Food and Hospitality World (Vol.4, No.3) October 16-31, 2015 by Indian Express

EDITOR’S NOTE

Global vision, local skills

rime Minister Narendra Modi's stand on the vitality of the tourism sector was declared rather loud and clear at the recently held townhall tete-a-tete with the Facebook head honcho. Modi also made another interesting point where he spoke about adding the fourth D which is 'Deregulation' that leads to efficient governance. The government should not be in the business of running businesses and this is said more specifically with respect to the hospitality sector. Private players who are experts in the field should come ahead and do what they are best at - running enterprises which work as profitable ventures. The service industry has its peculiarities and require a certain skill set to achieve results. Apart from processes there are certain intangible elements that have to be incorporated as it is one sector that is highly people oriented. Our recently concluded 26th edition of Food Hospitality World trade show in Goa clearly demonstrated that the potential of business for the hospitality industry over and above the leading metros is encouraging. From seasoned investors in hospitality,

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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“Local investors are looking at products that can be sourced close to home,hence opening up the market for distributors in smaller towns and cities instead of from leading metros”

market analysts to first generation hoteliers, there is a cautious vision of growth, which again is welcoming as with caution comes realistic investments. Local investors are also looking at products that can be sourced close to home, hence opening up the market for distributors in smaller towns and cities instead of sourcing material and products from leading metros. Organic products are also gaining popularity and those vendors in the organic food space have witnessed an upward business trend. Another interesting trend, though niche as compared to what's happening on the international scene, are exclusive wine trails and wine tasting experiences. From Nashik to Nandi Hills, there are pockets in India that give you an interesting hospitality and tourism experience. Internationally, the world of wine tourism is highly specialised and there is a lot we can learn from the global market. Our cover story takes you on an interesting international wine and whisky trail. Take a tour on what the world has to offer and do come back in high spirits. REEMA LOKESH Editor

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FOOD & HOSPITALITY WORLD

October 16-31, 2015

CONTENTS Vol 4 No 3 OCTOBER 16-31, 2015

CHEF’S PLATTER

Chairman of the Board Viveck Goenka Editor Reema Lokesh* Assistant Editor Steena Joy Senior Associate Editor Sudipta Dev CONTENT TEAM Mumbai Kahini Chakraborty Rituparna Chatterjee Kolkata Joy Roy Choudhury DESIGN National Art Director Bivash Barua Deputy Art Director Surajit Patro Chief Designer Pravin Temble Senior Graphic Designer Rushikesh Konka Senior Artist Ratilal Ladani Kiran Parker Scheduling & Coordination 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 NATIONAL FOOD & BEVERAGE SALES Sasi Kumar G Keshav Barnwal INTERNATIONAL FOOD & HOSPITALITY SALES Soumodip Ghosh Dhananjay Makharia PRODUCTION General Manager B R Tipnis Manager Bhadresh Valia

THE SPIRITOFA PLACE IN ABOTTLE

The new age Indian traveller is open to travel around the globe to savour the flavours of local wines and whiskies, giving new meaning to the term 'experiential tourism'.

CRAFTED TO PERFECTION CHEF LIONEL VILLARON HAS HAD A 20 YR LONG ASSOCIATION WITH INDIA

HIGH SPIRITS

(20-23)

MARKETS

FOOD HOSPITALITY WORLD DEBUTS IN GOA

NIDRA SLEEP SYSTEMS INTRODUCES COMPACT ROLL-AWAY BEDS, HIDEAWAY BEDS

MÖVENPICK HAS FOCUSED STRATEGY FOR HORECA SEGMENT IN INDIA

HARDYS’ HERITAGE HARDYS, A WINE COMPANY OF 1853, CONTINUES TO CARRY ON TRADITIONS

EDGE P13: NEW KIDS ON THE BLOCK Café Delhi Heights, R K Puram

P14: PRODUCT TRACKER Belvedere Vodka

P32: LIFE A thankless job

P49: WEEKEND Scene and heard

THE THIEF IS INSPIRED NORWAY'S ONLY DESIGN HOTEL USES INNSPIRE AS ITS HOSPITALITY PROVIDER

Food & Hospitality World Published for the proprietors, Global Fairs & Media Private Limited, by Vaidehi Thakar at Express Towers, Nariman Point, Mumbai 400 021, and printed by her at Indian Express Press, Plot EL-208, TTC Industrial Area, Mahape, Navi Mumbai. Editor : Reema Lokesh* (*responsible for selection of news under PRB Act). Copyright © 2015 Global Fairs & Media Private Limited. All rights reserved throughout the world. Reproduction in whole or part without the Publisher's permission is prohibited.

MARKETS

Food HospitalityWorld debuts in Goa ETW Staff Panaji IN A NEW milestone, Food Hospitality World (FHW) opened its doors for the first time in Goa. The 26th edition of FHW exhibition was held at Dayanand B Bandodkar Ground, Campal, Panaji from September 29-October 1, 2015. The three day exhibition was inaugurated by Chef Hemant Oberoi, consultant, Indian Hotels Company (IHCL). Speaking about the exhibition, Chef Oberoi said, “This exhibition is a good platform for the hospitality industry. I met a lot of suppliers, some of whom I already know. Exhibitions like Food Hospitality World exposes a market like Goa to various business opportunities.”

The event also witnessed the launch of an exclusive coffee table book titled ‘Famous Flavours of Goa’ featuring Goan recipes by well known chefs in the industry. Dignitaries present during the book launch were Chef Sunit Sharma, Cidade de Goa; Chef Manjit Singh, executive chef, Holiday Inn Resort Goa; Chef Surajit Sarkar, senior sous chef, The O Resort & Spa, Goa; Chef K S Mahesh, executive chef, Radisson Blu Resort Goa Cavelossim Beach; Chef Edia Cotta, Goan specialty chef at Spice Studio, Alila Diwa Goa; and Chef Farooq Baig, executive chef, The Zuri White Sands, Goa Resort & Casino. Spread across 3200 sq mtrs of space, the three-day show witnessed many panel

The three day exhibition was inaugurated by Chef Hemant Oberoi, consultant, Indian Hotels Company (IHCL) who said, “Exhibitions like FHW exposes a market like Goa to various business opportunities” discussions like the Power of Purchase on day one. The discussion was based on the ‘Changing face of hospitality procurement’. On the second day, Hospitality Think Tank themed ‘Evolution of Goa as a MICE Destination’ witnessed one of the key general managers, Pooja Patti, general manager, Country Inn & Suites by Carlson, Goa Can-

dolim speaking about how MICE is the way forward for all the hotels in Goa. The Hospitality Knowledge Exchange, held on the concluding day, had general managers of leading resorts and villa owners of Goa discussing ‘Goa as a Resort Destination: The Business of Hoteliering’. The Culinary Challenge of Goa, co-hosted

by the Culinary Forum of Goa, was held across all the three days. The FHW trade show has exhibitors from different segments of the food and hospitality industry like F&B, interiors, kitchen equipment, housekeeping, bakery and others, and aims at providing solutions to various industry-related problems. Some of the exhibitors included: 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 FHW trade show is organised by Global Fairs & Media – a joint venture between Hannover Milano Fairs India and The Indian Express.

Heralding the era of social hostels Sudipta Dev Mumbai IN DEVELOPED countries across the world, quality hostels are an excellent accommodation option for backpackers and other travellers. While India is yet to see the segment emerge, pioneering efforts are being made by Blanket Hospitality Ventures (BHV), under its brand Vedanta Wake up! to provide quality budget accommodation and more. “Dorm beds are a very acceptable way of accommodation in the West there is a lot of socialising, meeting people and making friends, sharing experiences and ideas. We realised that this kind of accommodation does not exist in India, there are the dharamshalas and YMCAs but are at a low end

of the spectrum. It is not for discerning travellers,” said Rishabh Gupta, founder, BHV. The product, primarily modelled on social hostel concept was introduced to India in 2011. While the dorm bed sells for `500, double beds range from `1500 to `2500. “We do not call ourselves hostels or hotels. We tell people that when you stay with us you will discover friends. We talk of the experiences,” clarified Gupta. These experiences include movie nights, Kathakali shows, live band performances, early morning walking tours of the city and yoga sessions - all for free. The domestic market is the main focus, primarily as Gupta pointed out, because of the critical mass. Clients range from individual travellers to corpo-

rates (with whom the company has tied up) to families. “From retired people to old age homes the properties are being promoted everywhere,” added Gupta. Currently there are 12 properties. The company initially started in Kerala but now has a presence in other southern states. “We are growing in clusters. We have almost completed the Kerala cluster, and are now developing the Tamil Nadu and Karnataka clusters,” stated Gupta. These are all brownfield projects. The properties have between 30 to 50 rooms, as the entire operation has been ideated with this room inventory in mind. “There are plenty of hotel owners who have these rooms inventory and are looking for. good operators,” stated Gupta.

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MARKETS

Nidra Sleep Systems introduces compact roll-away beds, hideaway beds Rituparna Chatterjee Panaji NIDRA SLEEP SYSTEMS, a brand of Anand Group which is one of the leading manufacturers of comfort products, has introduced two new products - compact rollaway beds for budget and mid-segment hotels and homestays, and hideaway beds for resorts. The compact roll-away beds are available in two variants – 36 inches width priced at `9500 and 30 inches width priced at `8700 – and were recently

introduced to the hospitality industry in Goa. Speaking on the sidelines of the recently concluded 26th edition of Food Hospitality World exhibition held in Panaji, Goa, Sandesh G Gandhi, managing director, Nidra Sleep Systems, stated, “The regular roll-away beds are doing well in five-star category properties, but there are hotels with smaller rooms which require highly affordable roll-away beds and hence we have introduced these compact ones. The compact roll-away beds re-

Sandesh G Gandhi

quire less storage space as compared to the regular ones, which require almost two feet of width. We have introduced this product in Goa so as to get a feedback as we want the design to be appealing to the end user.” The company, which has also introduced the hideaway bed that is a divan with a mattress, has priced the product around `35,000. “You have to prop the divan against the wall and keep bolsters at the sides. If you open the flap, you can pull

out the mattress from underneath the divan which rises up to the same level as the divan. The divan and the mattress are then locked together thereby converting into a king or queen size bed. The gap between the divan and the mattress can be taken care off with a mattress topper. Through this product we are targeting resorts where families require extra beds. We are also planning to introduce an inbuilt topper.”

Triazine Software to develop online ordering app for QSRs Develops e-governance solution for Rajasthan government Rituparna Chatterjee Panaji TRIAZINE SOFTWARE, a Noida-based software company engaged in providing mcommerce, e-governance and e-learning solutions and building custom web applications and software, is presently in talks with quick service restaurants (QSRs) to develop an online ordering app similar to that of Domino's Pizza India and is also developing an e-governance solution for the government of Rajasthan. Elaborating on the same, Vikash Srivastava, director, Triazine

Vikash Srivastava

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Abhinav Kumar

Software stated, “We are currently in talks with QSRs to develop a similar online ordering app like Domino's Pizza India, which we had developed for the pizza brand. Through the Domino's Pizza India app, users can order a pizza in just under five minutes. There has been a huge revenue turnover through it since its launch in April this year.” Meanwhile, the company is also developing apps for the government of Rajasthan. Abhinav Kumar, director, Triazine Software, stated, “Currently, we are developing apps for e-governance for

the government of Rajasthan including apps for schemes, verification apps (if there is something installed at any location, through the app you can get a validation report), among others.” The company will be developing around 100 apps over the next three years for the Rajasthan government. Out of this, six apps are already in the Google Play Store and by end of this month another 12 would be rolled out. The company would be developing around 40-50 apps every year to reach the 100 mark.

MARKETS

K Syama Raju re-elected president of SIHRA FHW Staff Mumbai AT THE 64TH ANNUAL general meeting of South India Hotels and Restaurants Association (SIHRA) held recently in Chennai, K Syama Raju, MD, Hotel Maurya, was re-elected as president and T Nataraajan, CEO, GRT Hotels and Resorts was re-elected as honorary secretary for the year 2015 – 2016. The method of e-voting was followed for the first time to select the office bearers of SIHRA. Speaking after the election, Raju said that inspite of world recession in business tourism, the luxury segment and group tourism in India picked up well.

K Syama Raju

The following were elected as vice presidents: K Murali Rao, MD, New Woodlands Hotel – VP for Tamil Nadu and Puducherry; Subir Bhowmick, director projects, Taj GVK Hotels and Resorts Hyderabad VP for Andhra Pradesh; Suresh Pillai, director, Hotel Horizon, Thiruvanathapuram, VP for Kerala; and K Nagaraju, director, The Atria Hotel, Bengaluru, VP for Karnataka. While the elected executive committee members include: R Srinivasan, MD, Radha Regent Chennai; Balakrishna Reddy, director, Bliss Hotels, Tirupati; Prabhu Shankar, director, Ashraya International Hotel, Bengaluru; GV Krishnaiah, president, AP Hotels Association, Hyderabad; Dr M Venkadasubbu, president

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of Tamil Nadu Hotels Association; Venkataramana Babu, New Woodlands Hotel, Chennai; D Srinivasan, director, Sree

Annapoorna Sree Gowrishankar Hotels and DVS Soma Raju, Katriya Hotel, Hyderabad.

Talking about the central and state government support in promoting the hospitality industry, Raju said, “Central govern-

ment’s initiative to introduce evisa has increased the flow of tourist arrivals in the current year.”

MARKETS

Mövenpick has focused strategy for HoReCa segment in India Sudipta Dev Mumbai MÖVENPICK ICE CREAM, known to be a product made by chefs for chefs, has a strong focus on the hospitality segment in India, along with growth in the retail sector. “The hotel industry is extremely important for us. We have currently tied up with most of the luxury hotels, where we offer our product and other solutions to help promote ice cream in their respective hotels,” said Tarun Sikka, managing director, Star Foods Speciality. Star Foods is the exclusive store partner and distributor in India for Mövenpick. Pointing out that one of the ethos of the brand is that Mövenpick is a product for gastronomy, Sikka added, “Initially when Mövenpick ice cream started, it was known as a product made by chefs for chefs.

This is something we follow today and we have a lot of focus on this.” In the long term the company sees a lot potential in the Indian market as the Indian customer is becoming more global everyday and is able to better differentiate between price and quality. “We see ourselves focusing on growing in all segments which include hospitality (HoReCa) and our cafe/boutique model,” mentioned Sikka. Following the launch of its first ice cream boutique in Juhu, Mumbai, the company has plans to further concentrate its efforts in Mumbai and Delhi on account of the potential in these cities. “However we would also like to look at cities like Chandigarh, Pune and Hyderabad, where we believe there are extremely good opportunities,” stated Sikka. Mövenpick ice cream as a product is unique and has many

attributes which makes it stand out. “In India we are offering Mövenpick mainly through our Dessert Cafes which serve our ice cream along with different

dessert options and coffee. We are looking at offering our customers not just an European product but an experience which is the same as any other

Mövenpick store in Europe and Australia,” said Sikka. The latest menu offers the ice cream being paired with various desserts, waffles and pancakes.

Wyndham Worldwide announces 10 new properties in India FHW Staff Mumbai WITH THE announcement of new deals across its hotel and timeshare exchange portfolios, Wyndham Worldwide has continued expanding its presence throughout the Indian subcontinent. With ten new hotel properties joining Wyndham Hotel Group and three new vacation ownership resorts joining the RCI vacation exchange network, Wyndham is meeting the di-

verse needs of India’s owners and guests. Stephen Holmes, chairman, Wyndham Worldwide said, “With a renewed focus on travel and a growing middle class, India is becoming one of the fastest growing travel markets in the world. Our global portfolio encompasses virtually every type of travel accommodation – from hotels to timeshare to vacation rentals and more – making Wyndham Worldwide uniquely positioned to deliver great results for

10 FOOD & HOSPITALITY WORLD October 16-31, 2015

our hospitality partners and great travel experiences for guests.” As the world’s largest hotel company with approximately 7,700 hotels, Wyndham Hotel Group currently operates 25 hotels in the region with another 28 in the pipeline representing more than 3,300 rooms. Wyndham Hotel Group is one of the fastest growing hotel franchisors in India. The company has experienced nearly 200 per cent growth in India over the past five years.

The announcement of ten new deal signings includes two conversions under the company’s iconic Howard Johnson and Ramada Plaza brands with the Unique Mercantile Group and also signifies expansion for the first time beyond India under the Ramada and Days Inn brands with Intraco based out of Bangladesh. Offering its 3.8 million members the ability to exchange their timeshare interval within its network of more than 4,500 affili-

ated resorts in over 100 countries, RCI is the world’s largest timeshare exchange business. The company has experienced approximately 40 per cent growth in India since the beginning of 2012 and is affiliated with more than 130 properties representing approximately 80 per cent of all vacation ownership resorts in India. RCI continues to grow as the market and segment leader in the country offering vacation options in 60 unique destinations.

MARKETS

Alfaa UV caters to more than 1,000 hotels and restaurant chains Kahini Chakraborty Mumbai ALFAA UV, a market leader in industrial UV systems in India, has been continuously catering to the hospitality industry, wherein clean bateria free water is needed for drinking and cooking. Point of entry (POE) and point of use (POU) systems are both used depending on the need. Alfaa UV has products like HiFlo UV and EcoStream UV which are used for centralised purification, and point of use (POU) applications. The company caters to more than 1,000 hotels and restaurant chains using Alfaa UV application systems. Speaking to Food and Hospitality World, Rajul Parikh, co-founder, director, Alfaa UV and president of Water Quality India Association said, “The hospitality industry also has large requirements of water for gardening, cooling towers and toilet flushing. Here recycled water is being used to conserve fresh water resources. Alfaa UV’s WWR (Waste Water Recycling) series are successfully used to treat wastewater post STP (sewage treatment

Rajul Parikh

plant) to bring down bacterial load without the use of chemicals. For swimming pools and spas, the use of UV is being preferred over chlorine, purely for health and environmental reasons. Ultrapool UV is Alfaa’s offering for this application.” In a new development on the air purification front, Alfaa UV’s UltraHVAC systems harness UV disinfection power to keep coils free of biofilm and contaminated air passing through ducts safe. Both air and water present a huge opportunity in the hospitality business, and Al-

faa UV is promoting the cause with relevant products, education and service. A state-of-the-art manufacturing unit in Talegaon (Maharashtra), ensures that all products adhere to stringent quality norms. Investment in recruitment and training of service engineers to cater to pan India needs is also an ongoing process. Alfaa UV also exports its industrial UV products to Europe, Africa and China. Lalit, JW Marriott, Novotel, ITC, Radisson, Trident, Taj Group, Shangrila, Leela are few of their prominent clients. When asked about the demands from the hospitality industry and how the company is working towards product development, Parikh informed, “This is an ongoing process. When we listen to the customer, we understand their needs in the disinfection space. Introduction of the UV air purification products and the swimming pool products has been a result of this process. Working closely with water treatment OEMs (original equipment manufacturer) to offer solutions that will integrate with their systems is also our strength.”

Four Points brand to double footprint in India FHW Staff Mumbai STARWOOD HOTELS & Resorts Worldwide has announced that its Four Points brand will more than double its footprint in India over the next five years with the signing of three new hotels and landmark debuts in Bhopal, Vijayawada and Vembanad Lake in Kerala. Dilip Puri, managing director India and regional vice president South Asia, Starwood Hotels & Resorts said, “India today is still an ‘underhoteled’ market, and the demand for high-caliber lodging is expected to far exceed current supply for at least the next three to five years. As domestic travel increases and Indian travellers continue to demand more sophistication in terms of both quality and experience, we have significant opportunity to grow our brands across the spectrum in gateway cities and tertiary markets as well as in resort destinations.” Starwood currently operates nine Four Points Hotels across India, including properties in Agra, Ahmedabad, Bengaluru, Dehradun, Jaipur, Pune, Mumbai, New Delhi and Visakhapatnam. Seven other hotels are in the pipeline in Dahej, Gurgaon, Tirupati, Vadodara, Aurangabad, Hyderabad and Tiruchirappalli. Sudeep Jain, vice presi-

Four Points is experiencing growth momentum, having recently crossed its 200th operating hotel dent, acquisitions and development, South Asia Starwood Hotels and Resorts said, “Tier II markets provide untapped growth opportunities for us, particularly for our Four Points brand. As the urban Indian landscape continues to evolve, demand will come from new markets and leisure destinations and we believe our widely recognised and admired brands are wellpositioned to meet this demand.” Globally, Four Points is experiencing growth momentum, having recently crossed its 200th operating hotel milestone. Boasting Starwood’s largest pipeline, the brand is set to grow its global footprint by 50 per cent in the next five years and India will continue to play a key role in driving this growth momentum for the brand.

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MARKETS

Ariane Fine Porcelain launches GN Buffet and Juliet Platter collection

FHW Staff Mumbai ALONG WITH fine dine tableware, today every high-end hotel requires perfectly designed and devised buffet pans and platters for their buffet spreads. To fulfill this demand, Ariane Fine Porcelain has launched the GN Buffet and the Juliet Platter collection to add elegance to food arrangements of every kind without giving up on functionality. With its distinctive edges, bold rims and large plating surfaces, the collection emerges as an ideal and practical partner for culinary events and professional catering. Apart from being one of first porcelain tableware brands to be produced in India, Ariane Fine Porcelain also emerges as one of the firsts in the country to manufacture such buffet

platters. Italian and German machinery, a blend of imported raw materials, technology, dual rounds of high firing temperatures and a quality assurance team, guarantees every piece of Ariane tableware to have a reduced risk of chipping, scratch and chemical staining and can be used safely in ovens, microwaves and dishwashers. Additionally, Ariane Fine Porcelain has been approved by the Vegetarian Society of UK for being 100 per cent vegetarian and is also Halal certified. Its products are free of bone ash and are essentially made from clay and feldspar thereby providing a hygienic vegetarian solution catering not only to the highly competitive porcelain tableware industry but also to those markets that are solely and exclusively vegetarian.

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Kwality Foods becomes most preferred among vendors FHW Staff Mumbai KWALITY FOODS, has been in the manufacturing industry of processed and flavoured dried nuts since 1999. Started by Jagdish Malik, it is now one of the 'most preferred vendors' for the food industry. Amit Malik and Jatin Malik gave shape to their father’s vision and established Kwality Foods in March 1999. The brothers are positive about taking the brand to another level, and have set up their own manufacturing and state-ofthe-art processing and packaging factory located in Khopoli on a four acre land spread over 30,000 sq ft built-up area with a capacity of roasting, salting, flavouring and packing 600 tons per month. It has facilities like fire proof PUF panels, centrally air-conditioned with the latest machineries and is certified under FSSC: 22000, which is GFSI approved and globally recognised. “We have our corporate office in Mumbai where strategic planning is conducted setting the momentum for various activities. We are an employee oriented company that values team work and self-expression. It is our core values and our focus to achieve the highest benchmark that has ensured a consistently increasing turnover,” said Amit Malik, adding that, “the USP of our brand is the online unitstarting from raw materials to processing to finished goods and infrastructure is built with having an online PLC stainless steel imported roaster with a capacity of three tons per hour, an inbuilt cooling and automatic washing unit and no human touch, retina display eye scan-

ners, in house chemical analysis lab, segregated zones for raw materials, processed and finished goods, dedicated fumigation rooms for allergen and non allergen products, AHU systems, Epoxy flooring with covings.” Kwality Foods has already established its own brand called 'Nut-Lite' premium quality dry roasted/salted fixed nuts in metal/ pet cans, pet/glass bottles and nitrogen flushed aluminum foil colourful pouches. We offer 'Nut-Lite' products and chocolates of different varieties for corporate gifting as well. The clientele include airlines domestic/international, flight kitchen/sky gourmets, five-star hotels across India, ship-chandlers, Indian Railway, reputed catering institutes and many more. The company has also diversified into other products like

‘Kwalitys’ jams/marmalades, honey, pickles/chutneys, ketchup/sauces in blister cups (12/15g) and mini glass bottles (25/28g) and sachets (salt, pepper, sugar white/Demerara, aftermint (mouth-freshener). Kwality Foods is also into processing of roasted coffee beans and filter coffee powder (from bean to cup) under brand 'South aroma'. It also specialise in chocolates ranging from pure cocoa Belgian chocolates to Saudi dates and Turkish dragees etc. Besides this, the company’s other associated divisions are processing of vegetarian meatless products that are 100 per cent vegetarian with no preservatives frozen/non-frozen ready to cook/ready to eat/ ready to serve like Vegetarian Mock Chicken, Mock Duck, Sausages, Ham etc in pouches and cans under brand name 'Mock-Treat'.

NEW KIDS ON THE BLOCK

Café Delhi Heights, R K Puram CAFÉ DELHI HEIGHTS has opened at Sangam Courtyard, R K Puram. The interiors of the café have been brightened with colours and vibrant themes. The Indian style seating has been enhanced with a specially added staircase and quirky cushions. More contemporary furniture have been used in this particular outlet. New table games have been introduced at the café. Another new addition is a small private section on one side of the restaurant to host private parties and get-togethers for about 10-15 people. The café also offers a bigger bar and kitchen area along with a few new food items.

Ganga Sadan by Hive,Haridwar TUX HOSPITALITY HAS expanded its mid segment affordable luxury brand of hotels with Ganga Sadan by Hive, Haridwar. The hotel offers 36 rooms and suites equipped with modern facilities and premium amenities and provides private bathing on ghat located on the bank of the River Ganges. It also offers a multi-cuisine roof top restaurant serving pure-vegetarian Indian, Continental, Chinese and south Indian delicacies. The hotel also arranges for body alignment, yoga therapy, Naadi Shodhan, a vibrational healing technique apart from rafting/kayaking, bird watching, wildlife tours, and other types of adventure activities.

Le Méridien Mahabaleshwar Resort & Spa LE MÉRIDIEN HOTELS & RESORTS has opened Le Méridien Mahabaleshwar Resort & Spa in Western India. The property features 122 stylishly appointed guestrooms and suites, all complemented with private balconies. For culinary experiences, guests can indulge at the resort’s destination restaurants and bars - Latest Recipe, Chingari, Plunge Bar, and Longitude. Other resort facilities include the Explore Spa by Le Méridien with eight treatment rooms including a hammam bath treatment room and a vichy shower treatment room. The wellequipped fitness centre along with a lagoon style swimming pool and a rooftop infinity pool. The resort also offers 250 square metres of banqueting space including a ballroom, four meeting rooms and a business centre.

Taipei Marriott Hotel,Taiwan MARRIOTT INTERNATIONAL HAS opened the Taipei Marriott Hotel, Taiwan. The hotel offers 320 luxury hotel rooms, a modern convention centre, a high-end shopping mall and luxury apartments. It also comes equipped with five restaurants with an international selection of cuisines and offers the largest state-of-the-art convention centre in Taipei, with 32,300 square feet of pillar-less, flexible space that can be transformed into up to 13 meeting spaces, as well as a 13,600 square-foot Grand Ballroom – the largest in Taiwan. To complete the experience, a fully-equipped healthclub offers a 24-hour fitness centre with state-of-the-art equipment and a rooftop swimming pool with views of the Miramar Park Ferris Wheel. A luxury spa offers a menu of signature facials, body treatments and a variety of experiences for both women and men.

Holiday Inn & Suites Bengaluru INTERCONTINENTAL HOTELS Group has opened Holiday Inn & Suites Bengaluru. The hotel, which was previously Alila Bengaluru, has received a series of awards and accolades for its design and contemporary look. The hotel caters to the city’s growing business sector with The Event Centre, made up of three flexible event spaces of indoor and outdoor space, including a ballroom which can host upto 160 guests. For relaxing dining experiences, the hotel has two restaurants and a bar.

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PRODUCT TRACKER

Johnnie Walker THE HOUSE OF Walker has introduced the Limited Edition designer festive collection crafted by widely acclaimed British artist Arran Gregory. The collection includes vibrancy of Johnnie Walker Red Label, the iconic appeal of Johnnie Walker Black Label, the intensity of Johnnie Walker Double Black, the luxurious and indulgent Johnnie Walker Gold Label Reserve and the perfectly crafted Johnnie Walker Platinum Label.

Del Monte Cornitos CORNITOS HAS launched premium cashews, almonds and coated green peas gift combo. With this launch Cornitos intends to add a global fare to the otherwise traditional snacking market. Cornitos cashew and almond combo contains premium king sized cashew and California almond. These are processed through unique roasting technology for a uniform roast. The coated green peas gift combo contains two flavours Wasabi and Hot & Spicy. It has also launched the 'Do It Yourself' range of Mexican Taco shells which come in a four inch cocktail size. 'Do It Yourself’ range comes in two product packaging - a complete taco shell dinner kit and a 12 pieces taco shells pack. The dinner kit offers chunky salsa, authentic taco seasoning along with six taco shells. DEL MONTE HAS added Pomegranate Coolada to its premium range of fruit juices. Pomegranate has been seen as a healthy fruit with a rich source of iron and antioxidants. This new flavour also contains strawberry bits. The product is priced at `30 for a 180 ml can.

Belvedere Vodka BELVEDERE HAS revealed the Belvedere 007 SPECTRE limited edition in celebration of its partnership with the 24th Bond adventure from Albert R Broccoli’s EON Productions, Metro-GoldwynMayer Studios, and Sony Pictures Entertainment, SPECTRE, due for release in India on November 20, 2015. The special limited edition bottle features the iconic gun barrel and 007 gun logo- a collector’s item. This special edition bottle will be released in 700 ml and 1.75 litre formats. They will be priced at `5,500 and `15,000 respectively.

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Glenmorangie GLENMORANGIE HAS introduced a gift box of its signature, the original 10-year-old single-malt, with key flavour notes of citrus, vanilla and almond. The box has 75 cl bottle of Glenmorangie Original complete with two tumblers. The Glenmorangie Diwali gift box is available at select retail outlets across Mumbai, Delhi, Bengaluru and is priced at `6,900, `5,000 and `7,700 respectively.

CHEF’S PLATTER

Crafted to perfection Chef Lionel Villaron from Marseille in France has had a 20 year long association with India. He keeps coming back here to train the young pastry chefs in the country whom he believes have the ability to put India on the world map through their skills By Sudipta Dev

HEF LIONEL Villaron grew up in the south of France in the port town of Marseille. He got interested in the craft of pastry making from a very young age. It was at the age of 10 when he started going every night to the pastry shop of his father's close friend to do odd jobs like cleaning the tray, making pastry cream, etc, that he realised what was his life's calling. Villaron did his apprenticeship in Marseille for three years. Following this he went to work in Lenôtre in Paris as a pastry chef. “Lenôtre pastry is the best in the world. I spent four years there, and after that went to Guy Savoy Restaurant, which is a three star Michelin in Paris area,” says Chef Villaron. The urge to travel to different countries, live and work there and spread the fine craft of French pastry making led the chef to work in Greece, Egypt, Italy and finally India. His first stint in India was with the Taj Group of Hotels. He joined the company in 1994 and worked for almost five years. He was the executive pastry chef who created and developed the pastry lab, trained young pastry chefs, and conducted quality supervision. Though he left the Taj Group in 2000, his association with India continues. He joined a chocolate company in Chennai and drove the initiative to open chocolate shops for the organisation. Following his year long stint in Chennai, it was homecoming time for the chef who returned to Marseille

Chef Lionel Villaron

and opened his own pastry shop. “I live in my hometown Marseille, though sometimes I travel to Paris to interact with other chefs and taste the new pastries being created by them,” he mentions. Despite shifting his base back to France, his association with India continues and he keeps coming back here. In 2014 he worked for a year in New Delhi as the executive pastry chef / R&D manager for L'Opéra India - French Bakery. Chef Villaron was recently invited as a consultant by Gaylord Bakeshop and Bread & More to do training for their chefs for five weeks. He has introduced a whole new range of delectable creations at Gaylord that includes Chocolate Choux, Coffee Choux, Baba Au Rhum, Baba Mojito, Chocolate Mille Feuilles, Chocolate Crunchy Mousse, Cronuts, Raspberry and Blueberry Bavarois. “I have introduced some modern pastries, including recipes I

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CHEF’S PLATTER

made in my shop and came here to show the chefs how to make the same,” says the chef.

The evolving scene Having witnessed how the whole world of pastry craft has evolved in India in the last two decades, Chef Villaron acknowledges that the situation is now very different, “From the material, ingredients, even staff are now more aware of confectionery and cakes trends in France.” He feels that with more and more Indians travelling abroad they are becoming aware of the new international trends and have started demanding the same in India. This has been one of the most significant factors for the development of the sector. “It is also easier for us because when we do the same cake as in France or England, we are appreciated. Indian people are travelling more so they know the taste, the sweetness,” he remarks. Things have changed so much in Indian pastry scenario that he believes that it is more like eating in a French restaurant in France. “The quality is much better now than 20 years back, now many young chefs get trained by French pastry chefs and are keen to learn and enhance their skills,” adds Chef Villaron. One of the major part of his responsibility during his years in India has been to develop the young talent in this field. Acknowledging the fact that while India has seen many celebrity chefs, the country is yet to see the emergence of celebrity pastry chefs, he feels that the day is not too distant when pastry chefs would also receive the accolade and the limelight they rightfully de-

serve. “There are many young boys and girls who are interested in becoming pastry chefs,” states Chef Villaron, acknowledging that about one and a half decades back there were not too many girls who actually wanted to learn the fine craft of pastry making in India. Now there is a significant percentage of girls (almost 30 per cent), which was never before. For many Indians pastry is just a decade old phenomenon. The changing profile and preferences of the consumer has obviously impacted the emerging trends. “Now people from India are more conscious about their health. So the range of pastries that I have launched is lighter, less sugar or some times sugar less, also the texture has to be very light. The consumers are also more sharp when it comes to the taste. For instance if we say raspberry mousse, it should include more taste of raspberry than sugar,” states the chef. As India is almost a second home to Chef Villaron, he wants to keep coming back here. In France his future plans are to open a boutique hotel in Marseille, following which he also wants to launch a boutique property in Mauritius. Chef Villaron is sure in the next decade India's pastry scenario is going to be one of the best in the world. “Because it is growing so fast. It has taken a long time to arrive and now there is no stopping. In the next five to ten years, renowned pastry chefs from India will make a mark,” he states with great optimism.

In France his future plans are to open a boutique hotel in Marseille, following which he also wants to launch a boutique property in Mauritius

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HIGH SPIRITS

Hardysâ&#x20AC;&#x2122;heritage A name synonymous with South Australian winemaking, Hardys, a wine company dating back to 1853, continues to carry on a tradition of acknowledging the heritage and history of the region while positioning itself at the very centre of modern winemaking in Australia By Rituparna Chatterjee

FOOD & HOSPITALITY WORLD

October 16-31, 2015

HIGH SPIRITS

reat wine, for me, is wine that speaks to you whether you are listening or not. The essential elements of a great wine are authenticity, vibrancy, intriguing flavour, complexity and well-defined structure and sublime balance,” advocates Bill Hardy, brand ambassador of Hardys, the wine brand synonymous with South Australian winemaking since 1853. The story behind this brand's inception is quite fascinating. In 1850, Thomas Hardy, the founder and the first generation family member of Hardys, came to Adelaide, Australia from Devon and started working with South Australia’s first winemaker, John Reynell. In 1853, he went onto purchase his first property, Bankside, and four years after Bill Hardy (left) with Australian cricketer Glenn McGrath planting his first vines, produced his first Bankside vintage and be- total vineyards. “We have about of the company's major export came one of the first exporters of 1500 hectares of vines and 90 per markets include Japan, China, Australian wine. In 1876, he pur- cent of the grapes that are Korea, Philippines, Thailand, chased the Tintara vineyards processed, we buy them from Malaysia and Singapore. and winery in McLaren Vale. Fol- our contract growers. We have lowing this expansion, Thomas contracts going up to 15 years,” A unique blend Hardys has several subHardy’s nephew, Thomas Hardy he adds. Nottage (second generation), An interesting fact is that brands under its portfojoined the family business. In or- Hardys is part of the Accolade lio like Thomas Hardy, der to continue with this expan- Wines, a major global wine busi- Eileen Hardy, HRB, Sir sion, Thomas Hardy officially ness with operations in North James, The Journey, Oomoo, took his sons into the family busi- America, UK, Ireland, mainland Tintara, ness, becoming Thomas Hardy Europe, South Africa, Australia, William Hardy, Nottage & Sons. The rest is history with New Zealand and Asia. Accolade Hill, Crest, Stamp, VR the fifth generation member Bill Wines produces around 350 mil- (Varietal Range) and Hardy presently holding reign of lion bottles (750 ml) a year and Whiskers Blake. “While this iconic wine brand. around half of this con- VR is the entry level Expounding on stitutes Hardys wine, the sub-brands this story, Bill (producing ap- named after my ancestors comprise of Hardy opines, “All proximately of the 19th cen170-190 mil- premium wines,” tury and most lion bottles a explains Bill of the 20th cenyear). Inter- Hardy, adding that, stamp is tury we were estingly, bottles being already presjust winemakthough produced by ers in South AusHardys is a ent in India Hardys per year tralia. But mid strong brand in and the com1970s onwards we South Australia, its pany is curstarted acquiring other wines are largely ex- rently hosting small wine businesses around ported. “25-30 per cent of our training sesAustralia and presently we have wines is domestically consumed, sions across vineyards and wineries in West while the remaining percentage hotels in the Australia (two), South Australia is exported to UK (40 per cent), country to in(three), Victoria (one) and Tas- Canada and the US, Denmark, troduce the mania (one). At one point we had Holland, Scandinavia, among William Hardy as many as 12-13 wineries but we others,” mentions Bill Hardy, sub-brand. Like his consolidated a few of them since adding that, currently the comsome of them were quite close to pany is exporting to 137 countries great great one another.” Presently, Hardys and India is within the top 20-30 grandfather, Hardy owns only about 10 per cent of its export countries. In Asia, some Bill

170-190 MILLION

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Hardy. The wines from Hardys deliver distinctive aromas and flavours dictated by variety, site and vintage - complemented by subtle winemaking influences, such as oak from barrel maturation - in wines which also stimulate the senses through their structure, texture and balance. “Hardys everyday wines involve our winemakers' other great skill - that of blending - as consistency of varietal expression and palate structure is more highly valued in these wines than influences such as site and vintage,” he states.

Play and drink

shows the same passion for creating wines. His winemaking style reflects the Old World influence of his winemaking training at the University of Bordeaux and his experience in the family’s Tintara cellars in South Australia, thereby successfully fusing Old World with New World influences. Since every wine is different, there is no standard recipe for making Hardys wines. There is, however, one fundamental philosophy that transcends all winemaking at Hardys and that could be expressed as 'respect for the grapes', preaches Bill Hardy. “Our winemakers do not attempt to impose their will on the wines we make but, rather, they see their role as nurturing the expression of the varietal and regional characters brought to the wine from the particular vineyard,” asserts Bill

Hardys association with India dates back to the pre-independence era, prior to its association with Sula Selection, the import arm of Sula Vineyards and the exclusive importer and distributor of Hardys wines in India for around 10 years. “Back in the 1870s we were sending samples to India. I came across a letter clipping dating back to 1870s that my great great grandfather had preserved stating how he had sent wine samples to India and that the government had appreciated them. This clipping indicates that India was looking at products that they might import from Australia at that time.” 2015 has been a year of new launches in India for Hardys. Recently Bill Hardy visited India. His visit follows Australian cricketer Glenn McGrath’s visit as Hardys brand ambassador to the country. McGrath was on a four-city tour to announce the launch of the Hardys Art of Cricket wines this September. Sharing his experience of working in the India market, Bill Hardy states, "India offers great potential as a wine market. Hardys' wines created a stir when we appointed McGrath as Hardys' brand ambassador to India and announced the release of a collection of wines carrying his name. Further sponsorships of cricket in Australia and England have given Hardys a prominence in those markets and we are keen to achieve similar prominence for our wines in India."

HIGH SPIRITS

Wine notes A winery that has its own amphitheatre which hosts a world-class summer music concert series

riginally hailing from Spokane, WA, Craig and Vicki Leuthold cashed in their corporate careers and followed their dream of starting a winery in Goldendale, WA. Located at the southern tip of the Columbia Valley appellation, the area is not only an area of unsurpassed natural beauty; its warm climate, Walla Walla silt loam soil resting on remnants of the Missoula flood and steady breezes make it an ideal site for growing wine grapes. In 2000, the Leutholds began construction on their winery just west of Maryhill Museum on a bluff overlooking Gunkel Vineyard, one of the state's oldest and most established vineyard sites. The Gunkel family has successfully farmed the fertile lands surrounding Maryhill for four generations, growing worldclass wine grapes used by the Leutholds and many other Washington state wine producers today. In May 2001, Maryhill Winery opened its doors as one of only 100 wineries in the state. Today, there are more than 800 Washington wineries. With a lot of hard work and determination, the Leutholds achieved their dream of creating a true destination winery with a 3,000-squarefoot tasting room, a vine-covered arbor, world-class bocce courts, picnic grounds and an adjacent 4,000 seat amphitheatre that hosts a world-class summer concert series. The winery has grown from a modest 4,300 case production in 1999 to more than 90,000 cases today, making it the ninth largest winery in the state. The winery draws nearly 75,000 wine enthusiasts from around

Craig Leuthold

Vicki Leuthold

the globe each year, ranking among the top five most visited wineries in the state.

Made for music Combine the natural acoustics of The Gorge with the stunning backdrop, and the Leutholds immediately saw the potential for a world-class concert venue. After all, what's better than listening to your favourite artists with a great glass of wine and the sun setting behind the stage? Every

summer the winery's 4,000 seat amphitheatre hosts an all-star lineup, from John Legend and Counting Crows to Willie Nelson, Earth, Wind & Fire and Bob Dylan. The lineup is typically announced in April each year, with tickets going on sale in May. Awarded '2014 Winery of the Year' by San Francisco International Wine Competition, 'Top 10 Winery of the World' by The World Association of Wine Writers and Journalists, '2013 Wine-

maker of the Year' by Indy International Wine Competition, '2009 Washington Winery of the Year' by Wine Press Northwest Maryhill produces more than 50 award-winning varietals and blends. The winery welcomes more than 80,000 visitors per year, has a 1,500+ member wine club and is distributed across the United States. Maryhill Winery is located in an climate for growing the highest quality wine grapes. With

warm summer days, cool nights, moderate winters and a gentle breeze, the area has been referred to as the 'Mediterranean of the Northwest'. The area supports a wide variety of grapes including several difficult-togrow varietals often stunted in many of the stateâ&#x20AC;&#x2122;s other growing regions. Maryhill produces more than 50 award-winning wines, showcasing the full breadth of what Washington state has to offer.

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The spirit of a place in a bottle

The new age Indian traveller is open to travel around the globe to savour the flavours of local wines and whiskies, giving new meaning to the term 'experiential tourism'. BY RITUPARNA CHATTERJEE

odayâ&#x20AC;&#x2122;s evolved Indian is travelling like never before and so is his increasingly discerning and sophisticated palate. Indians are not only evolving rapidly but are also becoming more cosmopolitan - with a keen desire to indulge in not just the local cuisines but also in whisky and wine trails across different regions of the world. A 2012 food and

20 FOOD & HOSPITALITY WORLD October 16-31, 2015

travel survey conducted by TripAdvisor revealed that 33 per cent of the 1000 respondents across India have attended a wine/whisky trail while on a holiday. Among those who hadnâ&#x20AC;&#x2122;t, almost 50 per cent expressed their interest in attending one if given a chance. Another encouraging trend is that 25 per cent respondents said they had chosen a holiday destination specifically to experiment with the local food. From Cape Town in South Africa, Napa Valley in USA, Hunter Valley in Sydney, Australia, to Portugal, France, Italy, Ireland and Scotland, Indians are increasingly ex-

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THE MAIN FOCUS

In 2012 the Scotch Whisky Heritage Centre welcomed 3,250 visitors from India

33% 20% of the 1,000 respondents across India have attended a wine/whisky trail while on a holiday

upswing has been observed from the segment of travellers opting for food and wine experiences

56% GROWTH

witnessed in 2013

DIFFERENT wine producing regions in Italy

*2012 Food and Travel Survey conducted by TripAdvisor

ploring popular and emerging wine and whisky destinations across the world. However, this market is still niche with the number of travellers being a few hundreds. But interestingly this market is growing steadily. “We have already observed a 20 per cent upswing from the segment of travellers opting for food and wine experiences and expect it to grow by about 10-15 per cent in the next few years. While we saw its origins in classic wine tours of France or more contemporary new age wines of California, Australia, New Zealand, today there is

a veritable smorgasbord of winecheese-chocolatier experiences in Switzerland, champagne trails in France, culinary tours around Italy’s Piedmont truffle festival and safarispa-wine and fine dining itineraries of South Africa,” states Shibani Phadkar, senior vice president - products and operations, leisure travel (outbound), Thomas Cook India. The Barossa Valley in Australia holds strong allure to food and wine aficionados on account of its fresh food produce and finest wine offerings. Virginia in USA, a popular winery desti-

nation, is also being recognised for its nascent distilleries manufacturing some of the most exquisite whiskies. Other emerging whisky and wine destinations are Mendoza, Argentina; Aegean Islands, Greece; California, Mexico; Baden-Baden, Germany; and Texas Hill Country, USA. “Interestingly, we have seen a strong uptake for special interest tours from India’s Gen Y, and equally so from our senior citizen Gen S clientele and ad hoc group of friends,” adds Phadkar. Though the interest for wine and whisky trails is growing among a select segment of

travellers, very few Indians opt for them as a standalone product. Most of them prefer combining these experiences with their regular holidays as they believe in getting value for money.

Unique experiences With this category of tourism set to expand in the India market, travel agents are exploring the possibility of offering well framed packages. “Indians opt for tours of the winelands that are paired with activities such as harvesting, cultural heritage or gourmet experiences. We design tailor-made

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“We have already observed a 20% upswing in travellers opting for food and wine experiences” Shibani Phadkar Senior VP - products and operations, leisure travel (outbound), Thomas Cook India

“Indians opt for tours paired with activities like harvesting, cultural heritage or gourmet experiences” Vishal Suri CEO - tour operating, Kuoni India

“Indian travellers like to combine wine visits with activities such as blending your own wines, wine and food pairings, horse trails” Hanneli Slabber Country Manager, South African Tourism in India

“Two distilleries we promote in the India market are the Old Bushmills Distillery in Northern Ireland and the Jameson Distillery in the Republic of Ireland” Huzan Fraser Motivala India Representative, Tourism Ireland

“We would like to forge associations with prominent wine clubs to find avenues of working together” Catherine Oden Former Director, Atout France in India

“In 2012 we welcomed 3,250 visitors from India and in 2013 this increased by 56%” Julie Trevisan Hunter Deputy and Marketing Manager, The Scotch Whisky Experience at Scotch Whisky Heritage Centre

22 FOOD & HOSPITALITY WORLD October 16-31, 2015

Scottish, Italian, French holidays to suit the needs of our travellers. We provide options such as self-drive whisky and wine tours on request. Travellers can explore distilleries in Ireland, or can even plan a holiday or vacation that combines both Scotland and Ireland. We do get a lot of queries for wine tourism in France and Italy as these are more evolved and preferred destinations in this segment,” mentions Vishal Suri, chief executive officer - tour operating, Kuoni India. Apart from travel agents and tour operators, even most tourism boards today have identified more than one way to woo the discerning Indian traveller. In a step towards this direction, they are now offering travellers with more unique wine and whisky experiences. For instance, with a view to promote a holistic image of France as a destination for wine trails, Atout France in addition to acquainting the Indian traveller with famous wines, is also making the wine tasting experience interesting with blind wine tasting, wine casinos and tastings at unusual locations. “Visitors can expect vineyard visits, gastronomic meals with pairings of local delicacies and wines from the region, and activities such as hotair ballooning promises panoramic views of resplendent vineyards. Even the hospitality experience can be made special with a choice of accommodation options ranging from bed and breakfast properties to luxurious chateaux in vineyards that make the entire wine-trail experience truly memorable. For the future, we would also like to forge associations with prominent wine clubs to find mutually beneficial avenues of working together,” opines Catherine Oden, former di-

Most visitors to Scotland are keen to know about the history of Scotch whisky, how it is made, which are the most famous distilleries, and other interesting information rector, Atout France in India. She adds that over over the recent years, the regions of Reims-EpernayChampagne, Strasbourg-Alsace, Dijon-Burgundy, Beaujolais-Rhone ValleyRhone-Alpes, Provence, Bordeaux-Aquitaine and Loire Valley have gained popularity among Indian travellers. Cape Town, a port city on South Africa’s southwest coast, offers a number of wineland experiences, and the region is the source of many legendary Cape wines. Apart from the Franschhoek and Paarl routes on the outskirts of the city, there are three key wine routes that are a half-to-full day trip for visitors - Constantia, Durbanville, Stellenbosch and Helderberg.

Beyond these routes, there are other wine regions like the West Coast, Swartland, Robertson and Overberg. “To date, the trend we have seen for visiting Indian travellers is that they like to combine wine farm visits and tastings with activities such as blending your own wines, wine and food pairings, horse trails – and a general focus on activities for children and families,” says Hanneli Slabber, country manager, South African Tourism in India. Scotland is synonymous with its most iconic brand – the Scotch whisky. Apart from tasting the best in the land of whiskies, most visitors to Scotland are keen to know about the history of Scotch whisky, how it is made, which are the most

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famous distilleries, and other interesting information. For the last two and a half decades the Scotch Whisky Heritage Centre (SWHC) has been offering the inimitable whisky experience to visitors from around the world. SWHC was launched in July 1987, in Edinburgh, the capital of Scotland. The heritage centre has seen a substantial increase in the number of arrivals from India in recent years. “In 2012 we welcomed 3,250 visitors from India and in 2013 the market increased by 56 per cent,” reveals Julie Trevisan Hunter, deputy and marketing manager, The Scotch Whisky Experience at SWHC, adding, “We are also home to the world’s largest collection of Scotch whisky and a visit to this is included in every tour experience.” The Scotch whisky experience includes the silver and gold whisky tours covering all aspects of Scotch whisky. Guests can dine at Amber restaurant with its whisky bar where many whisky and food pairing packages are offered. However, reinventing the whole experience is essential for attracting repeat visitors. “We invest in the attraction every year having spent over GBP five million in the past five years and are constantly changing and updating our interpretation, increasing language provision and interactivity and introducing new tours, tastings and food experiences. There is always something new,” says Hunter. Another whisky destination, the island of Ireland is famous for its high quality whiskies, whether it’s blended or single malt. “Two of the main distilleries we promote in the India market are the Old Bushmills Distillery in Northern Ireland and the Jameson Distillery in Dublin and Cork in the Republic of Ireland,” mentions Huzan Fraser Motivala, India representative, Tourism Ireland. Bushmills Irish Whisky is

THE MAIN FOCUS

“Italy has 20 different wine producing regions. We have to push our wine trails more in the country” Dr Riccardo Strano Director - Asia and Oceania, ENIT - Italian National Tourist Board

from all over the world including India. Pre-workshop, familiarisation tours are also organised to wine growing regions enabling the visiting delegations to have a firsthand experience of the touristic assets of the regions,” mentions Oden. In 2014, Cape Town Tourism accompanied South African Tourism on a roadshow across India. “Whilst we shared a lot of information on the destination, we also listened to what it was that would-be visitors would like to know about,” informs Slabber. Likewise, Italy which is popular for its old world wines is also looking at penetrating further into the India market. “Italy has 20 different wine producing regions. We have to push our wine trails more in the country. To achieve this, we need to invite people to Italy to participate in cooking classes and wine tasting events. Moreover, we have to organise educational tours and familiarisation trips to Italy, invite opinion makers to important events, and so on. Advertising is also equally important,” states Dr Riccardo Strano, director - Asia and Oceania, ENIT - Italian National Tourist Board.

Gaining exclusivity made at Ireland’s oldest working distillery in County Antrim, Northern Ireland. The Bushmills Brand Experience encompasses guided tours around a working distillery with all the associated sights and smells, tutored whisky tastings and a specialist whisky shop. “Travellers can also relive the story of John Jameson and Son through the history, the atmosphere and above all the taste at the Old Jameson Distillery in the heart of Dublin where guests receive a signature Jameson drink and volunteers are selected to participate in a tutored whisky

comparison and earn a personalised Whisky Taster Certificate. Additionally, we also promote the Ireland Whisky Trail which is a free touring guide to Ireland's distilleries, best whisky pubs, hotels, golf club bars and specialised whisky shops,” she adds. Also featured in the whisky trail is the Jameson Experience in Cork, Kilbeggan Distillery Experience in Kilbeggan and the Tullamore Dew Visitor Centre in County Offaly.

Working strategically From organising B2B workshops and familiarisation trips to counselling travel

agents on creating various wine and whisky itineraries, tourism boards are tapping diverse platforms to improve the demand for these experiences in the India market. “We often welcome wine growing regions as part of our annual B2B workshop that takes place in New Delhi and Mumbai. Our workshop enables these regions to reach out to potential agents. An annual global workshop is also conducted in France known as Destination Vignobles which brings under a single roof different french suppliers working in the domain of wine tourism and travel companies

With this niche segment steadily growing in the India market, is there potential for travel agents to specialise in wine and whisky tours exclusively? Suri believes, “Many wine and whisky regions around the world have found it financially beneficial to promote such tourism. Wine and whisky tourism is not only about a trip to taste, buy and learn about wines and whiskies but is also an opportunity to showcase the rich cultural diversity of the land. Travelling the whisky trail of Scotland and Ireland is interesting and a great learning experience, even if you aren’t a devoted whisky drinker.”

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EVENT ROUNDUP

GOLDEN OPPORTUNITIES Creating a history of sorts by hosting it for the first time in a Tier-II city of the east, the golden jubilee convention of the Federation of Hotel & Restaurant Associations of India (FHRAI), recently concluded at the Mayfair Lagoon and Mayfair Convention in the temple city of Bhubaneswar in Odisha. The theme of this year's convention was 'Atithi Devo Bhava' By Joy Roy Choudhury

lowing of conch shells and beating of drums' by drummers in traditional gear - showcasing the rich cultural heritage of Odisha marked the inauguration of the three-day annual convention of FHRAI. The chief minister of Odisha, Naveen Patnaik formally inaugurated the convention in the presence of union minister for tribal affairs Jual Oram; union minister of state (I/C) for culture and tourism Dr Mahesh Sharma; union minister for skill development and entrepreneurship Rajiv Pratap Rudy, Odisha industries, school and mass education minister Debi Prasad Mishra, chief patron of the event and Odisha's tourism and culture minister Ashok Chandra Panda, Karnataka's tourism and heavy industries minister RV Deshpande; FHRAI president TS Walia; union tourism secretary Vinod Zutshi, convention organising committee chairman Dilip Ray, treasurer FHRAI and president of HRAEI (Hotel & Restaurant Association of Eastern India) Sudesh Poddar and host of other dignitaries and delegates. Extending a warm welcome to the who's who of the hospitality industry, Patnaik said, “Odisha is a fascinating state with old world charm and modern world glamour. Odisha offers tremendous scope for tourism development and my government will provide all facilities to promote and market Odisha as a preferred destination for tourists.” Asserting that Odisha has immense tourism potential which needs to be explored, he urged the hospitality sector rep-

resentatives to take advantage of this and exploit the opportunities. The state has an attractive industry friendly tourism policy and the state government has launched a New Industrial Policy Resolution 2015 which will give a boost to the industry and thrust to tourism, he added. He also stated that for speedy clearance of tourism projects on fast track basis the government has set up a single window clearance committee at different levels. The tourism department is participating at major tourism

24 FOOD & HOSPITALITY WORLD October 16-31, 2015

events and organising road shows to showcase Odisha as a preferred tourist destination, he added. Sharma said “You are taking the dream of the Prime Minister forward as he is the greatest ambassador of tourism in India. He has already talked about the tourism potential of India at different forums in the country and abroad. We want the hospitality industry stakeholders and the government to make it a win-win situation for all. We believe that promoting tourism cannot be the government job only, al-

though we have the vision to do it.” He also informed the stakeholders from the hospitality industry that the government is actively considering the proposal of FHRAI towards according infrastructure status to the hospitality industry and the tourism ministry has put up a note in this regard to the government of India which is now with the Cabinet Committee on Economic Affairs (CCEA). It proposes to bring down the present infrastructure lending limits on building hotels from `200 crore

to `25 crore and in case of convetion centres to `50 crore. He emphasised on developing connectivity with the north east states. “We need to improve the connectivity to the remote areas, Himalayan states, and North East states to explore the tourism potential there,” he added. “The government is focussing on three main themes: cleanliness, security and safety, and hospitality for development of the tourism sector in India. Medical tourism and wellness tourism will be the two prime

EVENT ROUNDUP

focus areas in the coming years. Employment generation, Hunar Se Rozgar and women empowerment are other major areas the ministry would focus upon,” he added. Sharma said, “We need at least two lakh standard hotel rooms in the next five years to increase the flow of foreign tourists to the country. We need the partnership of stakeholders, along with the support of new technical innovations. We want to make it the most happening industry today, as it is one of the highest foreign exchange generators and employment generators too. The government promises to address any neglected or delayed issue within a proper time frame so that we can reach the target of sharing one per cent of the world tourism market.” Walia said, “It is a proud moment for FHRAI that for the first time the convention is being held in a Tier-II city in eastern India. Besides the regional growth perspective, the three-day convention will provide the opportunity to discus, debate and deliberate upon the growth opportunities along with major issues concerning the industry in terms of policies, multiple taxation and pos-

sible impact of GST on the industry, inordinate delay in approvals and licensing conditions, etc. The long standing demand on the industry to be accorded infrastructure status is also expected to gain prominence at this event. The 13-states and a union territory comprising the eastern region have immense tourism potential and we are confident that this event will be a catalyst for the growth of tourism in the region.” While Panda added that Odisha is bestowed with immense diversities and huge untapped potential for development of the hospitality and tourism sector. He also unveiled the Odisha 3D Map at Biju Patnaik International Airport. A special handicraft exhibition ‘Pipili Bazaar’ showcasing rich handicraft products of Odisha was also inaugurated at the convention centre.

Serious discussions The first technical session of the convention ‘Atithi Devo Bhava: The legacy continues’ was moderated by veteran actor Victor Banerjee. Bollywood actors Gulshan Grover and Mahima Chaudhury participated in the session. The second technical

session of the day deliberated upon the crucial aspect of ‘Taxation in the Indian Hospitality Industry - Challenges and Solutions’. Moderating the session, Vivek Nair, chairman and managing director, Hotel Leela Venture and former president, FHRAI, demanded that the Centre caps the proposed GST at eight per cent for the hotel industry. “At present the taxes are high and we have not been able to attract tourists unlike our neighbouring countries, where the tax burden on tourists is low. In South-East Asian countries tourists pay between six and eight per cent,” Nair said. The other panelists were unanimous in the view that taxes on the hospitality industry are high in the country. The second day of the convention also witnessed several other technical sessions covering crucial aspects of the hospitality industry. Addressing the delegates on the importance of skill development, Rudy reiterated on the increased focus and importance given to skill development by the Centre stating that the present government has created a separate ministry for skill development. Indicating the reality that around 17 per cent of

the engineering graduates and 15 per cent of management graduates continue to be unemployed in India, Rudy stressed that vocational education should have been a part of primary education; reasoning that 12 years of primary education for the children could never do what 12 days of skill education can. Odisha tourism secretary, LN Gupta made a presentation to the hospitality sector delegates highlighting the tourism potential of Odisha and initiatives of the state government to promote investment opportunities in the state. Gupta also informed that leading hoteliers like Lemon Tree, Brahmaputra, Newport, Fortune Hotels and others have shown keen interest to set up new hotels in Odisha. In the engrossing 'Heart Talk: Dil Se', one-to-one session Rakesh Sarna, managing director and CEO, Indian Hotels Company, the parent company of Taj Group of Hotels threw light on the challenges and opportunities facing the hospitality industry in the country. Speaking at the technical session on ‘Iconic Hospitality Properties creating Tourism Destinations – Is it lack of government support or absence of

entrepreneurship’, Subash Goyal, president, Indian Association of Tour Operators (IATO) said that the government is announcing policies without checking for implementation of the previous policies and the support is only piecemeal. He advised that instead of depending on government support, the hoteliers need to come together and build infrastructure needed to bring the tourists into the state. Mandeep Lamba, managing director – India (Hotels & Hospitality Group) Jones Lang LaSalle moderated a session of the general managers titled the 'View from The Top'. The speakers focused upon the changing trends in the hospitality industry in terms of design of rooms, cuisine, service standards, etc. The delegates also witnessed a unique wine tasting and education session curated by renowned professionals and specialists, who elaborated on over 40 different kinds of wines available across the globe. The concluding day witnessed the 'Heritage Walk' & 'World Tourism Day Carnival', jointly organised by Odisha Tourism and FHRAI. Later in the day, the technical session on ‘Social Media and Technology –

FOOD & HOSPITALITY WORLD

October 16-31, 2015

EVENT ROUNDUP

Influence on Hospitality Business’ focused on the new opportunities created with the advent of digital technology and the challenges it poses to the industry. Participating in the session Mike Kistner, CEO, RezNext Global Solutions said that, “For hospitality business, social media is a very strong marketing tool, which is a collaboration of socio benchmarking and wikis.” Binu Mathews, CEO, IDS Next Business Solutions said the next level of connectivity is the social connectivity what we have. It is very important to analyse social media responses and action has to be taken immediately. Nikhil Ganju, country manager, TripAdvisor India said, “Travel or OTAs websites attract travellers and this is the way we are making revenues. More number of booking sites will make for more number of shoppers and hence more revenue for us as well as hoteliers. If you are not connected with internet and social media these days, then you will not get exposed to a large segment of customers. Social media is a bridge between the hospitality and travel industries and the customers.” Ritesh Agarwal, founder and CEO, OyoRooms.com said, “Social media and technology are

the key aspects in hospitality business and is in fact the next generation of hospitality. We connect with various hotels through this technology easily. We are able to get different sources, feedbacks and reviews of millions of people. If technology is used in a right manner then everything will be more organised. Our business needs a digital medium as all of us are running for consumers. Managing a hotel in the country is very tough and if you have a good technology, good management, good social medium then you will not be at risk.” Explaining the business model of Oyo Rooms, he further added that long term sustainable business has kept the hospitality sector away from the common mass and through OyoRooms.com, general people will get all types of hotel facilities easily even through digital and social media. Upender Jit Singh, managing director, Webel also spoke at the session. In the next technical session - ‘Restaurants of Future’, celebrity chefs threw light on the changing trends in the restaurant business and customer preferences. Moderating the session, Professor David Foskett from University of West London, UK asserted that research and development also plays a vital role in the restaurant sector. Shorab Sitaram,

26 FOOD & HOSPITALITY WORLD October 16-31, 2015

founder, Balance Restaurant and F&B Consultancy, opined that there isa requirement for more skilled manpower in the restaurant business. Encouragement from the school level will motivate more youngsters to come into this sector, he added. Celebrity Chef Aditya Bal said, “It’s a new age and things are changing so fast. While thinking of setting a restaurant, one should be aware of the global changing perception.” He said, social media is a game changer. You can find a food critic, blogger and much more on social media sites. As far as cuisines are concerned, chefs are now celebrating regional flavours and many traditional cuisines are being repackaged suiting customer needs and preferences. Chef Sharad Dewan, director of food production, The Park, Kolkata said that restaurant design is not the work of engineers alone. Today chefs are also involved in the design of a restaurant. Chef Y B Mathur, founder director – Culinary Design and Application Group and a hospitality and tourism consultant focused on the rich variety of Indian cuisines. The final technical session of the day ‘Online Portals – Boon or Bane’ deliberated upon the opportunities and challenges in the hospitality business with the in-

creasing space grab by online portals in getting business and creating customers. Elaborating on the importance of online portals in the hospitality sector, Avijit Arya, social media and online reputation management expert said in the present day scenario internet or online portals and social media play a very crucial role in getting business for the hospitality industry. “Now-a-days you cannot even think of running a hospitality business without having a website or presence in social media as you will lack presence in the dominating space,” he added. Summing up the three day convention and the way forward, FHRAI’s vice president, Bharat Malkani said, “It was a wonderful three days at the Golden Jubilee

convention of FHRAI and the hospitality industry looks forward for rapid growth in the coming days with policy support from government. The existing level of taxes on the hospitality industry in India is very high as compared to neighbouring countries like Singapore, Thailand etc. This is affecting overall tourist inflow into the country. If the tax percentage on the industry is lowered, then we can expect more tourist inflow into the country which will result in increased revenues for the government.” He also informed that FHRAI will prepare a charter in the coming days which will be submitted in the pre-budget notes to the Government of India.

REPORT

Revealed – The top ten hotel investment opportunities in Africa In the African Hotel Report 2015, released recently at the African Hotel Investment Forum in Addis Ababa, Hotel Partners Africa identified the top ten opportunities for investors keen to development hotels in Africa

n West Africa, Nigeria presents the biggest opportunity, with the strongest economy on the continent matched with only 34 branded hotel bedrooms per million, population. To set this into context, this compares with 6,754 branded hotel bedrooms per million population in North America and 2,432 bedrooms per million in Europe. Ghana with 59 bedrooms and Cote D’Ivoire with 61 bedrooms also present great opportunities with very strong unrequited demand. The best opportunities in East Africa include Ethiopia (9 bedrooms/million) Rwanda (29 bedrooms/million) and Tanzania (63 bedrooms/million), whilst Angola (48 bedrooms/million), Mozambique (79 bedrooms/million) and Zambia (122 bedrooms/million) present the lowest supply in southern Africa. There is real under supply in central Africa, but although great development potential exists in the region, the political and economic risks tend to suggest that new international investment will be limited in the immediate future. That said the returns will be high if the right project can be identified. North Africa has traditionally had the

greatest level of development, although even here opportunities exist: Algeria is relatively underdeveloped, with only 110 bedrooms per million population. Hotel values in the majority of these locations have been growing strongly, and in 76 per cent of African countries, hotel investment returns have been higher than blended averages across other property investments. Eight countries have shown growth of over six per cent per annum over the last six years including Zambia and Ghana at 6.5 per cent, Tanzania 6.3 per cent and Angola 6.2 per cent from the most under-supplied opportunity markets. David Harper, head of property services, Hotel Partners Africa said, “This data shows that despite difficulties related to falling commodity prices and currency values in various countries in sub-Saharan Africa, hotel ownership provides an exciting investment opportunity where rewards can be in excess of the risks involved. Investment is moving past the traditional markets of Egypt, South Africa and Morocco, where rewards are not as high, because of the larger existing supply.”

Supply of branded hotels in Africa (by region)

Hotel values in the majority of these locations have been growing strongly, and in 76 per cent of African countries, hotel investment returns have been higher than blended averages across other property investments FOOD & HOSPITALITY WORLD

October 16-31, 2015

EVENT TRACKER Date

Event

Venue

October 2015

Organic Trade Forum

Cologne (Germany)

October 1-30, 2015

Iran HVAC&R

Tehran (Iran)

October 2-4, 2015

Tulburel

Chisinau (Moldova)

October 6-8, 2015

Florida Restaurant & Lodging Show

Orlando

October 6-9, 2015

HORECA Ukraine

Kiev (Ukraine)

October 16-18, 2015

Salon Des Vins Des Vignerons Independants-Blotzheim Wine Fair

Blotzheim (France)

October 16-18, 2015

Salon Des Vins De France-Roanne

Roanne (France)

October 16-18, 2015

Salon Des Vins Et De La Gastronomie- St Brieuc

Saint-Brieuc (France)

October 19-20, 2015

Autochtona

Bolzano (Italy)

October 23-26, 2015

Megavino

Brussels (Belgium)

October 22-24, 2015

Oishii Japan

Singapore (Singapore)

October 23-25, 2015

Coffee Fest

Portland, OR (USA)

October 22-25, 2015

Wine, Food & Good Living

Helsinki (Finland)

October 23-25, 2015

Salon Des Vins De France- Besancon

Besancon (France)

October 23-26,2015

Megavino

Brussels (Belgium)

October 23-27, 2015

Host Milan

Italy

November 2015

Coffee Expo

Guangzhou (China)

November 2015

Tea Expo

Macau

November 1-3, 2015

GASTE

Leipzig (Germany)

November 3-5, 2015

Restaurant. Shop. Hotel

Minsk (Belarus)

November 17-20, 2015

SIMEI

Milan

November 21-25, 2015

IGEHO

Basle (Switzerland)

December 1-3, 2015

VS Pack

Cognac (France)

December 7-8, 2015

Hospitality Facilities Management Forum – Sarasota

Sarasota, FL (USA)

December 14-15, 2015

World Tobacco Middle East

Dubai

February 7-10, 2016

SMAHRT

Toulouse (France)

February 10-12, 2016

Biofach Japan

Tokyo (Japan)

March 2016

Expo Coffee & Tea

Shanghai (China)

March 1-13, 2016

United Coffee & Tea Industry event

Moscow (Russia)

March 3-5, 2016

ICT – International Coffee & Tea Industry Expo

Singapore (Singapore)

March 10-12, 2016

Vegetarian Food Asia

Hong Kong

April 12-15, 2016

FHA

Singapore

June 2016

Coffee and Tea Salon

Kiev (Ukraine)

July 25-27, 2016

WINETECH

Adelaide

28 FOOD & HOSPITALITY WORLD October 16-31, 2015

CAMPUS NOTES

Athankless job Ensuring daily cleanliness of a hotel's restaurant and kitchen premises is the primary function of the kitchen stewarding department. But despite numerous growth prospects of this job profile, it fails to be in the career list of Indian students By Kahini Chakraborty

NOWN to be the backbone of the kitchen and restaurant operations, the responsibility of a personnel working in the kitchen stewarding department is enormous. The specific expectation from the department staff, who reports to the chef, is to represent the highest standard of excellence in kitchen cleanliness and organisation. The main purpose of this position is ensuring that the kitchen is clean, well maintained and organised at all times. They are expected to maintain a proper level of clean inventory with high standards of cleanliness according to the sanitation code. If the department staff excels in their demonstrated job performance, there are numerous growth opportunities for them. “It is best to multi-skill kitchen stewarding staff so that they get an opportunity to upgrade their skills and find better employment opportunities of a cook or waiter,” says Manoj N Patkar, associate professor and HOD - food production, Apeejay Institute of Hospitality, Navi Mumbai. But that all said, students in India do not even consider a career in the kitchen stewarding department after completing a three-year degree/diploma in hotel management. “Educated students pursue alternative career options as compared to that of the kitchen stewarding department. Aspiration levels are high in such students and they do not want to be associated with floor cleaning, mopping, wiping glasses, plates

and menial work,” highlights Patkar. Agreeing to the same, Vernon Coelho, HOD - food production, Institute of Hotel Management, Catering Technology & Applied Nutrition, Mumbai says, “Not many students begin their career in kitchen stewarding. It is a normal tendency to give only four departments importance during training. Also there isn't any specialisation course for a kitchen stewarding supervisor where people need to be trained as it is the backbone of F&B.”

Learning curve According to Patkar, learning opportunities are limited in this department as the work is monotonous and the kitchen stewarding job profile is generally outsourced in the hospitality industry. “There are many facility management companies such as Sanjay Maintenance Services or Aramark Patman, etc who provide manpower for kitchen stewarding jobs in the hospitality industry. A

It is best to multi-skill kitchen stewarding staff so that they get an opportunity to upgrade their skills Vernon Coelho

Manoj Patkar

few hotels do recruit people on their payrolls for the kitchen stewarding department,” he points out. While Coelho states, that a staff in this department can learn about hotel opening and ordering all operating equipment for the hotel in coordination with the F&B and purchase departments. There is tremendous growth for staff thereafter into the F&B field. The job role teaches planning and detail-

ing about budgeting. “The scope for career growth is good enough abroad, especially on cruise lines. A basic two year experience at any good five-star hotel is enough to secure a job on cruise lines,” mentions Patkar. When asked about the remuneration for this job profile in India as compared to abroad, Patkar highlights, “In India the contracted staff of the kitchen stewarding department gets paid around `7,000 to `10,000 per month. The same staff with more than two years of experience gets a four/ five times salary hike of `35000 to `40000 per month abroad. Supervisors get paid around `15,000 to `20,000 per month in India while they earn around `50,000 to `60,000 per month abroad.” Coelho too informs, “If you start with a chief steward's position as there is a shortage of skilled people in this section the start salary would be between `12 lakh to `18 lakh per annum depending upon the

ACCORDING TO VERNON COELHO: CAREER GROWTH SCOPE Profile is mostly related to a back-end support to the F&B department. ■ MT stewarding ■ Assistant manager stewarding ■ Chief steward ■ Director stewarding (handling more units) ■ Shift to F&B and then grow to become a GM

experience held.”

Challenges As it is considered a thankless job, the staff in the kitchen stewarding department needs to be self-motivated, dedicated and hardworking, ready to take on challenges and develop relations with the vendor. Integrity is of utmost importance. Since it is a tedious job it requires a lot of planning and union challenges. Handling uneducated people and training to develop their skill set is a challenge. Apart from this, Patkar mentions, “Proper knowledge of chemicals and usage of cleaning machinery is a vital challenge and if used wrongly can damage the hotel property to a large extent. Another job challenge especially in India is to work for long duty hours without any overtime. The job of a kitchen stewarding department involves extreme physical hard work and their physical fitness is of utmost importance along with some common sense.”

FOOD & HOSPITALITY WORLD

October 16-31, 2015

MOVEMENTS The St. Regis Mumbai CHEF DAVID WATSON is the executive chef of The St. Regis Mumbai. In this role, Chef Watson is leading the culinary realm of all restaurants and bars including The Drawing Room, The St. Regis Bar, Seven Kitchens, The Sahib Room & Kipling Bar, By the Mekong, Yuuka, Li Bai, EXO and Anais (to open in 2016) at The St. Regis Mumbai. He forayed into the Starwood Hotels & Resorts seven years ago, and in his previous assignment he was the

working as an executive assistant manager. Prior to this, he has served in hotels like Crowne Plaza Gurgaon, Radisson Delhi, The Imperial and InterContinental The Grand.

InterContinental Chennai Mahabalipuram Resort

Aloft Bengaluru Cessna Business Park CHEF SANDEEP KUMAR has been apponted as executive sous chef of the hotel. He is a seasoned chef with over 10 years of experience serving in various hospitality, food and

Arindam Kunar

Chef David Watson

Chef Sandeep Kumar

Greesh Bindra

executive chef at the flagship Sheraton in the Park Sydney, Australia.

beverage positions around the globe. He started his career in 2003 as a training chef de partie with The Leela Goa where he spent three years developing his love for Italian cuisine at the famed Italian fine dining restaurant, Riverside. After gaining experience at the Carnival Cruise Line, Chef Kumar went onto work at The Orient Express at The Taj Palace. He joined the Starwood bandwagon in 2010 as the chef in charge of the then pre-opening Westin Gurgaon. His success with the pre-opening of Westin Gurgaon eventually brought him to Westin Shona as the chef de cuisine (2014-2015) and finally to Aloft Bengaluru Cessna Business Park.

Kunar is responsible for driving the performance of IHG's hotels in South India. This includes the company's two hotels in Kochi: Crowne Plaza Kochi and Holiday Inn Kochi; Crowne Plaza Bengaluru Electronics City, and the latest addition to the IHG family, Holiday Inn & Suites Bengaluru Whitefield. The company's two hotels due to open in Chennai over the next year, InterContinental Resort Chennai Mahabalipuram and Holiday Inn Chennai Tidel Park, will also fall under his remit. He will continue to be based at the newly opened Crowne Plaza Chennai Adyar Park where he was previously general manager. While Bindra will support IHGâ&#x20AC;&#x2122;s growth in the northern Indian markets and oversee the performance of the company's hotels in the region, including Crowne Plaza New Delhi Rohini, Crowne Plaza New Delhi Mayur Vihar, the Holiday Inn hotels in Mayur Vihar, Pune and Amritsar and the recently opened Holiday Inn Chandigarh Panchkula. He will continue to be based at Crowne

Crowne Plaza Jaipur Tonk Road ASHWANI GOELA joins as general manager of Crowne Plaza Jaipur Tonk Road. His key role will include overseeing complete operations and ensuring the hotel is set up for a successful launch. Goela comes to Crowne Plaza from Crowne Plaza Okhla, where he was

InterContinental Hotels Group

Ashwani Goela

InterContinental Hotels (IHG) has appointed ARINDAM KUNAR as area general manager, South India and GREESH BINDRA as area general manager, North India. In his new role,

32 FOOD & HOSPITALITY WORLD October 16-31, 2015

ASHIS ROUT has been appointed as executive chef at the InterContinental Chennai Mahabalipuram Resort, which will open in October 2015. He will oversee all culinary activities at the resort and will be responsible for three highly distinctive restaurants. Having worked at the Park Hyatt in Milan and at The Grand in Bangkok, his cuisine reflects the various cultures which has influenced his creative approach to cooking over the years. He started his career with The Hyatt in Kolkata. He was also responsible for developing and re-

vamping the culinary concept at Ananda-In The Himalayas.

Plaza Greater Noida where he was formerly general manager.

Marriott portfolio in South Asia.

Marriott International

Novotel Hyderabad Airport

Marriott International has appointed NEERAJ GOVIL as market vice president for South Asia. Govil will be replacing Rajeev Menon, who has moved to a new role as chief operating officer Asia Pacific (excluding Greater China). Prior to this, Govil was general manager at the Shanghai Marriott Hotel City Centre, China. In his new capacity, and as part of the core Asia Pacific leadership team, Govil will be responsible for creating and executing a strategic road map that will focus on establishing brand positioning and effectively expanding market share of the

Novotel Hyderabad Airport has appointed ROSHAN RAJPAL as executive assistant manager for marketing. She will also be looking after the hotelâ&#x20AC;&#x2122;s marketing strategies and plans. She recently finished hotel operations training at Sofitel BKC in Mumbai. In her career of 24 years she has worked across hotels like IHG, Carlson, Accor etc. Her last role was that of the head of sales and marketing at Novotel Bangalore Techpark. At Novotel Hyderabad Airport, she will be responsible for overlooking the marketing and sales activities and making sure that the same runs smoothly.

Neeraj Govil

Roshan Rajpal

TECH BYTES

The Thief is inspired Norway's only Design Hotel, The Thief, uses Stockholm-based InnSpire as its interactive hospitality provider

he Thief, Norway's luxury waterfront hotel, operated by Petter Stordalen's Nordic Hotels & Resorts has quickly become the choice for celebrity visitors to Oslo. Everyone of the hotel's 116 bedrooms is equipped with InnSpire's Guest Media Streaming feature where guests will be able to use their mobile devices to stream photos, videos or music of their choice directly to the TV in their room. However the improvements are not limited to guests' rooms but the whole hotel is now a more digitally connected space. As InnSpire's technology requires no apps or downloads, guests simply use their own mobile device to access hotel services over the hotel Wi-Fi. This simplified process makes it easier for the guest to interact with their hotel allowing them to order food and drinks, book a spa or even their transfer to the airport from anywhere in the hotel. InnSpire's technology not only makes life easier for guests but through the collection and analysis of realtime data offers the hotel the information they need to tailor their offers and services more precisely to the needs and tastes of their guests. Dominic Gorham, guest relation manager, The Thief,

says,"Here at The Thief, we have made it our ambition and goal to treat rock stars as guests and guests as rock stars. This demand for quality in every aspect of the guest experience is why we chose InnSpire as our technology provider. Not only does it allow the guest to customise their stay with their own personal choice of media but it gives us the critical information we need to further improve our offers and services." Martin Chevalley, CEO and co-founder, InnSpire, continues, "We are delighted

to have the opportunity to work with The Thief, which has such an outstanding reputation for service and quality design. We exist to help hotels entertain better, sell more and to analyse and optimise the hotel's operations through real-time data we collect and we look forward to helping The Thief find new ways to make every guest's stay special." The Thief is located on the islet of Tjuvholmen in Oslo, Norway. The hotel is currently the only hotel designated as a Design Hotel in Norway.

FOOD & HOSPITALITY WORLD

October 16-31, 2015

TECH TALK

Staying connected Innovating hotel stays Anantara Siam Bangkok Hotel and Anantara Riverside Bangkok Resort now offer a complimentary smartphone called “handy” in all guest rooms, and are the first hotels in Thailand to offer such a service

mprovising on the technological space, Anantara Siam Bangkok Hotel and Anantara Riverside Bangkok Resort have introduced a complimentary smartphone called 'handy' in all guest rooms. Much more than just a smartphone, the 'handy' device is preloaded with destination specific features to offer a superior guest experience and interactive travel solutions for leisure and business travellers. 'Handy' keeps guests connected, informed and entertained 24 hours a day, both onsite at the hotels and when they are on the move. 'Handy' also offers unlimited local and international calls to ten destinations from each hotel, including Singapore, Hong Kong, Japan, China, the United Kingdom and the United States. Unlimited 3G data connectivity comes with a WiFi tethering capability to other mobile devices such as laptops and tablets and also pre-installed popular social media apps like Facebook, Twitter and Instagram. These features negate the hassle and expense of data roaming and high phone bills, and make it exceptionally easy to stay connected with friends, family or work.

Handy guide Whether guests are in Bangkok for business or pleasure, getting out and about for sightseeing, shopping, events or meetings are seamless with a selection of pre-installed

34 FOOD & HOSPITALITY WORLD October 16-31, 2015

travel apps, including currency conversion, maps, GPS, news and translation services, enhanced by the option of installing additional apps from the Google Play Store. An informative digital city guide includes recommendations and promotions for restaurants, shops and tourist attractions, with both Anantara Riverside Bangkok Resort and Anantara Siam Bangkok Hotel boasting of prime locations enabling guests to take full advantage of this feature and make the most of their time in the Thai capital. Returning to the hotels after exploring the city is made easy using the handy taxi card feature, which details the hotels’ addresses written in Thai with a location map included for easy reference. At two of Anantara’s luxury urban hotels that are renowned for impeccable service and personalised hospitality, handy provides a state-of-the-art travel com-

panion that takes the guest experience to a whole new level, with direct dial features that can be used whilst on the move around the city, as well as at the hotels. Guests can look up hotel information and even more usefully, handy delivers message notifications about hotel news, events and special offers. In addition, guests also have instant access to the hotel concierge, allowing for special requests and reservations to be made on the go, perhaps to book an Anantara Spa appointment or order in-room dining for when they return. Providing total peace of mind, guests of Anantara Siam Bangkok Resort and Anantara Riverside Bangkok Hotel can rest assured that at check-out the browsing history of their handy, any additional apps that have been installed and all personal information will be removed when the device is reset.

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To Advertise in

Business Avenues Please Contact: ■

Mumbai: Rajan Nair - 09821076065 Dattaram - 09821580849 ■

■

Delhi Associate : Dinesh - 09810264368

Chennai & Hyderabad : Shukla : 09849297724 ■

Bangalore: Sreejit : 08867574257 ■

40 October 16-31, 2015

Delhi: Prateek - 09899003030

Kolkata: Ajanta - 09831182580

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October 16-31, 2015 41

FOOD & HOSPITALITY WORLD

42 October 16-31, 2015

BUSINESS AVENUES

FOOD & HOSPITALITY WORLD

BUSINESS AVENUES

FOOD & HOSPITALITY WORLD

October 16-31, 2015 43

FOOD & HOSPITALITY WORLD

44 October 16-31, 2015

BUSINESS AVENUES

FOOD & HOSPITALITY WORLD

BUSINESS AVENUES

FOOD & HOSPITALITY WORLD

October 16-31, 2015 45

FOOD & HOSPITALITY WORLD

46 October 16-31, 2015

BUSINESS AVENUES

FOOD & HOSPITALITY WORLD

BUSINESS AVENUES

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October 16-31, 2015 47

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BUSINESS AVENUES

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Business Avenues Please Contact: ■

Mumbai: Rajan Nair - 09821076065 Dattaram - 09821580849 ■

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Delhi Associate : Dinesh - 09810264368

Chennai & Hyderabad : Shukla : 09849297724 ■

Bangalore: Sreejit : 08867574257

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48 October 16-31, 2015

Delhi: Prateek - 09899003030

Kolkata: Ajanta - 09831182580 FOOD & HOSPITALITY WORLD

weekend

Scene and heard

With Marcellus Baptista

Sipping straw

Dildeep Kalra, Sona Bahadur and Zorawar Kalra at the launch of Pa Pa Ya

High energy METAL EXOSKELETONS, cuboids reflecting molecules of food seemingly stepping out of the kitchen into the dining space, 3D mapped animation floating across, making it a dynamic and high energy dining experience – that’s what you experienced at the launch of Pa Pa Ya, Zorawar Kalra’s new flagship restaurant located at Palladium mall. Asian food and drink with a twist was what it was with a mix of cutting edge cooking techniques such as molecular gastronomy and mixology. The expansive menu represents influences from Thailand, Myanmar, Vietnam, China, Japan, Malaysia, Korea, Indonesia and Singapore among other places. You learnt that Pa Pa Ya uses state-of-the-art equipment and that the signature beverages are curated using extensive Asian influences such as the lemon grass, Thai galangal and even chamomile tea.

THE BLACK STRAW Party, presented by Aspri Spirits showcasing renowned Italian wine brand Zonin at a master class at Millk followed by an after-party turned out to be an informative and intoxicating affair. Maura Marciante from Zonin Wines was present to talk about the history of Zonin wines and demonstrate interesting ways of creating exquisite cocktails with Zonin Prosecco. Introduced were wines from the estate and regions collections like OSO Toscana IGT Castello d’Albola, Sasseo Salento IGT Maseria Altemura, Merlot, Chianti and Chardonnay. Guests enjoyed Zonin Prosecco through the black straw or in cocktails like Mimosa (with orange juice), Spritz (with bitters and soda), Bellini (with peach puree), Rossini (with strawberry puree).

Maura Marciante at Zonin's Black Straw Party at Millk

Shahrom Oshtori and Manoj Jangid at the Sofitel Wine Days

Wine and dine IT WAS ALL VERY CHEERFUL as Sofitel Mumbai BKC celebrated the launch of their international property Sofitel Wine Days with fine wines and molecular gastronomy curated by the hotel chefs. Hosted by Sanjay Menon, the wines sipped and savoured at the preview at Le Bar Diamantaire included Hugel & Fils Gentil 2013, Jacky Marteau AOC Touraine Sauvignon Blanc 2012, La Vieille Ferme Cotes du Luberon Blanc 2014, Francois Labet Ile de Beaute Pinot Noir 2012, Paul Jaboulet Aine Cotes Du Rhone Parallele 45 2012 and Michel Lynch Bordeaux AOC Rouge 2012. This pairing of French wine and art de vivre, celebrating the traditional wine harvest season in France, is in partnership with award-winning sommelier Enrico Bernardo.

Soda pop! IT WAS A TALE of the quintessential Bombay Irani cafe and bar at the opening of SodaBottleOpenerWala at BKC. All the idiosyncrasies were in place, with the typical Parsi cuisine, some Irani specialties, Bombay street food and a well-stocked bar. Hosts A D Singh and wife Sabina who delved deep within its unique world to stylishly showcase the nuances in terms of cuisine and atmopshere, were present on the launch night to say hello to guests like Lisa Ray, Zaheer Khan, Laila and Ricky Lamba, Shamita Singha, Kedhar Gawde, Angad Bedi, Gayatri and Vikas Oberoi, Waluscha De Sousa, Madhoo Shah, Suchitra Pillai, Marc Robinson, Rochelle Rao, Manasi Scott, Vikram Raizada, Anil Chopra, Ashiesh Raheja, Zarine Khan, Pria Kataria Puri, Pooja Bedi, Ramona Arena and Simone Arora. And at the end it all the gushing guests promised to come back for seconds. Sabina Singh, Simone Arora, Zarine Khan and AD Singh at the opening of SodaBottleOpenerWala

FOOD & HOSPITALITY WORLD

October 16-31, 2015

weekend

E V E N T S

FUND RAISING The team at Courtyard by Marriott Pune Chakan celebrated Daan Utsav (Joy of Giving Week) by placing a wish tree and basket in the lobby to encourage its guests to make charitable donations

LUXURY COLLABORATION Two brands in the ultra-luxury lifestyle sector, One&Only Resorts and Diageo Reserve, recently announced their collaboration on the eve of the global finals of the Diageo Reserve World Class Bartender of the Year competition held in South Africa

CULINARY ROUTE Bengaluru Marriott Hotel, Whitefield recently hosted the 'Indian Culinary Route' event in which 12 chefs from different cities showcased the cuisine from their specific regions

FESTIVE SPIRIT Grand Hyatt Goa kicked started this year's Christmas season by hosting the traditional cake-mixing ceremony

GARNERING ATTENTION Meluha The Fern, Mumbai was recognised as the Best five star hotel at the National Tourism Award 2014-2015 held at Vigyan Bhavan in New Delhi

50 FOOD & HOSPITALITY WORLD October 16-31, 2015

WORKING TOGETHER Sarovar Hotels recently organised its 21st annual meet themed 'Together Towards Tomorrow' at the Optus Hometel, Bhiwadi

weekend

E V E N T S

ENJOYABLE MEAL DJ Elijah Wood (centre) recently dined at 'Masala Library by Jiggs Kalra' during his maiden visit to India

A SUNNY VISIT Zaheer Abbas (left), president, ICC with Gulshan Arora (centre), senior VP, Sun-N-Sand Hotels during the former's visit to the Sun-NSand Hotel, Mumbai

ENGAGING AUDIENCE Aspri Spirits hosted a master class for Patron Spirits at Kipos, Bandra

MUSICAL TALENT Starwood Hotels & Resortsâ&#x20AC;&#x2122; Aloft brand and MTV recently revealed the winners of the second annual Asia Pacific edition of music talent discovery competition Project Aloft Star, Amplified by MTV

A GLORIOUS BIRTHDAY Brewbot, the restaurant and brewery hotspot in Andheri West, Mumbai hosted a party to celebrate its one year anniversary

L-R: Jackie Matai, co-founder, Aspri Spirits and Maura Marciante of Zonin Wines at an exclusive master class and wine tasting session of Zonin Wines held at Millk Cafe, Mumbai

FOOD & HOSPITALITY WORLD

October 16-31, 2015

weekend

E V E N T S

A TOAST TO EQUALITY SKYY Vodka was the associate partner for Trivia Nights, conceived by the Gaysi Team - LGBT community and held at Tilt All Day, Mumbai

ONE-STOP SOLUTION Jimmy Shaw (left), co-founder, Dish Co, at the launch of the newly developed multi-city Dish Co dining app for android users at Mumbai's biggest college festival, Malhar

GREEN INDIA Over 1100 employees of Jubilant FoodWorks, came together as part of the organisation’s ongoing 'Be The Change' campaign to clean up the beaches in Maharashtra and central India INNOVATIVE COOKING Celebrity Chef Ranveer Brar recreated top recipes chosen by him at the ‘Del Monte Italian Escapades’ contest finale held in Gurgaon

A PERFECT BREW L-R: Café Coffee Day brewmasters Deepa Pradhan, Shraddha Anil and Suchitra Dash won the Silver Blossom, Gold Espress and Bronze Brew awards respectively at the recently concluded Women’s Brewmaster Championship held at Coffee Santhé 2015 in Bengaluru

FOOD & HOSPITALITY WORLD

October 16-31, 2015

WINNING ACCOLADES East Day Spa was awarded both Oceania’s Best Hotel Spa and New Zealand’s Best Hotel Spa in the World Spa Awards 2015 held at InterContinental Danang Sun Peninsula Resort

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.