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EDITOR’S NOTE
The east west connect
A
fter a series of successful events in both Mumbai and Bengaluru since over a decade, the 26th edition of Food Hospitality World (FHW) exhibition is all set to step into a new region - Goa. From September 29 to October 1, 2015, Panaji will witness India's leading hospitality trade show in the B2B space, where business is buzzing. The Goa market is popular both for MICE as well as the leisure segment. It is also highly popular as a wedding destination, which adds to the positive growth story. The show aims to cater to this growth story by bringing under one roof a plethora of hospitality product specialists from kitchens to interiors, from bakery to housekeeping and more. Apart from the main exhibition, the event will also play host to some thought provoking sessions. Hospitality Think Tank will have general managers of leading hotels in Goa as panelists discussing the ‘Evolution of Goa as a MICE Destination’. The Hospitality Knowledge Exchange will have general managers of leading resorts and villa owners of Goa discussing ‘Goa as a Resort Destination: The Business of Hoteliering’. Apart from conversations with industry thought leaders, the show will also put into fore the Culinary Challenge of Goa, which will be cohosted by the Culinary Forum of Goa. Top chefs across Goa will put on their ‘thinking caps’ to cre-
HEAD OFFICE Food & Hospitality World MUMBAI: Rajan Nair, Dattaram Kandalkar, Global Fairs & Media Pvt. Ltd 2nd Floor, Express Towers Nariman Point, Mumbai-400021. India Tel: 6744 0000 / 22022627 Fax: 022-22885831 E-mail: rajan.nair@fhwexpo.in; datta.kandalkar@fhwexpo.in Branch Offices : NEW DELHI: Prateek Sahay The Indian Express (P) Ltd. Business Publication Division Express Building, B-1/B Sector 10 Noida 201 301 Dist.Gautam Budh nagar (U.P.) India. Board line: 0120-6651500. Mobile: 09899003030 Our Associate: Dinesh Sharma Mobile: 09810264368 E-mail: 4pdesigno@gmail.com
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CHENNAI: A K Shukla, The Indian Express Ltd, New No.37/C (Old No.16/C), 2nd Floor,Whites Road, Royapettah, Chennai - 600 014 Tel: Board: 28543031/28543032/ 28543033/28543034 Fax: 28543035 Mobile : 09849297724 E-mail: ashwanikumar.shukla@fhwexpo.in BENGALURU: Sreejith Radhakrishnan, The Indian Express Ltd, 502 Devatha Plaza, 5th Floor, 131 Residency Road Bengaluru - 560025 Ph 080-22231923/24 Fax: 22231925. Mobile: 08867574257 E-mail: sreejith.radhakrishnan@fhwexpo.in HYDERABAD: A K Shukla, The Indian Express Ltd, 6-3-885/7/B, Ground floor V.V. Mansion, Somaji Guda, Hyderabad - 500 082
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September 16-30, 2015
“FHW2015 aims to bring under one roof a plethora of hospitality product specialists from kitchens to interiors,bakeryto housekeeping.The event will also play host to some thought provoking sessions”
ate special menus highlighting the true Goan flavours. Amidst all the action, the show will also witness the launch of a special culinary book tilted ‘Famous Flavours of Goa’ – a collection of unique Goan recipes. A collectors’ copy indeed. From action in the west, September will also witness action in the east. The 50th annual convention of FHRAI is scheduled to be held in Bhubaneswar, Orissa. The convention aims to showcase the power of the east. This issue also presents an impressive line up of GMs from the eastern region who have interesting perspectives to share on this region. Most of them are optimistic about the future and are hoping for speedy improvements both in terms of the hardware and software, from air connectivity to attracting skilled manpower. Finally, the proposed India-MyanmarThailand (IMT) road connectivity initiative will give the tourism sector a new growth avenue. A road trip from the eastern side of India further into the eastern part of the world - a corridor of opportunities - is waiting to take the super highway.
REEMA LOKESH Editor
Tel: 040-23418673/23418674/ 23418675 (Tele-fax)/66631457 Fax: 040-23418678 E-mail: ashwanikumar.shukla@fhwexpo.in
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BHOPAL: Prateek Sahay The Indian Express Ltd, 6,Vidya Vihar, Professors Colony, Bhopal - 462002, Madhya Pradesh Mobile: 09899003030
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AHMEDABAD: Sachin Shenoy, The Indian Express Ltd. 3rd Floor, Sambhav House, Nr.Judges Bunglow Bodakdev,Ahmedabad - 380 015. Mobile : 09930050499 Email :sachin.shenoy@fhwexpo.in
Important: Whilst care is taken prior to acceptance of advertising copy,it is not possible to verify its contents.The Indian Express Ltd cannot be held responsible for such contents, nor for any loss or damages incurred as a result of transactions with companies, associations or individuals advertising in its newspapers or publications.We therefore recommend that readers make necessary inquiries before sending any monies or entering into any agreements with advertisers or otherwise acting on an advertisement in any manner whatsoever.
CONTENTS Vol 4 No 1 SEPTEMBER 16-30, 2015
HIGH SPIRITS
Chairman of the Board Viveck Goenka Editor Reema Lokesh* Assistant Editor Steena Joy Senior Associate Editor Sudipta Dev
THE QUAINT GOA
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 Ashish Anchan 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
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(30-46)
CHEF’S PLATTER
MARKETS
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FHW GOA 2015 TO FOCUS ON STATE'S HOSPITALITY GROWTH SCENE
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P20: NEW KIDS ON THE BLOCK Shangri-La Hotel, Bengaluru
P21: PRODUCT TRACKER
INTERNATIONAL FOOD & HOSPITALITY SALES Soumodip Ghosh Dhananjay Makharia
Carve out a golden career
Klenza
P56: LIFE P92: WEEKEND Scene and heard
ON CLOUD NINE CLOUDY BAY VINEYARDS, LOCATED IN THE MARLBOROUGH REGION OF NEW ZEALAND, HAS OVER THE LAST THREE DECADES DEVELOPED A RECOGNISABLE ESTATE WINE STYLE
EDGE
HILTON WORLDWIDE INKS DEAL WITH UBER
NATIONAL FOOD & BEVERAGE SALES Sasi Kumar G Keshav Barnwal
PRODUCTION General Manager B R Tipnis Manager Bhadresh Valia
Goa's hospitality landscape is dotted with many heritage properties that offer tourists an old world charm with modern amenities. In this FHW Goa Special we take a look at some of them
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CUISINE FROM THE LAND OF THE CHETTIARS SPICY AND AROMATIC, CHETTINAD CUISINE'S POPULARITY EXTENDS FAR BEYOND ITS STATE OF ORIGIN – TAMIL NADU
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GOING DIGITAL ADOPTING AN EXTENSION OF THE POINT-OF-SALE SYSTEM IN THE FOOD AND BEVERAGE AREA HAS BECOME IMPERATIVE
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.
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FHWGoa 2015 to focus on state's hospitalitygrowth scene FHW Staff Mumbai THE 26TH EDITION of Food Hospitality World (FHW) exhibition, will be held from September 29-October 1, 2015 at Football Ground Campal, Panaji, Goa. The exhibition will be spread across 3200 sq mtrs of space. The exhibition will 100 exhibitors. The event will also witness the launch of an exclusive coffee table book titled 'Famous Flavours of Goa' from well known chefs in the industry. The three-day show will see many panel discussions. Hospitality Think Tank will have general managers of leading hotels in Goa as panelists discussing the ‘Evolution of Goa as a MICE Destination’. The Hospitality Knowledge Exchange will have general managers of leading resorts and villa owners of Goa discussing ‘Goa as a Resort Destination: The Business of Hoteliering’. The trade show will witness exhibitors from different segments of the food and hospitality industry like F&B, interiors, kitchen equipment, housekeeping, bakery and others, and will aim at providing solutions to various industry-related problems. Some of the exhibitors include: Nestle India, Pelican Farm and Dairy LLP, Dhanvantri Agro Foods, Blue Ocean Beverages, Beepee Enterprise, Charnock Equipments, Global Access Hospitality, Apex India and many more. The Culinary challenge of Goa will be co-hosted by the Culinary Forum of Goa. Top chefs across Goa will come together under one roof and compete in groups and as individuals and will bring out the essence of Goan food culture. To celebrate the launch of FHW, an evening event-The Goan Indulgence will provide a platform to all who wish to socialise with the who’s who of Goa’s food and hospitality industry.
10 FOOD & HOSPITALITY WORLD September 16-30, 2015
MARKETS
Hilton Worldwide inks deal with Uber FHW Staff Mumbai
“Hilton is a leader in digital innovation and has a unique mobile-first approach that makes
them a natural partner for Uber. We are always looking for new ways to make the Uber ex-
perience even better for our millions of riders worldwide and are excited to offer these
new features for the first time exclusively to Hilton guests and HHonors members.”
HILTON WORLDWIDE has partnered with technology platform Uber to offer expanded digital features that will further simplify and streamline the travel experience for Hilton guests. Through the partnership, Hilton guests around the world can set Uber ‘Ride Reminders,’ automated notifications to request Uber rides to and from the hotel. Additionally, the partnership is creating added benefits for Hilton HHonors members. Through the HHonors app, HHonors members can already book a stay, check-in, select their room, pre-order amenities and use their smartphone to enter their hotel room door with Digital Key. Rich DiStefano, senior director, mobile products, Hilton
The Hilton and Uber partnership is rooted in novel mobile advancements that enhances the travel experience Worldwide said, “By partnering with Uber we’re helping travellers explore destinations like they’re locals. This is the first time any company has leveraged Uber riders’ most frequented destinations to provide local recommendations. We’re excited to offer these unique benefits for our loyal guests.” The Hilton and Uber partnership is rooted in novel mobile advancements that enhances the travel experience from the start of the journey to departure. Jonathan DiOrio, head, travel partnerships, Uber said,
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September 16-30, 2015
at Visit us at . D3 stall no A FHW GO
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DW Haber India focuses on innovation FHW Staff Mumbai DW HABER INDIA, the Indian counterpart of D W Haber & Son, USA, a manufacturer of one of the world’s finest buffet ware and kitchen equipment, is focusing on developing new products with innovative features to meet the growing market demand in India. Speaking on this, Shashank S Kaushik, MD, DW Haber India, opined, “Quality has always been one of the major concerns in our company since inception. We manufacture, export and supply our range of products that are at par with international standards. We have a team of quality examiners who thoroughly
check the complete range at every level of the manufacturing process to ensure that the products meet international standards and satisfy the client’s requirement. Due to this factor we not only have a huge clientele in India but also overseas. We lay immense emphasis on providing innovative products so as to keep track with the fast flourishing market. Our organisation conducts extensive research prior to the procurement process of raw material till designing of our products.” Adding to the same, David Haber, president, DW Haber & Son, USA, stated, “Our focus is on buffet and catering operations. We never stop analysing what can be im-
Shashank S Kaushik
proved in our own product, as well as developing new products with innovative features unique in the industry. Our patented balanced hinge mechanism on our chafing dishes is a perfect proof of our commitment. We have built a machine to open and close our
chafer covers for hundreds of thousands of cycles to simulate a lifetime use. We have redesigned our hinge mechanism to be the smoothest operating, stop in any position, longest lasting hinge in the market.” DW Haber & Son, USA entered the Indian hospitality industry and incorporated D W Haber India in 2011– 2012. The equipment are all backed by its 10 year warranty on structural integrity and on all plating against peeling and blistering. The company specialises in manufacturing fusion buffet system and risers (hot and cold), chafers and marmites, induction/grill chafers, transport/storage carts, heat lamps and carving
boards, grills, heater stands and coverups, induction ranges, coffee urns and air pot coverups, juicers, cold buffet and wine, hollowware, flatware and tabletop, serving utensils, buffet accessories, trays, hammered collection and vacuum insulated coffee extreme. The company’s products are widely used in hotels, restaurants, catering centres, corporates and institutions. DW Haber India also undertakes projects to fulfill the specific requirements of its clients. Presently, the company is associated with ITC Hotels, Hyatt, Marriott, Taj Hotels, Sarovar Hotels, Country Inn & Suites, Starwood, InterGlobe Hotels among others.
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Carlson Rezidor signs 3 new hotels in India FHW Staff Mumbai CARLSON REZIDOR has ramped up its expansion in India with the signing of three new contracts for hotels in the north, south and west of the country. Carlson Rezidor now has 71 hotels in operation and 41 under development, across 45 Indian cities, including 14 state capitals. Raj Rana, CEO South Asia, Carlson Rezidor Hotel Group said, “We have a strong and active development pipeline, with many of these projects already under construction. Our strategy to concurrently strengthen our presence in the state capitals, as well as emerging secondary and tertiary cities, is delivering the robust growth that we anticipated. We are confident of achieving our goal of increasing our India portfolio to more than 170 hotels within the next five years.” Radisson Blu Kochi Elamkulam is Carlson Rezidor’s first hotel in Kerala in Ernakulam. The 150-key conversion is located in the southern state’s largest city of Kochi. The hotel is within easy reach of the city centre, Kochi Infopark, Kochi Special Economic Zone, Smartcity Kochi, Muthoot Technopolis and Kochi Port. The hotel is expected to open in December 2015. Radisson Blu Kochi Elamkulam is owned by Middle East Hotel Company, which is an affiliate of Hampshire Hotels. Radisson Resort Mahabaleshwar is a 158-key hotel, situated 1,438 meters above sea level, in the Sahayadri ranges. The hotel offers views of the Koyna River and the valley. Radisson Resort Mahabaleshwar is owned by Phenomenal Industries and is scheduled to open in Q1 of 2019. Radisson Gurgaon Sohna Road is yet another addition to Carlson Rezidor Hotel Group’s strong portfolio of 22 operational hotels in Delhi NCR. Located in Gurgaon, which is home to a diverse
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September 16-30, 2015
mix of domestic and international companies including 250 Fortune 500 companies, this 119-key, new build hotel
will cater to the MICE and wedding segments. This hotel is owned by X Nine Developers and is expected to open in
Q1 of 2018. Earlier this year, Carlson Rezidor signed Radisson Hosur, Radisson Dehradun and
Radisson Goa Candolim in India. Carlson Rezidor also opened Radisson Goa in Candolim in the first half of 2015.
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Raha PolyProducts nowcaters to mid and budget segment hotels FHW Staff Mumbai HYDERABAD-BASED Raha Poly Products, the Indian arm of Poly Products LLC based in the Sulthanate of Oman, has been launching spring mattress in the India market as early as 1995. The company has seen a significant growth in the mid and budget segment hotels. Samcy Chacko, national manager-institutional sales and marketing, Raha Poly Products informed, “Throughout the last decade, the company has been catering to upscale hotel chains across India like the Marriott, Le Meridian, Starwood, Hilton,
VK Vijayaraghavan
Novotel, Hyatt, Radisson, Sayaji, Taj Gatway, ITC, InterContinental, Ascott Group, TGB, etc. In
the recent past a significant growth has been noticed in the mid-segment and budget hotels. We have positioned a range of our products to suit their requirement and budget. Our clientele in the mid-segment include: Green Park, Raj Park Chennai, Southern Grand Delhi, Heritage Inn Coimbatore, Golkonda & Swagat Grand Hyderabad, Tulip Inn Kolkata, Centre Point Nagpur, Goldern Beach Resort Goa, Ranjee Hotel Lucknow, etc.” VK Vijayaraghavan, COO, Raha Poly Products informed, “Raha is the most preferred brand for mattresses and bases in the hospitality industry in India. Raha has been a fixture in
hotel and motel rooms across the country for a decade now. The company has exclusive contracts to provide bedding to huge hotel groups and chains as well cater to mid size and budget hotels.” To keep in tune with the increasingly high expectations of guests of its hotel clientele, the company has an ongoing product development programme. “Our parent company, Poly Products LLC, Oman who are pioneers in spring mattresses and accessories for over three decades, constantly conduct research on sleep and comfort and provide us with inputs related to innovations. Our technical team get onsite training in our plants at
Oman to understand the new technology. This has given us the cutting edge over other domestic producers,” he added. “Our single minded commitment to provide unparalleled quality and the highest levels of comfort and luxury, have made us perfect the art of manufacturing spring mattresses and bases using high quality ray material and state-of–the-art technology, providing excellent comfort to guests in hotels across the globe. Testimony to which are around 5,50,000 hotel rooms which we have furnished around the world,” pointed out Vijayaraghavan Kuppuswamy, head- Indian operations, Raha Poly Products.
VingCard Elsafe strengthens position in mid-segment Goa hospitality market Rituparna Chatterjee Mumbai VINGCARD ELSAFE, an international producer of hotel locking systems, electronic in-room safes and energy management systems, is strengthening its base in the mid-segment Goa hospitality market through its economy line of RFID locks, mini bars and safes and is targeting hotels with rooms as less as 4050. Sumeet Sobti, managing director, Apex India, which was started by him and his brother Sameer Sobti and represents VingCard Elsafe in western India (Gujarat, Goa, Maharashtra and Andhra Pradesh) stated, “We have been selling this economy line in Goa since two years and have done almost 10 hotels. Earlier we were selling only locks,
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but now we are selling locks, mini bars and safes as a package. We can sell this package to any hotel who sells a room above `2000 per night. In this mid-segment, VingCard Elsafe has the potential to sell 500 locks by doing 10-12 projects every year and presently the total size of the market is double of that. We have two resident technicians in Goa to provide 24/7 hour support, which is a big USP for us.” VingCard Elsafe has been a part of the Goa hospitality market since many years with installations in several high-end properties. Presently, it has a portfolio of almost 20 properties and about 1500 locks. The economy line was launched to enable VingCard Elsafe to get a strong foothold of the mid-segment market as well. Speaking about
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September 16-30, 2015
Sumeet Sobti
their business in the market, Sobti states, “Goa contributes more than 25 per cent to our business. We were the pioneers in bringing RFID locks to Goa,
which are very suited for its climate. The first installation was at Vivanta by Taj Panaji Goa in 2008 followed by other brands like The Leela, Marriott, Grand
Hyatt, Novotel, Grand Mercure, Planet Hollywood, among others. We continue to be the market leader in the high-end segment and have got orders for W Goa and Hyatt Place and are talking to Aloft.” VingCard Elsafe has also launched a mobile access solution wherein its locks can be operated with mobile devices through Bluetooth Low Energy (BLE) technology thereby removing queuing for check-in and keycard encoding. Moreover, earlier this year, Apex India expanded into the kitchen equipment space by launching a kitchen vertical – Apex Kitchen Solutions - which represents various brands in this segment including, Hobart, Hoshizaki and Foster Refrigeration among others on a pan India basis.
MARKETS
Thomson Trading Agencies enters into strategic tie-ups FHW Staff Mumbai TO CATER to the upcoming needs of the Kerala market, Thomson Trading Agencies has tied up with Fortune Gourmet Specialities to bring to the state the widest range of Indian and imported cheese, meat, seafood and dry products. It has also tied-up with Delta Nutritives to bring the widest range of products to the bakery industry such as pure chocolates, frozen fruits, purees, fruit fillings, mixes, glazing gels, etc; and with Fine Zee-
landia whose products go into bread making and other mixes. As Thomson Trading Agencies enters its 30th year of service, it will be introducing a wide variety of products into the market in the next six months. Thomson Trading Agencies has over 29 years of experience and a distribution network spread all over Kerala with stocking points at Ernakulam, Trivandrum and Kottayam and a sister concern at Calicut. The company also has a chain of supermarkets based out of Ernakulam and an online shopping
portal for FMCG products. Thomsontrading.in presently operates in Ernakulam and has been servicing customers even up to Delhi and Bengaluru in the past few months. Some of its other channel partners or brands include TATA Global Beverage, Redbull, Tajir, Bambino, Delecta, Druk, Morton, MB Sugars, Origami, Elite, Kitchen Treasure, Everest, Catch, Bisleri, Kellogs, Veeba Foods, Puratos, Fun Foods, Cremica, Porna Chicken, Empire Foods, Tasty Foods, Olive Ree Trading Company, etc.
Expat Group acquires Ecole Hoteliere at Lavasa FHW Staff Mumbai THE EXPAT GROUP has announced its foray into the education sector by acquiring Ecole Hoteliere at Lavasa (LEH), an affiliate of the Ecole hôtelière de Lausanne in Switzerland. Ecole Hoteliere was set up seven years ago to create the hospitality leaders of tomorrow through a unique pedagogy and international best practice. This new acquisition is the first of the many forays planned by the Expat Group in the education sector. Ecole Hoteliere at Lavasa offers students an advantage through a combination of real world learning opportunities, including multiple star hotels, restaurants, convention centre, club and outdoor catering all
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within immediate access to the campus. Ecole Hoteliere at Lavasa aims to produce the bestin-class professionals, hospitality leaders and entrepreneurs of tomorrow with the help of unique curriculum, highly specialised learning facilitators and state-of-the-art facilities. Nathan Andrews, director – projects, Expat Group and director, Ecole Hoteliere, Lavasa, said, “This is a new venture for the Expat Group and marks another major sphere of influence for the company as it enters a sector that offers immense opportunity to make a real difference to people’s lives.” The Expat Group has been providing unique real estate investment opportunities to Indian and overseas clients for over 20 years. Through this as-
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sociation, Ecole Hoteliere at Lavasa will benefit from global outlook, ability to build long lasting relationships and over two decades of industry expertise that Expat Group brings to the table. Santosh Shetty, CMD, Expat Group commented, “We have long harboured aspirations to enter the education space as we believe that effective learning sets a strong foundation for an individual’s future. We believe that identifying and nurturing the most deserving talent enables industry leaders of tomorrow. Ecole Hoteliere at Lavasa is a premier hospitality institute with a modern approach towards hospitality management and is a perfect match for our vision for the education segment.”
MARKETS
Datamate Infosolutions offers Purple Keys solution FHW Staff Mumbai DATAMATE Infosolutions has introduced a unique solution'Purple Keys', that offers the flexibility to fulfill special requirements of the independent market- be it a resort or city hotel, a luxurious spa, a deluxe or a budget hotel. Datamate offers a wide range of scalable and modular property and central solutions for effective hotel management. Easy-to-install, the system offers a wide range of configuration options and combines user-friendly modules for front office management, POS management, stores and finance management, payroll and HR management, online bookings and channel manager, equipment interfaces and many more. Some of the key-features are as follows: centralised online reservation system with payment gateway integration; channel manager integration for OTA connectivity; webbased MIS reporting system for management; automated mails/SMS on critical activities; tablet enabled POS management; and advanced dash board with analytical charts and more monitoring power to the management. The company has been developing specialised ERP software solutions for the healthcare and hospitality industry. The company has been in the business for the last 23 years. Besides the research and development wing located in India, the company has branch offices in UAE, KSA and channel partners operating in five countries. With more than 500 satisfied clients spread across eight countries, its solutions for hospitality and healthcare are widely accepted as benchmarkers in the industry.
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September 16-30, 2015
MARKETS
Beepee Pure Tex launches partnership in linen management and laundry services FHW Staff Mumbai BEEPEE PURETEX has launched a partnership in linen management and laundry services for the hospitality industry along with a rental model for all hospitality linen needs. Beepee PureTex is a collaboration between the Beepee Group, which has been in the textile business for over 100 years and PureTex Solutions, USA which has pioneered in advanced commercial laundry technology. It is an ISO 9001:2008 certified company and adheres to stringent quality standards. Beepee PureTex was one of the first companies to offer a complete linen rental package including bed, bath and F&B resulting in various advantages to the customer such as zero capital investment, no inventory management
and RFID technology. It was one of the first companies in India to use RFID technology in linen management – giving complete real time information on actual linen usage and pilferage, thereby reducing cost and ensuring better services and delivery to clients. For instance, inside Sahara Star Hotel, there is a fully air-conditioned plant to provide dry and fresh linen round the year as the atmospheric temperature and humidity are systematically controlled and do not affect the quality of linen care and maintains sanitary standards. It not only provides hotels with the latest, best in industry linen products, but also maintains them at optimal standards. It takes care of the hotels' linen management and cleaning needs letting them focus on their customers.
Beepee PureTex was one of the first companies to offer a complete linen rental package including bed, bath and F&B
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September 16-30, 2015
HRAWI opposes random inspection system by BMC FHW Staff Mumbai THE HOTEL and Restaurant Association of Western India (HRAWI) has come out in strong condemnation of BMC’s decision to conduct random checks at star hotels and Grade – I hotels in the city to inspect their cleanliness and health aspects. The civic body’s health department plans to draw hotels and restaurants for inspection by lottery system and officers will visit respective establishment premises unannounced. Ironically, barring the star category and Grade – I restaurants, the BMC has no such plans for the rest of the hotels and restaurants in the city. Questioning the motive, the association has opined that this is nothing but a harassment tactic. Gurbaxish Singh Kohli, vice president, HRAWI said, “If the BMC were serious about health and sanitation issues, they would
be addressing the issue of unlicensed eateries that don’t follow any procedures and prepare food in filthy conditions. The water they use, the storage condition, the constant exposure to dust, the pests that run in and out from these stalls don’t seem to concern the BMC at all. In this context, targeting the Grade – I restaurants and star hotels is curious.” The 65 year old HRAWI is one of the oldest industry associations. Asserting a tradition of proactive partnership with the government, it has drawn attention to the long practice of self regulation followed by city restaurants and has stated that the BMC’s decision to pick only star and grade 1 restaurants is arbitrary and illogical. Bharat Malkani, president, HRAWI said, “We have always been compliant to food safety standards and the services have only improved over time. Our families
and friends eat at our restaurants as often as guests do. But without a framework or plan, the inspectors will turn up at the busiest time and disrupt normal functioning. Random raids, as we have seen in the past, go on to serve only one purpose, and that is harassment. We hope BMC will withdraw the decision.” Malkani also pointed out that maintaining hygiene standards is the function of Food Safety and Standards Authority of India (FSSAI) and the BMC should be focused on curbing food cooked and sold without adopting any hygiene or health guidelines rather than creating a raid raj. Kamlesh Barot, past president, HRAWI said, “Being penalised for forming a vital factor of the organised sector, this discrimination of facilitating the unorganised roadside eateries only shows that we get harassed and victimised as the soft targets.”
Mahindra Holidays increases stake in HCR Finland FHW Staff Mumbai MAHINDRA HOLIDAYS & Resorts India (MHRIL) has announced the completion of the necessary formalities for increasing its stake in Holiday Club Resorts Oy, Finland (HCR) to 83.20 per cent through its overseas subsidiary on September 2, 2015. Consequent to this transaction, HCR & HCR Manage-
ment Oy, Finland became subsidiaries of the company with immediate effect. HCR is one of Europe’s leading vacation ownership companies, with 30 resorts in Finland, Sweden and Spain. In addition to the above investments, MHRIL will make a fresh investment of 10 million Euros in equity of HCR by the second week of September 2015, thereby subsequently increasing its stake to 86.38 per
cent. In July 2014, MHRIL had first announced a definitive agreement to acquire 18.8 per cent of HCR shares with a right to increase ownership over two years. This was increased to 23.3 per cent in November 2014. In June 2015, MHRIL had announced the exercise of the option to increase its stake in HCR up to 88 per cent, subject to customary regulatory approvals in different countries.
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Olive demand to get fillip in India Rituparna Chatterjee Mumbai
Presently, we are also organising demonstrations for the HORECA segment and partici-
WITH AN OBJECTIVE to boost the demand for olives in India, inQuve Business Development, a consulting firm promoting business exchange between India and the world, recently launched the 'Olives from Spain' campaign in India. The campaign has been launched in Mumbai and Delhi.
Chef Sabyasachi Gorai
This is the second year of the campaign; last year it was held in Bengaluru and Kolkata. Speaking on this, Xavier Colomer, managing director, inQuve Business Development stated, “We started the campaign 'Olives from Spain' two years ago. Chef Sabyasachi Gorai is the brand ambassador for the product in India. In mid September, we will be launching an advertising campaign with Spanish professional tennis player Rafael Nadal.” Spain has been exporting olives and its by-products to more than 120 countries worldwide with USA being the largest export market. Financed by a pool of Spanish olive brands, the campaign has been well received in India since its launch two years ago, stated Colomer. He added, “We are promoting olives and its byproducts in India and will work with the modern and traditional distribution network.
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pating at trade shows like the Annapoorna World of Food India.” When asked about thepre-
sent demand for olives in India, he opined, “Over the years, the demand for olives has grown
because of its health benefits and it also pairs well with Indian food.”
NEW KIDS ON THE BLOCK
Regenta Orko’s Haridwar & Regenta Orko’s Kolkata ROYAL ORCHID HOTELS has announced the opening of two hotels under its upscale arm Regenta in Haridwar and Kolkata. Regenta Orko’s Haridwar is the first property from the group in this pilgrimage city. This hotel boasts of facilities like an on-site spa, a fitness centre, dining outlets and a well-stocked library. It offers free high-speed internet connectivity
Shangri-La Hotel,Bengaluru SHANGRI-LA HOTEL, Bengaluru will open in September 2015. This 19-storey hotel is located between the central business district and the blue-ribbon residential suburbs of Bengaluru with 397 rooms. Guests’ F&B experiences will include all-day dining at b Cafe, Mediterranean flavours and fresh seafood at Caprese, regional cuisines from the north and south of India at Ssaffron, classic Chinese dishes at Shang Palace, Japanese cuisine at Yataii, Hype bar, Lobby Lounge and b Café Pastry for sweets and savouries and seasonal hampers. For leisure-oriented guests, there is a dedicated floor to wellness. Capable of holding upto 900 guests is the 739 sq m grand ballroom on level one with seven function rooms on level two – connected by a staircase and glass elevator.
Alila Solo,Java ALILA SOLO IN SURAKARTA Central, Java, is set to open in November 2015 as the city’s first luxury lifestyle hotel. It will boast of innovative architecture, exclusive batik design, the city’s largest hotel ballroom and highest rooftop bar. Alila Experiences are lifestyle encounters curated by the Leisure Concierge team to showcase the hotel’s destination – its history and traditions, cuisine and crafts, environment and architecture, daily life and rituals. Alila Solo’s Spa Alila will offer Asian healing techniques .
Steigenberger Hotels,Dubai STEIGENBERGER HOTELS HAS launched its inaugural five-star property, the Steigenberger-managed hotel at Business Bay in Dubai, which will open doors to guests in October 2015. In line with the Steigenberger Hotel Group’s portfolio of luxury properties, the new hotel at Business Bay with 365 rooms and suites will boast no fewer than five different restaurants. A banqueting and conference area will offer a new venue to stage events, while the spa and fitness area featuring a pool, will offer guests the option to relax or workout.
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with a combined banquet space of 4,800 sq ft for business meetings and social engagements. Regenta Orko’s Kolkata offers choices between standard rooms, club twin rooms, club rooms or the suite. The hotel has a total of over 3500 sq ft of banquet space, a pool-side lounge on the roof top and an all-day dining restaurant.
St Regis Mumbai STARWOOD HOTELS & RESORTS Worldwide has announced the opening of St Regis Mumbai. In partnership with Pallazzio Hotels & Leisure, the hotel marks the entry of the St Regis brand in India and South Asia. The hotel has 386 well-appointed guest rooms including 27 suites and, for extended stays, the property’s 33 residential suites feature a living room, fully equipped kitchen and the option of one or two bedrooms. The St Regis Mumbai houses nine restaurants, bars and nightlife destinations and a luxury spa featuring nine treatment rooms. The hotel additionally offers a fitness centre, a 25-metre outdoor pool and a professional salon. The hotel has over 3900 sq m of event space, including the alfresco Terrace Garden, a dedicated entrance and reception foyer.
Anantara Peace Haven Tangalle Resort, Sri Lanka ANANTARA PEACE HAVEN Tangalle Resort will open in late 2015. The 152 guest rooms and villas will boast of hand woven custom-made Sri Lankan furnishings and contemporary amenities, al fresco spaces to relax with ocean views, interconnecting options for families and friends, and accommodation for differently-abled guests. Six restaurant, bar and lounge venues will showcase the island cuisine and colonial customs. Rooted in Ayurveda, the Anantara Spa will feature eight treatment suites, a reflexology centre and a beauty and hair salon.
PRODUCT TRACKER
Panasonic
Klenza RESIL CHEMICALS HAS introduced Klenza, a one-of-itskind alcohol free hand sanitizer with foam based formulation in two fragrances of cool cologne and smooth strawberry. Made using a patent pending silver based technology, Klenza actively shields hands with 99.999 per cent protection against germs. The silver formulation provides continued three-hour extended protection, thus ensuring lasting protection from germs. Being an alcohol free sanitizer, Klenza is a non-toxic and nonflammable green product that doesn’t use any harmful ingredients like triclosan or paraben, etc. The product is available in 200 ml foam pump for `198 with 250 applications and 50 ml foam pump for `90 with 120 applications.
uDivine S OSIM INDIA HAS introduced uDivine S massage chair, an intelligent and precise massage system based on the human body contours, combined with a strategically-positioned system of airbags, kneading discs and automatic body detection. The specifications of the uDivine S are: model – OSIM uDivine S, model no – OS-833, power consumption 220W (maximum), auto timer – approximately 5/10/15 minutes and reclining angle – 113-153 degrees. The dimensions are upright – 73(W)x118(L)x117(H) cm, reclined 73(W)x205(L)x86(H)cm and net weight – approximately 94 kg. The uDivine S massage chair is priced at `3, 49,000.
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After the success of zero oil microwave ovens in India, Panasonic has added two models to its trademark healthy cooking range. The company offers five models in the zero oil range including the two new models. The product is available in four colours - sleek black mirror, black with silver
floral pattern, full metallic silver and dual tone silver and burgundy. In addition to the 23 litre and 27 litre convection models, the new 20 litre convection model is suitable to the urban nuclear family. The NN-CT265 model features include: ● 20 litre convection ● Zero oil technology ● 121 auto cook menus
● Vapour clean ● Fermentation ● Black mirror finish with
● Zero oil technology ● 131 auto cook menus with 64
ergonomic handle ● Robust stainless steel cavity The NN-CT645M model features include: ● 27 litre convection
● Vapour clean ● Precise temperature control –
Indian menus
100-200° ● Dual tone glass finish ● Free accessories – high/low
rack and glass tray
CHEF’S PLATTER
Cuisine from the land of the Chettiars Spicy and aromatic, Chettinad cuisine's popularity extends far beyond its state of origin – Tamil Nadu. Its national and global appeal especially in South East Asia and its wide repertoire of dishes, are encouraging chefs in India to innovate with the colour, texture and presentation to offer guests an exciting yet authentic experience By Rituparna Chatterjee
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REGION in the Sivaganga district of Tamil Nadu, Chettinad is a culturally and historically rich neighbourhood famous for its agriculture, architecture and most significantly its unique cuisine. Chettinad's origin dates back to the 13th century when the Nattukottai Chettiars migrated to Karaikudi from Kaveripoompattinam, following a massive flood. This new settlement slowly came to be known as the Chettinad region (Land of the Chettiars). It comprised of 96 villages in 1947 over a 6001500 square mile area, out of which around 75 villages exist even today. The story of the Chettiars is quite interesting. They started off as traders and merchants of salt, gems, textiles and jewellery and eventually entered the banking profession in the 19th
century. The most famous ambassador of the Chettinad region has been its cuisine, for it is one of the spiciest and the most aromatic cuisines in India. The Chettinad cuisine has numerous influences ranging from the dry, arid and hot climate of the region, to the Chettiars having mercantile contacts with Burma, Malaysia, Singapore, etc. The Chettinad cuisine was also served to the British guests during the time of the Raj. Because of these numerous influences, the Chettinad cuisine has evolved multifold. Some of the popular Chettinad dishes include pepper chicken; Varuval, a dry dish fried with spices and onions; Murukku, fried dough in circular shapes; Vada, a deep fried doughnut made with a batter of lentils; Kozhakattai, stuffed and steamed dish; Kozhambu, a
The Chettiars started off as traders and merchants of salt, gems, textiles and jewellery and eventually entered the banking profession in the 19th century
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CHEF’S PLATTER
adding that a number of new restaurants have opened up to serve this cuisine and existing restaurant brands serving Chettinad cuisine are also doubling their existence around the globe. Many chefs
Chef Uchit Vohra
Chef Thirumal M
thick gravy version of curry made from coconut milk and spices as a base, among some. This cuisine is also famous for its pickles and desserts especially Payasam, which has a liquid consistency and is flavoured with nuts on a base of milk. Despite its spicy nature, the Chettinad cuisine has gained immense popularity globally avers chefs. “Chettinad cuisine has become popular over the last decade and is widely accepted around the world especially in South East Asia where the Chettiars had business links. Also I guess the wide repertoire of dishes appeal to the global audience,” expresses Chef Thirumal M, chef de partie, Bengaluru Marriott Hotel Whitefield
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who work with this cuisine have made changes according to the subjective taste of the guests who relish it. Voicing similar thoughts, Chef Uchit Vohra, executive chef, ITC Windsor, states, “15 years
back Chettinad cuisine was known only in and around Tamil Nadu and today it is popular all over the country. It is this heightened demand which has already taken this experience overseas.”
Reinventing Chettinad Over the years, Chettinad cuisine has evolved the art of using spices and has developed into a wonderful food experience. Also people’s demand has taken the entire
CHEF’S PLATTER
experience of the Chettinad cuisine further ahead. “Chettinad as a cuisine has been accommodating the changes of time,” avers Chef Vohra, adding, “We love to experiment with our food and when it comes to variety in non-vegetarian food, Chettinad cuisine is the best. Pepper, chilly, garlic and ginger are some of the key ingredients, which we use in our preparations. Since the masalas are made in the kitchen, it gives a distinctive taste to the dishes. We have incorporated few of the Chettinad classics in our menu as well.” The main focus at Dakshin, the south Indian restaurant of ITC Windsor, has been to successfully reinvent and offer something new to everyone. “Our main agenda has been to create food that’s chic, light and beautifully presented but doesn’t stray too far from the core of the Chettinad cuisine, and will make the traditionalists happy,” explains Chef Vohra. Likewise, for Bengaluru Marriott Hotel Whitefield, the focus has been on maintaining the authenticity of the cuisine by playing around with the colour and texture by adding certain side dishes to serve it as a meal. “I keep in mind my guests whom I have to serve the food and then experiment with the taste, texture, colour and ingredients. It is a continuous exercise and you have to modify your food to appeal to the demography of a particular place,” opines Chef Thirumal M, suggesting, “You can use different cooking methods to attain the end result of your liking but I firmly believe that slow cooking is essential with respect to Chettinad cuisine as the spice blend gets its best end result only if proper time and temperature are religiously followed.”
Rising promotions The global appeal and popularity of Chettinad cuisine has been encouraging hotels across the country to organise food festivals either dedicated to Indian cuisine with Chettinad forming
a distinct part of it or hosting an exclusive presentation of only Chettinad cuisine. “We make sure that this cuisine is showcased in our buffet at M Café because of its popularity. Chettinad cuisine will also be showcased for seven days in the upcoming festival at Bengaluru Marriott Hotel Whitefield called the Indian Culinary Route. We believe in promoting different cuisines by doing extensive research by speaking to the concerned people and reading materials, etc,” explains Chef Thirumal M. While at Dakshin, ITC Windsor, a Chettinad food promotion event was organised last year. “The response was positive. We have plans of doing it sometime soon again,” reveals Chef Vohra. As for future innovation required in this cuisine, Chef Vohra suggests, “I feel some modern touches will be required to improve the presentation, plating and overall look of the food without compromising on the authenticity of the recipes. Modern plating styles, more interactive chefs on this cuisine, are required to increase consumer awareness on the legacy of this cuisine.”
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You can use different cooking methods but I firmly believe that slow cooking is essential with respect to Chettinad cuisine as the spice blend gets its best end result only if proper time and temperature are religiously followed
CHEF’S PLATTER
Celebrating global gastronomy With a commitment to support Bangkok as a leading international culinary destination, the 16th World Gourmet Festival being held in the Thai capital brings global culinary experts on one platform
W
ITH AN impressive line-up of leading international chefs, the 16th World Gourmet Festival has recently opened its doors at Anantara Siam Bangkok Hotel and will continue till September 13, 2015. Since its inception, the World Gourmet Festival has grown in prominence to feature an extraordinary line-up of some of the best chefs, winemakers and food experts from across the globe. This year a lineup of these experts gather together at the Thai capital for a week-long celebration of outstanding cuisine and excellent wines, at the same time demonstrating their support for Thailand and commitment to Bangkok as one of the world’s leading culinary destinations. The full line up of chefs at the 16th annual World Gourmet Festival includes Chef Francesc Rovira, Fonda Xesc, Gombrèn, Girona, Spain (1 Michelin Star); Chef Jean-François Bérard, Hostellerie Berard, La Cadière d’Azur, Provence France (1 Michelin Star); Chef Francesc
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Gimeno Manduley, Bohemic Bistro, Barcelona, Spain; Chef
Pierre Crépaud, LeCrans Hotel & Spa, Crans-Montana, Switzer-
land; Chef Patrick Raingeard, Cap Estel, Èze-Bord-De-Mer,
French Riviera, France (1 Michelin Star); Chef Sean Connolly,
CHEF’S PLATTER
Chef Francesc Gimeno Manduley
Sean’s Kitchen, Adelaide, Australia; and Chef Hirofumi Imamura, Kazuo Okada Restaurant, Kowloon, Hong Kong (1 Michelin Star); The event is coordinated and overseen by Anantara Siam Bangkok Hotel’s executive chef Nicolas Schneller, along with Shintaro chef Satoshi Sawada, Biscotti chef Daniele Bettini and Madison chef Anchalee Pongrungsit. Each guest chef will host two evenings in one of the hotel’s restaurants. This year’s World Gourmet Festival will also see the introduction of an exclusive sake tasting and pairing with Thai dishes event with the sake master, Keith Norum, an American who has worked with Miyasaka Brewing Company in Japan since 2005 educating their clients across the globe on sake. Also a first to the festival is the High Tea event with tea pairing by world-class master teablenders from Mariage Frères, France.
Chef Hirofumi Imamura
The famous World Gourmet Brunch, one of the most popular events of the whole festival, will take place on the last day of the event, on September 13, 2015. If you miss some of the chef’s dinners, this is your chance to sample some of their creations. To celebrate this years festival, Anantara Siam Bangkok Hotel has created a special package, 'World Gourmet Festival package' wherein the guests can enjoy the festival dinners and can retire to their guestroom afterwards. The package includes overnight accommodation in a deluxe view room, access to Kasara lounge including buffet breakfast, evening canapés, and tickets to any selected World Gourmet Festival dinner with the exception of the Japanese dinner, for two persons.
Eat for a cause This year the festival is also supporting HRH Princess Soamsawali’s ‘Save A Child’s Life from
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Chef Jean-François Bérard
AIDS Project’ under the auspices of the Thai Red Cross Society which provides medicine for pregnant mothers who are afflicted with AIDS. Proceeds from the auction for the duration of the event plus the dinner ticket sold will be donated to the charity.
Chef profiles Chef Francesc Rovira, Fonda Xesc, Gombrèn, Girona, Spain Michelin-star Chef Rovira learned the art of cooking at a young age from his mother, working at the family owned village inn ‘La Fonda’ specialised in traditional Catalan cuisine. On graduating from culinary academy, Chef Rovira worked in a number of restaurants alongside many famous chefs, most notably the legendary Santi Santamaria, the first Catalan to be awarded three Michelin stars. Like many chefs today, Chef Rovira likes to use local ingredients in his cooking. Mushrooms
Chef Patrick Raingeard
Chef Francesc Rovira
Chef Pierre Crépaud
Chef Sean Connolly
are a vital ingredient in Catalan cuisine as the local area has plentiful supply and they are probably his signature ingredient.
star le gray d’albion and Guissepina at 2 star Balsi rossa, Chef Berard’s culinary skills were honed to the fullest.
Chef Jean-François Bérard, Hostellerie Bérard & Spa, La Cadière d’Azur, Provence France Coming from a family whose passion is focused on hospitality and gastronomy, Chef Bérard had his first culinary exposure at his parent’s boutique hotel, Hostellerie Bérard and Spa, located on a hilltop village instilled with the magic of Provence, La Cadière d’Azur. Attending Lenotre School in Paris and consequently gaining a lot of work experiences with various master chefs at Michelin starred restaurants such as Frederic Anton at 3 Michelin star Pre catelan, Helene Darroze at 2 Michelin star la table d’helene, Roger Verger – serge Chenet at 3 star Moulin de Mougins, Jacques Chibois at 1
Chef Francesc Gimeno Manduley, Bohemic Bistro, Barcelona, Spain Chef Francesc Gimeno Manduley transmits emotion, passion and sincerity– qualities which are expressed in every one of his creations. Through his dishes, he transports the diner back to their childhood, when everything was still open to discovery and there was no time for worrying. Chef Manduley’s Bohemic restaurant plays on highconcept miniature presentation of a variety of dishes for the diners to choose from after a pasta sized appetizer and complete the meal with a dessert. Chef Pierre Crépaud, LeCrans Hotel & Spa, Crans-Montana, Switzerland Describing himself as simply
CHEF’S PLATTER
a cook, Chef Crépaud’s cuisine is mainly dictated by Mother Nature. A staunch supporter of the local farmers, he selects the best vegetables and regional products which are the basis for the creation of his recipes revealing dishes with playful tastes, colours and shapes. His cuisine is based on flavour with theatrical presentation. Honing his culinary skills working with various hotels and restaurants in France and Switzerland, he finally settled at Crans-Montana and has been the chef de cuisine at Restaurant LeMontBlanc at LeCrans Hotel & Spa which received a Gault & Millau award in 2010. Chef Patrick Raingeard, Cap Estel, Èze-Bord-De-Mer, French Riviera, France Inheriting his love for cuisine from his grandmother, Chef Raingeard at a very early age, liked watching her while she prepared sautéed potatoes, being fascinated by the foaming of butter on the stove, scorching but not burning. Working side by side with renowned chefs such as Alain Passard of the 3 Michelin Stars L’Arpège and Jacques Maximin of the 2 Michelin stars Ledoyen and The Elysée Lenôtre, the experiences gave him confidence and motivation which resulted to his first Michelin star award for the Zebra Square restaurant in Monaco. Chef Sean Connolly, Sean’s Kitchen, Adelaide, Australia Chef Connolly is one of Australia and New Zealand’s most well-respected chefs, with a growing list of accomplishments and awards to his name. A true visionary with a wealth of experience and his latest endeavour is the opening of his first restaurant in Adelaide, South Australia named Sean’s Kitchen. A New York inspired Brasserie restaurant offering mouth-watering dishes with a focus on showcasing the outstanding local produce, Sean’s Kitchen located in Adelaide Casino, has won Best New Restaurant in The City Awards within a year of its opening. As any other master chefs, Chef Connolly got his inspiration
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from his grandmother which influenced his food today: generosity, imagination and a healthy respect for excellent produce. Chef Hirofumi Imamura, Kazuo Okada Restaurant, Kowloon, Hong Kong Born in Japan, Chef Ima-
mura started dreaming of becoming a chef at the age of four when he first tasted the joy of cooking for his parents. He mastered his fundamental cooking skills at his hometown Fukujima’s Japanese restaurant Kawashou then journeyed to New York where he excelled as a
sushi chef after gaining his Fugu license in 2001 and promptly moved up to become an executive chef at Sakagura New York. He now heads the One-star Michelin Kazuo Okada restaurant in Kowloon, Hong Kong. Chef Imamura is admired for the way he imbues each dish with
uniqueness. Firmly committed to the idea that every dish should have its own seasoning, he searches the world over to source the perfect seasoning for his dishes. He also matches his creations with different dishware for an ideal presentation of the food across the seasons.
HIGH SPIRITS
On cloud nine Cloudy Bay Vineyards, located in the Marlborough region of New Zealand, has over the last three decades developed a recognisable estate wine style that not only provides a window to the history of the region it originates from but also establishes the brand as a strong contender among the New World wines globally By Rituparna Chatterjee
S
ituated in the Wairau Valley in Marlborough at the northern end of New Zealand’s South Island, Cloudy Bay Vineyards has been boasting of producing some of the finest wines in the New World with a strong emphasis on individual fruit character and the development of a recognisable estate wine style. Established in 1985, the winery derives its name from the bay at the eastern extremity of the Wairau Valley, which was named Cloudy Bay by Captain Cook on his voyage to New Zealand in 1770. Cloudy Bay has estate vineyards located within the Wairau Valley and long-term supply agreements with five Wairau Valley growers. The main varieties grown there include Sauvignon Blanc, Chardonnay and Pinot Noir along with lesser quantities of Gewurztraminer, Riesling, and Pinot Gris. “We primarily work with Sauvignon Blanc, Chardonnay and Pinot Noir. Sauvignon Blanc was made in 1985, which we are best known for, followed by Chardonnay in 1986 and Pinot Noir in 1989. We also make sparkling wine from Pinot Noir and Chardonnay,” shares Tim Heath, senior winemaker of Cloudy Bay Vineyards, who is responsible for crafting Cloudy Bay’s two very distinct Sauvignon Blanc styles, sparkling wine Pelorus, Gewürztraminer and Pinot Gris. The Wairau Valley has a cool maritime climate. Although the
Tim Heath
valley enjoys more sunlight than any other region of New Zealand, daily maximum temperatures rarely exceed 30°C. “Because of this favourable climate, the flavours of our grapes tend to be fresh. However, the challenge is to bring complexity to the wine,” avers Heath highlighting the unique processes that goes into making their wines. For instance, to create two distinct styles of Sauvignon Blanc, it is fermented in stainless steel tanks to give the wine a fresh flavour, and also in oak barrels to make the wine less fruity, more savoury and textured. The wines are kept for 18 months in the barrel. As for Pinot Noir and Chardonnay, they are aged for about a year. “As a winemaker the most important thing to do is not to have a set of rules; he needs to taste the wine and if
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HIGH SPIRITS
he listens it will tell him what has to be done,” propagates Heath. Since its inception, Cloudy Bay Vineyards has witnessed substantial growth. Presently, it exports to over 30 markets, the major ones being the US, UK, Australia, etc. Cloudy Bay Vineyards is also a founding member of the New Zealand Integrated Winegrape Production scheme, setup to develop a programme for sustainable vineyard management, which is now monitored by Sustainable Winegrowing New Zealand.
Testing waters In 2005, Cloudy Bay Vineyards entered the India market where its growth has been slow yet steady. The company's prime focus has been to create awareness by holding interactions with the media, restaurants and endconsumers. “Building awareness takes time, but at the end of the day the wine needs to be good to be able to leave its mark. We need to concentrate on the quality of wine and ensure that we make the best,” explains Heath, adding that, Sauvignon Blanc has been the most popular wine in India. However, high tax rates imposed on imported wines has been deterring the growth of this segment in India making it less accessible to the consumer,
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explains Heath. In addition, a notion in India about Old World wines being the best has been hindering this growth further. “In India, people seem to drink widely but there is still a misconception that the
best wines come from the Old World, which is at the heart of the new wine drinking culture. But when you appreciate wines, you are able to celebrate their diversity and differences,” explains the senior winemaker.
cover )
THE QUAINT GOA Goa's hospitality landscape is dotted with many heritage properties that offer tourists an old world charm with modern amenities. In this FHW Goa Special we take a look at some of them
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Goa special 2015
VIVANTA BY TAJFORTAGUADA, GOA
V
ivanta by Taj - Fort Aguada, Goa has history woven in its walls. It's where royalty, heads of government and the biggest celebrities are known to frequent. The property is a 45 kms drive from the airport. This Goan-Portuguese architecture marks 145 rooms including 14 suites in the sea facing main complex. The private luxury Aguada Hermitage villas nestled in the hill offers spectacular panoramic views. Guests can unwind amidst Balinese inspired landscaping which covers over 42 acres of style. The Aguada Ballroom & Hermitage Centre along with the three open lawns make over 19,000 square feet of vivid, contemporary space available for corporate retreats, brand launches or parties. Each Vivanta hotel and resort offers unique Vivanta motifs. These are curated 'must on your list' experiences that represent an imaginative take on the
destination and its culture. These are 'must dos' and 'must sees' presented with the Vivanta signature of hospitality. The Superior Charm - Garden View with sit out is located on the ground floor of the east wing of the main building. The Superior Charm Sea View rooms are located on the first floor / lobby level of the main building. Premium Indulgence Cottage - Garden View Rooms, of 400 sq ft, is garden facing, and have lush lawn sit outs. These rooms have a view of the lush tropical landscaping. Premium Indulgence with terrace rooms are located in the main building and offer a spectacular view of the sea. These rooms have a large terrace and an additional powder room. Deluxe Allure Suite with Terrace rooms are located in the main building and offer a spectacular view of the sea. These rooms have one bedroom, a living room and a terrace. Premium Temptation Villa - Garden View - of 700-800 sq ft, are luxurious stand-alone villas with a bedroom and a living room, a private lawn and garden furniture with parasols. Luxury Bliss Villa - two bedroom is a stand alone villa with panoramic sea view. This villa is a newly designed contemporaryspace with a private sit out, perched on top of a hill that offers an unmatched view.
CASA SUSEGAD
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estled in the foothills of the Western Ghats, surrounded by forest and jungle, Casa Susegad, a restored Indo-Portuguese mansion house, dates back more than 550 years ago. Set across over an acre of grounds, the property has three huge reception rooms and five bedrooms. There are dedicated terraces, or private gardens, for each bedroom, with granite tables and comfortable chairs for dining al fresco. Casa Susegad has five guest bedrooms, three sealed with air-conditioning, and two larger traditional rooms open to the rafters with large ceiling fans for natural ventilation. The families in olden days slept in small bedrooms connected by only curtains to the main
house on one side and the inner courtyard on the other. Cross breezes under the main roof kept them cool. The three AC rooms – Carnelian, Turquoise and Rose – were constructed by adapting five such bedrooms. The larger Host’s Suite and Sunshine Room are in the North and South wings of the Casa and provides guests the opportunity to experience the fan-assisted breezes within thick walls in these grand rooms of bygone days. Prior to arrival, guests are asked if they have dietary preferences that should be considered when planning menus during their stay. This allows planning ahead for special diets, allergies and, very often, a special wish for something like an authentic Goan Pork Vindalho (a perfect balance of hot sweet and sour – one of the kitchen’s signature dishes, taking a day to marinate in freshly ground spices and then cooked over wood).
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cover ) ARCO IRIS HOMESTAY
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rco Iris', meaning rainbow in Portuguese is a 200 plus year old elegantly restored colonial house built on a sprawling, terraced, 1.5 acre property. The front edge of the property overlooks a seasonal lake which supplements the water requirements of the surrounding paddy fields. The Zuari flows just about a km away behind the property. The proximity to the lake and the Zuari, the abundant greenery in and around the property ensures a scenic setting all through the year. Arco Iris is located in Curtorim, a quiet village in south Goa, about seven km to the east of Margao. The house is styled along colonial Portuguese lines with a high plinth, imposing columns, high ceilings and offers year-round natural ventilation. The house has been restored and renovated, true to its heritage and without compromising on the modern day requirement for convenience and comfort. During
the restoration process, all efforts have been made to preserve the original materials which had originally gone into the construction of the house by using them, at times, for alternate purposes. The end result is a house which reflects a judicious and tasteful blend of the modern and the traditional. With a built up area of around 7,000 sq feet, the house comprises an 'entrada' (foyer), 'sala' (living room), dining room, five guest bedrooms with en suite bathrooms and a fully equipped modern kitchen. Three of the bedrooms open into private balconies. It also has a balcony in front and a courtyard in the rear. The balcony is the most social part of the house where any daily activity, be it catching up with neighbours, reading morning newspapers, eating , or just plain lazing can be enjoyed. The high ceiling living room is reserved for formally receiving and entertaining visitors. The dining room is dominated by the dining table which can comfortably seat eight. All bedrooms have been suitably modified to accommodate en suite bathrooms with modern amenities. The bedroom colours have been given keeping in mind the colours of the rainbow.
VIVENDA DOS PALHACOS
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ivenda dos Palhacos is a 100 year old, carefully renovated house set on a quiet cul-de-sac in the village of Majorda in South Goa. The longest beach, with the most beautiful sand in Goa, Majorda is about a km away. The property is less than half an hour’s drive south of Goa’s airport at Dabolim and 20 minutes from the main station in the second city of Goa, Margao. Guests are welcome to borrow a bicycle or grab a lift down there in the property's customised tuk-tuk or jeep for a nominal price of `150 per trip. Vivenda dos Palhacos has three quite different atmospheres. At the front of the house, is a modest Portuguese Mansion, built in 1929. It has a hall, two large bedrooms (Konnager and Alipore) with en-suite bathrooms, a sit-
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ting room leading out to a veranda and a large dining room to seat 20. The older Hindoo house, behind, is made from thick rammed earth walls with three double bedrooms (Madras, Ooty and Ballygunge) all with en-suite bathrooms. All bedrooms have fans as well as airconditioners. The latter is not usually required until March or April. At the back of the house is the main garden with a 12 m swimming pool, private dining and sun bathing areas and The Chummery – a large double room with two verandas. Vivenda dos Palhacos' food is best described as eclectic and its signature meals include a Goan Feast, complete with pig and continental favourites like iced gazpachio topped with lobster, drizzled in paprika oil. Breakfast is complimentary which includes first growth teas from Darjeeling, fresh organic coffees from the south of India, fresh fruits and fruit juices, and butter toast or butter homemade mango marmalade toast.
Goa special 2015
THE HERITAGE GOAHOTEL
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he Heritage Goa Hotel is a quaint, century-old well restored heritage boutique resort with the aura of the old world charm. It serves as a testament to the architecture and traditional opulence of the Portuguese colonisation of Goa. Unlike other colonial powers, the Portuguese left their mark on the palatial mansions in
Goa inspired by the European architectural style. They bequeathed Goa their architecture inspired by an eclectic mix of Gothic to Neo-Gothic in the form of mansions now designated as heritage homes.
SH A W E R A W N O I T A V O INN
www.itwfeg.in www.hobart-export.com avinash.singh@itwfeg.in Mobile : +91 9818004147
Staying in a heritage hotel is an experience in itself. The high ceilings, traditional decor, antique furniture are reminiscent of those days and The Heritage Goa Hotel will let you relive those times. Nestled in the Goan idyllic village of Siolim, spread over an area of about 20,000 sq ft, and set amidst coconut palms and landscaped gardens, The Heritage Goa Hotel transports one straight into the colonial era with its history. The walls and pillars are built of red laterite stone and local wood while the roof is overlaid with terracotta roof tiles from Mangalore. The
furniture is crafted from rosewood by the local craftsmen. Built in Indian style (low pitched tiled roof, wide verandas) with European accoutrements (Gothic style windows, cluster columns), its architecture straddles both worlds just as Goa still does. The Heritage Goa Hotel with its four suites comes complete with house staff, which includes 24 hour security, housekeeper, gardener and a supervisor and is available to rent, either in its entirety for families/friends or for individual couples wanting to take any one apartment on a B&B basis, or otherwise. The suites also have modern amenities including air-conditioning, satellite/dish TV, electric iron/kettle, Internet (Wi-Fi) access and hot water. The latest addition is four poolside villas with modern furnishing and living space. In a tranquil setting, these villas give one the opportunity to relax and absorb the beauty of the Goan countryside.
AL C I M O N ECO VE I T A V O N IN EFFICIENT NT E G I L L E T IN
cover ) HOSPEDARIAABRIGO DE BOTELHO
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ospedaria Abrigo de Botelho is a heritage business boutique guest house in the heart of Panjim's Latin quarter also known as Fontainhas in Goa. Fontainhas, even today, maintains the typical Portuguese characteristics in its architecture, narrow streets and the old buildings painted in Mediterranean colours like white, blue, red and yellow. In this heritage precinct, the streets are narrow and winding, with alleys, lanes and stairways. The house itself is over 150 years old. It has been restored and converted into a heritage business B&B. The restoration has taken over three years to complete and every effort was made to retain and enhance the identity of the house like the patterned floor tiles, high ceilings, extensive use of wood all over and large windows. The property is an eight room, ground plus one, typical Portuguese house.
Hospedaria Abrigo de Botelho has three categories of rooms i.e Deluxe, Executive and Premium. The deluxe rooms, located on the ground floor, are large spacious rooms with their own private sit-out area. In this category, guests are offered two rooms having large double beds and one with twin beds. The executive rooms are located on the first floor and have a view of the business hub at Patto Plaza across the Ourem creek. Guests can enjoy a rooftop view of this heritage precinct from their own private verandah. In this category, guests are offered one room having a large double bed and two rooms with twin beds. Tastefully styled in keeping with the heritage ambience, these 250 - 400 sq ft premium rooms come complete with antique furniture. It also has its own unique bird eye view of the lanes and by-lanes of the Latin quarter. Here guests are offered one room with a large double bed and a diwan which can accommodate up to three adults and the other room on offer is furnished with three single beds. Guests to this property can expect a warm welcome when they arrive.
W E LCOMHERITAGE PANJIM INN
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elcomHeritage Panjim Inn, Panaji is amongst the primary colonial mansions nestled in the heart of Latin Quarter of Fontainhas. It is also Goa’s first classified heritage hotel. The property is further classified in three categories namely Panjim Inn, Panjim Pousada and Panjim Peoples; each is distinct from the other with their own unique style and character. Panjim Pousada was rebuilt in the 1930’s and is Hindu in style and character. The vintage building housing the Panjim People’s was home to the People’s High School, Goa's premier English educational institution. The hotel offers 37 rooms; each is a fine blend of old world charm, elegance and modernity defining a unique character. The period furniture, antique interiors, exotic art and fine furnishing remarks the era of romance, charm and nostalgia. The Ve-
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randah Restaurant is cozily located on the first floor overlooking the busy Latin Quarter street junction. It offers local and continental cuisines of the region with its in house farm Feni and scrumptious Goan meal. WelcomHeritage Panjim Inn is also a meeting place for art lovers as the Gallery Gitanjali showcases a wide range of contemporary paintings by well known local and overseas artists. Original artwork of the in-house gallery is displayed over all premises. It is an exotic and stimulating conference option as well that hosts several events and workshops throughout the year, including art history and film appreciation courses, book and poetry readings, book launches, art and theatre workshops, art performances, as well as talks on conservation and environmental concerns. The hotel is a perfect place to explore Panjim by foot and visit the famous World Heritage churches, temples and casinos.
Goa special 2015
CASA PALACIO SIOLIM HOUSE
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asa Palacio Siolim House is a 350 year old heritage hotel in Goa, built in 1675. It is a palacio that dates from the earliest times of the Portuguese occupation of Goa, beautifully restored as a home which, now doubles as a private seven room heritage boutique hotel in Goa. The house understates its stature as one of Goa's most unique and oldest manor houses. There are few examples of the aristocratic late 16th century 'casa do sobrado' style of Goa-Portuguese architecture remaining in North Goa. The manor once housed the governor to Macau, and a family of administrators that included a governor to Mozambique. The property is classified a 'heritage' boutique hotel in Goa by the department of
tourism, and situated in the quiet coastal village of Siolim, Goa. The property is situated close to the beaches, just to the north of Morjim, Ashwem, Arambol and Mandrem beaches and the action of the Candolim – Calangute – Baga – Anjuna beaches to the South. The property also offers the Siolim
Collection - a curated set of exceptional properties. This includes - the annexe to the boutique hotel, called 'Little Siolim', a three room restored annexe villa to boutique hotel in Goa that can be also rented as a villa; Frangipani - a heritage village home restored with a modern touch with a beautiful modern annexe, designed by
a renowned architect, and during certain times only 'The Writer's Retreat' - a massive four bedroom country home in north Goa. In 2001, Siolim House was a finalist for the UNESCO heritage prize, which considered its exceptional history and the work done to restore this building. In 2009 the second renovation was completed to bring back more detail and more features to this heritage hotel in Goa.
cover ) CABANA DEMPO
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hile many villas in Goa promise state-of-the-art facilities, only a few of these have the luxury of a private water front. Cabana Dempo is one such quiet beach resort in Goa which almost owns its waters. The ancestral 19th century home of the Dempo family of Goa, is an intimate beach bungalow and is run as a Noble Home by Neemrana Hotels. This is a rare bungalow literally located on the secluded Siridao beach, 50 meters from the water. Its quiet, idyllic setting by a fishing village offers an insight into their lifestyle. It is a great option for those looking for peaceful villas in Goa away from the commercial hustle and bustle of the city.
Located at the mouth of the Zuari river in Siridao, Cabana Dempo is Neemrana's second Noble Home in Goa. Guests can see the fishing boats and the fishermen’s shacks from the verandah in front of the three rooms and literally step down onto the sand beach. There are three rooms - the Darya Daulat room is named after a large ship owned by the Dempo family. This ship was a part of their large cargo fleet that sailed out to the Portuguese ports of Mozambique and Angola in Africa, on the Indian Ocean. The names of other rooms are Amizad and Pongai, also named after large ships owned by the Dempo family. The rooms are well appointed with modern amenities and bathrooms. There is plenty of space to read in the lounges, the dining room, or outdoors in the verandah. Guests can also laze around or swim indoors in a covered pool.
HOTELASTORIA
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otel Astoria is a family-run heritage establishment that is located in Assagao in North Goa. The property nestles in the cool shade of time-matured mango trees and swaying coconut palms on a naturally terraced landscape. The property's main section comprises of a 200-year-old Portuguese mansion. It is the home of Ida and Edwin Fonseca, who run the place along with their family. Its modern extension, which comprises of 20 well-appointed rooms, has been built with a tiled-roof complementing the traditional Goan ambience. Being connected with the sandy beaches in North Goa - Anjuna, Vagator, Baga, Calangute, Sinquerim, Candolim, Morjim, Ashvem and Arambol – the property is popular with tourists, who drop in for lunch or dinner en route to Anjuna beach, and often book a room fascinated by the natural surroundings and traditional Goan hospitality. Hotel Astoria is situated between the popular
36 FOOD & HOSPITALITY WORLD September 16-30, 2015
Wednesday Flea Market in Anjuna and the Friday Bazaar at Mapusa as well as Saturday Market. Transfers from the Dabolim international airport take just about 60 minutes and the Konkan Railway Station at Tivim-Sirsaim is about 20 minutes away. One of the highlights of the property is its own spice garden from where the Fonsecas obtain their daily requirements of spices for the kitchen. Nutmeg, cinnamon, pepper, bay leaves, cherries, breadfruit, loveapple, are some of the produce of the garden. The village of Assagao offers an idyllic environment. Guests can have a relaxing vacation in the serene green valley. They can wake up to the sounds of birdsongs that frequent the area - bulbuls, woodpeckers and others of colourful plumage. The valley, populated by a Hindu-Catholic mix, is well known for its age-old, white-washed church. The Church of St Cajetan is considered as one of the ten best churches in Goa. Quaint village mansions dot the village, which has a couple of mineral water springs, and a time-worn landmark known as Cator.
GMs OF THE EAST A much neglected but now emerging hospitality destination, the eastern region of India is home to many national and international hotel brands that have seen a surge in occupancies in recent years. On the occasion of FHRAI’s 50th Convention being held in Bhubaneswar, FHW spoke to some of the GMs of the region to get their perspective
cover ) RADISSON BLU HOTEL GUWAHATI GM: VIKAS RAY
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adisson Blu Hotel Guwahati, the first - first class international hotel of the north-east, has recreated the definition of the term comfort and has taken it to a whole new level in this part of the country. An elegantly designed contemporary hotel, it is now an ideal destination for business and leisure travellers alike with its 196 guest rooms and suites, variety of specialty F&B options, stateof-the-art event facilities, rejuvenating fitness and spa facilities and all other key services. Radisson Blu is Carlson Rezidor Hotel Group’s first class, full-service hotel brand, with services and amenities that were created specifically to be empathetic to the challenges of modern travel. The Radisson Blu brand delivers vibrant, contemporary and engaging hospitality that is characterised by its unique Yes I Can ! SM service philosophy. Guests can expect a 100 per cent guest satisfaction guarantee as well as complimentary internet access as part of Radisson Blu’s guest promise.
VITS BHUBANESHWAR Management mantra We are attentive to each guest and their requirements and our effort is to provide the finest experience to our guests each time they visit us and will continue to contribute to the growth of the region.
Hospitality market The hospitality industry in this region needed the presence of an international hotel brand like ours. There are many more in the pipeline and I foresee a rapid growth in this region . (As told to Rituparna Chatterjee)
GM: SUBRAT DASH
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he unique selling point of VITS-Bhubaneshwar is its location, as it is in close proximity to the airport (five km), railway station (1.5 km) and is in one of the most happening commercial locations of Bhubaneswar. The hotel is close to the highway leading to Cuttack on one side and Puri on the other side. VITS-Bhubaneshwar is an ideal transit hotel for people travelling to other locations. Although the property has more number of corporate business travellers, but due to its location and amenities the property is a sought after choice for leisure tourists as well.
Management mantra Our prime mantra has been 'Looking beyond service - Hospitality.' It is the emotional aspect of the guests that we touch upon and try to understand their needs.
Hospitality market The eastern region specially Odisha has created many opportunities in the recent years for segments like MICE, destination weddings, water sports activities, festivals of international repute (Konark dance festival, sand art festival)
38 FOOD & HOSPITALITY WORLD September 16-30, 2015
which have created opportunities for both domestic and international tourists. The challenges include unavailability of skilled manpower (most of them like to migrate to other locations), few national and international brands of hotels operating in Odisha. There are marginal efforts shown towards promoting tourism at the national and international level. Due to limited flights, the city is not well connected with the major metros and cities of the country. People are choosing Bhubaneshwar, Puri and few other locations for marriages which have brought in the concept of destination wedding. (As told to Kahini Chakraborty)
Bhubaneswar special
MAYFAIR SPA RESORT & CASINO, GANGTOK GM (SALES & MARKETING), MAYFAIR GROUP OF HOTELS: PRADIPTA MOHAPATRA
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ayfair Spa Resort & Casino, Gangtok is the only five-star deluxe property of the entire north eastern part of India. This has a world class spa and we are also privileged to have the first on-shore live casino of the country. It is situated in the Himalayan foothills spread across 48 acres of land having villas, cottages, suites and deluxe rooms. The villas are luxurious having private heated dip pools. Deluxe rooms, which are base category inventory, are also quite spacious having an area of
600 to 700 square feet. It is considered to be the destination itself in Gangtok, Sikkim and we do attract lot of tourists. Located in Ranipool, the Mayfair Spa Resort & Casino is an ideal place for those travelling for pleasure or business purpose. Incorporating the design elements of Sikkim’s monastic theme, each and every corner of the hotel in Gangtok showcases the beauty of the natural surroundings. The natural view of the area around the property will also lure you again and again to visit the destination. Whether you are coming to enjoy your honeymoon tour, family holiday, adventure tour, business tour or planning to spend some more time for an encounter with
mother nature and the culture and traditions of Sikkim, Mayfair Spa Resort & Casino fits well for all your requirements.
Management mantra We do emphasise on up-gradation of the property on a regular basis and ensure great experience to all our valued guests in terms of products. Our personalised service and the well trained staff have definitely an edge over the others.
Hospitality market Government of Sikkim is committed to promote the destinations in Sikkim globally in all travel trade forums and the results are already showing in
terms of high footfall of tourists in this region. Sikkim has a lot of potential and with the commitment from the stakeholders it will further grow in the future. (As told to Sudipta Dev)
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cover ) RAMADAJAMSHEDPUR BISTUPUR GM: MANISH DATT
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he newest four-star luxury business hotel, located at the heart of the city, Ramada Jamshedpur Bistupur is located in close proximity to the business hub and tourist attractions. It is also mid-way between the airport and railway station, Adityapur industrial area, Bistupur main market, and Jubilee Park. It is the only hotel which provides a swimming pool for its resident guests in Jamshedpur and also offers 68 luxurious rooms categorised into executive rooms / club rooms and suites. Each of the guest room is designed with perfection and includes work table, tea-coffee maker, minibar, electronic safe and complimentary wireless and ethernet highspeed Internet providing surfing and browsing services.
Management mantra Maintain the quality on a constant basis. As a hotel is known to be a home away from home, it is important to offer the best quality comfort for esteemed guests. Goals for our team are set so that there is no miscommunication or wastage of resources. Being in an industry which is competitive we need to have optimum utilisation of each and every resource to keep ourselves in profits.
RI KYANJAI, SHILLONG Hospitality market Kolkata is a big market for us as it is the closest metro city. Kolkata has the nearest international airport connecting Jamshedpur with rest of the world. Moreover unlike other parts of India where the supply of rooms are higher than the actual demand, the average room rates of Kolkata is better than many other cities in India. Ramada Jamshedpur Bistupur is the first Wyndham brand to enter the eastern India market. The competition is about to rise in Kolkata between the hotels and many good leading hotel brands have just started their operations or they are about to start up in next six to eight months’ time. Jamshedpur is the first corporate city of India and it is dominated by TATA which is why it is widely known as Tatanagar. We have seen a three-fold increase in recent years from foreign visitors into this city. (As told to Kahini Chakraborty)
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GM, MARKETING & OPERATIONS, CENTRE POINT GROUP: ASHLEY DKHAR
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ith a name that literally means 'Serenity by the Lake' in Khasi, Ri Kynjai - Serenity By The Lake offers the perfect getaway from the urban hubbub. Nature lovers can choose to luxuriate in perfectly appointed cottages, undergo traditional Khasi spa treatments and dine on local delicacies. This boutique resort is as perfect for families seeking the ultimate all-round getaway as it is for corporates requiring discreet and luxurious convention spaces. The USP of Ri Kyanjai is the location, the serene environment, the view, the architecture. Lovers of authentic experiences will be particularly pleased with the architecture - inspired by traditional Khasi cottages while incorporating the best of modern practices. In fact the INTACH-SATTE Award for Heritage Architecture was being awarded to us purely for the architecture and the heritage that it symbolises and recently we also won another prestigious award – the Best Hotel for Romance. The hotel is a part of Centre Point Group Enterprise, one of the best known
hospitality chains in the North East.
Management mantra Setting up high standards of personalised hospitality is my management mantra.
Hospitality market The hospitality industry in Meghalaya has grown significantly in the last few years as travellers, both domestic and international, are willing to explore the North East. Meghalaya has a good potential given its natural beauty and favourable climatic conditions. (As told to Sudipta Dev)
Bhubaneswar special
HOTEL ACACIA, DIMAPUR GM: VIKHONUO P
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n the middle of a bustling city, full of sights and sound, Hotel Acacia offers the best of hospitality with a dedicated service and great location close to Dimapur’s business centre and shopping area. The hotel features 60 rooms – each of them designed in contemporary and spacious styles that ensure value and comfort. With the airport just seven km away and the taxi, train and police station within walking distance, Hotel Acacia’s location could not be any better with efficient service, smart clean rooms, guest amenities and warm hospitality. What makes this place special is
its home-from-home ambiance with a management that goes out of their way to help. Our all-day dining restaurant is perfect for those who want to gorge on delicious meals, further up, a rooftop restaurant makes it a great place to hang out. Guests can enjoy drinks and food from our carefully chosen menu of Indian and pan-Asian cuisine and experience the nightlife in this hidden rooftop gem.
Hospitality market The hospitality industry in Nagaland has been growing at a fast pace, there are about 170 hotels in Dimapur itself which isn’t a big city. Individual entrepreneurs are willing to set up a world class hospitality industry, but there is lack of infrastructure such as good roads, transportation, etc. Also gov-
ernment's inability to attract tourists is a setback. The only time tourist flow in is during the Hornbill festival which is celebrated in the first week of December, which has become a major tourist attraction. With more develop-
ment, Nagaland has high chance of becoming a tourist state which will bring in revenue both for the individual as well as the government. (As told to Rituparna Chatterjee)
cover ) SWISSOTEL KOLKATA NEOTIAVISTA GM: MARCO SAXER
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t Swissotel Kolkata Neotia Vista, the biggest USP is the exceptional service. The property aims to bring the best of Swiss hospitality to Kolkata. Apart from that it is also the closest five-star property from the airport and has four award winning F&B outlets and a breathtaking infinity pool. It is the only five-star property in the city to have a private outdoor jacuzzi.
Management mantra Having a clear vision is my biggest mantra – we should begin with the end in mind. Also, finding the right people and training them the Swissôtel way is one of the best ways to ensure great service.
Hospitality market Previously, there were a few hotels but now guests are spoilt for choice
with a number of international brands making its way into the Kolkata market. People have become more adventurous and one of the biggest examples of this is the popularity of our various international food festivals like the Kenyan and Hawaiian. Even at weddings, guests are looking for Swiss and Mongolian and other international cuisine live counters. (As told to Kahini Chakraborty)
TAJ BENGAL KOLKATA GM: SAMRAT DATTA
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aj Bengal Kolkata is located at the heart of the city surrounded by lush greenery and city hotspots; it displays artistic and contemporary design with an authentic local connection; and boasts of iconic restaurants which have been the city favourite over decades and above all, it has an unmatched service quality delivered by experienced, smart and warm-hearted staff.
Management mantra The management mantra is to be driven by passion, pay attention to detail and never say no. It is important to create an environment which is professional and fun at the same time, that works best for both the guests as well as the associates. Managing a hotel is like a team sport hence it is imperative to keep the team energised and focused towards a clear direction.
bilities. Be it leisure or business, there can be a lot more that can happen out of here. I am seeing this potential. We have new hotels emerging across various hubs of the city. It is a good sign as it will bring about healthy competition, innovation and newness to the offerings. F&B will be a crucial factor for the success in this part of the world where people know their food and love to savour them.
Hospitality market Kolkata is a city with immense possi-
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(As told to Rituparna Chatterjee)
Bhubaneswar special
NOVOTEL KOLKATA HOTEL AND RESIDENCES GM: JAI KISHAN Welcome where guests and employees alike feel accepted, unique and privileged. The mantra encapsulates the generosity and the very essence of hospitality. In accordance with the same, our values of guest passion, sustainable performance, the spirit of conquest, innovation, trust and respect are all crafted towards creating meaningful experiences for the community of travellers and new nomads all around the globe. At AccorHotels we want to be your best global hotelier and travel mate.
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ovotel Hotel Kolkata and Residences is eastern India’s largest accommodation facility in the five star category with 347 guest rooms, suites and serviced apartments and introduces to Kolkata its first serviced apartments in a five-star set up. The hotel offers extensive banqueting options spread over 20000 sq ft of indoor and outdoor space with four meeting rooms including the
city’s very first rooftop banquet – Le Jardin, boardrooms, ballroom divisible into three sections, terrace garden for 1000 guests and a pool deck. Another USP of the property is that it houses a rejuvenation space comprising cascading landscapes and water bodies featuring holistic wellness and recreation with a 24-hour fitness centre, spa, salon, outdoor swimming pool and other facilities. It is a Gold-rated LEED certified hotel operating several environment friendly processes.
Management mantra Novotel Kolkata Hotel and Residences follows AccorHotels’ mantra of Feel
Hospitality market Kolkata is considered as a gateway to the East. Once a commercial and political hub of British India, the city’s hospitality industry has had deep roots in the social fabric of the city. Though the hospitality market in Kolkata has mostly been dominated by a few local players, the big brands have now arrived to engage the city and enhance guest experiences. With the emergence of several new micro markets which have surpassed the central business districts of Kolkata, the corporate houses there have been a successful growth in realty in the city.
Yo u r
This has provided a huge fillip to the hospitality industry in Kolkata. One of the major factors leading to this boom in the hospitality scenario in Kolkata has been the government’s focus on promoting Bengal as a tourist destination. A lot of international carriers also have begun operations in Kolkata, connecting it to some of the major international destinations. This clearly boosts the tourist influx into the region. (As told to Sudipta Dev)
R e l i a b l e
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P a r t n e r
We provide complete solution for all kitchen equipment requirements Hotels ● Restaurants ● Corporate Canteen ● Bakery ● Bars Office address :- Thomson &Thomsons Unit No. 6, D’silva Baug,A. G. Link Road,Asalpha, Ghatkopar (W), Mumbai - 400 084Tel. : +91-22-25112130, 7208082013, FACTORY :Gilbert Compound, Durga Mandir Road, Near Sakinaka Police Station,Andheri (E), Mumbai - 400 072 E-mail : sales@thomsonnthomsons.com, Web: www.thomsonnthomsons.com ServiceCentres:-Ahmedabad,Bangalore,Cochin,Chennai,Delhi,Goa, Hyderabad,Kolkata,Lucknow,Mumbai,Pune,Vizag
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September 16-30, 2015
cover ) TOSHALI SANDS PURI GM: ASHWANI KHUTTAN
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oshali Sands is an ethnic village resort which is located right in front of a deer sanctuary and is attached to an exclusive beach. It is the only resort having lush green landscape of 15 acres which provides the guests a peaceful place to stay and feel nature’s tranquility. Toshali Sands is a certified organic cultivator and it cultivates 36 different varieties of fruits and vegetables for guests.
Hospitality market Management mantra I believe in leading by example, it builds a bonding with the team and they feel motivated. A huge part of leadership is to drive the culture into the team and ensure they understand and execute it.
Demand side is the critical factor for growth of the industry within Odisha and eastern region of India. Puri is the highest room night selling destination in Odisha followed by Bhubaneshwar. However, the high end ratio is much lesser at
Puri than in Bhubaneshwar. Hence there is a need for more high end resorts in Puri. The destination lacks in providing watersports activities for tourists which is in demand, and can be well capitalised if the administration takes it up on priority. Odisha is still unexplored by most of the domestic and international travellers due to lack of information and unknown opportunities which can be capitalised by
making good packages and educating the travellers across the country and globe. The state needs to make a tourism friendly policy which will bring good promising investors. There is a need to work hard to make an integrated destination and strongly market them nationally and internationally. (As told to Kahini Chakraborty)
SINCLAIRS BAYVIEW, PORT BLAIR GM: SWAJIB SWAPAN CHATTERJEE
Management mantra The Sinclairs team believes in doing the right thing at the right time. Timely and friendly guest services with an eye-for-detail is part of our management mantra. Also, we are committed to offering our guests a clean and hygienic atmosphere to ensure they have a happy and stressfree stay.
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ocated right on the waterfront, Sinclairs Bayview is Port Blair’s only hotel providing a spectacular 2700 view of the Bay of Bengal from the guest rooms. It offers a perfect beach experi-
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ence. The hotel houses a bunker built by the Japanese during the World War II. The canon is still in place, a rare attraction not to be found in any other Port Blair hotel. The multi-cuisine restaurant at the hotel arguably offers the best food in town. Tiger prawns prepared by our chef in typical home-cooked manner win plaudits all the time. On special request, meals are served on the terrace offering unhindered view of the Indian Ocean.
Hospitality market There is immense potential for growth of the hospitality industry in Port Blair as it is an international tourist destination. Its exotic beaches, coral beds, diverse flora and fauna and water sports are a major draw for tourists. Port Blair is a haven for nature lovers. Havelock Island which is 90 minutes away from Port Blair is ranked amongst the world’s top 10 beaches. Andaman Islands has a rich his-
tory. Cellular Jail, Ross Island, Chatham Island and Viper Island are testimony to India’s freedom movement. Visits to these places invoke patriotism. (As told to Rituparna Chatterjee)
Bhubaneswar special
THE PANACHE PATNA GM: PRANAV KUMAR
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n unparalleled location with vast culinary craftsmanship is the unique selling point of The Panache Patna. Panache is a French word origin that carries the connotation of a flamboyant manner and reckless courage. True to its meaning ‘Sunny Star Hotels' has brought a bouquet of grandeur to the peo-
ple of Bihar. While envisioning this dream we ensured it was ideally located with a magnificent view. Just a 20 minutes drive from the airport and 10 minutes from the railway station, this premier hotel is situated in the heart of Patna with a beautiful view of the Gandhi Maidan and an easy access to most of the business houses and destinations. The Panache boasts of 73 well appointed rooms with premium lifestyle amenities and world class services to cater to the high rising demands of the upcoming corporate industries in Bi-
har. It has one of the first presidential suites in Patna which makes it the highly preferred destination for our elite guests. The property offers stateof-the-art facilities like the business centre, in house travel assistance, WiFi hi-speed internet access, express laundry service, a restaurant – Silk Route, a bar – Webbed Oak, and a coffee shop - Green Eye. Other value added services include round the clock inroom dining, doctor-on-call, electronic safety locker, mini bar, direct outward dialing, and satellite TV. The property caters to conferencing, private functions, get-together and meeting needs through its four banquet halls which can host 40 to 1500 people.
Hospitality market The hospitality industry in the eastern region is growing rapidly.
Management mantra To define a new dimension of luxury.
(As told to Kahini Chakraborty)
cover ) THE CLASSIC HOTEL IMPHAL GM: SALAM SACHHIDANAND SINGH
T
he Classic Hotel is located in the central part of Imphal city. It overlooks the historic Kangla Fort, which was the ancient administrative capital of Manipur in the heydays of the Maharajas of Manipur, until it came under the British rule in 1891. Bestowed with modern amenities and pleasant surroundings, the hotel welcomes guests to host special meetings and rest and dine as well. The Classic Hotel is the only star category hotel in Manipur. It endeavours to provide premium hospitality services and world class food and stay. The hotel also offers a traditional handloom and handicraft boutique
Management mantra Providing a homely atmosphere and affordable rates for all segments.
Hospitality market from where souvenirs can be bought. The hotel is just eight km from the Imphal International Airport and it is only a few minutes’ drive to government offices, cultural centres and the inter-state bus station.
The Classic Hotel has played a significant role in bringing up the standard of hospitality in this region. It has a huge potential for business travellers as the business houses have started to open their franchises in Manipur. As
Manipur is going to be the gateway to South East Asia, the tourism in this region is going to grow and with the natural beauties of Manipur still unexplored, this is going to complement it further. Because of market demands, the quality and standard of the hospitality industry in Manipur are improving and meeting up to international standards. (As told to Rituparna Chatterjee)
REPORT
INDIASEES MARGINALRISE IN HOTELPRICES Global hotel prices paid by travellers worldwide rose by one per cent during the first half of 2015, but the Indian market witnessed an increase of two per cent
F
or the first time, hotel prices paid in three world regions have overtaken their pre-financial crisis levels of 2008/ 2009, with North America, the Caribbean and Latin America setting new records, although the overall global rise is up by one per cent in the first half of 2015 compared to the same period in 2014, according to the latest Hotel Price Index (HPI) from Hotels.com. More travellers, higher consumer spending in
key areas and strong currency fluctuations have all contributed to this result. In India, overall hotel prices paid by all travellers have witnessed a marginal rise of two per cent in the first six months of 2015 to an average of `6,411. The commercial capital of India- Mumbai, known for its buzzing nightlife recorded the highest rise in India by five per cent with an average of `8,091 making Mumbai, the country’s city where travellers paid the
More travellers, higher consumer spending in key areas and strong currency fluctuations have all contributed to this result most in the first half of 2015. The city with a mix of forts, shopping centres, food joints, and culture and tradition of Mughals- Delhi, retained its second spot despite a fall of three per cent with an
average of `6,677. While cities like Bengaluru and Pune witnessed a marginal rise of three per cent, Goa which recorded the highest rise of 12 per cent last year, saw a minimal rise of three per cent with
an average of `5,940 in the first half of 2015. Chennai saw no change in price variation for hotel accommodation in the first six months of 2015 as compared to the same period last year whereas metro cities such as Kolkata and Hyderabad recorded a fall of two per cent and three per cent respectively. Jaipur continues to serve best value among the cities analysed with an average of `5,062 despite a rise of four per cent.
BAKERY EQUIPMENT
The science of intelligent baking Starting their dream project AG Industries in 1994, Alok Gupta and Anita Gupta have strived hard to make the company’s products a leading brand in the bakery and food services industry
B
akery industry in India today has an important place in the industrial map of the country. With rapid growth, improvement in standard of living, internationalisation, increase in spending power, changing eating habits of people and increased transition from the unorganised sector to the organised sector, bakery products have gained immense popularity among masses. With the future prospects of the industry being on the brighter side, the industry brings lot of opportunities before the bakery equipment manufacturing companies. Keeping this thought in mind, Alok Gupta and Anita Gupta started their dream project AG Industries in 1994. Originally from Delhi and an engineer by profession, Alok Gupta, started his career in the bakery industry in 1982 and worked with companies like Modern Bakery, Bakeman’s and Britannia. His experience with these organisations made him understand the potential of this industry in India. Today AG Industries is the reigning brand in the bakery and food services industry as it manufactures world class bakery equipment. The company is more than 20 years old and integrates various aspects, upgraded technology, person-
sation in attaining this coveted position. AG Industries designs, manufactures, installs and services equipment for all aspects of the baking industry. The company is renowned for its 'after sales services', their responsibility does not end with offering commercial and professional baking equipment and the company is dedicated towards providing logistics, consultancy services on various areas such as bakery products and usage of their products as well. From the largest equipment to the smallest spare parts, AG Industries is competent in providing a one stop solution to all the bakery equipment related concerns.
alised services and uncompromised quality of components and qualified and skilled human resources to provide carved and designed bakery
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plants and machineries. AG Industry is the undisputed leader in designing, manufacturing and upgradation of technology in the in-
dustry. A better comprehension of the requirements of customers, unmatched technology and valuable employees have assisted the organi-
Product portfolio includes: ● Flour Sifter ● Cake-Mixer ● High Speed Mixer ● Spiral Mixer ● Dough Bowl Lift ● Dough Divider ● Rounder ● Moulder ● Dough Sheeter ● Swing Tray / Tunnel Type Final Proofer ● Hi-Tech Swing Tray Oven ● Swing Tray Oven ● Rotary Rack Oven ● Deck Oven ● Bread Baking Tins Cooler ● S S Round Table
BAKERY EQUIPMENT ● Swing Tray / Tunnel Bread Cooling System ● Bread Slicer ● High Speed Slicer ● Trollies (Final Proofer/ Bread Cooling) ● Air Washer ● Axial Flow Fan ● Slat / Duplex Chain Conveyor System ● Depanner “There are a few structured companies in the country and the whole bakery manufacturing industry is fragmented in stand-alone and every city has its own culture for bakery and eating habits of Indians are also diversified,” he says, adding, “The industry is driven by owners, managers and there is lack of trained staff. Large players don't have nationwide presence. The bakery manufacturing industry is a sunrise industry and there is good scope. Manufacturers should use good manufacturing practices, latest machineries and training of maintenance and production staff, so that it will help them to grow their business.” “We focus on providing wholesale and retail bakeries with high-quality equipment, superior customer service, and environmental friendly
Every piece of AG Industries equipment is backed by a team of experienced, reliable, on-call service technicians with fast response time FOOD & HOSPITALITY WORLD
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solutions since our founding,” points out Anita Gupta, the proprietor of AG Industries. “Our mission is to provide customers uncompromised quality and technology, which is cost-effective and enduring. We are confident of meeting the growing demand in the market and be the first
choice of small, medium and large bakeries. We are also committed to enrich the lives of our employees and provide them an excellent platform to work and grow in their respective fields and lives,” she says. Bakers require high quality, durable and dependable
equipments that is flexible enough to handle their precise needs. Every piece of AG Industries equipment is backed by a team of experienced, reliable, on-call service technicians with fast response time. The Gupta family’s background in business, marketing
and branding provides a strong foundation for AG Industries. Both Alok Gupta and Anita Gupta are involved in the artisan side of manufacturing in their company. The company applies this knowledge to industrial formulations to create high quality baked goods.
EVENT ROUNDUP
DISRUPTION RESHAPING THE RESTAURANTINDUSTRY The fifth annual Indian Restaurant Congress held in New Delhi recently focused on the current wave affecting the growth of the sector
W
ith many new food players entering the unicorn club, the fifth annual Indian Restaurant Congress themed ‘Disruption’ discussed all related topics behind this wave. The conference was held recently at JW Marriott, New Delhi. Over 500 restaurateurs and 100 restaurant industry leaders and chefs attended the congress. Commenting on the event, Gaurav Marya, chairman, Franchise India, said, “Restaurant and food service is the only industry, which has benefitted on the back of ecommerce onslaught in India. Three important elements for the industry to achieve are scalability, consistency and profitability in the disruptive brands and business models. It is necessary to distinguish between fads and more enduring consumer mega trends.” The Indian Restaurant Congress 2015 was chaired by Sunil Kapur, chairman, K Group, who at the inaugural session, said, “Restaurant business is all
50 FOOD & HOSPITALITY WORLD September 16-30, 2015
about partnerships and relationships. The constant change with lots of innovation along with recipe recreation, menu tweaking, adaptation of trendy design and technology is a must for continuous growth in this business as eating out is a way of life and not just an occasional treat.” The international guest of honour, Enam Ali, founder, Le Raj, The British Curry Awards and representing the interests of India, Bangladesh, Pakistan and other Asian countries' restaurant leadership in UK was present on the occasion and shared the issue of shortage of Indian curry chefs in UK, for which the industry has made a special request to the UK government to bring flexibility in immigration laws, as it will allow the industry to fulfill the demand, which is under threat of talent shortage.
Interesting sessions Bizruption (business disruption) within the restaurant industry, was the highest talk
point of the conference, which is targeting a growth of CAGR 17 per cent annually followed by Youngruption (young consumer disruption), where 50 per cent of the people eat outside at least eight times a month and Techruption (digital disruption) is piping hot with food-tech players getting a thumps up. Addressing the audience with an overview of the restaurant and food industry, Riyaaz Amlani, president, National Restaurant Association of India and MD, Impressario Hospitality added, "We're on the verge of our own renaissance. In terms of size - we're bigger than the telecom and Bollywood industry and is only second to insurance and retail. The organised market is slated to be worth `167,000 crore by 2018, which makes it all the more exciting to be a part of this industry right now. There are challenges acting as hurdles for aspiring restaurateurs, the biggest being government and regulatory issues. Many rules and regulations related to li-
EVENT ROUNDUP because the money, the everyday effort that you put into this business doesn’t bring you a fruitful result always. However, I believe, efficiency in the business is the need of the hour.” Technology disruption was discussed by top young restaurant entrepreneurs and leading technocrats including Alok
censing, permissible drinking age, use of open spaces, etc, are archaic and don't make sense today and need to be addressed immediately." Leading investors present at the event spoke on the need for capital raising in the industry to which Rahul Rai of Rabo Equity added, “Investment in the food business is part of the larger theme. There has been almost US$ five million investment in five years in the food business alone. And in India about 30 companies have got investment in the last five to six years.” Foodruption (food disruption) was discussed by top chefs led by celebrity chef Sanjeev Kapoor, Chef Vicky Ratnani, culinary director, celebrity chef and author, and Chef Manish Mehrotra, celebrity chef and corporate chef - luxury dining, Old World Hospitality. Chef Kapoor lamented, “The restaurant business has been consistent in my view though the return ratio is not attractive
Constant change with innovation along with recipe recreation, adaptation of trendy design and technology is a must FOOD & HOSPITALITY WORLD
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Jain, founder, Yumist; Mohit Sharma, founder and CEO, Romio Technologies; Vivek Kapoor, co-founder, Dineout; Arpit Agarwal, co-founder, OneLoyalCard and director, Globe Capital Market; Mohit Kumar, CEO and co-founder, Roadrunnr; Manish Agarwal, CEO, Gati Kausar; Kapil Malho-
tra, founder and MD, Total Solutions Group of Companies; Vaibav Kumaravel, partner, The Chinese Story; among others. Speaking on the subject of western brands unfolding its success in India, Ashish Saxena, executive director and CEO, Tex Mex Cuisine India (Chili's - South and West India)
stated, “There is a big opportunity for casual dining and fast casual chains in India with brands like TGIF, Chili’s, Wendy’s amongst others heating up the restaurant industry. Though the opportunity is very huge at this point of time, we as a brand have grown slowly in the last few years.”
FOOD HOSPITALITY WORLD D Business Meets Pleasure National Vendor Development Programme Culinary Challenge Of Goa (29th September to 1st October) The Culinary Challenge of Goa co-hosted by the Culinary Forum of Goa is a one of its kind professional food contest. Top chefs from all across Goa will come together, under one roof to compete in groups and as individual bringing to you the essence of Goan food culture.
Hospitality Think Tank - Goa as a MICE destination (30th September) Panel discussion led by GMs, Directors and top management on insights in the Food & Hospitality business and the way forward.
Power Of Purchase - Trends in Purchasing (30th September) Gathering & knowledge sharing of procurement professionals from leading hotels, restaurants, clubs and cafes across Goa held in association with the Hospitality Purchasing Managers’ Forum
Hospitality Knowledge Exchange - Goa as a Resort Location (1st October) Knowledge initiative on future trends in F&B and hospitality led by professionals across Shacks and Villa owners
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TECH BYTES
Going digital Adopting an extension of the point-of-sale system in the food and beverage area has become imperative since it is not only about customer needs but is also a practical and cost-effective alternative. While some restaurants are yet to join the bandwagon, a few companies in India have been providing these solutions By Kahini Chakraborty
A
n area that has definitely got everybody's attention is the Internet of Things (IOT) enablement to enhance customer experience. As IOT opens up a whole new world of possibilities, recognising this fact and paying heed to the changing customer expectations, a lot of restaurants are now investing in adopting various forms of consumer-facing options, narrowing the gap between what diners want and what is offered. According to a recent report of National Restaurant Association, 'NRAI's 2015 Restaurant Industry Forecast', consumers say that technology is important to them when choosing a restaurant. Among those consumers: 79 per cent said that they thought technology increased convenience; 70 per cent said it speeds up service and increased accuracy; 45 per cent said it made dining out more fun; 35 per cent said that it made them dine out or order takeaways more often. Simply put, technology is starting to become an expectation rather than a novelty. Some technology offerings are more common than others, including smartphone apps, online ordering and electronic menu boards. But the one that has been gaining traction, is mobile or wireless payment options, iPad
An extension of the point-of-sale system in the food and beverage area is a necessary application. It can be used as an order-taking device, offering a practical and cost-effective alternative to tablet PCs and traditional hand-held POS devices
54 FOOD & HOSPITALITY WORLD September 16-30, 2015
TECH BYTES Search capabilities are extremely enhanced in apps. The restaurant which has an app listing gets a new customer, while a restaurant which does not have such a listing, loses out on that customer. This illustrates well that those providers who have a good app definitely gain more business than those who don’t tablet menus and touch-screen ordering kiosks. Among restaurateurs surveyed for the report, 63 per cent of family-dining restaurants offer Wi-Fi for customers, as did 67 per cent of casual-dining operators, 74 per cent of fine-dining operators, 60 per cent of quickservice operators, and 61 per cent of fast-casual restaurants. Tapping the need for restaurants to offer iPad tablet menus and touchscreen ordering kiosks, Titbit, an enterprise of Valuable Group, provides a comprehensive platform developed and commercialised for the hospitality industry. The platform is developed to address two key challenges that currently exists in the hospitality space – enhance customer experience and optimise revenue management. Ameya Hete, founder and chief executive officer, Titbit says, “The Titbit framework consists of various components that come together to give patrons a rich and personalised experience. Titbit’s solution for the hotel industry includes Titbit Digital Menu, Titbit SelfServe Kiosk, Titbit InRoom, Titbit Online Ordering and Titbit Media Net. These verticals help enhance the customer experience, improve operational efficiency and save costs. Titbit Inc’s solutions are being used by leading fine dine restaurants, fast food restaurants, sports stadiums, airports, hotels and clubs. Elaborating on the same, Hete states, “We continuously keep receiving requests from restaurant brands to be listed on the website. Our core competency is technology which is developed inhouse and we have been making significant investments in technological advancements. We have 20-25 POS systems integrated worldwide and are also continuously integrating POS with existing solutions. Our aim is to provide customers with a unique and personalised food ordering experience.” Titbit has integrated with the leading POS providers across the globe such as Micros, Aldelo, Dinerware, etc, which helps Titbit offer plug and
play installation to its customers. Titbit Inc’s Digital Menu is an advanced platform that is currently serving numerous guests across restaurants in the US, UK, Turkey, Singapore and India. Some of the restaurants where Titbit Digital Menu is live and operational are: TD Garden – Boston (US), Kennedy Space Center – Florida (US), Twin River Casino – Colorado (US), Hotel Domestique – Grenville (US), J W Marriott Hotel – Mumbai (India), Specialty Restaurants – Mumbai (India), and Pebbles – Mumbai (India). Presently the company has about 40 interactive digital menus in well established restaurant brands in India. With regards to its solutions, Hete informs that the company is looking at increasing the availability of its solutions across the world. “We are here for the long term, and continue to get request from the world over. The company has business coming in through corporate contracts as well. Since metros are saturated, there has been a growth in smaller cities. However, he opines that the major challenge will be to retain loyal customers with competition in the segment. The company’s clients include: JW Marriott, The Coffee Bean & Tea Leaf, Westin Hotels & Resort, British Brewing Company, Country Inn & Suites and many more. Another company who is striving to provide all kinds of information to the guests on their fingertips is Credencys Solutions. The company develops virtual concierge apps for customer satisfaction and effective operations. Customers can use the InRoom tablets to place orders and interact with room service. “Search capabilities are extremely enhanced in apps. The restaurant which has an app listing gets a new customer, while a restaurant which does not have such a listing, loses out on that customer. This illustrates well that those providers who have a good app definitely gain more business than those who don’t. The app needs to be
also available on multiple platforms for wide access. They need to be available on major platforms like Android devices, iPhones and iPads,” says Sagar Sharma, CTO, Credencys Solutions.
Mobility driven innovation Opining about how mobility driving innovation and streamlining operational efficiency is imperative, Sharma points out, “An extension of the point-of-sale system in the food and beverage area is the necessary application. It can be used as an order-taking device, offering a practical and cost-effective alternative to tablet PCs and traditional hand-held POS devices. These apps are increasing flexibility. Orders can be taken anywhere on the property; this is particularly helpful at large properties, where sprawling layouts make it difficult to process orders quickly and efficiently. Smartphone technology enable servers to place orders in seconds and reduce repetitive trips to the kitchen or bar. The technology also reduces human error. Guests can access all the items in the menu, pictures and videos. With mobile technology, managers gain real-time access to data, so they can see what's going on with the business. They can also make changes to menu offerings.” Santosh Jori, director- F&B, Westin Mumbai Garden City highlights that the brand provides emenus for its banquets and conferencing facilities. “Digital menus and marketing helps us more than print menus. Ordering via digital menu is like doing online shopping which leads to generating the KOT (kitchen order taking) process,” adds Jori. Customer interaction while a customer is in the hotel is greatly improved by having Virtual Concierges, inRoom Apps, Restaurant-Order Taking and Check-in-Check-out, etc. These applications when integrated with the hotel's PMS greatly enhance operational efficiency and generate data that can be used for business intelligence.
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TRAILBLAZER
Carve out a golden career By Dr Chef Vinoth Kumar
F
OOD CARVING, an art form which traces its origin back to the Asian continent, has gained popularity over the decades. Like any other art form, practicing carving may immensely improve one’s concentration, motor skills and creativity as it involves flawless synchronisation of the mind and body. With regards to catering professionals, learning the art of food carving ensures a good career in the hospitality industry. It is naturally the motto of a recruiter to pick out the best deal for any given package which is why a professionally trained carver always stands out among the crowd and it’s considered a better option by the recruiter in terms of additional technical skills. And that is how the art of carving adds all the glitter needed for a glorious career in the catering industry. Learning food carving makes a catering student a fully trained professional who has greater chances of being recruited than his counterpart lacking any such additional skill set. SAI Institute of Carving is the only institution to have an ISO 9001: 2008 certification. This institution also holds the honour of being run by a worldrenowned chef and holder of four world records in carving and has successfully trained over 5300 students all over India and the globe. The institute promises a comprehensive and well- planned curriculum accepted and approved by the hotel and catering industry which serves as a hallmark of the quality of the training offered. Food carving classes have been conducted on vegetables, fruits, ice, gelatin, butter and chocolate, etc.
Dr Chef Vinoth Kumar
The art of carving bridges the gap between imagination and reality. The carver through his/her aesthetic touch transforms raw vegetables and fruits into mouth watering masterpieces. For women, the art of food carving serves as nothing less than a hassle- free opportunity for self- employment since all it requires is a knife and a fairly good amount of interest to learn the art. Learning this art which has an enormous commercial value seems to be a piece of cake for people with passion and patience. Mastering this particular art also gives a greater edge to students who
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are looking to venture out and build a career abroad. Students who are trained in carving have an ocean of opportunities with reputed international cruise liners and star hotels. For instance, students who have been professionally trained at Sai Institute of Carving have been placed in reputed organisations such as P&O Cruises, Royal Caribbean, Carnival cruises to name a few. The writer is CEO/ chief trainer at SAI Institute of Carving, India’s first food carving institute exclusively for carving professionals
IN THE NEWS
IHG and IL&FS Skills partner for training in NE India
I
NTERCONTINENTAL Hotels Group (IHG) and IL&FS Skills have launched the second IHG Academy branded training centre under their partnership in Kalimpong, West Bengal. The first branded training centre was launched in New Delhi last year. The Kalimpong centre is set to be one of the largest talent development centres under the IHG Academy programme, attracting young talent from the rural areas of North East India. IHG Academy is a pioneering global collaboration between IHG and local education and community providers which aims to provide local people with skills development and employment opportunities at more than 4,900 IHG hotels across the globe. There are now over 900 IHG Academy programmes across more than 60 countries globally, and 25 IHG Academy programmes across India. The collaboration with IL&FS Skills is IHG’s first vocational programme in the country. Under the partnership, IL&FS Skills provides IHG approved vocational hospitality training across the country. Participants are first trained to IHG's rigorous and worldclass standards in a classroom setting whilst learning about the Indian hospitality sector, followed by on-the-job training to put what they learnt into practice. They are then given the opportunity to apply for full-time roles at IHG hotels across the country. To date, the IHG Academy partnership with IL&FS Skills has skilled 44 students across nine batches, and 47 students are undergoing training in the current batch. Nearly 60 per cent of graduates from the programme have joined IHG hotels across the country in full time employment.
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MOVEMENTS Courtyard by Marriott Gurgaon Courtyard by Marriott Gurgaon has appointed VIKRAM SINGH CHAUHAN as front office manager. He will be responsible for daily operations of the front office team and will closely monitor room inventory to ensure maximum profitability. Chauhan holds a degree in Hotel Management from Institute of Hotel
Subroto Goswami
Kolkata and kitchen training programme from The Oberoi School of Hotel Management (now known as Oberoi Center of Learning & Development).
DoubleTree by Hilton Pune-Chinchwad Vikram Singh Chauhan
Management (Jaipur, Rajasthan) and has worked with hotels like Courtyard by Marriott, Hyderabad, Renaissance Mumbai Convention Centre Hotel & Marriott Executive Apartments, Taj Lake Palace (Udaipur, Rajasthan), The Taj Falaknuma Palace Hyderabad, The Oberoi Udaivilas (Udaipur, Rajasthan), Taj Umaid Bhawan Palace, (Jodhpur, Rajasthan) and The Park Hyderabad.
Crowne Plaza Greater Noida SUBROTO GOSWAMI has been appointed as executive chef at Crowne Plaza Greater Noida. He will be responsible for kitchen operations of the hotel under the leadership of Greesh Bindra, area general manager – North. With an experience of over 30 years, Chef Goswami has worked with some of the best brands like The Oberoi, Hyatt Regency, Trident, Radisson Blu and Lalit across India. He holds a Diploma in Hotel Management from IHM
Double Tree by Hilton PuneChinchwad has appointed SAHDAV MEHTA as general manager. Prior to this, he lead the F&B team at Marriott Pune as executive chef. In his
The Resort, Mumbai The Resort, Madh-Marve, Malad has appointed SATYAJIT KOTWAL as general manager. Prior to this, he
Sahdav Mehta
Satyajit Kotwal
new role, Mehta will be responsible for budgeting and financial management, planning, organising and directing all hotel services, including front-of-house (reception, concierge, reservations), food and beverage operations, and housekeeping.
was the hotel manager at Keys Hotel Temple Tree, Shirdi. In his new role and capacity, Kotwal will be overseeing the hotel’s operations. He has over 10 years of experience in hotel operations, human resources, and training sector.
JW Marriott Hotel Mumbai Sahar SAEID HEIDARI has been appointed as general manager at JW Marriott Hotel Mumbai
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Sahar. Heidari brings with him 25 years of hospitality experience with Marriott hotels across the Middle East and Europe followed by his move to India as the general manager for Renaissance Mumbai Convention Centre Hotel and Lakeside Chalet Marriott Executive Apartments, Mumbai. Heidari’s first position in the hospitality industry was that of a security manager and later he went onto change his field of expertise to food and beverage. In 1996, Heidari was promoted to assistant restaurant manager at Frankfurt Marriott Hotel and he moved to Leipzig Marriott Hotel as restaurant manager. His next role took him to Courtyard by Marriott Rostock as food and beverage services manager in 1998.
Indian Culinary Forum Indian Culinary Forum (ICF), a forum of chefs affiliated to Indian Federation of Culinary Associations
Park Plaza Noida RAMENDRA PRATAP SINGH has joined Park Plaza Noida as general manager. He has over 16 years of work experience. He began his career with Corbett Riverside Resort and has worked with Chokhi Dhani followed by a stint with Leisure Hotels. Prior to joining Park Plaza Noida, Singh worked with Radisson Blu Hotel Indore as director sales and marketing and executive assistant manager.
(IFCA), has re-elected CHEF DAVINDER KUMAR as president for another two-year term, he is a vice president F&B, Le Meridien, New Delhi, and has appointed CHEF VIVEK SAGGAR of VS Food Art as the new secretary general. Other elected members include: CHEF SHAJU ZACHARIA, an independent food consultant, as vice president for another term, VINOD BHATTI, executive chef, American Embassy (ACSA) as the treasurer of the forum for another term. The joint secretaries include CHEF ARVIND RAI, CHEF MAHENDRA KHARIYA, CHEF BHARAT ALAGH, CHEF PREM RAM, CHEF RAJESH VARIYATH, AND CHEF ATUL SHANKAR MISHRA. Around 180 members of the ICF participated in the AGM and elections.
Sascha Hemmann
Anantara Hotels, Resorts & Spas Anantara Hotels, Resorts & Spas has announced the appointment of new general managers at two of its resorts in Thailand. SASCHA HEMMANN has been appointed as general manager of Anantara Phuket Layan Resort & Spa. Hemmann moves to Phuket from his previous position as general manager at Anantara Rasananda Koh Phangan Villa Resort & Spa.
Manish Jha
In Hua Hin, MANISH JHA has been appointed as general manager at Anantara Hua Hin Resort & Spa. Jha joins the team at Anantara Hua Hin from his most recent position as general manager at AVANI Seychelles Barbarons Resort & Spa.
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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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M
lT
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 – 23, Tel : 022- 22 651177 / 22 651597 Cell : 9833411770, Email: nietco@hotmail.com www.nietco.in
www.moohandas.com
MOOHANDAS SONS Serving the Hospitality Industry since
O U R
P R O D U C T
1949
R A N G E
BED LINEN: BEDSHEETS, PILLOW CASES, DUVETS, DUVET COVERS, MATTRESS PROTECTORS, BLANKETS, BED RUNNERS, MICROFIBRE/POLYFIL PILLOWS, CUSHIONS BATH LINEN: BATH, HAND, FACE TOWELS IN WITH/WITHOUT CREST WOVEN LOGO [AUTOLOOM, POWERLOOM], BATHMATS, BATHROBES, SLIPPERS, SHOWER CURTAINS. F&B LINEN: BANQUET FRILLS, CHAIR COVERS, DAMASK T.CLOTHS, JACQUARD NAPKINS, TABLE MATS, MOULTONS For further details, contact at
Moohandas Sons
Shop No. 4, Daulat Mansion, Behind Metro Cinema, Barrack Road, Mumbai – 400 020 Tel: (0ff) 2206 6161, 2201 5330, Mobile : 9820197050 E-mail : bobbybijlani29@gmail.com Website : www.moohandas.com 66 September 16-30 , 2015
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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 68 September 16-30 , 2015
Website : www.jaivanti.com
FOOD & HOSPITALITY WORLD
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FOOD & HOSPITALITY WORLD
BANQUET From Elegant Stackable aluminum chairs to foldaway banquet tables our premium collection of banquet furniture offers an ideal balance of superiority functionality . and value. They are available in a variety of configurations.
BC- 37
BC- 07A
BC- 09
BC- 35 BT- 01 Foldable Table
with waterfall seat
Chair & Table Cover
CARTS Our Collection of ‘Hotel Carts’ includes an exclusive range of durable bellman Carts, F& B Carts, Designed to meet hotel standards available in different quality Type. Size. Capacities.
HK - 42
Linen Trolley
HK-6
Rollaway Bed
Dustbin
Room Service Trolley Q-Manager
C O NT R A C T F U R NI T U R E S O L U T I O NS
Outdoor Our Collection of outdoor furniture is available in wood, wicker with contemporary options in stainless steel and aluminium. BN-05
PO-33
RESTOBAR & FOOD COURT FURNITURE Over 450 Models (Indian & Imported) on display. Available in wood polypropylene & Metal
Ritz
RC - 149
Paris
MIF -14
Clients :-
RT - 44
CONTRACT
FURNITURE
SOLUTIONS
WZ -294 , Ist Floor, Opp. Om Sweets, Jail Road, Hari Nagar New Delhi -110058 PH : 011- 25618697, 32970033,( M ) - 9810102853
E-mail :- metalavenues@gmail.com, www. prodesignindia.com FOOD & HOSPITALITY WORLD
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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
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Sugar Toys Ediblele Cartoon Cartoon Characters, Characters, Couples Couples Baby Shower etc.
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 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 70 September 16-30 , 2015
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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PREMIUM FILTER COFFEE
E-mail: info@kwalityfoods.net Website: www.kwalityfoods.net
FOOD & HOSPITALITY WORLD
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BUSINESS AVENUES Our product are
BIS 5982/2003 certified.
Hi-End Commercial Chocolate Fountains
Devi Tyres Building, NH 47 South Nada Haripad, Alappuzha – 690 514, Kerala. ● www.thechocolatefondue.in ● sales@thechocolatefondue.in GSM - 944 737 8449
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FOOD & HOSPITALITY WORLD
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September 16-30, 2015 75
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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
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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FOOD & HOSPITALITY WORLD
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FOOD & HOSPITALITY WORLD
Feel the Hot & Cold of Maxell® STAINLESS STEEL- Puf Insulated
Baleno
Trendy
MAXELL New Collections 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 a ch xell Pur w.ma ia.com ww deind tra
Website : www.maxellplastindia.com www. FOOD & HOSPITALITY WORLD
G
#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
G
maxellplastindia@hotmail.com September 16-30, 2015 79
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Now buy online @ www.pastamachine.in ÂŽ
Pasta Presto
RAVIOLI
Restaurant Spaghetti Angel s hair Tagllatelle Trenette Fettuccine Lasagnette Pappardelle Reginette Lasagnette Reginette Pappardelle MilleGnocchi Ravioll Maker
Cookies
Sfoglia 170/100 mm SFOGLIA mm 170
Spaghetti mm 1, 9
Fusilli
Conchiglie
Tagliatelle mm 2, 5
Lasagnette festonate mm 9
Radiatori
Linguine mm 3, 3 x 1, 6
Tortiglioni mm 10
Gigli
Caserecci
Paccheri mm 25
Pipe
meringhe
paste di meliga decori
guarnizioni
Imperia Cookies is totally made in die cast aluminium. Easy to use and sturdy, it allows a quick production of many kind of cookies and easily decorate cakes, pies and dainties for any occasion. Its ergonomic handle and the measuring device allow to share out the compound precisely. The Sparabiscotti includes 18 accessories (14 dies plus 4 dispenser) and a recipie instruction book.
The New India Electric and Trading Co., (Est 1946), Hamam House, 38, Ambalal Doshi Marg, Near BSE, Fort, Mumbai – 23, Tel : 022- 22651177/22651597 Cell : 9833411770 nietco@hotmail.com 80 September 16-30 , 2015
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Table Service
Chheda Industries Chennai FOOD & HOSPITALITY WORLD
Platters & Trays Bins / Planter
Bufferware Goument Display
Milk Boiler Room Service Bar Accessories
Tea & Coffee
Copper Wares
Condiment Pot
Table Services
Corn Steamer
EPNS Wares
Pot & Pans
E-mail : info@chhedaind.com Tele : 044-42826425 / 42822015 September 16-30, 2015 81
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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 s O l axe cia + T axes Spe / 0
*
+T 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
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Customized
Table Mats For Your Restaurant
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To Advertise in
Business Avenues
Elegant | Hygienic | Durable | Economic
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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FOOD HOSPITALITY WORLD 27 th EDITION MUMBAI
21.22.23 January 2016 Bandra Kurla Complex (BKC), Mumbai
We are back and this time be ready to get amazed Know More At: www.fhwexpo.com C: Ms. Tanaya Priya | E: fhw@ямБeramilano.in | T: +91 22 6687 5539 90 September 16-30 , 2015
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weekend
Scene and heard
With Marcellus Baptista
After hours
Paul Kinny, Romil Ratra and Riyaaz Amlani at the launch of Palladium Social
Three cheers THE CHEER WAS on at the opening of the third Social in town. After the success of the Colaba Social and Todi Mills Social, it was time for Riyaaz Amlani, CEO and MD, Impresario Hospitality to present Palladium Social located at Palladium mall. It turned out to be a beer-andburger night with a choice of burgers like cheese burger, crispy lamb burger, pulled pork and mango burger and potato and beer roesti burger along with a state-of-theart craft beer tasting section featuring 15 craft beers on tap. Of course, there was also premium spirits and cocktails at the bar. Guests soaked in the ambience of this third café/working space in town, as they listened to Riyaaz Amlani hold forth on the F&B industry among a gathering of mainly influential individuals from the hospitality industry.
LOCATED CLOSE TO Palladium Hotel, venue of the Lakme Fashion Week Winter/Festive 2015, Bombay Canteen got an opportunity to showcase its culinary offering as it was the venue for the afterparty of the opening show by Abu Jani and Sandeep Khosla. Yes, after the ‘Jawani Jaaneman’ show that was an ode to retro chic, bringing alive an era reloaded and repackaged in a futuristic avatar that told you clearly that classic is always chic, it was time to live it up at Bombay Canteen located at the nearby Kamla Mills. It was a high-profile turnout with the presence of Jaya Bachchan, Dimple Kapadia, Twinkle Khanna, Pinky Reddy, Nita Ambani, Ishita Salgaocar, Sussanne Khan, Sonali Bendre, Anu Dewan, Mandana Karimi, Rukshana and many more.
Saudamini Mattu at Abu JaniSandeep Khosla's LFW after-party at Bombay Canteen
Suchitra Pillai and Manasi Scott at the Vespa party at St Regis Mumbai
First wave ST REGIS MUMBAI stamped its presence on the night of its very first day after replacing Palladium Hotel. Yes, the ballroom of the hotel was the happy venue for the Vespa party on September 1. The most famous scooter in the world along with Umesh Jivnani hosted the Vespa party to celebrate the brand’s latest offerings in the presence of legendary football player and Vespa global brand ambassador Alessandro Del Piero. Showcased was the 150cc range of scooters from Vespa, a timeless icon of Italian lifestyle. Piero unveiled the new range and also launched the ‘Vespa for Children/Del Piero version’ programme for a charity auction under the umbrella Piaggio Group charity ‘Vespa Do for Children.’ The auction conducted by Rochelle Rao saw the scooter fetch Rs. 3.75 lakh which went to Smile Foundation. Magical music by Manasi Scott and Suchitra Pillai set the merry mood with luxury drinks and dinner thrown in for good measure.
Final fling PALLADIUM HOTEL HAD its one last fling with fashion as it staged the popular Lakme Fashion Week. This Lakme Fashion Week Winter/Festive 2015 season saw a veritable fashion feast, both in the main show area and also the Jabong stage where young emerging designers had a chance to showcase their styles to a packed house. It was five days of fashion passion with shows after shows and showstoppers, too. It also gave the hotel a chance to showcase their global gastronomic offering at the Seven Kitchens that was the place to be for a bountiful buffet. And in between shows guests chilled out at the terrace on the ninth level. There was also a VIP lounge, orchestrated by Flypsydee with imported wines and alcohol as also Kingfisher Ultra. All in all, it was one satisfying stylish soiree. Tarun Tahiliani, Chitrangada Singh and Ujjwala Raut at Lakme Fashion Week Winter/Festive 2015 at Palladium Hotel
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E V E N T S
GLOBAL CONFERENCE Assocom India and GFMT UK recently organised a global grain milling conference titled 'Maximising Quality Production through Milling Technology' at Hotel Taj Deccan, Hyderabad
WIDENING REACH Lite Bite Foods opened the first airport outlet of Belgian Fries at Terminal 1D New Delhi Domestic Airport
WHISKY TASTING Nikhil Agarwal (right), sommelier and founder, All Things Nice hosted an exquisite whisky tasting evening for whisky aficionados at St Regis, Mumbai
ROYAL WELCOME Prime Minister of India, Narendra Modi (left) and Sushma Swaraj (centre), minister of external affairs of India was welcomed by Maharaj Jai Singh of Jaipur (right) at Rambagh Palace by Taj during their official visit to the city
STIRRING CONVERSATIONS Amarula Cream in association with The Stirring by Food Bloggers Association of India held an interactive evening in Mumbai
BELGIAN DELIGHT L-R: Greesh Bindra, general manager, Crowne Plaza Greater Noida and HE Jan Luykx, Belgian ambassador designate to New Delhi at the ribbon cutting ceremony marking the official launch of India’s first Belgian Beer Café at Crowne Plaza Greater Noida
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E V E N T S
TASTE OF TOMORROW Puratos launched its Taste Tomorrow 2015 Research in New Delhi which was attended by representatives of the confectionary industry
MAXIMISING REVENUE The Hotel and Restaurant Association of Western India (HRAWI) recently organised a seminar on revenue management for hotels at The Trident, Mumbai
TRIVIA EVENING Gaysi Family, the online blog of Gaysi Media for the Desi LGBTQ and Queer community along with Stolichnaya Premium Vodka hosted their third Trivia evening for the LGBTQ community of Mumbai at MIILK Café in Lower Parel
TEACHER'S DAY CELEBRATION Hotel Sahara Star, Mumbai recently celebrated Teachers Day by hosting lunch for 200 teachers with Aseema Charitable Trust as a part of its CSR activity
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GRAND FINALE Rubeena Qureshi, Saili Rane and Shikhar Hali, the top three winners of the Starbucks Coffee Championship, at the championship’s grand finale held in Mumbai
NEW OPENING Religious leader and kathakaar, Shri Morari Bapu inaugurated the Fern Residency Somnath
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.