Food and Hospitality World (Vol.4, No.5) November 16-30, 2015 by Indian Express

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EDITOR’S NOTE

Indigenously yours

he north east region of India has its unique charm and appeal. Reels have been made and words written on its picturesque and pristine ecosystem. Interestingly so, Shillong the capital of Meghalaya, recently played host to an event that celebrates and values the indigenous heritage which enriches the world. The Indigenous Terra Madre 2015 (ITM), was held there to focus on the benefits of slow food and to further strengthen indigenous food traditions and the slow food movement in India and the world over. This event probably went unnoticed, though it hosted around 640 delegates from 58 countries. From Papua New Guinea to Solomon Islands, from Botswana to the North Russia there were people from across nations who had gathered in Shillong for five days to speak about what it takes to appreciate one's roots. Food &Hospitality World was part of the select media delegation and was fortunate to witness an event that was so away from the cliché and ready to commit in practice for a better tomorrow. One of the speakers at the event was Carlo Petrini, founder of Slow Food International. Petrini made an impassioned case for “every government to take decisions”. He lamented, “Food has lost its value, becoming just a commodity; we are losing our histories and food heritage. Only a return to local economies will change the paradigm of the current food systems.” He also

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FOOD & HOSPITALITY WORLD

November 16-30, 2015

“Food has lost its value,becoming just a commodity; we are losing our histories and food heritage. Onlya return to local economies will change the paradigm of current food systems”

argued that we must not only talk but act. Act we must. The recent civil aviation policy seems committed to further connect the north east to the capital and other leading cities in the country. Aviation connectivity will lead to infrastructure development but again development needs to be sustainable and organised. In a special interaction with FHW, Dr Mukul Sangma, chief minister, Meghalaya informed that his government has a strong focus on developing the hospitality sector in the state, and to attract potential investors it is looking at developing land banks for attracting hotel projects. He also stated that they are looking at certain locations which are ideal for high end hotels to be located and the work is on in that direction. The CM aims to project the state as a high end destination for leisure and MICE travellers. Another interesting story in this issue is on GROHE. Since 2009, water fittings manufacturer GROHE has cooperated with Don Bosco Mondo with a view to help young people better their lives. To date around 780 young people in Mumbai have been given the opportunity to start a new life as a result of this collaboration. Companies like these need to be applauded for their commitment towards sustainable development. REEMA LOKESH Editor

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CONTENTS Vol 4 No 5 NOVEMBER 16-30, 2015

HIGH SPIRITS

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 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

SELLING CELEBRATIONS (22-25) MARKETS

MEGHALAYA GOVT TO DEVELOP LAND BANKS FOR HOSPITALITY

CHEF’S PLATTER

SKAL HYDERABAD CHAPTER WINS BID TO HOST SKAL WORLD CONGRESS IN HYDERABAD

D&J Grande, Hyderabad

P 14 PRODUCT TRACKER Godrej Nature's Basket

P 36: LIFE Waste not, want not

P 53: WEEKEND Scene and heard

EDGE

P 12: NEW KIDS ON THE BLOCK

A KONKAN FEAST ONE CAN ENJOY A HARMONIOUS COMBINATION OF DIFFERENT FLAVOURS AND TEXTURES THAT MAKES KONKAN COASTAL CUISINE A WORLD-WIDE FAVOURITE

ARARAT: A PROUD HERITAGE THE LEGENDARY ARARAT BRANDY SYMBOLISES THE CULTURE, HERITAGE AND SPIRIT OF ARMENIA AND IS THE MOST FAMOUS REPRESENTATION OF THE COUNTRY WORLDWIDE

SECURING IT RIGHT FROM THERMAL IMAGING CAMERAS TO VIDEO AND AUDIO ANALYTICS, SECURITY SYSTEM PROVIDERS IN INDIA ARE INNOVATING AND INTRODUCING THE LATEST SAFETY SOLUTIONS TO ENSURE MAXIMUM SECURITY TO HOTEL GUESTS ESPECIALLY THE SOLO WOMAN TRAVELLER

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

Meghalaya govt to develop land banks for hospitality Sudipta Dev Shillong THE GOVERNMENT of Meghalaya has a strong focus on developing the hospitality sector in the state, and to attract potential investors it is looking at developing land banks for hotel projects. In an interaction with Food & Hospitality World, Dr Mukul Sangma, chief minister, Meghalya said, “Among the organised sector to attract investment in hospitality, the most important component is to create a land bank at appropriate locations. We are looking at certain locations which are ideal for high end hotels. This exercise is on.” The chief minister aims to project the state as a high end destination for leisure and MICE travellers. The state government has had initial engagement with potential partners from the hospi-

tality sector. “The locations being looked at are away from the hustle and bustle of city, in picturesque places where multiple products (like golf resorts) can be developed,” stated Dr Sangma, adding that the state does not have too many government properties (managed by Meghalaya Tourism Development Corporation) and is not looking at marketing brownfield projects. Development of land banks for hospitality is being done on a priority basis, despite the many challenges. Dr Sangma pointed out that in a state where the land is owned by private owners whenever the government has to look at a development programme it has to be ensured that the land is there as the first component. “To attract investment, the land issue has to be solved in advance because without that everything will hit the

Dr Mukul Sangma

wall. There is a new law passed for land acquisition so the process will be a bit lengthy. When we acquire land, the outgo from the public exchequer is higher as there is a multiplier ef-

fect, to give maximum benefit to the owners of the land. The most challenging thing is that as these are seen as investments, in the absence of availability of that kind of fund for government or-

ganisations as corpus, the government will have to pay in advance which affects our other development programmes.” Promotion of rural tourism and eco tourism are the focus areas. “We have also been investing substantial money to built that kind of infrastructure to promote eco tourism with communities and that has been an immense success story,” he said adding that more communities are now willing to come forward and participate. The state government has a programme supporting homestays and eco resorts. “There is however inhibition among people to link their project with credit flow and this is coming in the way. We want to involve banks and are trying to convince potential entrepreneurs through financial literacy programmes,” he mentioned.

GRG Fine Foods to expand distribution network beyond Karnataka Rituparna Chatterjee Panaji BEING in the hospitality business in India since 1992, GRG Fine Foods, which has a strong distribution network in Karnataka, is looking at expanding its base to new markets like Chennai, Hyderabad, Kochi, Puducherry and Goa. Speaking to Food & Hospitality World about this, Sathya Prakash, executive director, GRG Fine Foods stated, “We are strong in Karnataka since

our products are mostly consumed in Bengaluru. But we are trying to cater to other cities like Chennai, Hyderabad, Kochi, Puducherry and Goa. We recently got twothree distributors in Goa and coming months we are looking at Chennai and Hyderabad following which the other states will also get covered. We are meeting new distributors, explaining our products, their USPs and our vision to them. We want to deal with premium quality distributors

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and ensure that our products reach different hotel categories.” GRG Fine Foods presently has two brands - Revathi and Spego. While Revathi consists of only one product ghee, Spego has four product categories mayonnaise, ketchup, salad dressings and toppings which comes in several variants. The company is now looking at expanding the Revathi product range by including traditional cooking products like masalas, curries, ginger-garlic paste,

among others. “In 1992 we started manufacturing ghee under Revathi. Since 2008 we wanted to diversify, but weren't getting the right product line because introducing one into the market requires extensive research - you need to select a product line which you can accommodate within your existing infrastructure, that will suit your marketing strengths, etc. After taking all this into consideration we chose to launch the liquid condiments range under Spego. We started with mayon-

naise, which is our primary focus. Now we are trying to expand the Revathi brand and include traditional products like masalas, curries, ginger-garlic paste, etc. This isn't a part of our current vision but we have it in our pipeline,” opined Prakash without divulging further details on this. GRG Fine Foods has been growing at around 20-30 per cent y-o-y. For the financial year 2015-16, it has set a revenue target of around `20 crore.

MARKETS

Skal Hyderabad Chapter wins bid to host Skal World Congress in Hyderabad FHW Staff Mumbai SKAL INTERNATIONAL Hyderabad Chapter has won the to host Skal World Congress in at Hyderabad. During the voting, Hyderabad secured 136 votes and Bangkok 33 to host the congress. After many years of hard work, the bid was voted in favour of Hyderabad at the Skal World Congress 2015 which is currently underway in Spain informed Vijay Mohan Raj, Skal Hyderabad Chapter president. The conference will be held

from October 5- 8, 2017. Nearly 3000 delegates from 83 countries from all over the world are expected to take part. Skal is a professional organisation of tourism leaders around the world, promoting global tourism and friendship. It is the only international group uniting all branches of the travel and tourism industry. Its members, the industryâ&#x20AC;&#x2122;s managers and executives, meet at local, national, regional and international levels to discuss and pursue topics of common interest. Skal has 16,199 members in 382 clubs through out 83 countries. Raj said that this winning bid will give a great boost to inbound international tourism in our country. This event will also provide us an opportunity to showcase Hyderabad to travel and tourism professionals of many international destinations.

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MARKETS RIP

Homi Sohrab Aibara By Mandeep S Lamba, MRICS ON OCTOBER 12, 2015, Homi ended up doing something that he was never known for leaving everyone he was associated with on a personal or business level…devastated, shocked and miserable which was just the opposite of exhilarated, relaxed, smiling and happy… the way everyone felt after an interaction with him. On that fateful day, Homi decided to traverse this world into the heavens to give the angels company. It didn’t matter whether you had met Homi once or several dozen times, he had an aura that instantly connected you with him and made you comfortable. It would be impossible for anyone to have spent more than 10 minutes with Homi wihout laughing. His baritone with a permanently embedded smile made his speech have an almost hypnotic effect and got your complete attention, while his wisdom and demeanour gained your instant trust. In the Indian hospitality industry, Homi wore a halo around him for being the pioneer in hospitality advisory services and for the sheer knowledge and intellect of this domain having witnessed the growth and gradual maturity of the industry from its infancy three decades ago when he joined the accounting firm to set up Mahajan & Aibara and expand its reach from pure accounting to include hospitality advisory which he spearheaded. For hospitality advisory professionals in India, we have truly lost our captain very prema-

Rituparna Chatterjee Panaji

Homi Sorab Aibara

turely and at a time when the industry is at a critical stage of maturity and consolidation. Homi, you were an inspiration for many of us while you spread happiness, cheer and sunshine during your journey on earth. You made people laugh with your amazing wit and humour leaving them always longing for more. Your absence will be felt most in every hospitality conference for your jibes at hotel owners and operators used to send audiences into guffaws including those who were the recipients of these witty nuggets. To Sunu, Jehangir, Ambika and Zarir, my heartfelt condolences on behalf of all those who wanted to reach out but didn’t know how. We share your grief and understand that no amount of words will replace your loss. It is, however, the will of God and a reminder of our mortality for all of us who are here, will have to leave one day. Homi Sorab Aibara… Afsoz ki hum ab na milenge dobara (Mr Lamba is the MD-India of Hotels & Hospitality GroupJones Lang LaSalle Property Consultants India)

10 FOOD & HOSPITALITY WORLD November 16-30, 2015

CeraGlobe looks to penetrate further into India market CERAGLOBE, a one-stop shop for all tableware, buffetware and cookware requirement of hotels and restaurants, is looking at penetrating further into the India market with brands like Feather Touch, Pasabahce, Strahl, WNK and Pentole Agnelli. CeraGlobe, the exclusive distributor of these brands in India, has already penetrated into the south India market. Currently, it is expanding into the western and norther regions. Elaborating on this, Jaideep S Suri, director, CeraGlobe opined, “Our target by 2016 with regards to glassware is to penetrate the entire nation. We started our penetration with south India and are now expanding to western and norther regions where we have warehousing facilities. Here we maintain some stocks of the regular items so that the replenishment can be done easily and the delivery quickly. Delivery time for imports usually take five-six weeks depending upon the items. We are warehousing some items which are easily available and fast moving like cutlery, glassware, chinaware.”

Prerna S Suri and Jaideep S Suri

Speaking about these brands' global presence vis-a-vis their India presence, Prerna S Suri, director – imports and exports, CeraGlobe stated, “These brands have been present globally but didn't have a strong presence in India since there was no local dealer/supplier to deliver their products. We wanted to make them available locally and at competitive prices. It has been more than six months since we are representing these brands in this market.” She added that through Strahl's polycarbonated beverageware they are targeting resorts having outside lounges and poolside tables. Polycarbonated beverageware are unbreakable and can float on water. “These products are already being used at the resorts in Maldives, Mauritius, etc and now we are trying to get this brand into the Goa market since it has many resorts,” she opined. Since CeraGlobe's inception in 2010, the company has expanded its product portfolio to include tableware, glassware, polycarbonated beverageware, cutlery, chafers, stainless steel products, cooking pans, cast iron, steak stones among others.

MARKETS

Gadre Marine Export signs chef Vikas Khanna as brand ambassador FHW Staff Mumbai GADRE MARINE EXPORT, one of the largest Surimi producers in India and the third largest in the world, has roped in Chef Vikas Khanna as its brand ambassador. Since he is one of the few Indian chefs with global presence, Chef Khanna will be a strong personification of Gadre’s brand identity. Chef Khanna said, “I can never get enough of seafood and through this association I’ve explored some interesting recipes which will change the way we eat seafood, especially with upcoming innovative products from Gadre.” Gadre Marine Export was originally a processing and packaging unit of frozen marine products such as shrimps, squids, cuttlefish and other finfishes. In 1994 it set up a Surimi manufacturing plantin Ratnagiri. Talking about the association, Arjun Gadre, owner, Gadre Marine Export said, “Chef Khanna is one of the most versatile chefs in the country with an expertise in seafood. We are extremely delighted about this association and couldn’t have thought of any one better to represent the brand Gadre and our products.” The brand will launch its campaign – ‘What The Fish’ for packaged frozen food products with Chef Khanna for 2015 – 16. Through this campaign the brand plans to engage with its target audience on various levels from television commercials to digital activation. Chef Khanna has also created a range of fun, easy to cook recipes with Gadre seafood that are perfect for a quick snack or meal with your family. These recipes will be accessible through the website and the webisodes of the brand.

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NEW KIDS ON THE BLOCK

D&J Grande, Hyderabad D&J GRANDE WAS recently inaugurated in Hyderabad. The hotel is located in the original business district of Hyderabad, the Kandaswamy Lane, Sultan Bazar. Its promoting company is Kapadia Hotel & Resorts, which is headed by Sushil Kapadia. The hotel offers 34 deluxe rooms and four deluxe suites. Its restaurant 'Flavours' offers vegetarian Gujarati, Rajasthani and Maharashtrian delicacies besides selected North Indian, Chinese and Continental dishes. Food is also offered in traditional Jain medium.

InterContinental Chennai Mahabalipuram Resort

Svatma – The Heritage Residence, Thanjavur SVATMA – THE HERITAGE Residence has opened in Thanjavur, Tamil Nadu. Comprising of a central restored heritage building built as a family residence some 100 years ago, Svatma’s 38 suites follow the architectural framework of the heritage building.

Crowne Plaza Jaipur Tonk Road INTERCONTINENTAL HOTELS Group has opened InterContinental Chennai Mahabalipuram Resort. The 105 room resort offers a full range of facilities and amenities to guests, including an outdoor swimming pool, a fully-equipped health club and a spa. The resort’s indoor and outdoor venues are ideal for conferences, meetings, and special occasions such as wedding celebrations. InterContinental Chennai Mahabalipuram offers three gourmet dining options which includes The Melting Pot with three live kitchens that serves the best in European, South Asian and Peninsular Indian cuisine, a Chinese specialty restaurant, Tao Of Peng and Lounge Bar.

WelcomHeritage Mani Mansion, Ahmedabad A NEW ADDITION TO the WelcomHeritage portfolio is WelcomHeritage Mani Mansion, Ahmedabad. WelcomHeritage Mani Mansion is a 94 year old heritage property that was once home to the Dalal family. It was built by the legendary social worker and acclaimed businessman, Manibhai Dalal in 1923 and was formerly known as 'Corporate Suites – The Heritage Home Stay'. WH Mani Mansion is a boutique heritage hotel with 21 suites providing an experience of the ancient era in Ahmedabad.

FOOD & HOSPITALITY WORLD

November 16-30, 2015

CROWNE PLAZA, THE upscale hotel by InterContinental Hotels Group, is expanding its network by introducing its new property in the heart of Jaipur - Crowne Plaza Jaipur Tonk Road. Crowne Plaza Jaipur Tonk Road will provide 218 rooms and 20 suites in total. Spread across 19,500 sq ft, Crowne Plaza Jaipur Tonk Road will provide venues for all business purposes. The indoor and outdoor banquet venues will offer flexible meeting options that can accommodate upto 1,200 guests. The hotel will provide five dining options to choose from.

Vivienne Westwood Café,Hong Kong FOLLOWING THE OPENING of the world’s first Vivienne Westwood Café in Shanghai this April, the brand has chosen Harbour City in Hong Kong to open its second shop. The newly opened café is next to Vivienne Westwood boutique in the mall. Circling around her life as a British fashion designer, the café is a transformed photo shooting panel at a fashion show backstage combining an 18th - century French tea room.

NEW KIDS ON THE BLOCK

Aiana Munnar – A Moonriver Resort AIANA HOTELS & RESORTS has announced the expansion of its portfolio with the signing of a management agreement with Moonriver Resorts to operate Aiana Munnar – A Moonriver Resort. Scheduled to open in 2016, Aiana Munnar – A Moonriver Resort, is a niche all – suite villa resort spread across 20 acres of greenery. The resort is set amongst natural springs, scenic views and will feature authentic dining experiences and an extensive Ayurveda-inspired spa. Each suite in the resort offers a private, heated plunge pool overlooking the hills of Munnar.

Rumourss SkyVilla & Resort,Lonavala LONAVALA, THE POPULAR hill station getaway from Mumbai and Pune, is all set to feature India’s first resort on the lines of Japanese tree house chalets. The villas of Rumourss Sky Villa & Resort are erected on a single iron mast at a height of about 30 to 40 feet. The resort is expected to be formally opened and fully operational by the end of the month, however, guests have been availing services with limited functions since August.

Novotel Manila Araneta Center,Philippines ACCORHOTELS' NOVOTEL Manila Araneta Center has come up in the Philippines. Located within the Araneta Centre, the 24-storey hotel features 401 contemporary rooms and suites and a sky-lounge with a 360-degree view of the metropolis. Novotel Manila Araneta Center has two new dining concepts - Food Exchange Manila, a 208-seat contemporary restaurant serving an array of international cuisine and Gourmet Bar by Novotel, for those looking to enjoy signature drinks or a cup of coffee. For relaxation, guests can also enjoy a workout at the hotel’s In Balance Wellness Center. Young guests can head to the Gymboree Kids Area. The hotel boasts of a state-of-the-art pillar-less grand ballroom, which can accommodate up to 1,200 guests, six meeting rooms and a boardroom. Its 2,500-square metre landscaped outdoor garden area is ideal for cocktail events, soirées, fashion shows and weddings.

Le Méridien Paro, Riverfront, Bhutan LE MÉRIDIEN HOTELS & RESORTS has opened Le Méridien Paro, Riverfront, the brand’s second hotel in the Kingdom of Bhutan. Le Méridien Paro, Riverfront is situated on the edge of the Paro River, offering panoramic views of the Eastern Himalayas. The hotel features 59 contemporary guestrooms and suites, all designed with a classic Bhutanese point of view. It has a swimming pool, state-of-the-art fitness centre and signature Explore Spa.

Anantara Desaru Resort & Villas,Malaysia MINOR HOTEL GROUP has announced additional details of its joint venture with Malaysian partner, Themed Attractions Resorts & Hotels, a subsidiary of Khazanah Nasional Berhad, to develop an Anantara resort in Desaru Coast in south-east Malaysia. Scheduled to open in 2018, the new-build Anantara Desaru Resort & Villas will be located in the heart of the new beachfront development in Desaru Coast and will have 123 keys comprising a 103-room resort with deluxe guest rooms and villas and 20 three- and four-bedroom villas. Facilities in the resort will include restaurants and bars, two swimming pools, a lounge and observation bar, kids and teens clubs, meeting rooms, a gym and an Anantara Spa

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PRODUCT TRACKER

Godrej Nature's Basket GODREJ NATURE’S BASKET offers a unique gifting solution this festive season. The wide range of gifting options is available for every occasion birthday and anniversary gift hampers, celebration hamper, treat hamper, organic gourmet glory, dry fruit hamper, fruit and nut Diwali treat basket, world cuisine gift hampers, organic and health gift hampers, coffee and tea gift hampers, get well soon gift hampers, Mexican cuisine hampers, Thai cuisine hamper, choco delight hamper, cheese and meat platters and Diwali gift hampers.

Grant’s

Moët & Chandon

GRANT’S, AN ICONIC blended scotch whisky brand from William Grant & Sons, has introduced its Select Reserve Whisky. With a unique balance of sweet, rich and peaty notes, the Select Reserve has a distinct multilayered complexity that sets it apart. The product has been priced at `3,150.

UPHOLDING the annual tradition of an endof-year celebration in its signature festive style, Moet & Chandon has introduced the So Bubbly limited edition gift collection. The collection includes Moët & Chandon Impérial champagne in two festive packaging optionsa mirrored gold and silver gift box and a black lace handled gift bag which in Maison’s signature innovation style when unfolded and filled with ice, the bag doubles up as a portable ice bucket. The So Bubbly gift box is priced at approximately `7000.

Foodhall FOODHALL has introduced authentic flavours of Middle Eastern sweets such as Pistachio Lime Cookies, Caramel Nut Fingers, Pistachio Meringue Chocolate Biscuit and many more. The menu also introduces dates from Iran, plump apricots of Turkey and assorted nuts snuggled within figs from Jordan. Besides this, there is Baklava's Cashew Boukaj, Pistachio Kitaa, Cashew Asawer, Almond Asabi, Pistachio Ballouria, Almond Tart, Pistachio Osh-el Bul Bul and Cashew Kolweshkor. The menu also offers the Basbousa - a semolina cake flavoured with orange blossom water and nuts.

FOOD & HOSPITALITY WORLD

November 16-30, 2015

PRODUCT TRACKER

FunFoods by Dr Oetker FUNFOODS by Dr Oetker has launched Cheesy Nacho dip to compliment the Mexican Salsa product. The Cheesy Nacho dip is available in a 275 gm pack. Priced at `99, the 275 gm pack of Cheesy Nacho dip and 300 gm pack of Salsa dip will be available at all retail outlets.

Milk Manta MILK MANTRA is set to enter Hyderabad with its healthy milkshake brand, MooShake. The shake comprises curcumin, an extract from turmeric with anti-inflammatory and anti-carcinogenic properties that enhances the immunity and heart health of a person. MooShake is prepared in-house and has a shelf life of 180 days. Every pack of this shake consists of 0.05 per cent of pure curcumin of 95 per cent strength. The product is available in four flavours- almond, chocolate, mango and strawberry.

Sula TO CELEBRATE its 15th anniversary, Sula has released its limited edition festive season bottle. Covered in paisley in riotous tropical colours, the limited edition Brut Tropicale is a Blanc de Noirs, a white méthode champenoise sparkler made from premium black grapes including Pinot Noir. The paisley motif – symbolic of life and eternity – has been interpreted and adopted as a quintessential part of the various cultures of India, spanning from Kashmir to Kanyakumari.

CHEF’S PLATTER

AKonkan feast With each dish endowed with subtlety and refinement, one can enjoy a harmonious combination of different flavours and textures that makes Konkan coastal cuisine a world-wide favourite. Unravelling this cuisine, yet retaining its delightful aura of surprise, the freshness of its natural ingredients, subtle flavours and colours of the vibrant coast, is a challenge By Kahini Chakraborty

ODAY with a life full of convenience, it is possible to source readymade masala powders for everything, right from getting flour mixes to making authentic items like 'vade', which otherwise would need a lot of effort of soaking, roasting, grinding. From Solkadhi to Upkari, from red coconut based curries like Ghassis, Fish Amti to stuffed Bombils, Tisrya, Kolambi fry, Chimbori (crab) curries, Shevanda (lobsters), Amboli, Ghawan (rice flour pancakes), coconut milk banana stew, puran poli with coconut milk, the cuisine has evolved and it is imperative to know the history and geography of this evolution. Konkani cuisine has a variety of dishes cooked with coconut, fish and vegetables. A combination of these is sometimes used in order to produce unique dishes. Being so intense and intricate in nature, the demand for this cuisine will only increase with time. Some of the well known dishes include Mangalorean Mutton Curry, Malwani Mutton Curry, Malwani Prawns, Khotte, Madgane, Bangda Amshe Tikshe. Besides these, Goa itself boasts of dishes like Caldine, Xacuti, Vindaloo, Goan Fish Curry, Fish Ambotik with Solkadhi and the likes. The Konkanis were originally Aryans who lived on the banks of the Saraswati river and hence were known as the Saraswats. They developed their own dialect known as

Ananda Solomon

Nilesh Limaye

Shauraseni Prakrit – out of which evolved the present day Konkani. Many of them came down to Goa, western Maharashtra and Karnataka, which today is known as the Konkan belt, via the sea route. Over the centuries the Saraswats adopted the local culture and cuisine which has resulted in diversity in their food, language and traits. Till some years ago, Konkani cuisine was not much known outside the community. But once other people came to taste Konkani food, word of mouth spread and now it is appreciated by people other than the Konkanis. Since the Konkan region covers the western coast of India spreading from Maharashtra to Goa, the Konkani cuisine has a vast variety depending a lot on local produce. Foreign invaders have also left their influence on the food. For

example, Goan food has been influenced by the Portuguese. “The Konkanis are an adaptable lot and have adapted a lot of food habits and cooking styles from other states. And now with lifestyle changes, Konkani food has further evolved. Earlier, their cooking style used to be quite elaborate. Slow cooking was their mainstay. The masalas used to be ground laboriously on a round shaped grinding stone known as the ragda or on a flat stone called the paat. Nowadays, with more and more people preferring quick and easy ways, masalas are ground in a mixer-grinder and a pressure cooker is used to cook the food in a jiffy,” elaborates Chef Sanjeev Kapoor, celebrity chef, author, TV host and owner of FoodFood Channel.

FOOD & HOSPITALITY WORLD

November 16-30, 2015

Sudhir Pai

Sanjeev Kapoor

Madgane

Fish Ambotik

The cuisine mainly depends on the local varieties of vegetables and fruits and the seasonal items found in the region

CHEF’S PLATTER

Konkan food by virtue is sweet, salty, spicy and sour. Hence it has a lot of different components. The Konkan coast had contact with as many ancient civilisations and European colonisers as the Kerala coast. The Sumerians, Arabs, Persians, Portuguese, Dutch and English all came to this shoreline to trade and conquer. “The Greeks gave us saffron and fenugreek. The saffron flower grew abundantly in the cool Kashmir valley and fenugreek (methi) is now used more commonly in India than in the Mediterranean. The Arabs gave us coffee and dry fruits. The British prescribed afternoon tea and taught us all about sandwiches, cutlets, puddings, sausages and soups, many of which thrive on our menus, even today. Before the British, it was the Portuguese who made the greatest contribution to Konkan's culinary landscape. They brought with them potatoes (the Portuguese word for the delicious tube), red chillies, vinegar, tomato, papaya, corn, capsicum, cashew and sweet potato. Today, you cannot imagine an Indian cuisine without tomato and red chilli paste or a Konkan summer without roasted corn. The Portuguese can also be credited for teaching Indians how to bake custards and pastries and yeast-leavened breads, still called as 'pao' (the Portuguese word for bread in Goa),” highlights Chef Sudhir Pai, executive chef, Holiday Inn Mumbai International Airport. Adding to this, Chef Nilesh Limaye, chef culinaire, All 'Bout Cooking, says, “Konkani cuisine can be determined as the cuisine of the Konkan region - expanse from the Malvan region in Maharashtra to Goa and Karnataka Goa border of coastal North Kanara (Karnataka) like Karwar. It can be explained simply as the cuisine of the Hindus of the coast. Basically the inhabitants are GSB, Karwaris, Malwanis, Kolis. So as generations migrated they settled in various parts of the globe but have mostly Konkani dialect. Hence there was quite a fusion of dishes and even similarities be-

tween the Goan, Malwani and Karwari food and yet can be distinguished by its variety and use of spices. Konkani food has remained traditional across the ages and seldom the recipes are tampered even today. Ask any Konkani and they will vouch for their curries and fish fries even in a fish and chip restaurant or a Thai eating joint. The (GSB'S) Sarawats or Konkani people are considered the best chefs in the community and fact is no one can beat their taste and knowledge of spices and quantities required for each of their dishes. The ladies take pride in cooking their delicacies and time is not the factor of importance. But quality is of utmost importance.”

Main essentials Konkan region majorly being a coastal area has a coastal touch to it. Coconut being abundantly found in the region, the cuisine uses coconut in various forms, such as grated, dry grated, fried, coconut paste and coconut milk to offer the cuisine a taste of its own. The cuisine is spicy in nature and uses a lot of spices like dried red chilies, coriander seeds, peppercorns, cumin, cardamom, ginger, garlic, etc. This cuisine also uses a lot of fruits to prepare the dishes. Fruits like kokum, dried kokum (amsul), tamarind and raw mango are effectively used to make the dishes more delectable. Fish and sea-food are predominant items in this cuisine. The cuisine mainly depends on the local varieties of vegetables and fruits and the seasonal items found in the region. One thing that can be noted about this cuisine is that it does not use dairy products in the recipes. Many recipes are cooked depending on the seasonal produce of the year. “The Konkanis in Karnataka and Goa are mainly rice eaters and even a lot of their snacks are rice based. While those in Malwan have bhakris (rice and jowar) too to soak up the gravies. Then, there are fish eaters too and have a vast range of seafood delicacies. They do eat mutton and chicken but seafood is high on their priority

Chicken Ghassi

Manglorean Fish Curry

list,” says Chef Kapoor. “Though seafood has been popular in Konkani cuisine, there are other foods used, such as beef, mutton and chicken. Rice also has been traditionally or historically used in Konkani cuisine as well. In addition the main course meals would have a variety of fish, meat, chicken, and rice-based dishes. There are other integral portions such as desserts, beverages and appetisers that are included in Konkani cuisine. Indeed, those who try Konkani cuisine will know that through its history it has managed to encompass a wide range of foods in the region. Kombdi vade has been distinctly popular at the Konkan Café,” says Chef Ananda Solomon, executive chef, Vivanta by Taj- President, and corporate chef - Taj Premium Hotels.

tional recipes. The elaborate cooking methods have been shortened. “Most people use non-stick cookware so that little or no oil can be used. People are adapting to a slight change in taste because certain ingredients are substituted with ingredients that are considered healthier. Like tomato puree and wheat flour slurry is used to thicken gravies so that less coconut can be used. Milk is used in place of coconut milk to make certain sweet dishes. Fish is grilled instead of deep-frying or shallow frying,” mentions Kapoor, adding that, the urban konkanis are quite adventurous when it comes to trying out new dishes and have adapted a lot from other cuisines. Like making palak paneer or matar paneer with mustard seeds-curry leaves-asafoetida tempering instead of using onion-garlic. Chef Limaye opines that as of now the recipes have not been tweaked. “No Malwani likes to say his food is like Goan food and no Karwari will admit that this is Konkani. For each community their delicacy is the final epitome of Konkani cuisine. This is a regional cuisine and cannot be tampered. The base of this cuisine is so strong that if you try to tweak it you will only create a new version, not even a derivative.”

What's new Chef Solomon reveals, “Konkani cuisine is a tribute to the coconut-rich cuisine of the western coastal areas. Over the past decade, people are getting more health conscious and are moving away from coconut consumption, but still it’s maintaining its lead amongst the rest. Over the years, Konkani cuisine has carried down its traditional foods. At The Konkan Café, we thrive in the basics and believe in sticking to our roots.” While Chef Kapoor says that people have also become health conscious and there is quite a lot of tweaking done even in the tradi-

Demand & supply With lesser joint family system existing and people moving to modernisation, there will always be a need/craving to return to

the roots. Traditional restaurants like TKC will slowly with time increase in number as people will crave for these with changing lifestyles. Chef Kapoor opines, “A whole lot of niche eateries serving traditional Goan, Malwan and Mangalorean dishes can be found in Maharashtra, Bengaluru and some other India cities. You do not find as many elsewhere in the country. But when these people visit Mumbai or Goa they simply gorge on the local delicacies. However, I am sure if someone takes the initiative to open eateries serving these delicacies they will do quite well.” On the supply side, there seems to be already quite a few doing good business. These serve Mangalorean, Malwani, Gomantak and Goan food. The fact that one can see scores of people waiting outside to get their turn at the tables is proof enough as to how well-liked the food served in these eateries is. Already Konkani restaurants like Gajalee, Highway Gomantak, etc are popular.

Challenges “The biggest challenge of all is to be in sync with seasonality as majority of the ingredients to procure are seasonal (The Konkan Cafe has a seasonal menu). Challenge is to procure the right kind of product and source from the right place,” stresses Solomon. While Kapoor feels that there could be a slight challenge in acceptability by the people. Region specific cuisines are peculiar in nature and one might not be that willing to try out the innovations made to the authentic dishes. Chefs and owners face the challenge in getting the right people who have an understanding about these ingredients and work with them to create the authentic taste. Since seafood is a major part of this cuisine, off lately, there has been great concern over quality and availability of a variety of seafood in the market. Also generally the North Indian community does not prefer this cuisine as it requires an expensive use of coconuts.

FOOD & HOSPITALITY WORLD

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CHEF’S PLATTER

Hyatt’s daughter Presently the sous chef at Grand Hyatt Doha, Chef Kenza Fatahir always aspired to become a journalist. But a push from her father and the 'Hyatt' learning platform, led her to embrace this profession, travel beyond Doha and showcase authentic Moroccan cuisine in India By Rituparna Chatterjee

ALLING HERSELF 'Hyatt’s daughter', Chef Kenza Fatahir's culinary career has been constantly revolving around this international hotel brand and will continue to do so. Presently, the sous chef at Grand Hyatt Doha, Chef Fatahir's culinary journey began when she was coaxed into becoming a chef by her father. Interestingly, she never wanted to pursue a culinary career but aspired to become a journalist. “I never wanted to become a chef. But since my brothers were already in this profession, my father decided to choose the same career path for me,” reminisces Chef Fatahir. From there onwards there was no looking back. She went onto receive her training at Hyatt Regency Casablanca from 2006-2009 as demi chef de partie where she learnt and experimented with different cuisines including Moroccan, French and international. “After three years I got my diploma from Hyatt Regency Casablanca,” she adds. Slowly and steadily she climbed up the kitchen ladder to become the sous chef of Grand Hyatt Doha. From managing fine dining restaurants to the events kitchen, her experience in the culinary field has been diverse. However, when you ask her about the most challenging time in the kitchen, she quips and says, “It was a new experience for me to work in

Chef Kenza Fatahir

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CHEF’S PLATTER

QUICK BYTES ■ Favourite cuisine – Thai ■ Favourite destination – Casablanca, Morocco ■ Favourite book – Cookbooks authored by Chef Choumicha Chafay ■ Favourite restaurant – Cafe M, Hyatt Regency Casablanca

the events kitchen. There is a huge difference between working on an a la carte menu and for events. The revenue generated from events is maximum, and you are dealing with huge quantities of food like for 400 pax which is unlike in an a la carte meal for 50-100 covers.” Apart from preparing delectable dishes in the kitchen, Chef Fatahir loves interacting with her guests while working, seeking their feedback whenever possible. Her proudest moment was when she won the first prize at a culinary competition in Casablanca in March 2010, where she was the only female participant.

Bringing innovation Fifty Five East, the casual dining restaurant at Grand Hyatt Mumbai, recently organised an authentic Moroccan Food Festival from September 1223, 2015 where Chef Fatahir was the visiting chef. Her association with this festival is quite an intriguing story, she mentions. “I was in Kathmandu, Nepal cooking for a major Indian wedding. Moroccan cuisine is predominantly non-vegetarian but the challenge was to create a vegetarian fare at the wedding, which I did by substituting meat with vegetables. For instance, making shallot tagine instead of lamb/chicken tagine.” Her efforts during the wedding were noticed by the staff at Grand Hyatt Mumbai and soon she was invited to curate the menu for the Moroccan

Food Festival. “Grand Hyatt Mumbai wanted to offer something different to its inhouse guests so I was brought in to create awareness about Moroccan cuisine,” she explains. There are several similarities between Indian and Moroccan cuisine. “For instance, both use similar spices. Hence, Moroccan cuisine isn’t really unknown to the Indian palate. Though Indians use a lot of chillies, which we don't, but we do use a lot of other spices like paprika, turmeric, etc,” adds the chef. With growing awareness of this international cuisine in the India market, the chef hopes that Moroccan cuisine will soon become a usual fare at big events, weddings and other occasions.

Future goal Learning is a continuous process, advocates Chef Fatahir. “I want to work in Canada and France and learn the artistic presentation of food there. It is necessary to constantly learn new dishes, presentations and evolve with time,” preaches the chef.

Chef Fatahir loves interacting with her guests while working, seeking their feedback whenever possible. Her proudest moment was when she won the first prize at a culinary competition in Casablanca in March 2010, where she was the only female participant FOOD & HOSPITALITY WORLD

November 16-30, 2015

HIGH SPIRITS

ARARAT: Aproud heritage The legendary ARARAT brandy symbolises the culture, heritage and spirit of Armenia and is the most famous representation of the country worldwide. Made of local grapes, it is a perfect example of Armenian craftsmanship By Sudipta Dev

he name ARARAT brandy is synonymous with the country of its origin, Armenia, where the culture and religion of the people is intrinsically linked to the Biblical Ararat mountain. The history of Armenian brandy goes back to 118 years, to the year of 1887 when the first guild merchant Nerses Tairyants started brandy production in the country. “Following the advice of his cousin, Vasili Tairov, he invested his money, passion and thirst for perfection to start an enterprise which soon became the symbol of Armenia,” says Marina Badalyan, ARARAT brand ambassador of Yerevan Brandy Company (YBC). In 1899 the factory was acquired by well-known industrial company NL Shustov & Sons, and Armenian Brandy became the official purveyor of the Russian Imperial Court. There have been many milestones ever since, with products of the company bagging prestigious awards at various international exhibitions. It was in 1902 that Mkrtich Musinyants created the first Armenian vintage brandy Fine-Champagne Select (Otborny) and presented it in France, the motherland of the cognac. “Armenian brandy won the recognition of French masters, which was evidence of the highest quality, a sign of leadership and innovative approach to making beverages. In 1907 Mkrtich Musinyants was awarded the diploma of co-operation during Bordeaux International Exhibition and Tasting,” says Badalyan, adding that, after the WWII the growth in brandy production necessitated the

construction of the new building and in 1953, the (now iconic) new plant made of red tuff picturesquely rose at the Eastern entrance to the city centre. In 1998 YBC joined Pernod Ricard Group, the world leader in the premium spirits industry. “Today the red monumental building of YBC is an integral part of city’s landscape and is the very place where the legendary Armenian brandy ARARAT brandies are produced and represent Armenia in 30 countries worldwide,” states Badalyan with pride. Reminding that ARARAT brandies are legendary and embody Armenia itself, its richest cultural and historical heritage, Badalyan mentions, “This product has been an inalienable attribute of life for many generations. And today it’s one of the most famous and successful brands in Armenia as well as worldwide.”

Truly Armenian There are many factors attributing the ARARAT being the best brandy brand in the world. The authenticity of this brandy comes from the grapes used in the blends of ARARAT, as only local varieties of grape are used in its production. “They say that there are 300 sunny days a year in Armenia, that's why the endemic Armenian grapes are so delicious and unique,” quips Badalyan, pointing out that, the method of double distillation that runs from 1887 preserves the flavour and aroma of grapes, and transfers them into the brandy spirits. This apart, the ageing

20 FOOD & HOSPITALITY WORLD November 16-30, 2015

HIGH SPIRITS

of the brandies is done exclusively in oak barrels, and in 2002 the factory rebuilt its own cooperage industry in accordance with classic technology. During the ageing process the spirit is enriched with natural flavours of dried fruits, spices, chocolate and vanilla. Each of the nine brandies included in the ARARAT line: 3 stars, 5 stars, Ani(6YO), Otborny(7YO), Akhtamar(10YO), Vaspurakan(15YO), Nairi(20YO), Dvin Collection Reserve, and Erebuni (30YO) have their own unique taste. Almost 92 per cent of ARARAT brandy is exported. Currently (YBC) is exporting its production to 30 countries worldwide including Europe, USA and Middle East. “For the time being YBC is not exporting to India, but hopes that India will also become one of ARARAT's destinations,” says Badalyan.

Tourism attraction From the mid 50s YBC introduced a tradition of hosting guests. In fact 30 presidents of different countries have visited the facility. While 50 years ago it was only the select VVIPs who were welcomed, today the facility is open to the public. ARARAT Museum of YBC hosts around 40,000 visitors annually from all over the world. “It is worth mentioning that it is very popular among Indian tourists. ARARAT Museum aims to share the richest history of ARARAT brandy and tries its

best to do it in a modern way combining the visit to the halls where the oldest barrels are presented with the wide scale video installations presenting the whole cycle of brandy making,” states Badalyan. All the city tour packages include ARARAT Visitor Centre. Individual visitors also do the tour of the museum, which gives fascinating insights into the rich history of the brand. Two types of tastings are offered to visitors, depending on the range of the brandies. For US$ 10 guests can taste two types of brandies – ARARAT 5 stars (5YO) and Akhtamar (10YO), and for US$ 21, they can taste Akhtamar (10YO), Nairi (20YO) and Dvin Collection Reserve. All the tours are guided and the price difference comes from the brandy range only. By the end of the tour, most visitors begin to understand that ARARAT is not about just brandy, it is about Armenia. “Over the years it has kept its unchallenged quality and increased its export destinations. YBC is the biggest grape buyer and taxpayer in this space, and plays a significant role in terms of economic and social issues. The rich history of the brand, the skillful masters of blend, the passionate work and innovative ideas that are applied in ARARAT's marketing make ARARAT much in demand even among high brow connoisseurs of the noble beverages,” affirms Badalyan.

FOOD & HOSPITALITY WORLD

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$elling

{ Celebrations } With the trend now moving towards guests looking for more memorable experiences rather than pure price incentives, hotels are now focusing on offering more unique products to capture the festive market BY KAHINI CHAKRABORTY

22 FOOD & HOSPITALITY WORLD November 16-30, 2015

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THE MAIN FOCUS

AKING ITS mark as a premier 'Land of Festivals', India's essence lies in the assortment of different ethnicities that dwell in here. The festivals, not sprinkled evenly in the calendar, starts from mid August-September and continues until December. Some festivals have various legends attached to it that differ from one region to another. In such a scenario, India and how Indians do business is constantly changing and evolving with the emergence of e-commerce and this has kept the hotel industry on their toes to develop new strategies around it. According to Kumar Shubham, director of sales, Courtyard by Marriott Gurgaon, “Festive season in India starts from Dusshera to Diwali and ends with New Year. Like any other country this period is still a family affair and this has a straight impact on business travel. Being a business hotel we find that most of the corporate offices are closed during these festive days and especially if these days fall around a weekend; we see a decline in hotel room business. This trend is observed across all our brands in city destinations. However there is an upside to the restaurant and banquet sales as most people step out to celebrate with friends and family.” As festivities differ a lot depending upon the geographical locations, what are the 'push and pull' strategies being adopted by hotels? Shubham states, “Tier I cities or metros need more focus with constantly evolving marketing activities to keep customers engaged and enticed. The attention span of today’s smartphone generation which is also our target audience is very low and hotels need to continuously innovate and evolve to stay focused. Tier II cities are still very traditional and they prefer local marketing rather than innovation in hotel offerings. We plan our marketing strategies for the hotel a year in advance and action plans are drawn closer to the dates as per the prevailing market conditions and demand. During this period we market family time and celebration with near and dear ones as we seek opportunities

in the domestic market.” Calling for marketing strategies of hotels to be reoriented towards the changing market dynamics to tackle the intense competition, Amit Agarwal, senior marketing manager, Hotels.com highlights, “Hoteliers and OTAs having understood this, are focusing on retaining customers apart from finding new ones to keep the momentum going. In order to achieve this, hotels and travel portals are now focused on developing innovative and competitive marketing strategies which seek new ways to acquire, retain and increase customers, thereby sustaining and developing in this competitive era.” The hotel industry is now adopting new technologies such as customer relationship management tools to push their business. Experts in the industry opine that marketing strategies are determined by various factors such as product diversity, quality, market segment, marketing channel, geographic area covered, branding, etc. It also depends on the development of new products, hotel’s positioning in the market, innovation and pricing pol-

icy, relationship with customers, partners, suppliers and competitors. Apart from this, strategies also consider the marketing complexity, stakeholders’ and customers’ expectations, and dynamic external and internal environment. From a tourism perspective, HolidayIQ's recent report - HolidayIQ Insights: Festival Tourism, states that international holiday preferences are growing by 30 per cent, which reveals that the top 10 international destinations including Singapore, Dubai, Maldives, Bhutan, Thailand, Mauritius, Sri Lanka, Bali, Malaysia and Australia may beat domestic holiday this Diwali since it is a long weekend. Hari Nair, founder and CEO, HolidayIQ states, “Indian travellers are holidaying like never before and festival tourism has taken off in India. Every possible occasion is now a reason to travel. Generally, a holiday is planned 30 days in advance, however, on HolidayIQ we see people starting holiday research for the festive season very early, as early as 90 days before the trip to capture the best

value for money and hotel availability in sought after destinations. Till a couple of years ago festival celebrations were limited to family homes, today the entire family travels together for the celebration. This year another trend is the popularity of mobile apps and extent of research. There is close to 300 per cent increase in people reading reviews before making a hotel booking and over 75 per cent research is done via mobile devices.” “These days the traditional ethos of festivals are no longer as strong. Yes, Diwali means family but it also means time together. With so many nuclear families and the increase in domestic travel, this season should definitely see an upturn in domestic travel. The long weekends that come with the festivities also fuel the desire to travel,” opines Mansi Bhatnagar, managing directormarketing communications, HVS.

Product and promotion Marketing is the essential tool for success of a business, large or small, with its primary focus on quality, consumer

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cover )

"Like any other country this period is still a family affair and this has a straight impact on business travel" Kumar Shubham Director of sales, Courtyard by Marriott Gurgaon

"The hotel industry is now adopting new technologies such as customer relationship management tools to push their business" Amit Agarwal Senior marketing manager, Hotels.com

"Festival tourism has taken-off in India.This year another trend is the popularity of mobile apps and extent of research" Hari Nair Founder and CEO, HolidayIQ

24 FOOD & HOSPITALITY WORLD November 16-30, 2015

value and customer satisfaction. A strategy commonly used is the marketing mix. This tool is made up of the 'Four Ps' of marketing- product, place, price and promotion. Mixing these variables together produces results needed to achieve in specific target markets. Varun Mehrotra, director sales and marketing, Fairmont Jaipur highlights that everyone wants to use the opportunity to make more revenue and festive time is one of the important periods to generate additional revenue, same can be from rooms/F&B. “Trends are changing, and rather than coming up with discounts or offers, hotels are focusing more on experiences and unique products to capture the market,” he points out. “During the festive period it is also imperative to spread the word regarding promotions and various offerings for which social media is the most significant platform. Contests are also initiated on various social platforms to create a buzz and maximise engagement. Offers and promotions are also shared with our patrons through email campaigns,” adds Shubham. “Festive marketing is all about offers/packages, same helps in making emotional connect with communities. The overall revenue earned does help in covering the few heads,” says Mehrotra, adding that the hotel plans atleast a month in advance on various marketing strategies which involves digital media, print media, social media and direct marketing. Fairmont Jaipur includes all platforms to market itself in the domestic and international market. Presently, the hotel is running a contest on Facebook #Dream Come True, which is is all about sharing precious moments or a memorable moment with the hotel on their Facebook page and the winner will get two nights stay which will consist of activities and experiences. Fairmont

Jaipur is also organising a special cake promotion. “In restaurants we display food set ups with unique food counters as per occasions along with various activities for kids,” informs Mehrotra. Earlier, traditional festivals involved traditionally innovative marketing initiatives. But now there has been a shift in trend seen from traditional buying of chocolate/mithais to more exclusive and personalised gift hampers. FMCG companies and grocery retailers like Godrej Nature’s Basket, wine companies also offering Diwali hampers. “Indians have been experimenting with high end amenities including branded leather products along with expensive wines and champagnes as part for gifting. This season, our team of chefs have crafted exclusive hampers with an eclectic assortment of hand made goodies, wines and special cookies. The guest can also have the option of customising the offering and choosing from a range of exclusive homemade cookies, cakes, Indian sweets and even an assortment of chutneys and dips,” informs Shubham.

Price and place Courtyard by Marriott, Gurgaon is offering three hampers and a customised Indian sweet box. The hampers priced at `5500 (plus taxes), `3000 (plus taxes) and `1500 (plus taxes), offer an exclusive selection of goodies and liquor from JW Black Label Whisky, Red House wine and sparkling waters to homemade Diwali cookies and chocolates, prunes,

marshmallows, cheese crackers and pasta. All three hampers contain a handmade diya to mark the occasion of Diwali. The Indian sweet box priced at `750 (plus taxes) can be customised as per the guest’s preference all made in-house using traditional recipes and organic ingredients. In a market like Mumbai, when the season demands of leisure business, guests are lured by offers with heavy discounting. Satpal Arote, revenue manager, Grand Hyatt Mumbai highlights, “We have understood the fact that giving complimentary meal and spa packages does not lure customers but giving heavy discounts on luxury rooms does. For the upcoming Diwali and Christmas season we have come up with an innovative offer like Grand Escape Travel with Us – which gives daily breakfast and transportation to the desired destination for sightseeing, shopping and more with eight hours or 80 kilometre included in the room rate. It also includes 20 per cent discount on food and soft beverage, 30 per cent discount on spa and salon service. We also have additional offerings like cooking sessions, rangoli making and art tours available on request to make the stay an experience to remember.” Grand Hyatt Mumbai being a multidimensional lifestyle complex in the heart of Mumbai is a much sought after destination by NRI and Expat guests during the festive season. On the nonfestive months, there is a MICE

and business sector related demand and the same moves towards NRI, expat and domestic guests during the festive season who visit Mumbai to shop, relax or just meet friends and family. Grand Hyatt Mumbai has created special packages targeting these discerning travellers during the festive season with experiential offers that make their experience totally unparalleled and memorable. “At Grand Hyatt Mumbai, we believe in creating moments of more for our guests at every touch point and we are bringing this to life with special packages like staycations, Grand Escape (transportation included), celebration offers and more. The idea is to offer more than just a stay for our guests and make them experience ‘Living Grand’ with us,” mentions Arote, adding that, “All the tourist destinations see an upsurge in demand. Also during the festive season, we see an influx from Gujarat, neighbouring cities and the Middle East.” Every year at Grand Hyatt Mumbai the festivities start with a traditional cake mixing ceremony in October, staycation packages for Diwali, festive Diwali hampers at Gourmet Store and Christmas and New Year celebrations. “In terms of festive marketing, the spends are in line with the regular marketing spends and we do not incur huge expenses owing to the position in the market. We have our set of patrons and guests over the years,” says Arote. For this festive season, The Taj Hotels Resorts & Palaces has launched the Taj Experience Gift Card, the new experience gifting option valid at any Taj hotel in India. The Taj Experience Gift Card works like a cashcard or easy-to-access e-card at a dedicated micrositehttp://www.tajhotels.com/gift cards. The card is available in a number of denominations starting from `1,000 for gift cards and `500 for e-gift cards, the cards can go up to

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"With so many nuclear families and the increase in domestic travel, this season should definitely see an upturn in domestic travel" Mansi Bhatnagar MD-marketing communications, HVS

a maximum value of `50,000. Cardholders can redeem the card's value against any experience they choose at participating Taj hotels. Sofitel Mumbai BKC is offering exclusive artisan hampers filled with traditional diyas and sweets. These contain items such as designer chocolates, cakes, select spirits, hand-crafted cookies and a range of exquisite goodies. The starting price for these hampers is `1,500 (plus taxes). There are four types of hampers priced at `1,500, `3,000, `4,800 and `11,000 (plus taxes).

Revenue earnings During the festive period, Shubham reveals that even though the room revenue takes a dip, there is an upsurge in the F&B revenue on the social and gifting front. “This year we are expecting a two per cent increase in our sales than last year,” he states. When asked about the advantages of festive marketing, he opines, “In this current era, festive marketing is looked as a pure marketing initiative to create more visibility viz a viz to a revenue generation marketing gimmick. The revenue earned is nowhere close to what the hotel does during season time,”adding that, “However, this is a time where hotel gives back to the customer

Hotels need to focus more on experience rather than inclusions while designing festive offers and packages as this is the time to splurge and indulge and the guest is looking for unique experiences and extraordinary memories and society by celebrating the festival with in-house guests and ensure they experience the festival even if they are away from home. Hotel spends a major part of the festive time in CSR initiatives to share the love and spread happiness. We recently painted an orphanage to celebrate the Navratri period.” As for Fairmont Jaipur, the hotel is looking at a 10 per cent growth over last year. The business drops down by 12-15 per cent in both ADR and RevPAR. The ARR and RevPAR are directly related to the occupancies driven by corporate travellers in major cities of India. During Diwali or Dussehra hotels see a drop of 50 per cent in business travellers and hence ARR and RevPAR go down. However, the festive season also coincides with inbound season and the Golden Triangle sees an upsurge of business. “In Jaipur, the ARR could be `5,000 - `12,000 as too many hotels are available at vari-

ous price brackets, business is very dynamic nowadays and the festive season has evolved in categories, like Diwali, Christmas, New Year. Every festival has a mix of clients like Diwali sees more of inbound, Christmas is both domestic and inbound,” mentions Mehrotra.

Overcoming challenges “The hotel industry is going through a rough phase with supply increasing and business shrinking day by day. Same pie of business is being shared between more and more hotels. It has become the need of the hour for hotels to come up with innovative marketing strategies aligned with the festive season, holiday season, etc., depending upon the time of the year and try and maximise the top line,” says Sonica Malhotra, director, MBD Group. As per Shubham, “A marketing campaign needs to be customer oriented in this time of the e-commerce

era. This is a challenge that keeps us innovating. We have seen a surge in online reservations and hence building loyalty means that we keep upgrading our online presence and build interest with online shoppers.” For Fairmont Jaipur, Mehrotra says that less amount of staff during festive periods is also a challenge. Arote points out, “Hotels need to focus more on experience rather than inclusions while designing festive offers and packages as this is the time to splurge and indulge and the guest is looking for unique experiences and extraordinary memories with their loved ones. Often we get carried away with the occupancy and ADR focus and tend to oversee the experience which is even more critical during the festive season when the target audience is leisure travellers. The winning approach is to determine the base numbers and offer – add-on services and offerings at a special price.”

"It is imperative to spread the word regarding promotions and various offerings through social media " Varun Mehrotra Director - sales and marketing, Fairmont Jaipur

“Complimentary meal and spa packages do not lure customers but giving heavy discounts on luxury rooms does" Satpal Arote Revenue manager, Grand Hyatt Mumbai

FOOD & HOSPITALITY WORLD

November 16-30, 2015

SKILL DEVELOPMENT

TAPPING LOCALSKILLS

The GROHE Dual Tech aid project was recently launched in Manila-Tondo in the Philippines to enhance the professionalism of the local plumbing trade

ince 2009, water fittings manufacturer GROHE has cooperated with Don Bosco Mondo with a view to help young people better their lives. To date around 780 young people in Mumbai have been given the opportunity to start a new life as a result of this collaboration. The successful GROHE Dual Tech aid project has now also been launched in ManilaTondo in the Philippines, where a new training facility was opened on October 24, 2015. Speaking at the inauguration, Michael Mager, GROHE management board member, stated, “Today is an important day for all of us. In the six years that have passed since we launched our partnership with Don Bosco Mondo in India, we have achieved a lot and learned a lot. Our work has borne fruit and demand for our trained and skilled plumbers is huge. We now want to continue this strategy in the Philippines and offer apprenticeships to the young people of Manila-Tondo to give them a genuine chance to earn

a living from skilled work. At the same time, our local partners will benefit from the availability of professionally trained plumbers.” The inauguration ceremony was organised jointly by the Salesians of Don Bosco and GROHE together with apprentices from other disciplines of the Don Bosco Youth Centre in Manila-Tondo. Besides the new Plumber Training Programme, the centre already offers apprenticeships in other fields, from mechanical and electrical engineering to accounting, home economics and hospitality, as well as milling, turning and welding. The ceremony was attended by guests representing local businesses and academic

Way to independence The project aims to enhance the professionalism of the local plumbing trade. To achieve this, GROHE Dual Tech offers a quality training programme leading up to NC II qualification. The programme not only supports the apprentices but also addresses the lack of skilled labour while at the same time helping to advance the industry. Direct cooperation with local companies helps young people find employment right after finishing their training, making their fu-

To date around 780 young people in Mumbai have been given the opportunity to start a new life as a result of this collaboration

26 FOOD & HOSPITALITY WORLD November 16-30, 2015

communities including the German ambassador, Thomas Ossowski, and representatives of the German Chamber of Foreign Trade.

ture more secure. Christian Osterhaus, MD, Don Bosco Mondo opined, “We are happy to offer these new training programmes in ManilaTondo, a place that is known throughout the world for poverty and adverse living conditions. We give young people the chance to train and enhance their skills in order to compete successfully in the local labour market, to earn their living and to become active members of the society.” The programmes of GROHE Dual Tech in the Philippines are targeted at socially disadvantaged people aged 17 to 25 who are unable to obtain vocational training otherwise. Courses start twice a year with some 30 participants each and comprise a 12-month apprenticeship at the training centre including a six-week internship at a GROHE partner company.

Assured quality of training Besides the annual programmes, GROHE Dual Tech offers short-term training courses for assistant plumbers

as well as further training courses comprising customised modules for young employees of construction and plumbing companies. 'Train-the-Trainer' courses and other targeted measures are organised to assure the quality of these courses. Participating companies benefit from regular visits by GROHE field representatives providing face-to-face advice and support as well as GROHE materials and training aids. GROHE Dual Tech is a develoPPP.de project. The German Federal Ministry for Economic Cooperation and Development (BMZ) fosters the involvement of the private sector at the point where business opportunities and development policy initiatives intersect. The programme is put into practice by Deutsche Investitions-und Entwicklungsgesellschaft (DEG) on behalf of the BMZ. DEG promotes business initiatives in developing and emerging countries and sfinances sustainable investments.

AHMEDABAD HOSPITALITY SPECTRUM

Not so Blu after all Even as Ahmedabad is being cautious about the new supply of rooms courtesy the many international hotel chains that are making a beeline to this city, existing brands like Radisson Blu Ahmedabad are carving their own niche in the market to stay in the race By Steena Joy

ot many people know that Gujarat’s largest city Ahmedabad is the second largest producer of cotton in India, and its stock exchange is the coun-

try's second oldest. What people do know is that the city is making headlines as an emerging hotspot for industrial investment, driven by PM Narendra Modi’s ‘Make in India’

initiative. Honda is setting up a two wheeler plant, expected to open in early 2016 at Vithalapur, 80 km from Ahmedabad. Plans are also on for a four wheeler plant in the same loca-

tion. Once operational, the Vithalapur facility will be the largest scooter-only manufacturing plant in the world. A new company Suzuki Motors Gujarat is also being set up.

Alex Koshy

FOOD & HOSPITALITY WORLD

November 16-30, 2015

AHMEDABAD HOSPITALITY SPECTRUM According to a Jones Lang La Salle report, by 2020, the hotel room inventory in Ahmedabad is expected to grow by 45 per cent over 2014

Located strategically in the heart of the city, Radisson Blu Ahmedabad is all set to capitalise on these new business opportunities. This upscale hotel which opened in September 2012, is 3.4 km from the 16thcentury Sidi Saiyyed Mosque and 12 km from the Sardar Vallabhbhai Patel International Airport. The hotel also provides easy access to the Indian Institute of Management in Ahmedabad (IIM-A) and Gujarat University Exhibition & Convention Centre. While each of the hotel’s 116 rooms and suites includes perks like complimentary Wi-Fi, the

28 FOOD & HOSPITALITY WORLD November 16-30, 2015

24 Business Class rooms also offer access to the exclusive Business Class Lounge. The hotel also has eight Executive Suites excluding six Business Class Suites and one Presidential Suite. The hotel's conferencing facilities totals over 3982 sq ft, including two ballrooms Antra and Raag - which can accommodate 220 and 120 guests respectively and a boardroom, Manthan, which can accommodate 16 people. The hotel has the O2 Spa for guests to relax and rejuvenate. Ahmedabad is expected to witness an inventory addition of 1,250 keys over the next five years. Commenting on the hospitality market in the city, Alex Koshy, general manager, Radisson Blu Ahmedabad, says, “Ahmedabad's hospitality scene is very vibrant and dynamic. 2015 was a good year for us. But 2016 may be slow. At the moment supply is more but by 2017 the market will stabilise and then a good hotel will do 70 per cent occupancy and ARRs will also rise. In 2013 the occupancies were in mid 40s, in 2014 it climbed to 54 and in 2015 it touched 61. Ahmedabad is going the Pune way.” Thanks to a location close to C G Road, S G Highway and Ashram Road, guests enjoy proximity to Sabarmati Ashram and Kankaria Lake. They can begin their day with the expansive breakfast buffet at Timpani (which means 'drum'), the all day dining with 110 covers, and then sample Indian favourites at the award-winning The Great Kabab Factory (TGKF) for dinner. Koshy recommends, “When dining at TGKF which has 54 covers, make sure to try the paan ice cream, a spe-

ciality of the restaurant. There is also the Cake Place (pastry shop) for those with a sweet tooth.” According to a Jones Lang La Salle report, by 2020, the hotel room inventory in Ahmedabad is expected to grow by 45 per cent (over 2014 numbers), with 54 per cent of the pipeline stock only within upper upscale segment of properties – a number demonstrating the growing interest of the global as well as the domestic business and tourist community in the emerging metropolis. Recently, major impetus has been given to the information technology/information technology-enabled services (IT/ITES) and financial services industries, with major special economic zones (SEZs) coming up in and around Ahmedabad. SEZs in engineering, pharmaceutical and textile sectors have also been planned in the Ahmedabad district. The report states that the manufacturing hub Sanand (a satellite town of Ahmedabad) has investments proposed to the tune of `3,200 crore as of April 2015, from over 18 domestic and international firms for which land has already been allocated. Koshy informs, “Our main customers are the corporate clientele. Our feeder markets are 40 per cent from Mumbai and Delhi and 15 per cent are foreigners. We get a lot of Japanese guests. We sent 12 of our associate staff to Japan for training so that we can interact with these guests better.” Ahmedabad is very experimental with food, opines Koshy. “In the last couple of years, the room revenue to F&B sales has been 60:40. But this year has shown a slight increase in F&B sales to bring the ratio to 55:45,” he says.

AHMEDABAD HOSPITALITY SPECTRUM

ACOURTYARD STRATEGICALLY PLACED Marriott almost had a first mover advantage in Ahmedabad when it established one of its brands in the city around five years ago. Since then Ahmedabad has witnessed a growth in the number of international hotel chains who have made inroads into the city. Reema Lokesh finds out what makes Courtyard by Marriott Ahmedabad stand strong amidst increasing competition

he real estate space on which Courtyard by Marriott Ahmedabad stands is considered to be a prime location of the city. Once considered to be in the outskirts of the city, it is today one of the most promising regions of the business district and is strategically placed. The centre of Ahmedabad city has been shifted from CG Road to SG Highway as a business district and the property is in close proximity to SG Highway. The 164 room hotel with 7,500 square feet of banqueting space, popular for corporate and pre-wedding functions, has been in operation since 2010. Though a few other hotel chains have set foot in the region, as per the locals, this hotel still enjoys the first brand recall as an international brand in its space. The property has been appreciated for consistency in service standard and keeping up to the competition that is emerging from newer brands in the same space. The city is known to have a business appeal and it is considered to be a hotspot for automobile manufacturers and the pharma industry. The city also plays host to six leading educational institutions and there are more planned for the future. Though new to the city and its culture, Gaurav Apte, GM, Courtyard by Marriott Ahmedabad, is excited to take one on an assign-

The team at Courtyard by Marriott Ahmedabad with Gaurav Apte, GM (second from left)

ment in one of India's fastest growing cities. He along with his team swear by the Marriott culture of offering high service standards in the hospitality space. He is all set to bring in new strategies and

changes both in the F&B and marcom space. Apte says, â&#x20AC;&#x153;Ahmedabad is high on business. Though people like to spend on vacations and eating out, they definitely seek value for money. The city

is also all about food. Eating out over the weekend is routine. The social fabric of the city is also distinctly divided one which is inclined towards art, theatre and culture and the other where the locals

who are hardcore business people have their place well established in the share market and construction space. Our job is to cater to both the segments and understand their tastes and preferences

FOOD & HOSPITALITY WORLD

November 16-30, 2015

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AHMEDABAD HOSPITALITY SPECTRUM

and offer them their choices.” He also states that his predecessors have been highly successful in maintaining the popularity of the property amidst growing competition and the locals still prefer the Marriott as it was the first international chain in the city. He along with his team are ready to take the experience to the text level.

F&B focus Since dining out is the culture of the city especially over the weekends, the focus is to refresh the F&B experience at the property. For Chef Ramakant Mishra, executive chef of the property since De-

The hotel also plays host to the MoMo Cafe and the Java + which is one of the best dens in the hotel having a vertical garden with a Zen like effect on the mind cember 2013, who has spent 13 years in kitchens across the world, the mission has been to bring in something novel to the city of Ahmedabad in the culinary space. The current fine dining restaurant of the property called ‘Shakahari'

32 FOOD & HOSPITALITY WORLD November 16-30, 2015

which serves authentic Indian vegetarian food, may soon undergo a revamp under his hands. He intends to introduce North-East frontier cuisine and eventually change the name of the outlet to suit the culture and the cuisine

that will be served. From a vegetarian outlet to a nonvegetarian one will be an interesting change. According to their research, the city is ready for the change and will welcome the same. Supporting his thought Apte states, “Though the locals prefer their traditional flavours, the young are ready to explore and experience. For the locals the set menu concept is popular called B&W and the plan is to introduce new mixes in the menu. The hotel is also proud of its liquor retail outlet.” Apte and his team are also focused on tapping long staying guests for the future as a business strategy. The city is

a very popular destination in the car manufacturing space and he along with Mishra are working on a menu and service that can meet the demand of the Far East clientele dominated by the Japanese. The hotel also plays host to the MoMo Cafe and the Java + which is one of the best dens in the hotel having a vertical garden with a Zen like effect on the mind. Java+ is one of the best places in the property to unwind. Sudeep Sharma, director of operations, concludes, “We are a young team and are ready to meet the expectations and demands of this growing city especially in the MICE space.”

MICE & BUSINESS TRAVEL

Converging in Korea A rich cultural diversity and seamless infrastructural connectivity coupled with modern conferencing facilities have enhanced Korea’s appeal as an ideal MICE destination for Indian corporates looking to confer in out-of-the-ordinary locations By Steena Joy

he Seoul Incheon International Airport, the gateway to the Republic of Korea, is reflective of modern Korea - it has a golf course, spa, private sleeping rooms, ice skating rink, a casino, indoor gardens and a Museum of Korean Culture. An amalgam of traditional and contemporary, Korea, which incidentally was referred to as the ‘Lamp of the East’ by Rabindranath Tagore, is drawing interest as an emerging hotspot for MICE business from Indian corporates across sectors like pharma, healthcare, banking and insurance.

colours. There is also the Rainbow Fountain, the world’s longest fountain. Every evening, the double decker Banpo bridge covered with 10,000 LED lights is transformed into a spectacular light show venue as plumes of water, lit lilac and blue, shoot six metres into the river. Appearances in the upcoming Hollywood blockbuster, The Avengers: Age of Ultron and the US reality program America’s Next Top Model have drawn considerable public attention on Some Sevit which has become Seoul’s newest culture and leisure hotspot.

Floating venues

Top agenda

Seoul, the melting pot of Korean culture, has some unique meeting facilities that are nestled along the Hangang or Han River which meanders through the city. With twenty-seven bridges spanning the river and a 40 km cycling track hugging it, Hangang offers many picturesque options for conferencing. Located near the southernmost part of Banpo Bridge, is the nation’s first-ever artificial island, Some Sevit (meaning Three Shining Islands). The Floating Island is comprised of three flower-themed islets with different functional areas and interconnected by walkways. The largest of the islands, Gavit, houses the Floating Island Convention Centre (FIC), a branch of the CNN Café (with CNN on the television all the time), an Italian eatery and Vista Pub with views of the Hangang River. On the roof of the island is an observation

For the more 'elevated' meetings, Mount Namsan which can be seen from all over the city has the N Tower (236 m) which houses an observatory for night views of the city. The letter ‘N’ probably stands for the tower’s ‘new’ look which resulted from a 15 billion Korean won remodeling in 2005 to install a new lighting system and change the tower’s overall colour scheme. This means that event managers can now decorate the tower for their event in the colours of choice. Hancook, the Korean restaurant in the N Tower offers a unique location for networking dinners, offering both vegetarian and non vegetarian options. Mount Namsan is accessible both by road and cable car. An important business district around Teheranno or Tehran Street is where the COEX Convention & Exhibition Center-Korean World Trade

deck. FIC's dome-style main banquet hall is able to accommodate up to 500 persons and features a panorama video display which is projected onto the dome-shaped ceiling, as well as a car elevator for motor shows. The best part is that the FIC has Indian cuisine options on the menu. Dining services can also be provided by the medieval-inspired European restaurant, Villa de Noche, which offers a private balcony for more intimate social events such as small parties or even pre- or post-event gatherings. The second largest island, Chavit, is a round building with a first-floor observation deck and Chavit Cuisine, a smartly designed high-end buffet restaurant where you can enjoy over 160 dishes, prepared right in front of you,

while taking in the views. The last of the islands, Solvit, expected to open soon will feature retail shops and food and beverage facilities. Also included in the complex is Yevit, a media art gallery with a giant LED screen and floating

stage and an open air amphitheatre. Around the Floating Island are LED lights that feature a night view under the theme of ‘Gleaming Light in the Mist' giving the three islets a luminous look as they change

FOOD & HOSPITALITY WORLD

November 16-30, 2015

MICE & BUSINESS TRAVEL Centre complex is located. Seoul's elite new neighbourhood, Gangnam District is a popular shopping and entertainment hub. Visiting Indians would be able to connect to the 2012 K-pop song 'Gangnam Style' by the Korean entertainer Psy, who was inspired by this district. The song and video's popularity increased international awareness of the district. Several subway stations in Gangnam and nearby areas were also used as filming locations for the 2012 Hollywood film The Bourne Legacy. For an authentic Korean experience, Samcheonggak is a traditional cultural center comprising five outbuildings and the main building of Ilhwadang. The hanok (traditional Korean house) buildings are used as performance venues and banquets and can be used for seminars and workshops. Samcheonggak also offers traditional culture experience programmes, including Korean fine dining and a traditional Korean costume experience. Most hanoks serve hanjeongsik or Korean table d’hote, the royal court cuisine. En route on the Freedom Highway (the highway which leads to the Imjin River Demilitarised Zone is so called, because South Koreans believe that one day when North Korea is liberated, the freed populace will use it to crossover) to the Suwon Archery range for MICE activities, a brief stopover at the Haengjusanseong Mountain Fortress in Goyang is a must. A UNESCO World Heritage Site, the fortress was the site of a major Korean victory against the Japanese invasion 400 years ago. Women also participated in the dramatic battle, carrying stones in their aprons (haengju in Korean). Inside the fortress is Chungjangsa, a shrine pay-

ing tribute to General Gwon Yul who won the battle. At Yeonmudae (Dongjangdae) in Suwon, MICE groups can experience 'gukgung', Korea's traditional form of archery, different from regular archery because the thumb is used to pull the string. A basic lesson is given in gukgung before visitors try shooting on their own. A great team building exercise.

Shopping and entertainment Seoul's most cosmopolitan nightlife spot, Itaewon's claim to fame is that US troops stationed at nearby Garrison Yongsan during the Korean War, used it as an R&R playground. Visitors should visit the Itaewon Antique Furniture Street which was formed in the 1960s when US soldiers stationed in Yongsan sold their furniture before returning back to their country. Over the years, the area has grown into a major shopping street. For more premium shopping, there is the Myeong-dong area which is home to the Lotte and Shinsegae department stores. The city also has many royal palaces of which the Gyeongbokgung Palace was

the first built by the Joseon dynasty – it is even older than the Forbidden City Palace in Beijing. Though now there is no royal family living inside, the palace still conducts the Changing of the Royal Guards Ceremony three times a day in front of the main gate and MICE organisers should include this in the itinerary, not just for its visual appeal but simply for a walk back into the past. For a more diverse experience of Korea's performing arts, non verbal performances like the world famous percussion show, Nanta, is a great way of relaxing after a hard day of conferencing, which can be followed by a ferry cruise on the Han river, with live shows and an international buffet. There are eight different docks from which to board, each with a different theme.

Jeju Island Jeju Island, a short flight away from Gimpo Domestic Airport in Seoul, is another interesting MICE destination. Very popular among international tourists, especially because a visa is not required, Jeju offers many accommodation and conferencing facilities and tourist attractions like Love Land and the UNESCO World Heritage Site - Seonsang Ilchulbong Peak or Sunrise Peak. No visit to Jeju is complete without a hike up this peak which was formed by volcanic eruptions a thousand years ago. For that unique conferencing venue, there are super luxury yachts which offer fine dining facilities clubbed with activities like fishing, dolphin spotting, etc. For some high drama, MICE organisers can also include a submarine tour operated by Seogwipo Submarine on board ‘Jiah’ with a 67 pax capacity.

Non verbal performances like the world famous percussion show, Nanta, is a great way of relaxing after a hard day of conferencing, which can be followed by a ferry cruise on the Han river

34 FOOD & HOSPITALITY WORLD November 16-30, 2015

EVENT TRACKER Date

Event

Venue

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

January 21-23, 2016

Food Hospitality World

Mumbai

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

March 7-10, 2016

International Pizza Expo

Las Vegas

March 10-13, 2016

Taipei International Bakery Show

Taipei (Taiwan)

March 14-15, 2016

Sandwich & Snack Show

Paris

March 14-15, 2016

Vending Paris

Paris

March 16- 18, 2016

World Food Uzbekistan

Tashkent (Uzbekistan)

March 17- 20, 2016

Rendezvino Karlsruhe

Karlsruhe (Germany)

March 19 - 22, 2017

Bibac Expo

Antwerp

March 29- April 1, 2016

Finefood Shanghai

Shanghai

March 29- April 1, 2016

Hospitality Design & Engineering Expo

Shanghai

April 12-15, 2016

FHA

Singapore

April 3-5, 2016

Hotel & Gast Wien

Vienna (Austria)

April 12-15, 2016

FHA Culinary Challenge

Singapore

April 12-15, 2016

Beer. Wines. Drinks

Minsk (Belarus)

April 30-May 2, 2016

South African Cheese Festival

Cape Town

May 8-10, 2016

Dubai Drink Technology Expo

Dubai

May 9-12, 2016

Saudi Food, Hotel & Hospitality Arabia

Jeddah

May 10-13, 2016

Seoul Food & Hotel

Seoul

May 12-14, 2016

Seatrade Cruise Asia

Busan (South Korea)

June 2016

Coffee and Tea Salon

Kiev (Ukraine)

July 25-27, 2016

WINETECH

Adelaide

September 21 - 23, 2016

Fi Asia

Jakarta

FOOD & HOSPITALITY WORLD

November 16-30, 2015

WASTE MANAGEMENT

Waste not,want not The British Hospitality Association, SWR and Winnow Solutions recently collaborated to produce a 10 part mini-series on how to reduce business waste

ITH THE everrising cost of waste disposal, the first instalment in this mini-series published recently looks at the different ways you can save by taking out the trash. Having a responsible business is not only critical for financial savings, but also a reputational and competitive advantage. After all customers are increasingly interested in sustainability. The hospitality industry is increasingly playing its part in reducing waste, and in particular

food waste. With the upcoming Hospitality and Food Service Agreement (HaFSA) target of a reduction of food packaging waste by five per cent and sending 70 per cent of food waste for anaerobic digestion by December 2015, Ufi Ibrahim, chief executive, British Hospitality Association (BHA) said, “The BHA is committed to working in partnership with the government supporting its aim to reduce waste from food and associated packaging on a voluntary basis in hospitality and foodservice businesses. The hospitality in-

36 FOOD & HOSPITALITY WORLD November 16-30, 2015

dustry and its supply chain have already made significant progress in improving its environmental performance and we are pleased to be working with DEFRA, the Devolved Administrations and WRAP on this longterm journey to increase waste prevention and recycling rates.” The BHA has been seeking ways to encourage businesses to cut waste which is why it has created a partnership with SWR and Winnow Solutions. SWR is an innovative waste management company which creates tailored waste management

services for hospitality businesses helping businesses improve their environmental performance, and Winnow Solutions provide a service for busy kitchens which can help cut food waste in half by making it quick and easy to record exactly what is being wasted through a smart meter. It is estimated that hotels, pubs, and restaurants could save an estimated £724 million a year by increasing recycling rates and preventing food waste. One of the key components of a successful waste prevention cam-

paign is a strong team open to new ideas. When introducing anything new into the kitchen, the success of the operation often relies on the collective buy-in of the team members. So if you want to launch an initiative to recycle and reduce waste, engaging your staff effectively is critical in driving productivity and profitability. To take action on waste and learn powerful ways to engage employees, a four-stage process, developed by Winnow, will be a guide on how to motivate kitchen staff and achieve your waste reduction goals.

MOVEMENTS Golden Tulip Chattarpur

Taj Krishna, Hyderabad

Golden Tulip Hotels South Asia part of the international hospitality chain – Louvre Hotels Group, has appointed SANDIPAN BOSE as general manager, Golden Tulip Chattarpur. In his new role, he will be responsible for overseeing the hotel operations, maximising revenue generation, training and leading a team of department heads. Prior to joining the hotel, he was the food and beverage manager at Carlson

ARIF SAID KHAN has been appointed as director of sales and marketing of Taj Krishna Hyderabad effective October 2015. In his new role, his responsibilities would entail driving revenues, marketing activities, positioning initiatives and revenue maximisation for Taj Krishna, Hyderabad. He started his career in the hospitality business in 1996 in sales and marketing after doing his MBA in marketing.

ence, he has held several positions in the food and beverage section within leading luxury and business hotels across India like ITC, The Imperial, IHCL and IHG to name a few.

Park Plaza Gurgaon HARPREET VOHRA has been appointed as general manager, Park Plaza Gurgaon. Prior to this, he was working at Radisson Blu Agra. He has worked in several leading hotels such as Hyatt International, Taj Hotels, Golkonda Resorts and Angsana Spa, The

Taj Banjara Hyderabad

Sandipan Bose

Rezidor. Prior to this, he spent three years at ITC Hotels. He has also been associated with InterContinental The Grand, Park Royal now InterContinental Eros and started his career in hospitality in 1998 as a management trainee for Hotel Golkonda.

EasyDiner.com Renowned food critic and popular restaurant business blogger SOURISH BHATTACHARYYA has come on board EazyDiner.com as lead critic for Delhi-NCR. Bhattacharyya joins the team headed by Vir Sanghvi; comprising Kalyan Karmakar and Roxanne Bamboat in Mumbai and Priyadarshini Nandy and Ipsita Basu in Bengaluru. With this new role, apart from reviewing restaurants and bars in Delhi-NCR, he will map food and beverage traditions and trends in the national capital and its neighbourhood.

HITENDRA SHARMA has been appointed as general manager at Taj’s iconic hotel Taj Banjara Hyderabad effective August 2015. In his new role, Sharma’s responsibilities would entail overseeing operations and business of Taj Banjara Hyderabad. He started his career in 1997 after completing his graduation in hotel management and continued to work with the finest hospitality brands in India before joining the Taj Group of hotels. He joined as a front office manager at the Taj Vadodara and steadily grew up in rank to become an EAM – accommodations at Taj Club House, Chennai.

Howard Johnson Bengaluru Hebbal Howard Johnson Bengaluru Hebbal has appointed RISHI NEOGE as general manager. With over 19 years of experi-

Rishi Neoge

Royal Tulip Sea Pearl Cox’s Bazar, Inani, Bangladesh Golden Tulip Hotels South Asia, has announced the appointment of ARUN ARORA as general manager of Royal Tulip Sea Pearl Cox’s Bazar, Inani, Bangladesh. In his new role, he will be responsible for the operational set up and steering of the overall management of the hotel. He will also play a vital role in employee training and development, while driving performance across various dimensions including financial success, brand value, guest satisfaction and engagement as well as quality in service.

Marriott International Harpreet Vohra

LaLit New Delhi and Hyatt Regency in Mumbai. He holds a bachelor’s degree in commerce from Bhopal University along with hotel management.

MANISH TOLANI assumes office as the newly appointed area director of sales and marketing – South Asia at Marriott International. With the Marriott since 2003, Tolani brings to the table a decade of experience within the hospitality sector having served at multiple designations. In his new role, he will be leading

mendations to strategic plans and reviews and completing action plans, all the while ensuring productivity, quality and customer-service standards.

Park Hyatt Goa Resort and Spa SUNISHCHAL PARASNIS has been appointed as director of sales for Park Hyatt Goa

Belmond Le Manoir aux Quat’Saisons in Great Milton, Oxfordshire Belmond has appointed JAN-PAUL KROESE as general manager of Belmond Le Manoir aux Quat’Saisons in Great Milton, Oxfordshire. Hailing from the Netherlands, Kroese is a seasoned hotelier with over 18 years’ experience in the hospitality industry. He will join Belmond on December 14, 2015 from Château St Gerlach, a Camille Oostwegel ChâteauHotels & Restaurants property he has managed since March 2011. Prior to this, Kroese oversaw the pre-opening of Sankara Nairobi in Kenya and held roles at leading luxury hotel brands including InterContinental and Mandarin Oriental.

Manish Tolani

Sunishchal Parasnis

and overseeing the sales and marketing portfolio for the existing 29 Marriott hotels across India, along with developing core strategies for the upcoming properties across Asia Pacific. He will be part of the core team working on achieving marketing and sales operational objectives, recom-

Resort and Spa. In his new role, he will be supervising and supporting the sales and events team of the hotel both in Mumbai and Goa for the 249 keys luxury resort in South Goa. A native of Mumbai, he has done his higher education in Guwahati and Masters Degree in Mumbai.

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MOVEMENTS Hyatt Regency Gurgaon Hyatt Regency Gurgaon has appointed CHEF LIAM CROTTY as executive chef. Prior to joining Hyatt Regency Gurgaon Crotty was a part of the pre-opening team at Hyatt

Chef Liam Crotty

Mumbai, Pune and Goa and soon to open Hyatt Place Goa. His extensive experience comprises stints at Sheraton, Le Meridien, Taj, Oberoi, Dusit Thani, Jumeirah International and Movenpick.

Grand Hyatt Mumbai Grand Hyatt Mumbai has appointed VARUN MOHAN as front office manager. He will be a part of the rooms division team and will be leading the front office and guest services teams. He started his hospitality journey with Grand Hyatt Mumbai as a corporate leadership trainee in 2008. He was subsequently part of the front office team at the hotel till 2012, when he moved to Hyatt Re-

gramme at Harvard Business School.

Alila Diwa Goa

Mandarin Oriental Hotel Group

Alila Diwa Goa has appointed RAKESH KUMAR as executive sous chef. His key roles will include making sure that the food operations is controlled in a manner which reaches the desired cost of sales, and liaising with the food and beverage manager to maximise potential and optimise resources. He will also ensure the consistent smooth running of food production within the designated areas, especially in the restaurants and banquets. He began his culinary career at The Marriott Resort Goa in 2006, later moving to The Oberoi

Mandarin Oriental Hotel Group has announced the appointments of MARTIN SCHNIDER as general manager, Mandarin Oriental, Doha, and JILL GOH as general manager, Mandarin Oriental, Macau. Schnider began his career with the group at Mandarin Oriental, Singapore in 1994, progressing from there to assistant food and beverage manager of Mandarin Oriental, Manila, before joining Mandarin Oriental, Kuala Lumpur in 2000. Thereafter he moved from food and bever-

Regency Dubai Creek Heights. He is in charge of overseeing all the culinary aspects of the kitchens, menus, training modules and most importantly securing the standards of excellence expected by both domestic and international patrons.

Hyde Park, London before taking on the role of corporate operations manager, Asia based in Hong Kong in 2013.

Martin Schnider

Resort Rio, Goa has announced the appointment of LOKESH LALLA as vice president. In this newly created role, Lalla’s responsibilities will entail overseeing the overall operations and man-

Jill Goh

Lokesh Lalla

Janet McNab

age to a resident manager position in 2005. Goh began her career with the group in Singapore in 1993, working her way up through the rooms division to become director of rooms in 2000, and eventually resident manager in 2006. Most recently, she was resident manager of Mandarin Oriental

agement of Resort Rio. With more than 14 years of experience, he has worked with various five-star hotel chains like InterContinental, Fairmont Hotels and Resorts, Movenpick and The Leela. Before joining Resort Rio, he was with Movenpick Heritage Hotel Sentosa.

Korea. In her new role, McNab will oversee all of the hotel operations at the 4,000-room Sheraton Macao Hotel – Starwood’s largest Sheraton worldwide – as well as the 400-room St Regis Macao set to open in December.

Resort Rio, Goa

Sanjeev Tandon

Varun Mohan

gency Chennai, the first foray of Hyatt in South India, as the assistant front office manager.

Hilton Worldwide Hilton Worldwide has appointmented KAUSHIK VARDHARAJAN as vice president, development – India. He reports to Andrew Clough, senior vice president, development – Middle East and Asia Pacific, Hilton Worldwide, and he is based at the company’s India regional office in Gurgaon, Delhi NCR. He holds a Masters Degree in Hospitality Administration as well as a Bachelors Degree of Science in Hotel – Restaurant / Institutional Management from Johnson & Wales University, Providence, RI. He is also a graduate of the Owners and Presidents Management (OPM) pro-

38 FOOD & HOSPITALITY WORLD November 16-30, 2015

Starwood Hotels & Resorts Starwood Hotels & Resorts has appointed JANET MCNAB as managing director of Sheraton Macao Hotel, Cotai Central and The St Regis Macao, Cotai Central. She reports directly to Josef Dolp, who has been promoted to vice president of operations for Hong Kong, Taiwan, Macau and

Hyatt Hotel Corporation SANJEEV TANDON has joined the Hyatt family in India as director of sales and marketing, Grand Hyatt Mumbai and area director – sales and marketing, west India, Hyatt Hotel Corporation. In his new assignment he will be overseeing the sales and marketing function of Grand Hyatt Mumbai as well as assisting the west India hotels – comprising seven hotels in

Udaivilas in 2008 and The Westin Sohna Resort and Spa, Gurgaon in 2009. His most recent stint was as sous chef at Pappagallo Ristorante, an Italian fine dine in Grand Cayman prior to joining Alila Diwa Goa.

TECH BYTES

Securing it right From thermal imaging cameras to video and audio analytics, security system providers in India are innovating and introducing the latest safety solutions to ensure maximum security to hotel guests especially the solo woman traveller By Rituparna Chatterjee Platform provides an overview of all security technologies like access control, intrusion detection, fire detection and camera surveillance on one screen with full control of all the functionalities.

otel security deployment is becoming more prominent today with the continuous robust growth of the global tourism industry. UNWTO forecasts international tourism to grow by three to four per cent in 2015. With security becoming one of the key aspects of the hospitality sector, technology goes on to play a crucial role in meeting today’s security requirements. Hence it is imperative for hotels in India to stay up-todate and work with technologies that could minimise human efforts significantly. From thermal imaging cameras that see through smoke, night vision technology which works in little and almost no light to explosion protected cameras and weather-proof technology, there are several security cameras being introduced to work in all kinds of extreme weather conditions. Apart from that there are analytics applications as well such as video motion detection and cross-line detection which triggers specific action to improve surveillance system efficiency and facilitate investigation.“Though there are many security camera devices in the market, currently the High-Definition over Coax (HDoC), HDTVI, 2K and 4K, IP cameras with H.265 new codec format gives hotels the best quality of video,” states Pramoud Rao, managing director, Zicom Electronic Security Systems. Adding to this, Amit Maheshwari, director – marketing and strategy,

IP based security

Amit Maheshwari

Sudhindra Holla

Pramoud Rao

UTC Climate, Controls & Security, opines, “IP cameras have been in India for quite some time now and they are being constantly upgraded with new features like cloud based video surveillance, HD and megapixel cameras, cameras with higher storage capacity, remotely controlled cameras, digital wireless cameras, upgraded and effective digital video recorders, interconnecting systems, IR technology with LEDs and advanced technologies to counter counterfeit devices, to name a few.” Today, increasing concern over guest safety has led to the installation of security camera devices at every nook and corner of the hotels. The cameras are installed at different loca-

tions including corridors, parking lots, lobbies, lifts, main entrances, restaurants and bars. They are integrated with camera stations that can be installed in the electrical panel rooms and DG power rooms for 24/7 monitoring. “Today, there is a sea change in terms of security to protect guests and the property from any kind of damage. Before 26/11 in Mumbai, many hotels did not focus on their security departments, which were just supportive departments that focused on guest related operations. However, after 2011, there was a drastic change in the thought process of the hotel managements. People started using security centric programmers and protocols. Today, safety and security is becoming a sales dif-

ferentiator for many hotels. All of this is done in a manner that blends aesthetics and security,” mentions Rao, adding that, his company has introduced a wide range of fingerprint locks (FPL) and access control to manage and secure multiple access entry. “FPL is one of the most innovative and hassle free security devices. We have access control and FPL which is integrated with the CCTV system that can easily manage to take the snapshot of a person while accessing the doors. Today, newer hotels which are under development are re-looking at their design aspects with greater attention being given towards integrated surveillance systems,” mentions Rao. As for UTC Climate, Controls & Security, its Integrated Security

Currently, there is a shift from analog to IP based security cameras across all verticals, including the hospitality sector. These IP based cameras are modular, cost-effective and easy-to-deploy solutions and have an efficient networking and storage approach and provide a sophisticated security system at an affordable price. “Axis Communications has been providing a wide array of IP based products and technologies. These IP based technologies are ideal for the hospitality sector as it allows users to monitor their network over the Internet from anywhere. This helps in ensuring safety and vigilance throughout. The hotel has to install it just once and take advantage of a variety of different product offerings through this integration including - Video Surveillance Guard Tours, Device Monitoring and Video Alarm Verification (VAV),” points out Sudhindra Holla, country manager, Axis Communications - India and SAARC. The other emerging trend is going beyond security cameras to video analytics. This solution enables hotels to keep a track of the number of footprints and also helps them in multi-location remote monitoring, staff and store management, all from a central location. “Axis implemented its video analytics solutions and cameras across

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November 16-30, 2015

TECH BYTES 500 Café Coffee Day (CCD) outlets in India. Being one of the leading coffee retail chains in the country, CCD places considerable emphasis on ensuring customers’ comfort and privacy. So the surveillance systems had to be implemented in a way that didn’t compromise with the customer experience,” states Holla. AXIS M3011, AXIS M3004-V and AXIS M3203 Network Cameras have been deployed in the dispensing and the billing counters for monitoring. These cameras are specifically designed for the cafe/restaurant business as these are high definition vandalproof cameras with edge storage best suited for this purpose.

Single-woman traveller With crime rates increasing at an alarming rate, women safety has become a major concern in our country. The hospitality

sector has evolved from what it used to be as the solo woman traveller has become a norm, especially with the increasing women workforce in companies. Voicing this thought, Maheshwari states, “Hotel safety and security is a growing concern among women travellers throughout the world. Guests and staff need reassurance that security is right in the spotlight. Today, quality hotels are expected to have in place high standards, policies and procedures. It is important to broaden the focus of risk and systematise processes to react adequately and limit the disruption of the company’s operations.” Axis Communications recently launched several security solutions to cater to this need. This includes video and audio analytics, Lighfinder technology (cameras with the Lightfinder technology have

40 FOOD & HOSPITALITY WORLD November 16-30, 2015

extreme light sensitivity and can deliver images in as little light as 0.18 lux or lower), Zipstream technology (optimised for video surveillance), and AXIS A8004-VE Network Video Door Station (an IP based door station that is ideal for two-way communication, identification and remote entry control).

Tech next Technology has come a long way, from being a passive form of surveillance that quietly monitors for potential threats to becoming a real business tool and an enabler for many proactive add-on solutions. Cameras already have myriad features, ranging from motion and audio detection to more advanced capabilities like

video analytics, UHD, HD cameras, spotting camera tampering, people counting, virtual fences, vehicle number plate recognition, among others. As for future innovation or trends in this space, Rao predicts that the image quality will continue to improve as a result of improvements in lenses, compression, storage and camera technologies. “Intelligent video systems that extract video and data from surveillance videos, such as retail management systems or access control systems, will increasingly become the norm,” he says. Adding to this, Holla believes, “Video surveillance is going beyond monitoring to heat mapping, smart analytics, thermal imagery, selective motion detection and identification, among various others. We see it as a driving growth across various industries and government applications.”

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weekend

Scene and heard

With Marcellus Baptista

Fashion feast

Ashish Kumar Rai, Jyotiee Balani and James Ferreira at the art and fashion soiree at The Westin Mumbai Garden City

Trendy tale IT WAS A TRENDY tale of fabulous fashion, wonderful wine and fantastic food at The Westin Mumbai Garden City as Ashish Kumar Rai, the hotel’s GM, hosted an enchanting evening curated byJyotiee Balani, in association with BMW, Charosa Vineyards and Tresmode. Guests admired the ‘Byzindiantine’ collection by famed fashion designer James Ferreira, inspired by paintings of Paul Bhonsle. The treat was on with fashion-inspired cuisine crafted by Executive Chef Rahul Dhavale and fine wines from Charosa Vineyards. The amalgamation of angels, candles, lilies, twinkling lights, baby pineapples and shoes was highly appreciated. A swanky BMW car added to the chic ambience. Guests included Cory Walia, Lubna Adam, Svetlana Casper, Anu Agarwal, Pooja Vaidya and Elena Fernandes.

THE SECOND EDITION of Gionee India Beach Fashion Week shifted to The Lalit Golf & Spa Resort Goa. This gave the hotel an opportunity to showcase its sprawling golf course, spa specials, F&B offerings and more. It was a three-day fashion feast with showstoppers galore including Sushmita Sen, Evelyn Sharma, Pooja Gupta, Richa Chadda and Neha Dhupia. In between shows guests lived it up at the lounges and enjoyed the entertaiment at the after-parties. While all the shows were held indoors, shows by Manoviraj Khosla and Rina Dhaka were staged at the poolside. And the grand finale was on the beach with Wendell Rodricks, also known as the Master of Minimalism, showcasing his ‘Ahead of the Curve’ collection, an experiment in cutting, based on Indian geometry.

Sushmita Sen at Gionee India Beach Fashion Week at The Lalit Golf & Spa Resort Goa

Vikram Godse and Rahul Singh at the launch of The Beer Cafe at the airport

High five THE CHEER WAS on as The Beer Café launched its fifth outlet in Mumbai, this one at Chhatrapati Shivaji International Airport T2. Known for serving the best of beers, The Beer Café added a twist by introducing its first all-day diner. This 24-hour outlet offers an eclectic collection of coffees, teas, smoothies, scrumptious breakfast and freshly baked products. The cafe serves more than 10 varieties of tap beer among 50 international beer brands. Travellers can also indulge i an all-day breakfast while sipping on their choice of hot or cold beverages. Looking happy indeed on launch day was Rahul Singh, founder and CEO, The Beer Café. The outlet at the airport is the 28th one in the country, with 15 outlets in Delhi NCR, four in Mumbai, three in Pune, and one each in Bengaluru, Amritsar, Ludhiana, Chandigarh and Mohali.

Sparkling 15! CHEERFUL WAS WHAT it was as Sula Vineyards celebrated 15 years in the industry by hosting a sundowner at Asilo at St Regis. On offer was a range of wines, Monkey Shoulder whisky and Asahi beer. Unveiled was the limited-edition Sula Brut Tropicale, a Blanc de Noirs, white méthodec champenoise sparkler made from premium black grapes including Pinot Noir, with the bottle sporting vibrant colours and paisley motifs. Joining Rajeev Samant, founder and CEO of Sula Vineyards, in this celebration were Shriya Saran, Sabina and A D Singh, Kabir Bedi, Parveen Dusanj, Nikhil Agarwal, Rahul Akerkar, Farokh Khambatta, Narendra Kumar, Sabina and Anil Chopra, Riyaaz Amlani, Seema and Jaideep Mehrotra, Kim Sharma, Sameer Malhotra, Vicky Ratnani, Kamal Sidhu, Nico Ghogavala, Avanti and Yash Birla, Ruksana and Mustafa Eisa among many others. Live music added to the flavour as guests sipped wines and had a bite of gourmet appetisers. Cecilia Oldne, Kabir Bedi, Rajeev Samant and Parveen Dusanj at Sula's 15th anniversary party at Asilo

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weekend

E V E N T S

CULINARY CREATIONS Budding chefs assembled to prepare Mexican recipes with the recently launched Cornitos Taco Shell at the Cornitos Taco Mexican Challenge held at Banarsidas Chandiwala Institute of Hotel Management & Catering Technology, New Delhi RELENTLESS RHYTHMS L-R: Vikram Seth, Indian novelist and poet and David DOUBLE RECOGNITIONS Ohris’s Rubaiyat recently won the Telangana Tourism Award of Excellence for the 'Best Restaurant' for 2015 and Ohris’s Tansen won the Zomato Users Choice Award for 'Luxury Dining 2015' during the respective award ceremonies held in Hyderabad

Davidar, co-founder, MD and publisher, Aleph Book Company at the launch of Seth's Summer Requiem, a standalone collection of poetry in 25 years at The Taj Mahal Hotel, New Delhi

DEVELOPING MINDS Sheraton Macao Hotel, Cotai Central and The St Regis Macao, Cotai Central held a Starwood Development Programme ceremony to welcome more than 120 participants enrolled in the work-study programme in partnership with the City University of Macau

COURTEOUS WELCOME

German chancellor Angela Merkel (left) received a warm welcome at The Taj Mahal Hotel, New Delhi during her visit to India to attend the India-Germany bi-annual summit

54 FOOD & HOSPITALITY WORLD November 16-30, 2015

Retired Brazilian professional footballer, Pelé (centre) received a warm welcome at Taj Bengal, Kolkata during his visit to the city

weekend

E V E N T S

EXPANDING FOOTPRINT L-R: Jeani Kantono, director, Saphir Group; Pak Djoni Kantono, chairman, Saphir Group; David P Berg, CEO, Carlson Hospitality Group; and James Kantono, director, Saphir Group at the signing of a multiple-property deal between Carlson Rezidor Hotel Group and Saphir Group ARTISTIC JOURNEY Krishani Chhatwal, director, Shrem Resorts in association with Grand Mercure Goa Shrem Resort, an upscale resort by AccorHotels, launched the first season of the ‘Art Yatra’ in Goa

CHARITY RUN Sheraton Grand Bangalore Hotel at Brigade Gateway, Aloft SALES MISSION AccorHotels India recently concluded its third ‘One Accor One Sales Meet’, the annual sales and marketing brand summit at Novotel Visakhapatnam Varun Beach

Bengaluru Cessna Business Park and Four Points by Sheraton Bengaluru Whitefield joined together to organise the ‘Run to Give’ charity run in support of Compassion Unlimited Plus Action, which works for the welfare of animals

FESTIVE SPIRIT

Goa Marriott Resort & Spa hosted a traditional Christmas cake mixing ceremony at its poolside patio

Grand Hyatt Mumbai organised a traditional Christmas cake mixing ceremony at The Bar

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weekend

E V E N T S

FESTIVAL OF LIGHTS Hotel Sahara Star welcomed the festive season by celebrating 'Deepotsav' and lighting up diyas in its lobby

SWEET INDULGENCE The team of ISL franchise Delhi Dynamos cutting a cake during the launch of Kempinski Ambience Hotel's ‘The Pastry Shop’

CULINARY HERITAGE L to R: Swedish chefs Fredik Forsell and Mark Phoenix at an exclusive round table demonstration cum tasting hosted by the Consulate General of Sweden in Mumbai

BAKERY CHALLENGE Kamani Oil Industries organised the first ever ‘Kamani Bakery Challenge’ for Pune, Nashik and Ahmednagar

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SPIRIT OF TOURISM The Imperial New Delhi recently celebrated World Tourism Day to support the global tourism initiative by United Nations World Tourism Organisation

RECOGNISING INDIVIDUALS KB Kachru (left), chairman, South Asia, Carlson Rezidor Hotel Group, was conferred with the Indian Federation of Culinary Association (IFCA) Award of Excellence by the World Association of Chefs’ Societies (WACS) at the Global Culinary Exchange 2015 in New Delhi

virusdesign

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.