiat car,” reminisces Charanjit Singh Tibb, the elder of the Tibb brothers who run the business.” He adds, “Tibb's Frankie became a success story in Mumbai, and after a few years he began to add new flavours. Every six months a new flavour would be added, but it was restricted to four-five flavours. The word 'Frankie' is a registered trademark of Tibb's.” Charanjit joined the business in 1981, after which expansion took place, dealership increased and publicity began. Tibb's popularity can be gauged by the fact that it has thrived, despite minimal use of advertising or aggressive expansion. The company set up an out-

Jasmit Tibb and staff

let in Chennai in 2002, after the younger brother Jasmit Singh Tibb, entered the business in 1990. He completed his graduation at the Institute of Hotel Management, Mumbai, followed by a degree in Business Management from Hendon University (UK), and dreamt of running his own Tibb's Frankie outlet since the age of 17. “Our father wanted us to earn our surname. He spoke of how we can achieve anything we wanted as long as we created it with honesty, humility and hardwork,” mentions the younger brother. Jasmit's first official stint was in Tibb's central kitchen, and he is the one who is instrumental in introducing new vegetarian flavours. With its current footprint spread across over 260 locations in Mumbai, Goa, Pune, Gujarat, Nagpur, Tamil Nadu, Chennai, Madhya Pradesh, Hyderabad and Delhi, Tibb's Frankie is now all set to enter international waters under the leadership of Jasmit, first via UAE, followed by 25 other countries that it will now franchise to, across the globe.

50 FOOD & HOSPITALITY WORLD August 16-31, 2015

Heading one of India’s most indigenous, legendary and respected family businesses, Jasmit believes that, though this may be a product that all of us have grown up on, it definitely is no child’s play. “Today we are ready for globalisation as our strategies, infrastructure, manpower, technology are at par with current market trends. We have been quick to adopt the market changes as we value the price that a customer pays for our product,” adds Charanjit.

What's special “'Freshly prepared' is a word that my father coined for the product and it is this that makes us stand out,” emphasises Charanjit, adding, “The ingredients of the magic masala includes years of the Tibb family's hardwork, coupled with my father's blessings and thousands of our loyal customers.” Sourcing of fresh ingredients and not compromising on the quality at any circumstance be it inflation, logistics etc, is the quintessential parameter for the brand. The

chefs are trained for a minimum of 15 days in product-making, appropriate attire, communication with customers and maintaining hygiene standards, and then they are tested. “The magic masala is made only in the purview of myself and Charanjit in Mumbai and is then transported to other states. Food trials take place everyday to ensure that the masalas are ground and refined properly and the dough used has a certain percentage of protein in it, as well as the packaging standards are looked into,” points out Jasmit. Tibbs' current offering includes mutton, chicken, vegetarian, paneer, cheese and schezwan frankies. The company has evolved with the adoption of using minimalistic ingredients so that availability of products is never a problem. “The word 'out of stock' hurts me, as for me, it is like a flow of energy. We are strict with our marketing team as we respect all our customers as there are some who even save money to buy a Tibb's Frankie, while there are some who take our product for granted, but irrespective of this, it is a good feeling for us. We try to evolve our systems so that we are never out of stock. There are organic farms where sourcing of organic ingredients can be done, but we have always stuck to our basic ingredients. In terms of packaging we have introduced the 'twist and turn' concept for convenience of customers who wish to grab a frankie on the go,” says Jasmit.

Market growth The Tibb family is very particular about choosing franchisees, as they believe that their dealers

need to be ready to put their heart into the business. “We are selective because we are not concerned about the competition as we believe that they are copying us and not vice versa. We cannot undervalue our product,” stresses Charanjit. Sharing his learnings of his 31 years, he says, “To grow in life you need not just money, but you also need to have big ideas and believe in yourself and the product that you are handling. As an entrepreneur you grow with ideas. Our father was the one who left behind a goldmine called 'Frankie' as a business which started with nine outlets but now has expanded to over 200 over the years.” The company is looking at crossing over 100 outlets in Mumbai in the next two years. “For us proactiveness of the dealer is imperative,” says Jasmit adding, “We are working on introducing combo packs where there is value add for a single product. We are also trying to introduce new concepts like 'make your own frankie' or maybe establish our brand in larger QSR formats, in Mumbai to start with. There are a couple of new flavours that we are working on to introduce in the near future.” The biggest challenge is intense market competition. “In the fast food industry there has to be a minimum of 15-18 per cent growth every year. The company's expansion should not be only in books but in ways of working as well. To cope with situations like market inflation, we have strategies in place, as we cannot push a `60 frankie to `100. We try to control inflation without overvaluing our MRPs,” says Charanjit.

MOVEMENTS Marriott Hotels, Kochi KARAN RAHAN has been appointed as market director of revenue for both Kochi Marriott Hotel and Courtyard by

soorie. Bidani will be responsible for leading and further improving all aspects of the sales, formulating strategies, analysing sales performance and leading the sales team. Prior to joining The Claridges, New Delhi, he was responsible for creating new markets for premier five-star properties; the most recent being Swissotel Kolkata, a part of Fairmont Raffles Hotels International.

Shangri-La Hotel, Bengaluru

Ranbanka Palace, Jodhpur Ranbanka Palace Jodhpur has appointed PRAKASH TOPA as general manager-sales and marketing. He comes with an Karan Rahan

Marriott Kochi Airport. He joins with over four years of experience in the hotel industry, where he began and continues his career with the Marriott International. In his last assignment he served as the cluster revenue manager for Marriott International Bengaluru. As the director of revenue, he will be responsible for directing the pricing and rate strategy of both the Marriott hotels in Kochi. He was a part of four pre-opening Marriott hotels in India in key locations.

The Claridges Hotels & Resorts The Claridges Hotels & Resorts has appointed ANUJ BIDANI as director of sales and marketing for The Claridges, New Delhi and The Nabha Residence, Mus-

Shashi Bhuwan Gopal

hotels in India and abroad namely Novotel Hotel Hyderabad, Restaurant Rama Roma, Landshut Germany, Renaissance Mumbai, Le Royal Meridian Mumbai, JW Marriott Mumbai and Le Royal Meridian Mumbai.

Shangri-La Hotel, Bengaluru has appointed RAMASAMY NATARAJAN as director of sales. In his new role, he will head the sales department encompassing corporate sales, MICE and travel trade business. With more than 11 years of experience in the hospitality industry, he has worked with various five-star hotels. In his last assignment, he was part of the pre-opening team and led the sales team at Fairmont Jaipur.

RoomsTonite RoomsTonite has appointed MOHIT SRIVASTAVA to lead its revenue and partnerships team. He joins the company as chief of revenue and partnerships with immediate effect. He

will help in identifying new avenues for growth and also strengthen the existing revenue opportunities. He will also lead the partnership activities complementing the growth of RoomsTonite.

Prakash Topa

experience of over 20 years in the travel and hospitality industry. Armed with a Bachelorâ&#x20AC;&#x2DC;s degree from Delhi University and Diploma in Housekeeping from National Council of Vocational Training, he was serving as the general manager at NIDRA Hotel by C & C Alpha Group in Vadodara.

JW Marriott Chandigarh

Anuj Bidani

JW Marriott Chandigarh has announced the appointment of pastry CHEF SHASHI BHUWAN GOPAL. In this position, he will be responsible for the bakery confectionary and pastry operations at the hotel. He will also play a vital role in promoting the Chandigarh Baking Company. He has served the industry in various capacities throughout his tenure at various

FOOD & HOSPITALITY WORLD

August 16-31, 2015

MOVEMENTS Grand Mercure Goa Shrem Resort AccorHotels has appointed JAYAKRISHNAN SUDHAKARAN as director of sales and marketing for Grand Mercure Goa Shrem Resort. In this role, he will be responsible for leading and further improving all aspects of the sales and marketing communications, promoting brand strategies and providing the best of Grand Mercure hospitality experience to the guests. After graduating with a degree in Hotel Management from the Institute of Professional Sciences and Management, followed by a Post Graduate Degree from School of Communication and Management Studies, Cochin, he started his career with the Taj

worked for three small California hotel companies as financial controller in short order, following which he joined Four Seasons in Bali as director of finance in 1993. He spent four years at the group's iconic Jimbaran Bay, Bali property before transferring to the Four Seasons Singapore as area director of finance in 1997.

The Indian Hotels Company Padma Prasad

Lizanne Pinto

Chef Daniel Benner

Fast foods (Doha) and Professor (HOD) in SL College of HM & CS.

role, she will be responsible for people strategy, talent management, reward and corporate social responsibility. She started her career with the Marriott in 2005 and has worked in several capacities across various cities. Before moving to Hyderabad, Pinto was instrumental in setting up a formidable team to launch the Kochi Marriott Hotel.

BENNER to the position of executive pastry chef. With his international and extensive pastry experience in luxury hotels, Chef Benner will advance the pastry team to their highest level. He will oversee the pastry creations for the hotel’s food and beverage outlets, including b Cafe, an all-day dining restaurant; b cafe pastry; Caprese, a Mediterranean restaurant; Ssaffron, an authentic Indian restaurant; Shang Palace, Shangri-La’s signature Chinese restaurant; Yataii, a Japanese restaurant; Lobby Lounge; and Hype bar, along with all of the hotel’s banqueting functions. Prior to joining Shangri-La Hotel, Bengaluru, he managed the pastry teams at two ShangriLa resorts in the Philippines, namely, Mactan, Cebu and Boracay.

CHEF THOMAS JOSEPH has been appointed as executive chef of the brand. Chef Joseph brings with him over 18

CHEF YOGENDER PAL has been appointed as executive chef of the Hyderabad Marriott Hotel & Convention Centre and Courtyard by Marriott Hyderabad. He has nearly two decades of culinary experience and has

Jayakrishnan Sudhakaran

Thomas Joseph

Hotels, Resorts and Palaces and then went on to hold various positions in prominent chains across India.

years of culinary experience in the industry. In his role he will be responsible for overseeing all of the hotel’s dining venues, catering and culinary events, managing the kitchen staff and all food service operations, planning of the menu and ordering supplies etc.

Crowne Plaza, Bengaluru Crowne Plaza, Bengaluru has announced the transfer of PADMA PRASAD as talent development manager. He has supported and contributed to Crowne Plaza Kochi in quality and training needs since August 2012 and will continue providing quality and training needs for the Bengaluru property. A seasoned hotelier, Prasad has over two decades of experience in the industry and has worked for international hospitality groups such as Taj Hotels, Radisson Blu, A&W

Hyatt Pune Kalyani Nagar

VIKRAM REDDY, a Four Seasons veteran, has taken over as general manager of the Four Seasons Hotel, Mumbai. At the start of his career, Reddy

Hyatt Pune Kalyani Nagar has appointed SOHAIB KIDWAI as director of sales and marketing. In the new role, he will be responsible for sales, events, marketing, revenue management and digital marketing. His core responsibilities will include maximising hotel revenues through result oriented sales and marketing strategies and exploring business opportunities through events. He has previously worked with JW Marriott Mumbai, Renaissance Mumbai and Grand Hyatt Mumbai.

Vikram Reddy

Sohaib Kidwai

Four Seasons Hotel Mumbai

Chef Yogender Pal

Hyderabad Marriott Hotel & Convention Centre and Courtyard by Marriott Hyderabad LIZANNE PINTO has been appointed as director human resources of the Hyderabad Marriott Hotel & Convention Centre and Courtyard by Marriott Hyderabad. In her present

52 FOOD & HOSPITALITY WORLD August 16-31, 2015

The Indian Hotels Company has appointed FARHAT JAMAL as senior vice president - operations, where he will be responsible for hotel operations in western India and Africa. Jamal is returning to the Taj family from Shangri-La Hotels & Resorts in New Delhiwhere he was overseeing their India operations, and has previously looked after Shangri-La Hotels in Sri Lanka and Maldives as area manager.

worked with leading Indian and international luxury hospitality brands. He has helmed several pre-opening teams, has been instrumental for commissioning kitchens and is known to create innovative dining experiences.

Shangri-La Hotel, Bengaluru Shangri-La Hotel, Bengaluru has appointed CHEF DANIEL

BUSINESS AVENUES

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FOOD & HOSPITALITY WORLD

BUSINESS AVENUES

Cooling Equipments

Service Equipments

Three Burner Indian Gas Range

Exhaust Hood with Filter

Pizza Counter Under Counter Refrigerator

Bain Marie Self Service

Tandoor

Titing Pan

Buffet Counter/Table Top

Jilebi Counter

Table & Chair Equipments

Service Table With Cabinet

Work Table

Stainless Steel Chair with Wooden Top

Stainless Steel Chair with Cushion Top

Trolley

Two Tier Trolley

Laundry Cart

Three Tier Service Trolley

Stainless Steel Platform Trolley

Preparation and Pantry Equipments

Dough Kneader Shawarma Counter

Tea Coffee Dispenser Two Pot

Pizza Oven

Idly Machine

Veg Cutting Machine

Display Counters & Refrigeration Equipments

Display Refrigerator

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4Door/2Door Refrigerator

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Fast Delivery

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August 16-31, 2015 57

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58 August 16-31 , 2015

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SUPREME STEEL WORKS Regd Office : B-602, Mansoravar, Suchidham, Film City Road, Malad (East), Mumbai - 97 Mobile : 9324547712, 9892262157 E-mail: info@supremecutlery.net, sales@supremecutlery.net / sumit@supremecutlery.net / gaurav@supremecutlery.net www.supremecutlery.net FOOD & HOSPITALITY WORLD

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Authorised Distributor: Mumbai: Jalaram Traders - 022 66923265, 65222081 Western Traders - 022 - 23440878, 23411062 Ahmedabad : Morpich Ent. - 09879508844 Chandigarh : Gargh Crockery Centre - 09815046833 Kolkatta : Jaivanti Cosmetics - 09830085235

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t St i Manual Tomato Strainer

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Manual Meat Mincer

Pasta Press

Tomato Strainer

Meat Mincer

Grater

Sausage Filler

Vacuum Sealing Machine

New India Trading Co., (Est 1946), Hamam House, 38, Ambalal Doshi Marg, Near BSE, Fort, Mumbai â&#x20AC;&#x201C; 23, Tel : 022- 22 651177 / 22 651597 Cell : 9833411770, Email: nietco@hotmail.com www.nietco.in

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PREMIUM FILTER COFFEE

E-mail: info@kwalityfoods.net Website: www.kwalityfoods.net

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WORLD'S

IDEAL FOR l Hotels l Restaurants l College / Hospitals / Factory/

MOST COMPACT CHAPPATHI

IRCTC / Aviation / Devasthanam Canteens l Caterers l Kalyana Mandapam & Joint Family Houses etc.,

MAKING MACHINE

l 300 to 400 Chappathis / Hour l 220v - 50 Hz 2 KW l Can make Chappathi / Poori / Paratha etc., l Thickness 1mm - 5mm Manufacturers and Exporters

TRIDENTEngineers Bull's power pulls profits

SF No. 93/3, Revenue Nagar, Saravanampatti (North), Sathy Road, Coimbatore - 641 035. Phone: 0422 - 2665200 Mobile Nos: 95009 88286 / 95009 88122 E-mail: rishab@tridentengineers.com Web: www.tridentengineers.com

To Advertise in

Business Avenues Please Contact: ■

Mumbai: Rajan Nair - 09821076065 Dattaram - 09821580849 ■

■ ■

Delhi Associate : Dinesh - 09810264368

Chennai & Hyderabad : Shukla : 09849297724 ■

Bangalore: Sreejit : 08867574257

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Delhi: Prateek - 09899003030

Kolkata: Ajanta - 09831182580 FOOD & HOSPITALITY WORLD

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Sugar Toys Ediblele Cartoon Cartoon Characters, Characters, Couples Couples Baby Shower etc.

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We .... Do not believe in chasing our customers Are Non Negotiable Are Time savers Quote best price Are Service oriented with ready Stock Hence our customers follow us

Silicon Molds Huge Range Range of Fond Fondant ant mold Decorate Dec orate Your the theme me Cakes Cakes

Wafe afer Flower Ready to Eat Flower,, Easy to handlele....

Fondant Fon Just Take it Out,, Rolll It & Coverr Your ur Cake

Sprinkles Decorate orate Yo Your ur Ca Cakes, kes, Cup Cupcakes cakes Dessert etc.. etc..

Cup Cak Cake Lin Liners Just Pour the Batter and Bake it Outlet Add: 58A Adhcini, Qutub Institutional Area Near Bikaner, New Delhi - 110017 Contact No:- 011-41020789, 011-65171677, 09560279797 info@bakersolution.in www.facebook.com/bakersolution

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Visit our Showroom 4212, Opp. Deputy Ganj, Pahari Dhiraj, Sadar Bazar Delhi - 110006 Ph. : +91 - 11 - 23557600, +91 - 11 23627418 E-mail: kshotelwares1@gmail.com, mittal@kshotelwares.com Website: www.kshotelwares.com FOOD & HOSPITALITY WORLD

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HOTEL SAFE Rs. 2995/-** FEATURE : Dual Code System Motorised Locking System Low Battery Indicator LED Display Emergency Manual Key Emergency External Battery Back Up Size 8”H x 14”W x 8” D e ric rP ffe O es l Tax es cia -+ Spe

0/ + Tax 450 Rs. 2995/Rs.

* Minimum order Size of 61pcs + **Taxes Extra

10-30 pcs 31 - 60 pcs 61 pcs +

Rs. 3400/- + taxes Rs. 3200/- + taxes Rs. 2995/- + taxes

Call 9223355664, Web site : www.ktmumbai.com, Email : ktmumbai@hotmail.com , sales@ ktechworld.com 72 August 16-31 , 2015

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PORTABLE AIR PURIFIER & DEODORIZER Typically for Guest/Locker Rooms, Food Storage/Kitchen etc.

COMMERCIAL DEODORIZER & PURIFIER[With Blower & Discharge nozzle for ozone injection] For Food Processing Area / Kitchen Exhaust, Garbage Rooms & generally areas where odour is a menace

NIHAL Enterprises 15C Govardhan Baug, Manmala Tank Road, Mahim, Mumbai 400016, India Contact Person : Mr Michael Monteiro Mobile: +919870411600 Email: nihalenterprises@gmail.com

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Feel the Hot & Cold of Maxell®

STAINLESS STEEL- Puf Insulated

MAXELL New Collections Baleno

Trendy CLICK LOCK CASSELROL Available sizes: 0.5 to 40 ltrs

COROLLA 250. 350. 550. 750 1000. 1500. 2000ML

OPEL

CATERER’S HOT POT

1000. 1500. 2000ML

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

GLASIER WATER JUG Size: 8.0 &12 Ltr

S. S. LUNCH BOX

CHEF HOT CASSEROLE

Size: 2, 3, 4 Container

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

KINGFISHER BAR SET Size:2.5,3.5, 5.0 Ltr

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

Website : www.maxellplastindia.com www. FOOD & HOSPITALITY WORLD

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

maxellplast.tradeindia.com

maxellplastindia@hotmail.com August 16-31, 2015 75

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JAIVANTI COSMETICS HOSPiTALiTY REDEFinED SOAP SHAMPOO MOISTURISER SHOWER GEL DENTAL KIT SHAVING KIT COASTERS SHOWER CAP LAUNDRY BAG COMB PEN / PENCILS CHEF CAP

Manufacturer & Supplier of:

GUEST CARE AMENITIES

& many more

GUEST CARE PRODUCTS

HOTEL iT e MS

HYGiENE CAR E PRODUCTS

Regd Off : 14, Ganesh Chandra Avenue, Kolkata - 700 013 Ph : 033 - 22374811, 22159400, Telefax : 033 - 40017327 E-mail : jayantshah65@gmail.com 78 August 16-31 , 2015

Website : www.jaivanti.com

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BUSINESS AVENUES Our product are

BIS 5982/2003 certified.

To Advertise in

Business Avenues Please Contact: ■

Mumbai: Rajan Nair - 09821076065 Dattaram - 09821580849 ■

Delhi: Prateek - 09899003030 Yoginder - 09971960888

■

Delhi Associate : Dinesh - 09810264368

Chennai & Hyderabad : Shukla : 09849297724 ■

Bangalore: Sreejit : 08867574257 ■

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Kolkata: Ajanta - 09831182580

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To Advertise in

Business Avenues Please Contact: ■ Mumbai: Rajan Nair - 09821076065

Dattaram - 09821580849 ■ Delhi: Prateek - 09899003030 ■ Delhi Associate : Dinesh - 09810264368 ■ Chennai & Hyderabad : Shukla : 09849297724 ■ Bangalore: Sreejit : 08867574257 ■ Kolkata: Ajanta - 09831182580 86 August 16-31 , 2015

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Now Open

PROFESSIONAL FOOD SERVICE SUPPLIER

Member Of FHSAI

GOA SHOWROOM : Media Patner Aaharways

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weekend

Scene and heard

With Marcellus Baptista

Regional richness

Caroline and Yves Perrin at the French National Day at the Taj

Double delight THE FRENCH NATIONAL Day reception, hosted by the Consulate General of France in Mumbai, commemorating the Storming of the Bastille on July 14, 1789, turned out to be a double delight as it also marked the sesquicentennial (150 years) of its installation in Mumbai. A wall of history at the Taj depicted ancient documents and pictures. French consul general Yves Perrin praised the IndoFrench relations and urged the Indian guests to explore France as investors, entrepreneurs, businessmen and as individuals. Guest of honour Sumit Mullick, Maharashtra additional chief secretary and chief protocol officer, made thoughtful comments in his courtesy speech on the French Revolution. After the speeches it was time for a gastronomic feast and, of course, the bars were abuzz with Mumm’s and Moet & Chandon champagne and more.

FESTIVE FLAVOUR was in the air as Taj Mahal Palace, Mumbai joined hands with the North East Festival for a second year in a row, to create national awareness about a region rich in culture, tradition and a populace of vibrant individuals. Colours of North East – that’s what they called it, with live music by North East Indian artists like the Grammy award nominee The Monks of Bomdila, The Abiogenisis, Sunita Khound and Anaya Brahma. Showcasing ethnic fashion was Meghalaya’s leading designer Daniel Syiem, while Kankana Konwar exhibited Assam couture and Vaishali S showcased contemporary and traditional wear through her collection.

Glimpse of grandeur

Kiran Rao and Papon at the North East Festival at the Taj

YOU GOT A GLIMPSE of things to come as Palladium Hotel makes way for St Regis if you happened to be at the curtainraiser of the prestigious Lakmé Fashion Week. Looking upbeat was Dhananjay Saliankar, regional director – Starwood Sales Organisation South Asia. Unveiled at the meet at the ballroom of Palladium Hotel was a stellar line-up of 100 participating designers and 13 sponsors for the Winter/Festive 2015 season. You learnt of the Lakmé Absolute Lip Pout, definitive beauty statement for Winter/Festive 2015 which would be brought alive at the grand finale with internationally acclaimed designer Gaurav Gupta and Daniel Bauer, Lakmé makeup expert. You also learnt of the Gen Next that would open the five-say week. And making their presence felt on the red carpet were various designers along with their muses.

Soha Ali Khan and Divya Reddy at the Lakme Fashion Week curtain-raiser at Palladium Hotel

Square and flair SUPER DEALS FROM food-and-beverage outlets awaited you at Phoenix Marketcity in Kurla. Of course, it was one big shopping spree, too, with an amazing flat 50 per cent off on over 600 brands over two days. Day one also saw the Runway Night at the mall’s courtyard dubbed Dublin Square, cohosted by Shamita Singha, Anchal Kumar and Vahbiz Mehta, with pop-ups of designer labels at a steal. Live music performances added to the action. Seen in the festive Dublin Square were Parvathy Omanakuttan, Candice Pinto, Aditi and Arzoo Govitrikar, Kavita Kharayat, Amruta Patki, Shibani Kashyap, Riddhi and Siddhi Mapxencar, Anjhula Mya Bais, Sandhya Shetty and Svetlana Casper among many others. After that the party continued at Asia Bar with cocktails and Asian appetisers. Vahbiz Mehta, Aditi Govitrikar, Amruta Patki, Anchal Kumar, Arzoo Govitrikar and Shamita Singha at the Runway Night at Phoenix Marketcity

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E V E N T S

NEW MILESTONE MBD Group celebrated its fifth Founder’s Day at Radisson GOURMET CHALLENGE Master Chef Sanjeev Kapoor at the Sleek Master Class recipe contest organised by Sleek Modular Kitchen on the occasion of Eid at the Sleek Modular Kitchen outlets at Phoenix Mall and Powai in Mumbai

REVIVING TRADITIONS L-R: Purnima Lamba, head of innovations, Lakme; Tasneem Mehta, director, Dr Bhau Daji Lad Mumbai City Museum; Shaina NC, Indian fashion designer, politician and social worker; Ritu Kumar, Indian fashion designer; and Saket Dhankar, VP and head of fashion, IMG Reliance at the launch of Lakmé Fashion Week's 'Re-invent Banaras' initiative to revive Banaras handlooms at Dr Bhau Daji Lad Mumbai City Museum

EMERGING HOTEL Courtyard by Marriott Pune Chakan bagged the award for the Most Preferred Emerging Hotel in India at the National Awards for Excellence in the Hotel Industry, 2015 event held in Mumbai

Blu MBD Hotel, Noida to mark the 70th birth anniversary of Ashok Kumar Malhotra, founder of the MBD Group

A GOOD DEED Champion of DEEDS Award was given to Sharda Pargal, technical advisor and board member, DEEDS by the ex students of DEEDS catering at Hotel Sahara Star, Mumbai during the DEEDS India event

VARIED PORTFOLIO Sula Vineyards hosted a special tasting session for Anada Wine Club members at The Club, Andheri in Mumbai

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E V E N T S

STRONG PARTNERSHIP Lite Bite Foods has announced its association with HMSHost to acquire the rights to launch and operate outlets at several key domestic and international airports across India and Asian countries

INTERNATIONAL EXCELLENCE Edwin Saldanha (left), zone director - Asia and James Ridenour (right), general secretary of Les Clefs d'Or International giving away the International Honorary Membership to Union Internationale des Concierges d'Hotels award to Biswajit Chakraborty (centre), general manager of Sofitel Mumbai BKC

STRENGTHENING BASE L-R: Punit Sheth, general manager, Sheraton Hyderabad Hotel; Sania Mirza, Wimbledon doubles champion, 2015; Kalvakuntla Kavitha, Member of Parliament; and Martina Navratilova, a retired Czech and American tennis player and coach, at the opening ceremony of Sheraton Hyderabad Hotel

CLEAN INDIA L-R: In front with the broom - Dr P K Sharma, MOH, NDMC with Vijay Wanchoo - senior executive VP and GM, The Imperial New Delhi and Virender Datta, ex- president, Rotary Club of Delhi Midtown sweeping the street as part of The Imperial New Delhi's Swachh Bharat Abhiyan organised in association with NDMC and the Rotary Club of Delhi Midtown

OPENING CEREMONY L-R: Christoph Mares, executive VP and operations director, EMEA and India of Mandarin Oriental Hotel Group; Giuseppe Statuto, chairman of Statuto Group; and Luca Finardi, general manager of Mandarin Oriental, Milan at the ribbon cutting ceremony of Mandarin Oriental, Milan

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August 16-31, 2015

REVOLUTIONISING BATHROOMS VitrA, the bathroom solutions brand of Eczacibasi Building Products Division in Turkey, recently launched its first bathroom fittings stores in Mumbai at Lower Parel and Bhuleshwar

All Logos/Symbols shown here are property of respective organizations.

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.