EDITOR’S NOTE
Policies, partnerships & promises
M
ost state governments have drafted, redrafted their tourism policy with a hope to make it investor friendly. Though the intent may be noble to work as effective partners, however the ground reality may not be as per what is desired. Seldom we come across a policy that truly sets into action a single window solution or a policy that promises priority subsidised lending or infrastructure status or essentials like electricity at industrial rates. At most forums we constantly hear hospitality experts speak about the demandsupply imbalance and how the country is short of room supply pan India and across categories. An interesting but tricky acronym, which is much used and misused, is PPP – Public Private Partnership – a highlight of most tourism policies. The recently concluded CII Partnership Summit for the state of Andhra Pradesh (AP), held in Visakhapatnam, promised a real-time tourism friendly policy, with an earnest proposal to meet the requirements of the private sector by the state's CM. The state has activated tax exceptions especially to waive off the Non Agricultural Land Assessment (NALA) Tax or Land Use Conversion charges as applicable. Incentives have been provisioned towards reimbursement of registration and stamp duty for the first time only, which will be applicable for land bought or taken on lease for tourism infrastructure projects. The government of AP has also promised 100 per cent reimbursement on registration and
HEAD OFFICE Food & Hospitality World MUMBAI: Rajan Nair, Dattaram Kandalkar, Global Fairs & Media Pvt. Ltd 2nd Floor, Express Towers Nariman Point, Mumbai-400021. India Tel: 6744 0000 / 22022627 Fax: 022-22885831 E-mail: rajan.nair@fhwexpo.in; datta.kandalkar@fhwexpo.in Branch Offices : NEW DELHI: Prateek Sahay The Indian Express (P) Ltd. Business Publication Division Express Building, B-1/B Sector 10 Noida 201 301 Dist.Gautam Budh nagar (U.P.) India. Board line: 0120-6651500. Mobile: 09899003030 Our Associate: Dinesh Sharma Mobile: 09810264368 E-mail: 4pdesigno@gmail.com
4
CHENNAI: A K Shukla, The Indian Express Ltd, New No.37/C (Old No.16/C), 2nd Floor,Whites Road, Royapettah, Chennai - 600 014 Tel: Board: 28543031/28543032/ 28543033/28543034 Fax: 28543035 Mobile : 09849297724 E-mail: ashwanikumar.shukla@fhwexpo.in BENGALURU: Sreejith Radhakrishnan, The Indian Express Ltd, 502 Devatha Plaza, 5th Floor, 131 Residency Road Bengaluru - 560025 Ph 080-22231923/24 Fax: 22231925. Mobile: 08867574257 E-mail: sreejith.radhakrishnan@fhwexpo.in HYDERABAD: A K Shukla, The Indian Express Ltd, 6-3-885/7/B, Ground floor V.V. Mansion, Somaji Guda, Hyderabad - 500 082
FOOD & HOSPITALITY WORLD
February 1-15, 2016
“Seldom we come across a policythat trulysets into action a single window solution or a policy that promises priority subsidised lending or infrastructure status”
stamp duty for all tourism infrastructure projects. ITC hotels has also signed an MoU with the AP government to build, run and operate hotels in the state. As a new state in the making, the AP government has promised an active tourism policy to attract investments into the state. Maharashtra too is looking at PPP to boost the tourism potential of the state. Speaking exclusively to Food & Hospitality World, Swadheen S Kshatriya, chief secretary, Government of Maharashtra said that the state has large land assets for tourism projects. The government is keen to invite the private sector to invest in tourism. Land will be provided by the government and the private sector can develop the same as the state wants to encourage investment in the tourism sector. Madhya Pradesh, too is looking at opening up new destinations for tourism and one amidst them is the Hanumatiya area. The state of Karnataka is all set to announce some investor friendly tourism attractions at the forth coming investor summit in February 2016. If all the intent and promises are rightfully implemented, then the domestic tourism story in India will truly reflect a positive growth story. Last but not the least, our cover story this issue takes you into the world of luxury and our story in the spotlight section takes you into a kingdom of happiness. REEMA LOKESH Editor
Tel: 040-23418673/23418674/ 23418675 (Tele-fax)/66631457 Fax: 040-23418678 E-mail: ashwanikumar.shukla@fhwexpo.in
JAIPUR: Prateek Sahay The Indian Express Ltd. C-7, Dwarika Puri,Jamna Lal Bajaj Marg, C-Scheme,Jaipur - 302001 Mobile: 09899003030
KOLKATA: Ajanta Sengupta, The Indian Express Ltd, National Highway 6 (NH 6), MouzaPrasastha & Ankurhati, P.H. Domjur, Dist Howrah Kolkata - 711409 Mobile: 09831182580 Email: ajanta.sengupta@expressindia.com
BHOPAL: Prateek Sahay The Indian Express Ltd, 6,Vidya Vihar, Professors Colony, Bhopal - 462002, Madhya Pradesh Mobile: 09899003030
KOCHI: Sreejith Radhakrishnan, The Indian Express Ltd. Sankoorikal Building, 36/2248, Kaloor, Kadavanthara Road, Opp. Kaloor Private Bus Stand, Kaloor - 682 017 Mobile: 08867574257 E-mail: sreejith.radhakrishnan@fhwexpo.in
AHMEDABAD: Sachin Shenoy, The Indian Express Ltd. 3rd Floor, Sambhav House, Nr.Judges Bunglow Bodakdev,Ahmedabad - 380 015. Mobile : 09930050499 Email :sachin.shenoy@fhwexpo.in
Important: Whilst care is taken prior to acceptance of advertising copy,it is not possible to verify its contents.The Indian Express Ltd cannot be held responsible for such contents, nor for any loss or damages incurred as a result of transactions with companies, associations or individuals advertising in its newspapers or publications.We therefore recommend that readers make necessary inquiries before sending any monies or entering into any agreements with advertisers or otherwise acting on an advertisement in any manner whatsoever.
CONTENTS SPA & WELLNESS
Vol 4 No 10 FEBBRUARY 1-15, 2016
Chairman of the Board Viveck Goenka Editor Reema Lokesh* Assistant Editor Steena Joy Senior Associate Editor Sudipta Dev
18
CONTENT TEAM Mumbai Rituparna Chatterjee Kolkata Joy Roy Choudhury DESIGN National Art Director Bivash Barua Assistant Art Director 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
EDGE
INDIA’S ULTRA
LUXURYSUITES
Food & Hospitality World takes a peep into these havens of ultra luxury inside leading hotel brands across India
(20-26)
MARKETS
06
T2 TO GET TWO MORE LUXURY TRANSIT HOTELS
NATIONAL FOOD & BEVERAGE SALES Sasi Kumar G Keshav Barnwal INTERNATIONAL FOOD & HOSPITALITY SALES Soumodip Ghosh Dhananjay Makharia
BALI'S HOLISTIC WELLNESS TRADITION THE TRADITION OF WELLNESS IN BALI IS FAMOUS WORLDWIDE. COMBINED WITH MYSTICAL RITUALS, STRESS RELIEVING MASSAGES AND OTHER AGE-OLD TECHNIQUES, THE FOCUS IS ON HOLISTIC HEALING
08
OYO ROOMS LAUNCHES MALAYSIA OPERATIONS
The Leela Ambience Convention Hotel, Delhi
P 14 PRODUCT TRACKER Wagh Bakri
P36: MOVEMENTS
Manager Bhadresh Valia
P 45: WEEKEND
Sofitel Mumbai BKC Scene and heard
SMART IS THE WAY HOTEL TECHNOLOGY INNOVATIONS THAT WILL DRIVE BUSINESS IN 2016
INTERIORS & DESIGN LIFE
P 10: NEW KIDS ON THE BLOCK
PRODUCTION General Manager B R Tipnis
33
16
TEXTILES IN HOTEL DESIGN QUALITY AND SUSTAINABILITY ARE THE MOST IMPORTANT FURNISHING TRENDS AND FAIRS ARE THE MOST VALUABLE SOURCE OF INFORMATION AND INSPIRATION FOR HOTELIERS
35
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 © 2016 Global Fairs & Media Private Limited. All rights reserved throughout the world. Reproduction in whole or part without the Publisher's permission is prohibited.
INSPIRATIONAL CAREER JOURNEYS JW MARRIOTT MUMBAI SAHAR RECENTLY PLAYED HOST TO THE FIRST ‘MARRIOTT MUMBAI WOMEN LEADERS’ MEET 2015’
MARKETS
T2 to get two more luxury transit hotels Sudipta Dev Mumbai MUMBAI GOT its first airport transit hotel in October 2015 with the opening of Niranta Airport Transit Hotel & Lounge at Terminal 2 of GVK Chhatrapati Shivaji International Airport (CSIA). International Airport Hotels And Resorts that is currently managing the transit hotel will be opening two more Niranta hotels in different wings of the terminal by this February end, which will take the total rooms inventory to 84. Unlike most airport hotels, the three hotels at T2 are luxury transit properties, KV Prasad, director, Niranta said, “The airport itself is so beautiful, we have to live up to the expectations. We cannot limit luxury to city hotels. We want to develop this brand as a luxury transit hotel.” The brand Niranta will be the same for all
the three properties. “The second hotel of 30 rooms is ready. It is a land-side hotel with direct access to road though it is inside the terminal building. It is for people coming from surface and also those arriving and departing from T2,” said Prasad, adding that the third property is a transit hotel for international transfers - that is those who are transiting via Mumbai to an international destination, for instance codeshare
partners of Air India and Jet Airways. The third hotel will have 29 rooms. Washing and changing rooms will also be available here. Niranta has a strong online presence. It is currently doing 130 per cent occupancy and is looking at quicker turnaround, which will happen if there are more international flights during the day time. The current clientele is a mix of business and leisure. “Also, in terms of profile
almost 60 per cent are foreigners and 40 per cent Indians,” said Sharin Surendran, consultant, Niranta adding that dynamic pricing is offered and hourly rates are sold - minimum is four hours and there is 24 hours check-in/check-out. Facilities include an all-day dining restaurant. The menu is a mix of international best selling items and Indian cuisine. “Our food is also focused on fresh and light aspects, as most
people do not want heavy meal while travelling. The other two hotels will also have all day dining restaurants. The spa is another unique concept. The treatments are short and focused on inducing sleep,” informed Surendran. He mentioned that the company is open to moving to other cities also but the current focus is on developing these three hotels, which will be a benchmark for other airport transit hotels.
Maharashtra to take PPP route to boost tourism,hospitality in state Steena Joy Mumbai MAHARASHTRA is looking at Public Private Partnership (PPP) to boost the tourism potential of the state. Speaking exclusively to Food &Hospitality World, Swadheen S Kshatriya, chief secretary, Government of Maharashtra, said, "The state’s potential for attracting tourists is immense. However, we have not been able to tap it to the full extent. So we have identified that certain policy changes will be required. We have already formulated a tourism policy which has been uploaded on our website. We have so far received 85 suggestions to improve the policy."
6
Swadheen S Kshatriya
He added, "We want to open the tourism sector to the PPP model. We have large land assets for tourism proj-
FOOD & HOSPITALITY WORLD
February 1-15, 2016
ects. So we wish to invite the private sector to invest in tourism. Land will be provided by the government and the private sector can develop it. We want to encourage investment in the tourism sector. Then there is the Adopt a Monument initiative. Historical monuments are always in need of maintenance and we want to involve the private sector in this. We also have a Single Window proposal for tourism. Presently, nearly 71 permissions are required for tourism projects; we want to scale it down to a bare 20 permissions. We want to consider all kinds of investment to make the tourism sector very attractive."
Maharashtra has only two institutes under the Hunar Se Rozgar Tak initiative for skill development in tourism and hospitality. Commenting on the steps being taken to improve the skill development scheme in the state, Kshatriya stated, "Skill development is an important flagship programme of the Government of India and also of Maharashtra. For the first time in history of the state, a separate department has been created for skill development headed by the principal secretary with adequate budget allocation. The Pramod Mahajan Kaushalya Vikas Scheme was recently started. We will make use of over 800 Industrial Technical Institutes (ITIs) in the state. We also
plan to set up a Multi Skilling Centre in every district and a Centre of Excellence. We will initiate a dialogue with corporate houses and take feedback from them regarding their manpower requirements.” He also pointed out that accommodation options in certain areas are lacking. "There is no adequate Bed & Breakfast accommodation and homestay options in the state. Nagpur and Vidarbha have beautiful forests and rich wildlife including tigers, but the accommodation options are very few. We must build more accommodation options in the buffer zones of forests like it was done in Madhya Pradesh. We want to encourage such models."
MARKETS
FDI in food processing to go up by 25% FHW Staff Mumbai FOREIGN DIRECT investment in the food processing sector is likely to go up by at least 25 per cent as Food Safety and Standards Authority of India (FSSAI) streamlines regulations to ease product approvals. Harsimrat Kaur Badal, union cabinet minister of food processing, said, “FSSAI had laid down quality standards for only 370 products. The regulators approval was a must for all other products. Now that the approval process has been relaxed, products with ingredients that are approved by the regulator may not require any approval, which will lead to more innovation and product
launches and promote traditional food.” “Our contention has all along been that proprietary food products, for which standards are not defined in the food safety and standards regulations, but have approved and standardised additives should not require product-by-product approval. This approach espoused by the food processing ministry has now found favour with the regulator,” Badal added. Proprietary food means an article of food that has not been standardised under the food safety and standards regulations. FSSAI has also issued a notice for operationalisation of standards for proprietary food, under which the definition has been changed.
The proprietary food has now been defined as an article of food that has not been standardised under the regulations, but which contains approved ingredients and additives. From now on, such products may not require regulatory approval. However, the notice mentions that proprietary food does not include dietary supplements, nutraceuticals and genetically modified food products, among others. And the onus for the safety of food products will be on food business operators. The regulator has also uploaded a list of more than 8,000 permitted food additives, the food items in which they can be used and the recommended maximum level. “With these new regulations
With these new regulations in place, the industry’s concerns regarding product approvals will be addressed to a large extent in place, the industry’s concerns regarding product approvals will be addressed to a large extent. And I am optimistic that in coming months, there will be an increase of 25 per cent FDI in the food processing sector. Now, our efforts have yielded results. This will ease the process of doing and expanding business in the food processing sector,” Badal futher added. She mentioned that the Food Processing Ministry has
been repeatedly taking up all these issues with FSSAI to find a solution to the problems being faced by the industry. The minister had also written a letter to the prime minister in this regard. The minister also mentioned that clarity on import of the products and introduction of risk-based inspection system is a noteworthy step, which would remove clutter for importers and others. (PTI)
MARKETS
OYO Rooms launches Malaysia operations FHW Staff Mumbai AFTER a successful pan-India expansion in 2015, OYO Rooms has announced its foray into South East Asia through launch of operations in Malaysia. In India, OYO Rooms has scaled to offer 40,000 rooms in its network. Sharing more on the company’s plans for 2016, Ritesh Agarwal, founder & CEO, OYO Rooms said, “Un-
branded hotel room supply accounts for a majority share of hotel supply worldwide. Taking the company international has always been on the cards but we wanted to achieve clear market leadership in India before heading overseas. OYO’s model is suitable for markets with large share of unbranded budget supply such as South East Asia, Africa and South America. Malaysia is our first port-of-call given the at-
tractive characteristics of the market such as higherthan-average mobile penetration and a large internet population.” Speaking on what this means for Indian professionals engaged with the start-up space, Ritesh added, “I am also excited that OYO can provide a global platform for Indian talent to showcase their passion and executionfocus on entrepreneurial projects. As one of the few
Indian start-ups to have gone international, our current and future employees can look forward to exciting learning and development opportunities across various international markets.” OYO Rooms offers standardised stays at hotels across India, with features such as an air conditioned room, complimentary breakfast and Wi-Fi with 24×7 customer service support. Guests can use the OYO
Rooms App (over 2.5 million downloads) for booking rooms, ordering room service (food and beverages), booking a cab and searching nearby restaurants. Hotel owners who partner with OYO Rooms see a significant increase in occupancy levels, get access to the world’s first tablet based property management apps and become part of a brand that is recognised by a growing tribe of travellers.
Taj Santacruz, Mumbai officially inaugurated FHW Staff Mumbai TAJ HOTELS Resorts and Palaces has announced the opening of its luxury hotel Taj Santacruz, Mumbai. Located just off the Western Express Highway, the hotel offers a vantage point of access, with proximity to the city’s financial and entertainment centres. The newest addition in Taj’s home city, and the fourth group hotel in the financial capital, Taj Santacruz is said to be a tribute to the city. “We are delighted to extend the Taj hospitality with the opening of Taj Santacruz in Mumbai. With its distinctive design, spacious rooms and warm service, Taj Santacruz is a luxurious new addition that is symbolic of the cultural melting pot that is
8
quintessentially Mumbai. The hotel captures the spirit of the city and offers curated experiences to its guests, deep rooted in its culture,” said Pankaj Sampat, general manager, Taj Santacruz, Mumbai. Taj Santacruz’s architecture mirrors the blend of colours and styles to reflect Mumbai within its walls. The soft references to Art Deco pay homage to the historical architecture of south Mumbai while maintaining the trademark Taj elegance. The chandeliers in the double height lobby give a modern edge to the city’s European legacy. Jali-esque pattern, layering and colour – all integral to the Indian design ethic – give Indian overtones to the contemporary styling. Throughout the hotel, paint-
FOOD & HOSPITALITY WORLD
February 1-15, 2016
ings and traditional sculptures by Indian artists provide local accents to reception spaces.
Farhat Jamal, senior vice president – operations WestIndia and Africa, Taj Hotels Resorts and Palaces, said,
“Taj Santacruz will set a benchmark for luxury in North Mumbai, with its unparalleled Taj service, elegantly appointed rooms and contemporary restaurants. It will be an oasis for business and leisure travellers alike. It is the new jewel in the Taj crown.” With the domestic and international airports in its vicinity and being minutes away from the city’s new shopping, business and dining hubs, Taj Santacruz is considered an ideal spot for fly-in fly-out meetings, conferences and events, as well as travellers looking for a central place to stay in Mumbai. With flexible business offerings, the hotel offers indoor and outdoor locations for business conferences and private functions.
MARKETS
IHG unveils its 5,000th hotel FHW Staff Mumbai INTERCONTINENTAL Hotels Group (IHG) has unveiled the Hotel Indigo Lower East Side New York as its 5,000th hotel globally. The opening of this property takes IHG’s global system size to 5,000 hotels, in around 100 countries. The hotel is a joint venture between IHG and Brack Capital Real Estate (BCRE) and is IHG’s third for the Hotel Indigo brand in New York City. It is located in one of Manhattan’s most attractive neighbourhoods and reinforces IHG’s leadership position in the boutique segment, the fastest growing in the hotel industry. Richard Solomons, CEO, IHG, commented, “Reaching 5,000 open hotels with the addition of the Hotel Indigo Lower East Side New York is a milestone for IHG. It is testament to our well-established, long-term strategy for growth and the strength of our brands, which focuses on distinct segments to cater to a broad range of guest needs and occasions. Over time we have built a leading portfolio of hotel brands. Alongside our network of owner relationships and powerful digital platforms, these remain the key drivers behind our consistently strong performance. The recent openings that make up our ‘5,000 Club’ also demonstrate the momentum behind our brand portfolio and our ability to increase our presence in the world’s most important growth markets.” In December 2003, the number of IHG properties globally totalled just over 3,500. Since then, a net 1,500 hotels have been added to the portfolio. Commenting on the occasion, Shantha De Silva, head of South West Asia, IHG, said, “At IHG, it is a proud moment to be celebrating this achievement. Our growth in recent years has been remarkable and it is attributed to our focus on strengthen-
FOOD & HOSPITALITY WORLD
9
February 1-15, 2016
ing our portfolio across key markets. India is one of our key growth markets for IHG, globally and it holds our third largest
pipeline, behind only the US and China. We currently have 25 hotels in 14 cities open across our four brands: InterContinental,
Crowne Plaza, Holiday Inn, and Holiday Inn Express in India, with a further 51 hotels in our development plan. In line with our
robust expansion plans, our aim is to have 150 hotels open or in the pipeline in the next 10-15 years, in India and we are well on
NEW KIDS ON THE BLOCK
The Leela Ambience Convention Hotel, Delhi THE LEELA PALACES, Hotels and Resorts has announced a new addition to the group’s luxury portfolio with the re-flagging of Ambience Group’s five-star deluxe hotel in East Delhi. Renamed The Leela Ambience Convention Hotel, Delhi, the 480-room property offers one of the largest conference and event spaces in India. The Leela Ambience Convention Hotel, Delhi offers 70,000 square feet of multi-purpose meeting and banqueting space, including a pillar-less ballroom with pre-function area in excess of 30,000 square feet, with the capacity to host more than 6000 guests reception style and 2500 seated theatre-style.
THE PLAZA Seoul
Courtyard byMarriott Taipei,Taiwan COURTYARD BY MARRIOTT made its debut into Taiwan with the opening of the Courtyard by Marriott Taipei in the centre of Nangang district. Owned and operated by Leofoo Tourism Group, the 465-room hotel is the 36th Courtyard branded hotel in Asia Pacific. Courtyard by Marriott Taipei offers scenic views from all sides of the building. Six room types with size starting from 36 square metres provide good space for work and rest. Guests can also rejuvenate in the state-of-the-art Fitness Center. The Courtyard by Marriott Taipei is an ideal venue for corporate and social events. The 500-square-metre ballroom can be divided into eight function spaces to suit events of various sizes. Guests are invited to explore three unique food and beverage outlets at the property. Sunrise, an all day dining restaurant which is contemporary, offers a wide range of international delicacies. Moonlight provides authentic Cantonese cuisine while The Lounge serves a selection of seasonal tea, spirits, wines and cocktails with finger-foods.
FOLLOWING AN AGREEMENT signed in September, THE PLAZA Seoul, a member of the Hanwha Hotels & Resorts group, has officially joined the Autograph Collection Hotels of Marriott International. Located in the proximity of monuments such as Deoksugung Palace, Gyeongbokgung Palace and Sungnyemun, THE PLAZA Seoul is in the heart of Seoul’s 600 years of history. In 2010, THE PLAZA Seoul had appointed Italian architect and designer Guido Ciompi to create a completely new and stylish decor for its 410 guest rooms. While the Grand Ballroom and its nine banquet halls provide space for large-scale events and weddings, the restaurants, featuring Japanese, Chinese and Italian cuisines, can please every palate.
The St Regis Macao, Cotai Central, Macau ST REGIS HOTELS & RESORTS has announced the debut of The St Regis Macao, Cotai Central in Macau. Owned by Venetian Orient, an affiliate of Sands China, the hotel features 400 appointed guestrooms and suites, ranging from 53 to 477 square metres. The hotel includes a multi-experience dining venue, comprising of five distinctive offerings from cosmopolitan, highend cuisine to a bistro-style indoor garden experience. The St Regis Macao, Cotai Central features a number of venues, including the Astor Grand Ballroom which seats 350 guests. In addition, five smaller meeting rooms with natural daylight through floor-toceiling windows, two stately boardrooms, and an exclusive VIP meeting room, cater to a range of private events.
10 FOOD & HOSPITALITY WORLD February 1-15, 2016
MARKETS
BCIHMCT to host Indian Hospitality Congress Awards FHW Staff Mumbai THE SIXTH INDIA International Hotel Travel and Tourism Research Conference (IIHTTRC) organised by Banarsidas Chandiwala Institute of Hotel Management & Catering Technology (BCIHMCT) and seventh Indian Hospitality Congress (IHC), an organisation of tourism and hospitality educators, will be held at BCIHMCT from February 10-12, 2016. The highlight of the event is the awards which will be distributed during the conference by IHC. The categories of awards include Gallery of Legends, that recognises 'legends' from the hospitality and tourism industry; IHC Educators Award (IHCEA), an award to recognise educators who have demonstrated excellence in teaching and research in tourism and hospitality; Young Teacher Welcome Award that recognises new entrants into the teaching profession; Promising Training Manager; Aspiring Researchers of Hospitality and Tourism Award, an award to recognise young researchers; Honorary Life Membership Award; Budding Hoteliers Award; Face of Future Award and more. The programme will include a panel discussion on 'Global Hospitality Education vis-à -vis Indian Hospitality Education', workshops as well as formal presentations along with keynote addresses from eminent speakers namely, Dr Paolo Mura, senior lecturer and programme director of post-graduate programmes, Graduate School of Hospitality and Tourism, School of Hospitality, Tourism and Culinary Arts, Taylor’s University, Malaysia and Dr Manjula Chaudhary, professor, department of tourism and hotel management, Kurukshetra University.
FOOD & HOSPITALITY WORLD
11
February 1-15, 2016
BAKERY FOCUS
A MARKETING INITIATIVE
Tap into the season of indulgence and love Come February as the weather begins to slowly get warmer, the biting cold in the air recedes, the air changes to one of anticipation, of celebrating love, of Valentine’s Day, which is just around the corner. What spells out love more than chocolate in all its glory
W
hether it be the simple chocolate bar or an expensive choco bouquet, creating a buzz is quite easy when you start with quality chocolate. In fact that is half the battle on the consumer’s mind. After all the wrappers have been taken off, what remains with the consumer is the memory of the luxurious indulgence in their mouth. When consumers return, it is in fact to recapture that memory, to relive that moment through their taste buds. Puratos’ CARAT Coverlux Compound, is by far the best bet. Banking on taste, world class quality, and backed by cutting technology, Coverlux adds that special something to your chocolate creations. It is clearly the best tasting chocolate compound around. Requiring no tempering, the Coverlux, true to its word comes with a rich mouth feel and leaves consumers with a feeling of indulgence. The rich quality is for all to see, cracking with the characteristic snap, true of all well tempered compounds. Chocolate cakes come an easy second for consumers professing their love. Catching your consumers’ eye too is easier when putting together cakes that are both visually appealing, and backed by a richer chocolate taste. Puratos’ range of chocolate sponge mixes comes with that special taste, yet provides
12
FOOD & HOSPITALITY WORLD
February 1-15, 2016
great volume at a perfect price point. Super easy to use, the mixes gives consistent results time and again, making it the mix of choice for all discerning bakers across the globe. The chocolate sponges that come in both eggfree and egg versions, balance the need for freshness, with a better shelf life, thereby reducing wastage. As we all know reduced wastage translates to a better bottomline and increased profitability. As local consumers move out of the country they expect to experience all that is available abroad within their own sitting rooms. No longer is the old favourite in the shelf a crowd pleaser, it is now time to make products that truly reflect the global while being local to provide consumers with local products that speak a global language of indulgence. The chocolate sponge range includes Tegral Choco Sponge, Tegral Sponge Egg Fee Cocoa, Easy Sponge Cocoa and Easy Sponge Cocoa Egg Free
Specific appeal Give your bakery a world class edge by reaching out to Puratos for design inspiration. Whether it’s just to put together a brilliant eye catching design, or even better to actually customise a recipe for your bakery specially, Puratos is always up for the challenge. Proving that Puratos is up for the challenge of customising offerings, keeping their customers’ requirements in mind, is the latest addition to their bread mix
BAKERY FOCUS
A MARKETING INITIATIVE
range - the EASY CURRY MASALA. In keeping with recent trends, consumers in India, like their global counterparts have shown an inclination to try different foods. Their food experiences and choices are largely based on a number of factors which include international travel, exposure to food trends via the internet as well as through the TV. So while consumers are open to new food experiences, so too is a strong feeling of holding on to familiar tastes and reaching for comfort foods. Consumers, as per Puratos’ Taste of Tomorrow survey, are looking for traditional choices with innovation and variation. In order to capitalise on this trend, Puratos’ Indian arm has introduced the EASY CURRY MASALA. A bread premix that is customised to the South Indian palate in particular, but also the Indian palate as a whole, with its tasty region specific ap-
peal. To say now that the sambhar is only a South Indian dish would be wrong, because the sambhar, idli and dosa are now Indian dishes, available across the length and breadth of the country. So too have the flavours that might have been South Indian in origin, have become national flavours. This bread mix, can effectively be used either as a breakfast bread or as a snack, with its distinctive kadipatta flavour. The EASY CURRY MASALA is bound to be a sure fire hit with consumers looking for that extra pep in their bread. As with all Puratos mixes and premixes, the technological advantage brings a longer shelf life, increased freshness across time and a remarkable reduction in wastage. Make Puratos your partner in innovation and indulgence, step into the world of world class baking with luxurious products and give your bakery that extra edge that sets it apart. Come be a part of the Taste of Tomorrow.
PRODUCT TRACKER
Delta Faucet Company DELTA FAUCET Company has introduced Solna Articulating Kitchen faucet by Brizo in India. A culinary-driven innovation, the faucet offers enhanced efficiency for both professional and home chefs because of its high flexibility. The faucet can be positioned at various heights and angles to help make the tasks simple. The faucet is available in polished chrome and matte black finishes, and comes with the following technologies - MagneDock Magnetic Docking Technology and Diamond Seal Technology.
Wagh Bakri WAGH BAKRI TEA Group is offering Wagh Bakri Spiced Tea range, enriched with health benefits of select seven spices. The Spiced Tea range consists of Masala Tea, tea bags and threein-one instant tea. These teas are fortified with extracts of cardamom, clove, black pepper, cinnamon, ginger, nutmeg and piper longum.
Wonderchef Blum
WONDERCHEF HAS launched several collections- Blueberry Set, Mystique Set, Oxford Set, Tangerine Set. Another exciting addition to Wonderchef’s bag is the Regalia range which boasts of three products - Regalia Coffee Maker, Regalia Toaster and Regalia Kettle.
BLUM, AN INTERNATIONAL manufacturer of furniture fittings along with Hafele has launched its box system- Legrabox Pure. It has a slim, sleek and streamlined design which delivers top quality motion and offers scope for design. Ambia-line, the special inner dividing system for Legrabox Pure, consists of frames that organise furniture interiors throughout the hotel.
Klenza KLENZA HAS INTRODUCED the All-in-One Hygienic wet wipes that are enriched with silver and offer 99.99 per cent germ protection without alcohol or triclosan. Being alcohol and triclosan free, the Klenza Wet Wipes are gentle and suitable for all skin types. Its patent pending silver technology offers 99.99 per cent germ protection, while preventing skin redness and rashes. These hygienic wet wipes are made of spun lace, non-woven material making them ideal for sensitive skin as well. The Klenza All-in-One Hygienic wet wipes, pack of 10, is priced at `55.
14
FOOD & HOSPITALITY WORLD
February 1-15, 2016
London Dairy LONDON DAIRY’S FIRST signature flavour in India, the Strawberry Cheesecake, is back after a brief hiatus. The Strawberry Cheesecake promises to be a feast for the evolved Indian ice cream aficionado. The brand also boasts of flavours like Tiramisu, Chocolate Brownie Delight and Mocha Almond Fudge, to name a few. The product is available for `325 per 500 ml tub.
PRODUCT TRACKER
Alfaa UV The WWR series has been introduced by Alfaa UV, a company which has been disinfecting water for pharmaceutical, food, beverage, and other industrial applications to the highest standard. UV as an alternative to traditional chlorination has become the preferred choice for waste water disinfection worldwide.
The Great Eastern Home THE GREAT EASTERN HOME has launched a new range of single seaters. The fabric and posture used for these chairs are said to make this single seaters stand apart from any other. The armrest and ottoman enhances the look and comfort.
Hafele Hafele has introduced its Hafele Iconic Sanitary ‘Aqua Trendz’ bathroom faucets. These faucets designed by Alessandrio Veralli in the Magic Range, help individualise bathrooms with innovation, ergonomics and technology. All the Aqua Trendz bathroom faucets are recognised for their low operational noise level and a flawless water flow quality even under difficult flow conditions. They are integrated with a Water Sense Technology which helps save 20 per cent more water as compared to the volume of water consumed in normal day-to-day operations.
What is the best way to save with a spray valve? At T&S, we offer you plenty of options. Our extensive line of reliable pre-rinse valves lets you save based on what matters to you. With the industry’s broadest and deepest range of spray valves, you choose between varying cleanability speeds and water- and money-saving options. Now you’re in control of how you save, all with the reliability that T&S is known for.
For general inquiries related to T&S products, contact Rajesh Chowdhury at rchowdhury@tsbrass.com.
For more information about our spray valves and our complete range of foodservice products, visit www.tsbrass.com.
EB-0107-C • 2.5 lpm
Eastern India: Unicraft Machinery and Trolley Pvt. Ltd uday0603@vsnl.net
▼
Northern India: Radha Krishna & Sons Pvt. Ltd director@rkspl.in
B-0108 • 5.6 lpm
▼
▼
EB-0107 • 5.89 lpm
B-0108-C • 2.5 lpm
Southern India: N&S Proserv(P) Ltd arun@nands.in
▼
▼
Save. Your way.
EB-0107-J • 4.1 lpm
Western India: Prime Kitchen Equipments (India) Pvt. Ltd sales@unicraftcal.com
INTERIORS & DESIGN
Textiles in hotel design Quality and sustainability are the most important furnishing trends and fairs are the most valuable source of information and inspiration for hoteliers
T
EXTILE FURNISHINGS are of great importance for 88 per cent of hotels. This is one of the findings of the new Management Report titled ‘Textiles in Hotel Design: Hotel Furnishing Success Factors’ published by Messe Frankfurt on the occasion of Heimtextil 2016. The International Trade Fair for Home and Contract Textiles held in January 2016 offers the world’s biggest range of furnishing textiles for hotels. In the study, 200 decision makers from German first-class hotels provided new insights into textile furnishing with details of procurement channels,
16
trends, sources of inspiration and information, and buying criteria. “Our new Management Report is the most comprehensive study on textile furnishings in hotels ever published. The contract business was one of the most important themes at Heimtextil and hoteliers one of the most important target groups. Every year, numerous decision makers from hotels and hotel chains come to Frankfurt to discover the latest textile-furnishing trends for hotels. As in the past, the ‘Theme Park’ trend show offered inspiring ideas for the hotel business,” said Olaf Schmidt, vice president, textiles & textile technolo-
FOOD & HOSPITALITY WORLD
February 1-15, 2016
gies, Messe Frankfurt. Heimtextil has been able to gain a prominent personality for the study in the form of actress Jessica Schwarz who, together with her sister Sandra, has successfully been running a small hotel in South Hesse since 2008. The ‘Träumerei’ has five rooms with individual bed linen, selfdesigned wallpaper and highgrade curtains. Exclusively for the study, Jessica Schwarz gave a two-page interview with a variety of interesting and personal opinions, and explains how important external advice and Heimtextil are for textile furnishings in hotels. “I love wallpaper and I can’t ever get enough
of decorative cushions. Whether bed linen from Ethiopia, curtains from India or wallpaper from Belgium, Heimtextil offers lots of new inspiration for hotels,” said Schwarz.
The results The most important textiles for furnishing hotels: Many guests rate the quality of their hotel room in accordance with the quality of the bed. Therefore, bed linen and mattresses are considered to be particularly important by 84 and 80 per cent of hoteliers respectively. In the case of city hotels, the figure for mattresses rises to no less than 95 per cent.
Bedding, with 69 per cent rate , is also a significant factor for textile furnishing. However, towels are perceived as being even more important (78 per cent). Rounding off the top-five list of the most important product categories for the hotels polled is table linen with 61 per cent. By contrast, curtains rank among the five most important products for country hotels (57 per cent). Textile furnishing decision makers: Generally speaking, two different departments are responsible for selecting textile furnishings in hotels: in 76 per cent of cases, it is the purchasing and house-keeping depart-
INTERIORS & DESIGN ments (51 per cent). In individual hotels, however, many of which are owner run, the owner (or leaseholder) is the usual codecision maker (67 per cent) alongside the specialist purchasing department. Also, external experts, such as interiorfurnishing specialists, play a more important role for country hotels than for city hotels and hotel chains. Purchasing criteria: Quality is the most important criterion when it comes to purchasing for 93 per cent of hotels. Ease of care and cleaning are highly rated by 82 per cent. Only 49 per cent regard the price as a decisive criterion and certainly less important than sustainability, which is mentioned as one of the five most important criteria by 53 per cent of all respondents. For country hotels, the long-term availability of products is a major factor (54 per cent) compared to only 31 per cent for all hotels. The question of country of origin is also an issue, especially for city hotels (42 per cent). Current trends: Asked about anticipated trends, 42 per cent of hoteliers said that quality was most important. Sustainability is a trend in the city (46 per cent). 34 per cent of respondents believe that sustainability will also play a leading role as a future trend. Around 28 per cent who see a greater design orientation as a trend spoke of concepts such as ‘Vin-
tage’, ‘Baroque’, ‘Laura Ashley’ and ‘modern designs with clear lines and sharp edges’. The fourth significant trend is towards product qualities, such as easy care and allergy friendliness. Sources of inspiration and information: 43 per cent of hoteliers attend fairs and congresses to gain inspiration and gather information. 40 per cent use the traditional catalogue. This is followed by internet research on the manufacturers’ websites (32 per cent), as well as blogs and online communities (27 per cent). Moreover, the study revealed significant differences in the patterns of usage in the city and in the country. Thus, country hotels tend to orientate themselves towards their competitors (22 per cent) or ask an interior-decoration specialist (31 per cent) or architect (28 per cent) while city hoteliers are more likely to visit a trade fair such as Heimtextil (47 per cent). Messe Frankfurt commissioned Business Target Group GmbH with the market-research study in the autumn of 2015. The respondents were 200 decision makers for textile furnishings in the upmarket four to five-star hotel category in Germany. The study distinguishes between hotel chains/associations and individual hotels, and between city and country hotels. Most of the hotels have at least 51 rooms.
FOOD & HOSPITALITY WORLD
17
February 1-15, 2016
SPA & WELLNESS
Bali's holistic wellness tradition The tradition of wellness in Bali is famous worldwide. Combined with mystical rituals, stress relieving massages and other age-old techniques, the focus is on holistic healing. The Wellness Spa at the Mantra Sakala Resort & Beach Club in Bali incorporates these aspects and many more to give its international clientele a true experience of Balinese wellness By Sudipta Dev
T
HE WELLNESS SPA at the Mantra Sakala Resort & Beach Club in Tanjung Benoa (Nusa Dua Peninsula), Bali, Indonesia focuses on holistic restoration, which is a hallmark of Balinese wellness tradition. It is both therapeutic and relaxing. The Wellness Spa is exclusive to the hotel and is not part of any chain. The spa has a unique entrance, a spiralling dramatic wooden staircase that goes down to the lounge. The facilities include luxurious lounges, treatment rooms, steam showers, heated spa beds and stone baths. Both international and traditional products are used for the different kinds of treatments. Balinese massage is very popular all over the world, including India where many spas offer the massage therapy. Talking about what makes Balinese massage so unique, Wayan Sukarni, spa manager, Mantra Sakala Resort & Beach Club says, “For Balinese massage the technique is thumb pressure and palm pressure, as a result of which the massage is very relaxing. You can also ask the
18
therapist which area you want more focus on and which area you want less pressure. If you have a problem with your shoulder, you can ask the therapist to massage the area accordingly. That is the difference between Balinese and other massage therapies. Balinese massage is effective in relieving stress and tension from the body. You can feel the healing effects of the massage immediately.”
Traditional aspects Hot stone massage is also incorporated to relax muscle tension. Hot stones are a part of Balinese massage. “Dissolving muscular tension and releasing stress is a key to this treatment. It is great for easing muscle stiffness and increasing circulation and metabolism. It also promotes deeper muscle relaxation,” informs Sukarni. Different massage oils are used for different treatments, but for Balinese massage, the oil that is used offers relaxing treatment. “The ingredients used in the oil causes relaxation. Traditional Balinese massage is mostly a simple massage, apart from oil and
FOOD & HOSPITALITY WORLD
February 1-15, 2016
the technique,” states Sukarni. She points out that when people come to Bali they are always interested in getting a traditional Balinese massage. “In our hotel in particular international guests are very keen to get Balinese massage as it is so popular all over the world,” she mentions. The wellness tradition of Bali is not just physical but also spiritual. The Wellness Spa in the resort continues the tradition with offerings
SPA & WELLNESS
like Sunrise Rituals (breathing exercise and meditation on the beach as part of a relaxation ritual during sunrise); and the Balinese Blessing Ritual (a traditional Balinese ritual that focuses on enhancing the spiritual path to a more balanced body and soul). “The rituals are done at the beach front before the temple. It is a blessing ceremony conducted by the priest to cleanse the insides and then the priest will bring you holy water. The sunrise ritual is done at sunrise time, then breathing exercises are done to transfer energy inside the body. It is a unique treatment we have,” mentions the spa manager. The Sunrise Ritual is only for about 30 minutes and includes the basics of yoga. In fact, yoga is combined with spa and fitness packages.
Extensive treatments While the traditional treatments are simple, the packages, etc are used for more modern versions. “The clientele who want to get pampered can opt for the traditional Balinese massage as
well as the other treatments that come in packages. We can combine with Balinese massage, body scrub or body warp and then Elemis facial,” remarks Sukarni adding that the spa offers traditional and therapeutic massages, luxury Elemis skin-rejuvenating facials, unique anti-aging Jade Facial, body wraps, romantic couples’ packages, plus a hair and beauty salon. The spa menu is exclusive with many special treatments, which the guests can also enjoy in the privacy of their rooms or villas. For instance, the Jade Facial looks like traditional facial but here rolling stone is used; it is a centuries old anti aging facial with jade stone. Acupuncture points are massaged on the face and the pores are closed with the jade roller. The spa also offers honeymooners 'Spa under the Stars' option, which includes body massage at the beach front at sunset, along with a romantic dinner under the stars and release of the ceremonial lantern. An interesting aspect of the spa is the 'Spa for the lit-
tle ones'. These treatments are designed for children above the age of 10 years. It includes relaxing foot massage for the little ones, a body massage with all-natural oils, a Munchkin package which includes body massage and bubble bath, Mum and Me special which offers back massage, natural mini facial and express manicure. “Pedicure and manicure is a favourite aspect with the children who love colouring the nails,” adds Sukarni with a smile. There is also international treatments like Colonic Hydrotherapy, which is an effective methodology of removing toxic material in the colon. There is also the Bikini Body Kickstart package with a fitness and detox menu. The spa also offers the VIP All Inclusive Detox Package where fitness sessions are combined with meal plans. The fitness and wellness experts at the spa follow up with guests for three months to ensure that the journey to wellness that has been initiated has a positive outcome long after the guest returns home.
FOOD & HOSPITALITY WORLD
19
February 1-15, 2016
cover )
20 FOOD & HOSPITALITY WORLD February 1-15, 2016
(
THE MAIN FOCUS
INDIA’S ULTRA LUXURY SUITES Food & Hospitality World takes a peep into these havens of ultra luxury inside leading hotel brands across India
FOOD & HOSPITALITY WORLD
21
February 1-15, 2016
cover ) THE OBEROI UDAIVILAS, UDAIPUR Kohinoor Suite with Private Pool
L
ocated on the bank of Lake Pichola, The Oberoi Udaivilas stands on the 200 year old hunting grounds of the Maharana of Mewar. Spread over a luxurious 50 acres, which includes a 20-acre wildlife sanctuary with deer and wild boar, The Oberoi Udaivilas affords spectacular views across the verdant gardens and sparkling Lake Pichola. The hotel's intricate layout of interconnecting domes and corridors reflects the layout of Udaipur itself - whose seven lakes are linked by canals. These domes and walkways are flooded with sunlight, caressed by balmy breezes and offer magnificent views of the lake and gardens.
The accommodations at The Oberoi Udaivilas feature splendid furniture, Mewar inspired designs and the most modern technologies, harmonising authentic style and convenience. On one side, the rooms afford refreshing views of the expansive gardens, indigenous trees and vibrant bougainvillea. On the other, they open onto private or semi-private pools, with views of the serene waters of Lake Pichola and the dramatic City Palace. Among all the rooms and suits at the property like the Luxury Suite with Private Pool, Premier Room with Semi Private Pool, Premier Room with Pool View and Premier Room, the most ultra luxurious one is the Kohinoor Suite with Private Pool. Accessed through a sunlit outer courtyard and chandelier lit inner courtyard, the Kohinoor Suite with Private Pool includes a luxurious master bedroom and twin bedroom (both en-suite),
a spectacular dining room, a living room, a powder room, a private pool and al fresco poolside dining, all spread over a vast 2650 square feet (246 square metres). This suite features Mewar style, gold domed ceilings, elaborate mirror mosaics and hand carved, marble privacy screens.
Frangipani trees, miniature wall paintings, recessed sofa seating and sun loungers frame the 70 feet (21 meters) outdoor private pool. Accessible from the living room, master or twin bedroom, the suite includes a private dining space with views across Lake Pichola. The water is temperature controlled during winter.
ITC GARDENIA BENGALURU Presidential Suite – Peacock Suite
I
TC Gardenia Bengaluru embodies the splendours of nature. This luxury hotel in Bengaluru was built as a tribute to the beautiful city of Bengaluru, and is inspired from the magnificent gardens of the city. The hotel is conveniently located in the commercial heart of Bengaluru and is in close proximity to key business districts and IT hubs of the city. This luxury hotel in Bengaluru is equipped with rooms and suites that have been rated among the best in the country. ITC Gardenia presents 292 well appointed nature embracing luxury rooms including 22 luxury suites and the regal Presidential Suite – Peacock Suite – the largest among business hotel suites in India.
22 FOOD & HOSPITALITY WORLD February 1-15, 2016
Wrapped in the gentle embrace of nature, the Presidential Suite at ITC Gardenia Bengaluru takes inspiration from the splendour of the national bird of India in grandeur and decor. Perched at the highest reach of the ho-
tel, the two-floor, Peacock Suite extends a truly regal experience through its stellar facilities and services and its own private helipad. Its many glass facades, within and without, its large bay windows and the spectacular views it
affords infuse the suite with a sense of spaciousness and unhindered commune with the open skies. Every space here is an ode to the grandeur of the peacock. From the stunning glass mural that adorns an entire wall of the grand dining room, to the vibrant peacock feathers that stretch grandly across the softly piled beige carpet to the dazzling effect in the living room, to the exquisitely ornate white metal and silver leaf headrest in the master bedroom, the colour themes in each room and the aquamarine infinity pool on the top floor of the suite, every detail harks to the magnificence of this royal bird, and every service expresses an apt homage to its stateliness. The other luxury accommodations at ITC Gardenia Bengaluru include Pelican Suite, Flamingo Suite, ITC One Suites, ITC One, Eva Rooms and Towers Rooms.
(
THE MAIN FOCUS
TAJ LAKE PALACE UDAIPUR Grand Presidential Suite Shambhu Prakash Suite
T
he Taj Lake Palace Udaipur is like a floating vision in marble. Blink, and indeed, there is a luminous palace emerging from the mist. Suddenly you are in a boat, drifting ever closer and the reality doesn’t disappoint. With the Aravalli Mountains and city palaces as a backdrop you experience an impending sense of enchantment at the Taj Lake Palace Udaipur. Accommodations at the Taj Lake Palace Udaipur are as delightful as the exterior. Each and every one of the 66 rooms and 17 suites offer stunning views and intricate décor to envelop guests in royal mystique. Every one of its romantic rooms holds a story and among the most compelling is that of the Shambhu Prakash Suite. The Shambhu Prakash Suite is named after Maharana Shambhu Singh, known for his progressive reforms and welfare measures in the 1860s. The suite, furnished in impressive, opulent strokes of colour graced with high curved arches, exudes a
mix of both Rajasthani and European grandeur. In the tradition of the city’s finest heritage hotel, the Shambhu Prakash Suite exceeds the expectations of its guests. The suite’s style cleverly melds a variety of themes reflecting Mewar’s diverse history of ethnic cultures. The suite opens to a comfortable and elegantly appointed library stocked with select literary works and hand picked artifacts. An adjoining balcony offers views of what is arguably the best lake view sunset in the world. Apart from the Shambhu Prakash Suite, other rooms and suites offered by the Taj Lake Palace Udaipur includes - Luxury Rooms, Palace Rooms, Royal Suites, Grand Royal Suites and Historical Suites. There are countless unique experiences to be had at the Taj Lake Palace Udaipur. You can sail into a purple sunset on a 150-year old Gangaur complete with candlelight and resplendently dressed oarsmen, or indulge in a heritage walk with an escort followed by a glass of sparkling wine at the bar, or soak in the sounds and sights of the city as your royal butler accompanies you on a shopping trip.
THE IMPERIAL, NEW DELHI Royal Imperial Suite
C
onceptualised in 1934 by Blomfield and inaugurated by Lord Willingdon in 1936, The Imperial is a fine confluence of a rich historical past and modern international appeal. The 24 king palms that lead up to the porch are an integral part of and witness to the very creation of New Delhi. The hotel was designed to be one of the finest monuments of Lutyens’ grand vision of the capital city’s original master plan presenting a unique blend of Victorian, old colonial and Art Deco styles. It was named and conferred the exquisite Lion Insignia by Lady Willingdon. Luxury accommodation in the hotel includes 190 rooms and 43 suites, each designed with distinct interiors, overlooking the verdant gardens. The room categories include Deco Room, Imperial Room, Heritage Room, Grand Heritage Room while the suites feature Heritage Suite, Art Deco Suite, Luxury Suite and The Royal Imperial Suite (fit for a king), for a splendid stay experience. The Royal Imperial Suite has a
master bedroom with four-poster king size bed and seating for three guests, separate guest cloakroom and a verandah lounge with an area of 675 sq ft. The linen is exclusive from Porthault, France and pocketed spring mattress. The master bathroom has a large shower cubicle and beautiful marble baths from Kohler (USA), steam, sauna and jacuzzi facilities. There is Bvlgari bathroom amenities, and dressing room with a walk in closet. The dining area has an elegant mahogany table for eight guests, with a butler pantry. An interesting feature of the suite is the study with office equipment, collection of 80 books, antique furniture and artworks by Prince Alexis Soltykoff. An interconnecting Heritage room is available with a king size bed at an additional price. The Luxury Suite can be listed amongst the most luxurious rooms and suites of Delhi. The Deco Suites have larger windows with an option of sunlight and the views of the Spice Route courtyard, terrace gardens and The Atrium as well as a choice of marble or parquet flooring. Heritage Suites have two spacious rooms, a living room with a seating area for five-six guests and a bed room. It is inside facing with a view of The Atrium and a choice of an outside view upon request.
FOOD & HOSPITALITY WORLD
23
February 1-15, 2016
cover ) THE LALIT GREAT EASTERN, KOLKATA The Lalit Legacy Suite
T
he Lalit Great Eastern is a heritage landmark in Kolkata. This property holds the distinction of being the longest continuously operating hotel for 165 years. Built in 1841 as Auckland Hotel, it has been referred to as the ‘Jewel of the East’ and the ‘Best Hotel East of the Suez’. Over the years, the hotel has been the favourite haunt of royalty and celebrities from across the world. After a meticulous seven-year refurbishment, the hotel showcases a distinctive blend of Victorian, Edwardian and contemporary architecture and décor. The original Heritage Block radiates the charm of the British Colonial Era, while the Modern Block incorporates a contemporary look and feel, enhanced with authentic Bengali artworks, crafts and design elements. These blocks have been seamlessly connected despite their distinct character and decor. A favourite haunt of royalty, dignitaries and international celebrities for years, The Lalit Great Eastern
24 FOOD & HOSPITALITY WORLD February 1-15, 2016
offers 195 aesthetically designed rooms and suites, complete with all modern amenities. Rooms in the Heritage Block 2 exude the timeless legacy and heritage of the hotel through restored furniture, bay windows and vintage iron pillars. The Lalit Legacy Suite covers 710 sq ft, and has elegant décor, traditional handicrafts, classic restored furnishings and priceless art work. It features an extra large bedroom, a living room, a private balcony and three expansive bay windows. Guests can also enjoy the exclusive benefits of The Legacy Lounge including special package on evening cocktail hours. The lounge is marked by timeless elegance. Throughout the day, breakfast, lunch, dinner and evening cocktails can be enjoyed in privacy and comfort. The Great Eastern’s heritage and history are celebrated in details like a century old oven preserved and adorning the interiors of The Bakery, the beautifully restored century-old piano in the lobby and an eight ft replica of the trophy that Queen Elizabeth II presented to AL Bilimoria, the then chairman of Great Eastern hotel.
THE LEELA PALACE NEW DELHI Presidential Suite
T
he Leela Palace New Delhi, a flagship property of The Leela Palaces, Hotels and Resorts, is one of the finest architectural marvels built from ground up in the last 30 years in New Delhi. Built in the shape of a butterfly, this visual spectacle is ensconced in the heart of Chanakyapuri, near the prestigious neighborhood of Diplomatic Enclave, blending seamlessly with its majestic surroundings. Its architecture is inspired by Lutyens, art and embellishment by Madhu Nair and its levels of refinement and generosity of space mirror the great palaces of the world. It’s time to change your expectations of how splendid a room or suite can be. For your every indulgence is anticipated and met at the opulent Presidential Suite of The Leela Palace New Delhi. The Presidential Suite at this hotel boasts of eight rooms of un-
stinting opulence, 24-hour butler service, Rolls Royce transfers, private study, dining room and gymnasium, walk-in wardrobe, and a couple spa suite. An epitome of uber luxury, spanning over 4,800 square feet, the design and décor of the suite personifies the palatial grandeur of the royal heritage of India. The opulence of gold leaf ceilings, intricate wood work, pure silver and semi precious stones art pieces, deep toned rich tapestry are complemented with the state-of-the-art functionalities and exclusive facilities. The eight-bay suite also comes equipped with several other amenities like two separate living rooms with a powder room, 24-hour in-room dining, fully-functional butler’s pantry, Jacuzzi, a rain shower head, among others. Other notable accommodates at the The Leela Palace New Delhi include – Suites (Maharaja Suite, Grande Suite with Pool, Luxury Suite, Executive Suite), Royal Club (Royal Club Parlour), and Rooms (Royal Premier Room, Grand Deluxe Room, Premier Room, Grand Premiere Room).
(
THE MAIN FOCUS
FAIRMONT JAIPUR The Fairmont Suite
F
airmont Jaipur is an ode to the pink city through awe inspiring architecture and decor, inspired by the
Mughal dynasty and Royal Rajputs of yore. This luxury hotel is nestled among the majestic Aravalli hills. All of its 199 rooms and suites are elegantly appointed, to reflect a perfect blend of traditional Rajasthani décor and modern amenities. Built in the tradition of the region’s grand Mughal palaces, this majestic hotel offers the
best in modern amenities and is perfectly complemented with the rich heritage of Rajasthan in the design and attention to detail on display in each of the 199 guest rooms. All rooms and suites are meticulously decorated, featuring timber doors, private foyers, vaulted ceilings, and a minimum of 51 square metres of space as well as modern conveniences. The hotel's most luxurious – The Fairmont Suite – offer a heightened world of luxurious living and amenities fit for a king. The unmatched views of the awe inspiring Aravalli
hills from the expansive bedroom windows, adds to the general feeling of being elevated to a world of grandeur and opulence. Enhanced amenities, access to the Fairmont Gold Lounge, butler service and private check in/out are some of the exclusive benefits offered to guests. The suite boasts of 1173 square feet of space. Other luxury accomodations offered by the hotel include Fairmont Gold Room, Fairmont Room and Signature Room. Guest Rooms at Fairmont Jaipur are bespoke residences that exude classic heritage influences with four poster beds, camel bone inlaid furniture, walk-in bathrooms with the distinct pink city stone bath tubs, Mughal styled low seating day beds and discreet arched windows that overlook the Aravalli hills.
THE RITZ-CARLTON, BANGALORE The Ritz-Carlton Suite
T
he design of The Ritz-Carlton, Bangalore, one of the flourishing city’s newest downtown hotels, combines the intricate jaali design native to the land with lush natural foliage, fresh water and the elemental characteristics of fire and stone to evoke India’s vibrant landscape. Featuring stunning panoramic views of the upscale Residency Road commercial area, the 277 spacious rooms and suites inside this hotel in central Bengaluru provide business and leisure travellers with the perfect home base from which to explore 'India’s Silicon Valley' and beyond. The Ritz Carlton Suite is spread across 3,157 square feet and offers luxurious room amenities which include personal in-suite butler and chef on request, spacious living and dining areas, library,
private bar and theater room and optional connecting guest room. The suite's plush bathroom offers separate full-size bathtub, double vanity and a water closet and Asprey of London bath amenities. The accomodation also features king or
double beds and full marble bathrooms with rainforest shower heads. Guests can also enjoy the complimentary use of swimming pool, relaxation room, thermal suite and fitness studio. Club Royal Suite, Club Grand Execu-
tive Suite, Club Executive Suite and Executive Suite are other luxurious suites avaialble at The Ritz-Carlton, Bangalore. Whereas, the guest rooms offer choices of Deluxe, Club Deluxe and Deluxe Premier.
FOOD & HOSPITALITY WORLD
25
February 1-15, 2016
cover ) JW MARRIOTT MUMBAI JUHU Presidential Suite
R
ecently refurbished and boasting of an unparalleled location overlooking the sparkling Arabian Sea, the JW Marriott Mumbai Juhu sets a new standard for luxury in India. The hotel is frequented by celebrities, business travellers and vacationing families alike, and offers gorgeous accommodations and five-star amenities to enhance the guests' stay. You can make yourself comfortable in an elegant room or suite, with its luxury bedding, marble bathrooms and amazing Juhu Beach views. The hotel also features the award-winning Quan
Spa, as well as dining at seven different on-site restaurants. You can enjoy a workout at the fitness centre, relax in the outdoor infinity and saltwater pools, or let your children make a splash in the kid's pool. Accommodations at the hotel offer breathtaking views of the Arabian Sea. The Presidential Suite, the most luxurious among all, is spread across 2217 square feet. The suite offers business services and complimentary boardroom usage for four hours. It also features connecting rooms, conference room, walk-in closet and soundproof floor to ceiling windows. The living area is separated from the bed by privacy walls. Guests can enjoy complimentary cocktails and non-alcoholic beverages as well. Children below 12 years of age are
not permitted in the Presidential Suite. Other luxurious rooms at the hotel include Royal Lotus Suite, Grand Ocean
Suite, Executive Juhu Beach Suite, Premier Club, Executive Ocean View, Deluxe Ocean View and Deluxe.
SOFITEL MUMBAI BKC Imperial Suite
S
ofitel Mumbai BKC is the only French luxury hotel brand in Mumbai. The property takes great pride in its unique amalgam of French culture, design and gastronomy, blending artistically with rich Indian tradition in a signature art nouveau style. The hotel is designed by renowned French designer, Isabelle Miaja. The hotel’s 31 suites ensconce guests in a spacious and luxurious interior design in their distinct living and sleeping areas. The magnificent Imperial Suite stretches over 1700 sq ft, blending the best of French flair with Indian inspiration. Two bedrooms, an in-suite office and beautifully designed Living spaces make this the perfect, dramatic address-withinan-address at the Sofitel Mumbai BKC. The features include hardwood timber flooring, large windows, spacious
26 FOOD & HOSPITALITY WORLD February 1-15, 2016
bathrooms, oversized tubs, separate showers, international newspapers, luxurious bathroom amenities and access to the Club
Millésime - Business Lounge on the 14th floor. Junior Suites offer spacious surroundings with combined living and sleeping areas, while the Prestige Suites present a sense of luxury and elegance. The bedroom interiors in the hotel are a perfect blend of French elegance and Indian culture. Textures, patterns and colours are influenced by paisley motifs integrated with the French Baroque style to recreate a whole new classic look. The theme of the two cultures carries forth into the rooms with Indian motifs outlining curtains, windows and lining the ceiling. The artwork in the rooms is a unique collection of prints under the banner of “a Tale of Two Cities”. Each of the 10 different paintings custom created by Isabelle Miaja, show historical monuments from India merging with landmarks from France. Paintings on the theme of “A Tale of Two Cities” brighten each room, while the use of royal purple adds an additional touch of luxury.
OUTBOUND DESTINATION
Islands of Indonesia A visit to the world's largest archipelago, Indonesia, unveils not just the natural beauty of its islands but the essence of the land that is rooted in its rich history and multi-cultural traditions. By Sudipta Dev
T
he island country of Indonesia offers diverse attractions that are as varied as its eclectic culture. From Bali to Labuan Bajo to Komodo Island to Lombok, each destination is unique in terms of the tourism offerings. Bali, which has been India's favourite outbound destination in 2015, taking into consideration the high growth rate, continues to spellbound even the repeat visitors. With a population of four million, 95 per cent of them being Hindus, one the highlights in Bali are the many Hindu temples, which are distinctively different from those in India. There are thousands of big and small temples ranging from the cliff-top Uluwatu temple to the Goa Gaja temple in a cave and innumerable family shrines that are found within the premises of local homes. There are in fact four types of temples – the family temple; functional temple (for example in rice paddy fields); village temple; and public temple (like Uluwatu). This sea temple, which is in the south western tip of Bali is dedicated to Rudra. The area is famous as one of the best surfing locations in the world. Equally famous (read notorious) are the local denizens (monkeys) who have a reputation of taking off with the belongings of visitors. It is best to visit the temple at a time to catch the breathtaking view of the sunset from the viewpoint. The Goa Gajah temple near Ubud is also called the Elephant cave. The ninth century temple has a vast precinct. The entrance to the cave is marked by intricate carvings. As you walk into the cavernous mouth of a demon, inside the dark cave the
sanctum sanctorium has lingas of Brahma, Vishnu and Shiva on one side and a black Ganesha statue on the other. Ubud is of course like a veritable open air gallery with its many handicraft shops, woodcraft showrooms and curio stores. Not surprisingly, Ubud is the best place to buy artefacts and other bric-a-bracs. It is equally important to bargain hard. A Barong dance performance, representing the eternal fight between the good and the
evil, is a necessary part of the itinerary. The celebrated terraced paddy fields of Bali continue to spellbind visitors with its picturesque vistas. Even if you are unable to visit the UNESCO World Heritage Site that is a few hours drive away, paddy fields of Tegallalang village in Ubud is an option that should not be missed. The Kuta area in Denpasar is popular for beach sunset and nightlife. Some of the best ho-
FOOD & HOSPITALITY WORLD
27
February 1-15, 2016
OUTBOUND DESTINATION
tels, including those popular with the conferencing crowd are at Nusa Dua. Tanjung Benoa in Nusa Dua is a paradise for water activities like scuba diving, snorkeling, jet skiing, para sailing, etc. Tourists from other locations in Bali come here for water sports. The government of Bali has a masterplan for tourism development and is developing beach areas for dolphin watching, diving sites, etc. As the focus here is cultural tourism, there are no high rises in Bali in keeping with the environs. The guide also proudly points out the famous Bali Tourism Institute that churns out human resources for the sector in Bali and the country.
Land of Komodo dragon Labuan Bajo in east Indonesia is the hub for trips for an encounter with the legendary giant reptiles – the Komodo dragons that inhabit Komodo Island and Rinca Island. Endemic to the region, there are many interesting stories associated with these dragons which are known to be the largest lizards on the planet. These lizards have lived in perfect harmony with human beings who inhabit Komodo Island. The people here are descendents of former convicts. Visitors have an option of choosing the long, medium or short trail. Either way they do get to see quite a few of these amazing reptiles in the national park. All the walks end at the rangers' canteen which interestingly is one of the favourite haunts of the Komodo dragon, which turns up
here sometimes to get food. From Labuan Bajo, it takes an idyllic four hours by boat to reach Komodo Island. There are many small islands along the way including a few where pearl cultivation happens. Kanawa Island is famous for snorkeling. This island has a resort which is a haven for those who want to escape from civilisation for a few days and spend their time discovering the colourful world of corals around these islands. Not too far is the Pink Beach, which is another picture perfect location for snorkeling. There are daily flights from Denpasar, Bali to Labuan Bajo. The seas port at Labuan Bajo has also been improved and attracts cruise ships with tourists keen to see these dragons. Pelni ships ply from Bali to Lombok to Labuan Bajo. Ferries also bring tourists here from different destinations.
Picturesque Lombok Visitors can reach the picturesque island of Lombok in just 35 minutes by flight from Bali and 3.5 hours by ferry. The island has won awards as a halal tourism getaway. Though Lombok is an ideal destination for honeymoon, it is also an emerging MICE location. The largest city here is the capital, Mataram. While the island is predominantly inhabited by Muslims, before the advent of Islam the inhabitants were primarily Hindus and Buddhists. There are still many historic Hindu temples like the Batu Bolong temple
28 FOOD & HOSPITALITY WORLD February 1-15, 2016
which is built on a rock. The destination is also home to people practicing Wetu Telu, which is a mix of Islam, Hinduism and animism. Tourists can visit with the Sasak village of Sade in Lombok, where people practicing Wetu Telu reside. They can take a walk around the village, buy local craft items and also watch a cultural performance. Sasak Traditional Tour is a combination of nature and culture including visit to museum, pottery making village, beach, etc. Mount Rinjani is an active volcano in Lombok, which is one of the major tourism attractions and a highlight of adventure tourism activities that the destination offers. The Kuta beach here is considered one of the best surfing destinations in the world. Even for those not interested in any activities, Lombok is the perfect getaway to relax and unwind and spend hours reading a book or lying on the beach soaking in the rugged landscape and clear blue waters.
DESTINATION WATCH
Life on the Mekong As a visitor cruises along the Mekong River in Vietnam, he gets a rare opportunity to reach out and touch the lives of the local community for whom the river is a living lifeline By Steena Joy
I
MPACTING the lives of 70 million people, the Mekong River is one of the world’s great river systems, flowing 4,909 km through six countries: China, Myanmar, Thailand, Laos, Cambodia and Vietnam. The river's seasonal variation in water level and the range of wetland habitats inundated makes it a great productive source of livelihood. Not surprisingly, the Mekong River Basin’s immense biodiversity is fundamental to the rural livelihoods of people living in the Lower Mekong Basin and a tour of the Mekong Delta offers the discerning traveller a unique insight into their life on this unique waterworld. Accessible from Ho Chi Minh City (a three hour drive on the National Route 1A freeway), a tourist's first impression of the Mekong Delta in southern Vietnam is a vast maze of tributaries, swamps and islands, and villages surrounded by rice paddy fields and houses on stilts hugging the riverbank. Giving colour to the scene is an amazing business idea - floating markets. Boats in the Mekong Delta are not only the main means of transportation, but they are also used to sell fruits, flowers and vegetables. Many of the vendors live on these boats, family et al. One of the most famous is the Cai Be floating market. Locals say that earlier about 15 years ago, there were around 15 big floating markets in the Mekong Delta but now their numbers have de-
creased. The reasons are twofold. Firstly, earlier local people used canals and waterways in the Mekong Delta for travel but being a developing economy, infrastructure has improved so less people are buying boats; instead they are buying trucks or cars using the road rather than the river. Secondly, unlike previously, most parents want to educate their children so they send them to Ho Chi Minh City or Can Tho, the main city in the heart of the delta and once they finish their education they do not want to return to traditional occupations. Disturbed by the declining num-
ber of floating markets, local authorities are working on finding a solution to preserve these markets. These markets are at their best in the early hours of morning. As you cruise further along, a huge Catholic cathedral on the riverside catches attention amidst the lush green landscape. The tour then halts at a village on the riverbank.
Experiential tourism At the village, smiling faces greet you and friendly villagers make tourists feel welcome. Here one can get a glimpse into the traditional
occupations in the Mekong Delta like bee keeping and making coconut candies. Local families do everything themselves: they husk the coconuts and then extract the coconut milk. This milk is then combined with salt and sugar and the mixture is heated in large pans to make the candies. Peanuts, chocolate and other ingredients are then added for different flavours. They are then packaged into little squares. Visitors can sample these candies and are encouraged to buy these local products to support the community. Moving ahead, at a village
house local fruits like jackfruit, rambutan are served while locals played music on traditional instruments like the dan bau, a one stringed instrument that dates back to the 18th century and is made from wood and water buffalo horn. The word bau means gourd and refers to the dried gourd fastened to the handle, surrounding the string at the point where it connects to the handle. In the past, this gourd may have served as a resonator, but today it is just a decorative feature. Later, a ride in traditional canoes rowed by oarsmen or women wearing the
FOOD & HOSPITALITY WORLD
29
February 1-15, 2016
DESTINATION WATCH trademark conical Vietnamese hats takes visitors down a tributary into swamplands and marshlands that dot the delta landscape. Back on the boat, the next stop is another village where bicycles can be hired for touring the countryside, winding the way along rice paddy fields, fruit orchards and swaying coconut palms. A visit to the giant brick kilns shaped like huge pagodas along the river is also a must. Though polluting, brick making was a thriving industry in the delta region because the river made it easier to transport heavy materials like clay. However, most of these family owned enterprises are now shut down due to lack of demand from cities and newer less polluting methods of brick making. The next stop is at a local mat weaver. Mat and roof thatching are other sources of livelihood for people in the Mekong Delta.
Mekong's rice secrets Known as the 'rice bowl' of Vietnam, Mekong farmers produce about 7.1 million tons of rice a year. The dramatic expansion of rice production and exports in Vietnam has stimulated investment to modernise the rice milling sector and build new largescale rice mills, particularly in the Mekong Delta. Huge boats carrying tons of rice make their way from different regions of the country to the Mekong Delta for milling and processing. So visitors should not miss the opportunity of taking a tour of a rice mill to understand the importance of rice in the delta region. Villagers on the Mekong River, have also found other rice-related businesses. Visitors are sure to notice a lot of thin round wet paper-like discs drying on bamboo screens everywhere. These are banh trang or thin rice papers, used in making spring rolls, a popular Vietnamese food. The making of banh trang is an industry in itself giving local farmers and their families a chance to earn money. Rice paper is made us-
ing white rice flour, tapioca flour, salt, and water. The tapioca powder makes the rice paper glutinous and smooth. Banh trang is usually sold dried in thin, crisp, translucent round discs, which when dipped briefly in water becomes soft and can be wrapped around savoury or sweet fillings. Rice paper was a central feature in the opening scenes of the American TV show Kung Fu, where the young Kwai Chang Caine rolled out a long length of rice paper and walked on it, trying to leave behind no trace of his passage. The villages along the Mekong River also make pop rice, a Vietnamese version of Rice Krispie Treats. The taste is somewhat close to popcorn and as no oil is used, pop rice is healthy. The process used is very similar to that in India. Rice is heated in a wok-shaped cooking vessel with hot black sand. After all the rice finishes popping, the pop rice is put into sieves hung from the ceiling to remove the sand.
Homestay on the riverbank Located right on the bank of the Mekong river, the Ba Duc homestay is ideal for a stopover to discover and experience the customs and culture of people in the Mekong Delta at a leisurely pace. Built in 1850 and reconstructed in 1938 by Phan Van Dang, the house has a colonial look combining two architectural styles: Vietnamese and French. It is only one of the few houses on the bank that has been built on a higher foundation to protect from flooding in the rainy season. Guests can wander around the three-hectare precinct full of ornamental plants and fruit trees. Some of the activities guests can indulge in are bicycling tours into the nearby village, paddy sowing and scoop ditch fishing or fish slapping (a unique way of fishing where you wade into a narrow and shallow mud filled water ditch, set up your net and slap the water driving the fish into the net).
30 FOOD & HOSPITALITY WORLD February 1-15, 2016
SPOTLIGHT
Happiness on the right Meridien Landlocked and tucked away amidst the mountains is this rather quaint and tranquil kingdom of Bhutan. This place seemed to be on the right Meridien for Starwood Hotels and Resorts as they went ahead and set foot both in Thimphu and Paro, with the Le Meridien brand. By Reema Lokesh
Y
our journey into the kingdom of happiness starts in the air itself, as there seems to happiness in the air, especially if you are seated on the right side of life (in this case it’s the aircraft). From the time the pilot announces that the flight will be passing over the magnificent Mount Everest till the time it fades away out of sight, you just can't help but marvel at this splendid work of nature. It is time to land into Paro and the excitement of experiencing one the most tricky landings in the world gives you yet another high. Manouvering its way through the mountains, the flight lands effortlessly at Paro airport, which itself looks like a well designed princely abode. For those in love with photography, the airport in Bhutan is a visual treat, which can be captured without any restrictions. That's when you realise, why Bhutan is truly a kingdom that is rare and revered, and yes 'happiness' is surely in the air, unadulterated. The journey begins with a rather warm welcome from the Le Meridien team at the airport itself. The half hour travel from Paro airport to the 78
rooms Le Meridien Thimphu, (Starwood's foray into Bhutan) passes by some breathtaking views and panoramic landscapes. The well located Le Meridien Paro, Riverfront, also meets you en route.
Centre point It would not be wrong to say
that Starwood seems to be well placed on the happiness Meridien, as the group strategically identified the right partners to make inroads into the kingdom of happiness, both with the Le Meridien Thimphu and the Le Meridien Paro, Riverfront. Le Meridien Thimphu, is the largest in the
country and is strategically situated to get to any place, from shopping to sightseeing, in reasonable amount of time. The property offers its guests three distinct dining options, which includes an all-day diner offering both local and international flavours, a pan Asian restaurant that offers cuisine from
Tim Bilfinger
FOOD & HOSPITALITY WORLD
31
February 1-15, 2016
SPOTLIGHT
It would not be wrong to say that Starwood seems to be well placed on the happiness Meridien, as the group strategically identified the right partners to make inroads into the kingdom of happiness South East Asia and a casual cafe outlet, which transforms into a vibrant lounge and bar in the evening. The property has also partnered with renowned American photographer Gray Malin, to capture moods and moments, expressions and experiences of the region with the Le Meridien story being tastefully intertwined through its intellectually captured picture talk. However, it wasn't as picture perfect, when Starwood took upon itself to
start operations at the earliest. They brought in an able leader Tim Bilfinger, general manager, Le Meridien, Thimphu, who got the property up and running in record time.
Trials and triumphs For Bilfinger, his brief was clear, the Le Meridien Thimphu, needed to be ready in record time and he was given six months to get it going. A general manager who is well travelled across
32 FOOD & HOSPITALITY WORLD February 1-15, 2016
the APAC region, from Thailand and Maldives to Dubai and Hong Kong, this may not be such a tough task after all. However, for Bilfinger, there were challenges galore. It was his sheer will and determination coupled with uncompromising team work that finally got the property up and running in the given time frame. Bilfinger was clear in his thought from day one. He states rather emphatically, “I had to lead from the front,
get my hands dirty and work with a Plan B. I picked up the best from everyone and put them to test. During such times, focus on what is essential is paramount and the truth is that one has to get the work done as desired within the stipulated time frame.” He says it was critical for him to understand the challenges and circumstances and to ensure that the guest experience was untarnished. “I along with my team were up on the
trucks to load and upload goods and material. I have literally spoken to every associate on the property. It was important to position the property right, which markets to pursue and at the right price point. There was so much and more that went into building this wonder,” adds Bilfinger. From educating the clientele in the region on the Starwood and Le Meridien brands to bringing in ILLY coffee and other international brands, the team under the leadership of Bilfinger, has worked diligently to showcase Bhutan as a well defined tourism splendour. With yet another property in Paro, both the properties aim to leverage each other's strengths. The greatest challenge the general manager faced was to hire people for the job. He worked with people who had no prior skills in hospitality. He points out that it was also interesting to receive interest from two Bhutanese women to serve in the engineering department, which is not a typical department that require soft skills. “I finally requested the local tourism authority to get a bit aggressive in its tourism marketing and promotions, as a strong tourism body will give out a strong and positive message, which in turn would help the property to establish itself as a preferred MICE, wedding and leisure destination,” mentions Bilfinger.
TECH TALK
SMARTIS THE WAY Hotel technology innovations that will drive business in 2016
H
otel technology presents seemingly endless possibilities, but hoteliers shouldn't invest in technology for technology's sake. Smart hoteliers should start planning how they're going to make a splash this year, and evaluate new technology that will help get guests through their doors to drive sales. Below are three cutting-edge technologies that will help hotels drive more business in 2016.
Smart controls In the past several years, hotel smartphone apps have become industry standard; however, forward-thinking hotels are taking apps one step
further by giving guests the ability to control their rooms with their smartphones. While smart controls have been steadily growing in popularity, they're now going mainstream, with big-name hotel chains such as Starwood, Hilton and Marriott allowing guests to use their smartphones to access hotel rooms and hotel services. At all three chains, guests can use their smartphones as room keys, unlocking room doors and guest-only areas such as fitness rooms and pools. Other hotels, such as Virgin Hotel in Chicago, enables guests to use their smartphones to control room temperatures, adjust room lighting, and change the channels on their televisions. Hotels could take smart
controls further, allowing guests to personalise their rooms in advance. Via the hotel's app, an upcoming guest could pre-set their room temperature and lighting preferences, and even select what they would like to have available in their mini bar.
Virtual reality The virtual reality market is set to explode in 2016. Led by Facebook-owned Oculus, it's estimated that 14 million virtual reality headsets will be sold in 2016, according to tech industry market researcher TrendForce. That will increase to 38 million virtual reality headsets being sold worldwide by 2020, Trendforce has predicted. As travellers plan their trips or event planners select
their locations, virtual reality could help potential customers see themselves in your hotel. A virtual reality tour can walk potential guests through your hotel, showcasing your suites, spa, restaurants, pool, and other areas that attract customers. For event planners, a virtual reality tour can place them directly in your event spaces, allowing them to see the possibilities for their function, whether it's a business conference or a wedding. With the low-cost Google Cardboard, which turns any smartphone into a virtual reality headset, hotels can use virtual reality experiences to market directly to customers. Companies, from tour planners to universities, have
sent branded Cardboard headsets to potential customers with directions for taking their virtual reality tours. Hotels are using virtual reality for more than just marketing.
Value-added technology While some hotel technology is more gimmicky than valuable - think the robotstaffed hotel that opened recently in Japan - there are valuable technologies you can invest in 2016 to drive your business. The key is to focus on technology investments that make hotel visits easier and more personal for guests, from providing them with virtual reality previews to simplifying their stays via their smartphones.
FOOD & HOSPITALITY WORLD
33
February 1-15, 2016
TECH BYTES
Clarity for sustainability Kohler’s Clarity filtration system works on gravity alone, no electricity is needed
A
n estimated 1.8 billion people lack access to safe drinking water. Kohler, one of the global leaders in the plumbing industry, has developed a ceramic filtration system called Kohler Clarity and will work with World Vision, iDE and Water Mission, among others, to enable people in remote regions to access safe, reliable drinking water. The system was designed to bring aspirational products to an affordable price point so NGOs and end users do not have to choose form over function. “In our research into providing safe drinking water, we saw a way to solve a pressing social issue by improving the performance, design and distribution of the water filters currently available in developing nations. We
are working with global partners like World Vision, iDE and Water Mission, to get this product in the hands of the millions of people without safe water,” says Tim White, business development manager, Water Technologies at Kohler. “Our goal with Kohler Clarity is to provide a filter extremely efficient at creating safe drinking water that also becomes a fixture of convenience and dignity in a home. Kohler engineers and designers love challenges and have high standards. In two years, we’ve been able to bring together teams around the world to use our expertise in plumbing to develop and bring to market this solution,” says Mike Radloff, senior project manager, Water Technologies. The filter has undergone initial laboratory evaluation, and field testing began with World Vision in India and Africa in November last year. Production
34 FOOD & HOSPITALITY WORLD February 1-15, 2016
began in December, with expected release in January to partners like World Vision, iDE and Water Mission. Kohler is also meeting with other global partners about distribution through their networks.
Simple but powerful Designed following global health leader PATH’s C1 filter guidelines, Kohler Clarity is incredibly simple considering the potential global impact. The filter works on gravity alone, no electricity or water infrastructure is needed. The filter holds 11 litres (2.9 gallons) of dirty water
that flows into a 12 litre (3.1-gallon) reservoir, where the clean water is stored to avoid recontamination. Kohler Clarity removes over 99 per cent of bacteria and protozoa to meet the World Health Organisation’s interim-level water quality guidelines. Additionally, studies show that safe drinking water and storage, such as filtering, reduces the risk of certain waterborne illnesses by 45 per cent. The filtration system is simple to assemble, use and maintain, with flush lines and smooth surfaces for easy cleaning. It’s backed by Kohler’s commitment to quality.
Sustainable solution Kohler Clarity can filter up to 40 litres (10.5 gallons) of water per day, meeting the drinking water needs of a typical family. With an estimate ceramic filter life of upto one year, Clarity costs less than one cent per person
per day to operate. At the end of the filter’s useful life, the cartridge can be easily removed and replaced, eliminating the need to purchase a new system. In keeping with Kohler’s sustainable product development mindset, the lid, base and nut contain recycled plastics from toilet seat production. The corrugated box, designed to minimise nonbiodegradable packing material, is shaped to optimally fill a shipping container to reduce shipping costs and can be worn on the back for easy transport
Water commitment Kohler has a strong commitment to water quality and water conservation. The company worked with Safe Water Kenya to improve its BioSand water filtration unit and has an ongoing partnership with the Bill and Melinda Gates Foundation and Caltech to design more sanitary toilet solutions for communities.
HUMAN RESOURCES
Inspirational career journeys JW Marriott Mumbai Sahar recently played host to the first ‘Marriott Mumbai Women Leaders’ Meet 2015’ which brought together women leaders from the hospitality and other industries to share their success stories
T
HE VERY FIRST ‘Marriott Mumbai Women Leaders’ Meet 2015’ was organised recently at JW Marriott Mumbai Sahar. This meet by Marriott Mumbai saw prominent, successful women in the industry along with the Marriott women leaders address and interact with other associates, helping them recognise their potential and inspire them to reach newer heights.
The discussions and speeches held included interesting experiences during the career journeys, inspirations and success factors of the speakers. Prominent speakers such as Neeraj Govil, market vice president - South Asia, Marriott International, Kanika Hasrat, general manager, Courtyard Marriott Gurgaon, Babita Kanwar, hotel manager, Renaissance Mumbai Convention Centre Hotel &
Lakeside Chalet, Mumbai Marriott Executive Apartments, Khushnooma Kapadia, director, Marketing & Communications, Marriott Intl, and others. Commenting on this occasion, Gurmeet Singh, area director - Human Resources, India Subcontinent, Marriott International said, “Nearly 15 per cent of the workforces in our company are women leaders, each distinguished and ac-
complished in their field of interest and departments. In celebrating the achievement of these successful women and to inspire the young women associates of the company, the Marriott Mumbai hosted its first ‘Marriott Mumbai Women Leaders Meet 2015’. It was truly a success to see the various personalities talk about their journeys and inspirations.” The company offers a
world of opportunities to its associates. Marriott has one of the most diverse and inclusive workforces and welcoming and valuing the differences of associates is a strategic business priority. As a result of these efforts, Marriott has been named one of the World’s Best Multinational Workplaces by Great Place to Work, the world’s largest annual study of workplace excellence.
FOOD & HOSPITALITY WORLD
35
February 1-15, 2016
MOVEMENTS Sofitel Mumbai BKC MANAV KOUL has been appointed as executive chef of Sofitel Mumbai BKC. Responsible for overlooking the entire gastronomic vertical of Sofitel Mumbai BKC, Chef Koul joins the hotel with over 15 years of experience. Known for his love
Manav Koul
for French cuisine, his gourmet expertise will bring delicacies to the table coupled with international and local proficiency. Chef Koul envisions the re-establishment of French roots with a blend of Indian flavours for the hotel and will strive to further enhance guest satisfaction. Chef Koul has joined Sofitel Mumbai BKC with immediate effect.
Taj Falaknuma Palace, Hyderabad RITESH SHARMA has been appointed as general manager of Taj Falaknuma Palace effective January 2016. Sharma started his career with the Taj
family 15 years ago, as front office associate with the Taj Coromandel, Chennai. Thereafter, he rose from being a front office associate to a butler operations manager, post which he was promoted as the operations manager at The Taj Mahal Palace, Mumbai. He moved from the Taj and joined the Mumbai International Airport in 2008. In 2012, he returned to the Taj family and was subsequently elevated as the resident manager of The Taj Mahal Hotel, New Delhi. Sharma holds a degree in Hotel Management from SRM Institute, Chennai.
Renaissance Mumbai Convention Centre Hotel & Lakeside Chalet - Marriott Executive Apartments With an experience of 14 years in the hospitality industry, BABITA KANWAR has been re-appointed as hotel manager of Renaissance Mumbai Convention Centre Hotel & Lakeside Chalet, Mumbai - Marriott Executive Apartments. In her new role, Kanwar will be responsible for all the key operational areas. Kanwar joined Marriott India in October 2001 as part of the pre-opening team at JW Marriott Mumbai Juhu. In November 2006 she moved to Goa Marriott Resort & Spa as director of sales and marketing, following which she joined Renaissance Mumbai Conven-
tion Centre Hotel and Lakeside Chalet – Mumbai, Marriott Executive Apartments as director of sales and marketing in December 2008. In January 2010 Kanwar was promoted as market director sales and marketing, Mumbai. Kanwar in her most recent role was director of sales and marketing at the Shanghai Marriott Hotel City Centre.
The Imperial New Delhi INDIRA BANERJEE, a seasoned hospitality professional with over three decades of experience, has been appointed as director - sales and strategic planning at The Imperial New Delhi. In her new position, she would helm global sales and international portfolios while spearheading strategic planning for The Imperial. This is her third
Babita Kanwar
36 FOOD & HOSPITALITY WORLD February 1-15, 2016
CHEF VENECIO CADAVIDA has been appointed as Japanese specialty chef at JW Marriott Mumbai Juhu. Chef Cadavida is a sushi master and is also known for his culinary skills that he has acquired over the last 11 years of experience across varying restaurant concepts. Having worked and acquired a varied skill set from hotels across the Philippines and India, Chef Cadavida brings his Japanese culinary expertise to JW Marriott Mumbai Juhu. Chef Cadavida has trained at various hotels of repute across the globe, namely
for India. He has also led the team at Infocross India and Travtech Business Solutions as their CEO. At RezNext, he will lead the consulting services division and demonstrate the value of RezNext’s integrated
tenure at The Imperial. Her past association with the brand includes director- travel/trade (2003 to 2006) to director- sales and marketing (2008 to 2011). Her key expertise lies in developing and implementing sales strategies in sync with evolving trends in travel and tourism.
RezNext has announced the appointment of ZUBIN BILIMORIA as president, Revenue Management Service. Bilimoria is a seasoned hospitality professional and has held various leadership roles in global organisations. He was most recently MD, Indian Subcontinent at Profitroom. Before Profitroom, he was associated with ResNet World as its MD
ITC Hotels Grand Bharat Gurgaon, Louis Café and Restaurant, CASA Ysabel Caffe Restaurant, YABANI Restaurant, Tokyo on the Rocks Restaurant, among others.
and has headed finance teams of several hotels, with his most recent appointment as cluster director of finance for Plaza Athénée, Le Royal Méridien Hotel, Le Méridien Bangkok, Vana Belle and Sheraton Samui Resort. Rahman holds a master of accounting degree from the University of Dhaka and is a visiting lecturer at Mahidol International University.
Avari Towers Hotel, Karachi
Indira Banerjee
RezNext
Ritesh Sharma
JW Marriott Mumbai Juhu
Zubin Bilimoria
solution suite backed by industry leading services and turnkey support. He will also spearhead the GDS programme for customers in India and abroad.
Le Méridien Angkor Le Méridien Angkor has appointed Mohammed Mahbubor Rahman as general manager. Rahman began his career with Starwood 20 years ago at the Dhaka Sheraton Hotel in Bangladesh. Over the years he has undertaken four hotel openings, two city hotel conversions
Avari Towers Hotel in Karachi, Pakistan has appointed Erik Huyer as general manager. Huyer began his career in hospitality with Hilton in Australia as the chain’s first management trainee, later spending 10 years working at its hotels in Sydney and Melbourne before moving onto the Regent in Auckland, New Zealand. After spending several years in Asia and Australia working, Huyer moved to the Middle East when he was approached by the Gulf Hotel Bahrain and then InterContinental in Egypt and Saudi Arabia. His most recent position, before joining the Avari Towers Hotel, was as general manager of the the Corp Amman Hotel in Jordan.
BUSINESS AVENUES
FOOD & HOSPITALITY WORLD
FOOD & HOSPITALITY WORLD
February 1-15, 2016 37
FOOD & HOSPITALITY WORLD
BUSINESS AVENUES
IDEAL FOR l Hotels l Restaurants l College / Hospitals / Factory/
IRCTC / Aviation / Devasthanam Canteens l Caterers l Kalyana Mandapam & Joint Family Houses etc.,
WORLD'S
MOST COMPACT CHAPPATHI
MAKING MACHINE
l 300 to 400 Chappathis / Hour l 220v - 50 Hz 2 KW l Can make Chappathi / Poori / Paratha etc., l Thickness 1mm - 5mm Manufacturers and Exporters
TRIDENTEngineers Bull's power pulls profits
SF No. 93/3, Revenue Nagar, Saravanampatti (North), Sathy Road, Coimbatore - 641 035. Phone: 0422 - 2665200 Mobile Nos: 95009 88286 / 95009 88122 E-mail: rishab@tridentengineers.com Web: www.tridentengineers.com
Now buy online @ www.pastamachine.in ÂŽ
Pasta Presto
RAVIOLI
Restaurant Spaghetti Angel s hair Tagllatelle Trenette Fettuccine Lasagnette Pappardelle Reginette Lasagnette Reginette Pappardelle MilleGnocchi Ravioll Maker
Cookies
Sfoglia 170/100 mm SFOGLIA mm 170
Spaghetti mm 1, 9
Fusilli
Conchiglie
Tagliatelle mm 2, 5
Lasagnette festonate mm 9
Radiatori
Linguine mm 3, 3 x 1, 6
Tortiglioni mm 10
Gigli
Caserecci
Paccheri mm 25
Pipe
meringhe
paste di meliga decori
guarnizioni
Imperia Cookies is totally made in die cast aluminium. Easy to use and sturdy, it allows a quick production of many kind of cookies and easily decorate cakes, pies and dainties for any occasion. Its ergonomic handle and the measuring device allow to share out the compound precisely. The Sparabiscotti includes 18 accessories (14 dies plus 4 dispenser) and a recipie instruction book.
The New India Electric and Trading Co., (Est 1946), Hamam House, 38, Ambalal Doshi Marg, Near BSE, Fort, Mumbai – 23, Tel : 022- 22651177/22651597 Cell : 9833411770 nietco@hotmail.com 38 February 1-15, 2016
FOOD & HOSPITALITY WORLD
BUSINESS AVENUES
FOOD & HOSPITALITY WORLD
FOOD & HOSPITALITY WORLD
February 1-15, 2016 39
FOOD & HOSPITALITY WORLD
40 February 1-15, 2016
BUSINESS AVENUES
FOOD & HOSPITALITY WORLD
BUSINESS AVENUES
FOOD & HOSPITALITY WORLD
Electric Teppanyaki with pan slide Rice Boiler Pedal Sink Refrigerated Counter
Galley Kitchen
Tilting Kettle
SS. Waste Bin 100 ltrs - Closed
Kitchen, Bakery, Service, Refrigeration, Scullery Equipment, Trolleys, Storage and Imported Equipment. Exhaust System. Kitchen Layout Designing. Designers, Manufacturers, Suppliers and Service Engineers for Hotels, Restaurants, Cafeterias .....
Ambica Sales & Services A3, S.J. D’souza Compound, Next to Kamani Oil Mills, Chandivali Road, Mumbai 400 072 Tel: +91-22-28471990 / 64516990, Mobile:+91-9821155829 E-mail: ambicatarunvg@yahoo.co.in, www.ambicasales.com
Feel the Hot & Cold of Maxell® STAINLESS STEEL- Puf Insulated
Baleno
Trendy
MAXELL New Collections CLICK LOCK CASSELROL Available sizes: 0.5 to 40 ltrs
COROLLA 250. 350. 550. 750 1000. 1500. 2000ML
OPEL
CATERER’S HOT POT
1000. 1500. 2000ML
2500 ml(1x4). 3500 ml(1x4) 500 ml(1x4), 1000 ml(1x3)
GLASIER WATER JUG Size: 8.0 &12 Ltr
S. S. LUNCH BOX
CHEF HOT CASSEROLE
Size: 2, 3, 4 Container
Size:1.5, 2.0, 2.5, 3.5, 5.0 Ltr
KINGFISHER BAR SET Size:2.5,3.5, 5.0 Ltr
MAXELL-PLAST (INDIA) line n to: On For e log o ast. s pl a h c xell Pur w.ma ia.com ww deind tra
Website : www.maxellplastindia.com www. FOOD & HOSPITALITY WORLD
G
#3, Woodwarf, 5th Lane Walltax Road, Chennai- 600 079, Phone:+91-44-2529 3322, Telefax:+91-44-2539 0673 Mumbai Showroom : #G-90, Sarovadaya Nagar, 1st Panjarpole Lane, Mumbai – 400004. Ph : +91- 22 -2242 7778, Telefax: +91-22-2242 2442. Cell : + 91-9892721331. Email : maxellplastmum@rediffmail.com. Delhi Showroom : #4781/26, Deputy Gunj, Sadar Bazar, Delhi – 110006. Phone : +91-11-2352 4455 + 91-96506 06424. Email : maxellplastindiadel@hotmail.com
maxellplast.tradeindia.com
G
maxellplastindia@hotmail.com February 1-15, 2016 41
FOOD & HOSPITALITY WORLD
42 February 1-15, 2016
BUSINESS AVENUES
FOOD & HOSPITALITY WORLD
BUSINESS AVENUES
FOOD & HOSPITALITY WORLD
FOOD & HOSPITALITY WORLD
February 1-15, 2016 43
FOOD & HOSPITALITY WORLD
BUSINESS AVENUES WATER & AIR OZONE SYSTEM FOR HOTELS
Hand Sterilizer
Vegetable Washer
Air Purifiers
Material Sterilization System
Air Ozone Systems for:
Water Ozone Systems for
Deodorization ¶
Drinking Water ¶
Smell Reduction ¶
Disinfection ¶
¶ Smoke Elimination
¶ Swimming Pool
¶ Air Purification
¶ Vegetable Washing
¶ Disinfection
¶ ETP & STP Treatment
¶ Freshening
¶ Ozone Laundry
¶ Material Sterilization System
¶ Ozone Dissolved Monitors
To Advertise in
Business Avenues Please Contact: ■
Mumbai: Rajan Nair - 09821076065 Dattaram - 09821580849 ■
■
■
Delhi Associate : Dinesh - 09810264368
Chennai & Hyderabad : Shukla : 09849297724 ■
Bangalore: Sreejit : 08867574257 ■
44 February 1-15, 2016
Delhi: Prateek - 09899003030
Kolkata: Ajanta - 09831182580
FOOD & HOSPITALITY WORLD
weekend
Scene and heard
With Marcellus Baptista
Jazzing it up
Rocky Patel, Biswajit Chakraborty and Hemanth Sureddi at the cigar soiree at Sofitel
IT WAS A CASE of all that jazz at Cafe Zoe at the Aperitivo evening with renowned Italian jazz artiste Gianni Denitto, presented by Peroni Nastro Azzuro. Party people were living it up with chilled Peroni beer along with a fine selection of Italian appetisers as the scintillating jazz music blended very well with the cocktail conversation. Hosts Chaiti Narula, Martina Isella and Jeremie Horowitz were in attendance to warmly welcome the merry mix of guests that included Jasmine Dawda. It was a snazzy jazzy night indeed.
Wonder whiff YOU GOT THAT WONDROUS whiff of a cigar at the open-air section of Jyran as Sofitel Mumbai BKC and Cigar Conexion hosted the launch of Rocky Patel’s new label in India – 20th Anniversary. You could see that the 20th Anniversary had the makings of a legendary cigar as the talk veered towards the flavours of leather, espresso, cinnamon, mocha, earth, wood, pepper and light spice. Complementing this cigar experience were a selection of hors d’oeuvres and also Glenmorangie single malt. Present were Biswajit Chakraborty, GM, Sofitel Mumbai BKC and Hemanth Sureddi, MD, Cigar Conexion. And you learnt that Sofitel Mumbai BKC was the first hotel in the city to feature the Rocky Patel label and that it would also offer the new 20th Anniversary. Chaiti Narula and Martina Isella at the Peroni jazz event at Cafe Zoe
Kriti Malhotra and Shadab Ahmed at the wine dinner at Jyran
Joyful journey AN EXQUISITE TIME was had by everyone at the wine dinner at Jyran, Sofitel Mumbai BKC’s signature Northwest Frontier restaurant. Taking the guests on a joyful journey was Kriti Malhotra, sommelier from Pullman New Delhi Aerocity and Shadab Ahmed, chef de cuisine, Jyran. Malhotra carefully selected the fine French wines, while Ahmed curated the menu that featured some royal Indian delicacies. On the charts were appetisers Murgh ke Parche, Lahori Seekh Kebab, Parat dar Paneer, main course of Chooza Makhani, Nahari al Subho, Gandana ka Saag, Dal-al-Jyran along with assorted bread and Murgh Awadhi Biryani and a dessert of Tabkh Jamun (stuffed cottage cheese dumpling stewed in simple syrup). The fine wines included Dourth Beau Mayne Sauvignon Blanc 2014 Bordeaux, Chateau Pey La Tour 2009 Bordeaux and Chateau Belgrave 2010 Haut-Medoc, Bordeaux.
A cut above
ONE WOULD NEVER have imagined a wine experience in a barbershop. But that was the case as Truefitt & Hill, the world’s oldest luxurious barbershop, co-hosted a wine-tasting event at their Khar store with the Wines of India and sommelier Nikhil Agarwal, director, All Things Nice. Present at the soiree were Istayak Ansari, director and co-founder, Lloyds Luxuries and Krishna Gupta, MD, Lloyds Luxuries. It was an informative and intoxicating evening aimed at engaging their members and patrons over wine and delicious finger food. The wines included York Sparkling Cuvee Blanc de Blancs NV with characters of lemons, cheese and butterscotch, Casablanca Rose Spumante NV with fruit and floral notes, Revielo Chardonnay Reserve 2012 with vanilla, pineapple, melon and citrus fruit notes, Vallonne Rose 2014 with notes of cherry, plum, melons and berries, Grover La Reserve Red 2012 with a bouquet of ripe fruits and a hint of spice and Sula Rose Shiraz 2014 filled with finesse.
Istayak Ansari, Nikhil Agarwal and Krishna Gupta at the wine event at Truefitt & Hill
FOOD & HOSPITALITY WORLD
45
February 1-15, 2016
weekend
E V E N T S
PARTY ATMOSPHERE Thousands of visitors celebrated New Year’s eve at Sands Resorts Cotai Strip Macao with live music, a free outdoor countdown, Eason Chan at the Cotai Arena and DreamWorks Experience festivities
TREAT FOR THE SENSES Sofitel Mumbai BKC in association with Cigar Conexion hosted the launch of Rocky Patel’s new label in India - 20th Anniversary
MUSICAL STAR L-R: Jaco Le Roux, general manager, Grand Hyatt Goa with Latin singer Enrique Iglesias during the latter's stay at the hotel, who was in Goa recently for Vijay Mallya's 60th birthday bash
BOMBAY VELVET To mark its launch, Junglee Billee, a boutique-studio-in-bar in New Delhi, hosted The Bombay Velvet evening
PACKED GATHERING L-R:
MAIDEN PERFORMANCE Musician Druv Kent (second from right) with guests during his maiden India performance at Rick’s, the urban lounge bar at The Taj Mahal Hotel, New Delhi
46
FOOD & HOSPITALITY WORLD
February 1-15, 2016
Viveck Shettyy, all India media cell head, Cosumer Guidance Society of India; Longinus Fernandes, dance director, Jai Ho movie; and Sonia Jaffer of TV show Jhalak Dikhla Jaa fame at the recent launch of South I Resto Bar in Goa
virusdesign
REGD.WITH RNI NO. MAHENG/2012/42381,POSTAL REGD. NO. MCS/161/2016 – 18,PUBLISHED ON 2ND / 17TH EVERY FORTNIGHT, POSTED ON 2ND,3RD,4TH & 17TH,18TH,19TH OF EVERY FORTNIGHT POSTED AT MUMBAI PATRIKA CHANNEL SORTING OFFICE,MUMBAI – 400001.
REGD.WITH RNI NO. MAHENG/2012/42381,POSTAL REGD. NO. MCS/161/2016 – 18,PUBLISHED ON 2ND / 17TH EVERY FORTNIGHT, POSTED ON 2ND,3RD,4TH & 17TH,18TH,19TH OF EVERY FORTNIGHT POSTED AT MUMBAI PATRIKA CHANNEL SORTING OFFICE,MUMBAI – 400001.