Food and Hospitality World (Vol.4, No.11) February 16-29, 2016 by Indian Express

EDITOR’S NOTE

Raising the bar

HW 2016 Mumbai was a significant milestone in many ways. It gives us great pride to see the way our show has successfully evolved, and this year undoubtedly we have set a very high benchmark in terms of exhibitor participation, high value visitors and of course the extensive knowledge sharing sessions. The kind of response we got this year has been nothing short of phenomenal. I would like to extend a special thank you to our guests of honour - Chef Ranveer Brar and Chef Ajay Chopra who showed their involvement in every aspect of the show and spent quality time with us on the inaugural day. It was evidently not just a formal visit for them as they graciously walked the path with us. A truly global show this year with participation from 12 countries, the buyer profile was extremely high quality. The panel discussions were powerful in bringing out issues of relevance. While one panel discussion saw chefs and F&B experts engaging in an animated debate on the pros and cons of FSSAI regulations, the impact on business and chef's creativity; in another the members of the Hospitality Purchasing Managers' Forum deliberated on the various issues associated with FSSAI implementation and the challenges it poses for the purchase managers. The Hospitality Knowledge Exchange panel discussion on the topic ‘India Hotel Development:

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“Atrulyglobal show this year with participation from 12 countries,the buyer profile was extremely high quality. The panel discussions were powerful in bringing out issues of relevance.”

Vision 2020' witnessed general managers from leading hotels in Maharashtra highlighting several factors that are presently driving and will drive hotel development in India. Another interesting highlight at FHW 2016 Mumbai was the AHAR conference which focused on the changing F&B trends where Professor Pushparaj Shetty, ex-faculty, Institute of Hotel Management and Catering Technology, Mumbai, discussed strategies that can be adopted by restaurateurs to meet the new-age customer demands. Some of the important factors highlighted during the conference aimed at helping restaurateurs to design their menus, provide value to customers and establish their distinct identity in the F&B space. Sumptuous and exotic dishes were the norm at the 10th edition of The Great Indian Culinary Challenge (GICC), a professional culinary competition held alongside FHW 2016. This year, the competition received participation from around 150 chefs representing various leading hotels and hotel management institutes across the country. In this competition, the chefs showcased their individual and collective skills, learnt and shared their experiences, and partnered and networked in a competitive environment. REEMA LOKESH Editor

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CONTENTS Vol 4 No 11 FEBRUARY 16-29, 2016

FHW 2016 MUMBAI PICTURE GALLERY

Chairman of the Board Viveck Goenka Editor Reema Lokesh* Assistant Editor Steena Joy Senior Associate Editor Sudipta Dev 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 Designer Rekha Bisht Senior Artist Ratilal Ladani Kiran Parker Scheduling & Coordination Ashish Anchan Photo Editor Sandeep Patil MARKETING General Manager Sachin Shenoy Marketing Team Dattaram Kandalkar Rajan Nair Ashwani Kumar Shukla Sreejith Radhakrishnan Prateek Sahay Yoginder Singh Ajanta Sengupta NATIONAL FOOD & BEVERAGE SALES Sasi Kumar G Keshav Barnwal INTERNATIONAL FOOD & HOSPITALITY SALES Soumodip Ghosh Dhananjay Makharia PRODUCTION General Manager B R Tipnis Manager Bhadresh Valia

ATRULYGLOBALSHOW

The 27th edition of Food HospitalityWorld in Mumbai reached newbenchmarks as the three-dayevent witnessed several thought-provoking panel discussions,a fierce culinarybattle among 150 chefs and a robust international participation (18-37)

(38-85) LIFE

MARKETS P 14: NEW KIDS ON THE BLOCK ibis Chennai City Centre

P 16 PRODUCT TRACKER Pergo

P87: MOVEMENTS

HOTEL BOOKING APP LAST MINUTE KEYS LAUNCHED

MINOR HOTEL GROUP ANNOUNCES OAKS BRAND IN INDIA

Pullman and Novotel New Delhi Aerocity

P 95: WEEKEND All cheerful

BUDGET AHEAD: WHAT'S IN STORE

BEING A RESPONSIBLE BUSINESS INTERCONTINENTAL HOTELS GROUP, ONE OF THE WORLD’S LEADING HOTEL COMPANIES, ANNOUNCED THE LAUNCH OF THE IHG FOUNDATION, ALONGSIDE DETAILS OF ITS FIRST BENEFICIARIES

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.

MARKETS

Budget ahead: What's in store FHW Staff Mumbai THE EXPECTATIONS surrounding the Union Budget, scheduled to be disclosed by the finance minister, Arun Jaitley, on February 29, 2016, are high this year. From the hospitality industry gaining infrastructure status to the rollout of the GST to getting a boost in inbound and domestic tourism, the expectations are widely varying among hospitality and tourism professionals across the country. Sharing his views on this year's Union Budget, Sarabjit Singh, vice chairman, Federation of Associations in Indian Tourism & Hospitality (FAITH) opined, “Indian tourism needs to escape from its trajectory of low shares by working on a set of structured Union Budget driven initiatives. On an immediate basis, there is a need to enhance competitiveness of Indian tourism exports and remove service tax applicability on tourism units which are earning in foreign exchange, by removing the place of provision of service clause under rule 6A of service tax rules. Enable setting up of Mega Tourism Zones on the lines of SEZ/national manufacturing zones under the same policy guidelines. Position India as the meeting, conventions hub of the world by setting up a global 'conventions bidding fund of `100 crore used for bidding and attracting world congresses.” Speaking about the need for granting infrastructure status to the hospitality industry and boosting domestic tourism, Singh added, “Stimulate domestic tourism by extending an LTC like scheme among all tax paying Indian citizens and also provide 150 per cent weighted deduction on expenditure incurred by corporates on undertaking conferences, conventions and incentive trips in India. Clas-

Sarabjit Singh

Adarsh Shetty

Bharat Malkani

Sunil Kumar

sify hospitality as infrastructure and enable development of soft tourist infrastructure around all our monuments and cultural heritage sites on a PPP. Declare a new class of venture capital instruments for funding tourism businesses of micro, small and media enterprises. Set up one India Haat (on the lines of Delhi Haat) in every capital city and in the top 20 tourism cities of India. Incentivise adventure tourism activities in India by extending 100 per cent import duty exemption on adventure

tourism equipment and accessories. For the incoming GST regime ensure a GST tourism guidance of lower GST slab or less than 10 per cent whichever is lower.” Giving his perspective, Adarsh Shetty, president, Indian Hotel And Restaurant Association (AHAR) said, “We are hoping that the service tax will be reduced/rationalised. At present, the restaurant industry is unsure if GST will be beneficial for them due to vagueness of information. We hope that the Budget brings in

positive news for us.” Adding to this, Bharat Malkani, president, The Federation of Hotel & Restaurant Associations of India (FHRAI) mentioned, “The Indian hospitality industry requires rationalisation of vat, luxury tax, etc. Ideally, the GST rate in India should be five per cent and not more than eight per cent. For instance, if you see Malaysia and Singapore, their GST rates are somewhere between three–four per cent. Even Dubai has one per cent GST rate. Secondly, the govern-

ment had stated that infrastructure status will be granted to hotels with a project cost of `250 crore, but this should be brought down to `25 crore.” While, Sunil Kumar, president, Travel Agents Association of India (TAAI) opined, “The government should review the taxes especially the ones put on inbound travel because it has been majorly impacted. The GST bill is much awaited by the travel fraternity. I hope it will be implemented soon.”

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MARKETS

Hotel booking app Last Minute Keys launched FHW Staff Mumbai LAST MINUTE KEYS (LMK), a last minute hotel booking app, has been launched. LMK, a startup company founded by Mahesh Shirodkar, managing director of Tamarind Tours and Naveen Varadarajan, chairman and CEO of Insatiable Group, is the latest entrant in the online hospitality domain for last minute hotel reservations. LMK will allow hotels to sell their unsold inventories at the last minute and help customers book hotel rooms at cheaper rates. LMK has been initially launched with 100 hotels in two metro cities and has plans to expand to 1500 hotels across 20 cities. The app is currently available on Android platform and is expected to be launched on iOS soon. The app features functions such ‘hidden gems’, map view, location search, etc. LMK is targeting the SME segment and last minute travellers, and will currently display only rates of rooms for check-in within the next 48 hours. Manoj Gursahani, CEO, LMK, said, “Our objective behind launching LMK was to ensure that the average man get last minute deals on hotels, at the best price. Meanwhile, making sure that even hotels get a platform to sell their unsold inventories.” Speaking on the marketing strategy, Gursahani added, “LMK will be marketed through social media channels such as Inmobi, Facebook, Instagram, LinkedIn, YouTube and Twitter.”

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MARKETS

Minor Hotel Group announces Oaks brand in India

Hilton enters midscale category with Tru by Hilton FHW Staff Mumbai HILTON WORLDWIDE unveiled Tru by Hilton, filling a void in the midscale category. Hilton Worldwide currently has 102 hotels signed and an additional 30 hotels in various stages of approval in cities including Atlanta, Dal-

FHW Staff Mumbai MINOR HOTEL GROUP (MHG) has announced the first Oaks property in India with the development of Oaks Neemrana, in partnership with India-based NSP Associates. Neemrana is a developing business hub located in southwest of New Delhi, on the Delhi-Mumbai industrial corridor, an infrastructure project worth US$ 90 billion, approximately 90 km from Gurgaon and 140 km from Jaipur. Now a major industrial hub with a Japanese and Korean investment zone, Export Promotion Industrial Park, RIICO Industrial Zone, and Knowledge City, the economy of the region is making Neemrana a lucrative option for individuals and companies to bring their businesses.

Oaks Neemrana is under development and scheduled to open in 2017. The new property will be housed above NSP Arcadia Mall which is also currently under construction and will offer a supermarket, banks, department stores and retail outlets, along with restaurants and family entertainment including a multiplex cinema. Another branded hotel is also under development in the neighbouring tower, which is expected to open shortly after the mall and Oaks. Facilities at the 116-unit Oaks Neemrana will include an all-day dining restaurant with sky garden, a lobby café and lounge area, a pool bar, meeting space of 160 square metres with capacity to accommodate up to 80 people, gym and kids’ play area. There will be 68 studio apartments, 40 one-bedroom apartments and eight

10 FOOD & HOSPITALITY WORLD February 16-29, 2016

two-bedroom apartments. Units at Oaks Neemrana will be sold to individual purchasers as investment properties leased back into a rental pool. Cushman & Wakefield are the exclusive sales agents for the property. Dillip Rajakarier, CEO, Minor Hotel Group, commented, “We are excited to announce both, the first Oaks in India and also the first Minor Hotel Group property in India. The Oaks brand is a great fit for this market, which represents a huge opportunity, and we are confident that the property will be a great success. We are delighted to be partnering with NSP Associates and looking forward to working closely with the team to bring this new hotel to the market.” Nitish Bansal, CEO of NSP Associates India, said, “With our strategic association with Minor Hotel Group

for Oaks Hotels & Resorts, I am confident that the property will generate desired returns and will become a landmark location in the region. I had a vision of providing a holistic experience to the residents and investors; we at NSP worked hard to make this possible by ensuring high returns, property appreciation and premium amenities.” Oaks is one of Australia’s largest accommodation providers in the 4-4.5 star market and was launched in Australia in 1991. Its portfolio currently comprises 52 properties across four countries – Australia, New Zealand, Thailand and the United Arab Emirates, with around 6,000 guest rooms under its management. Additional properties are currently under development in China and Bali, Indonesia.

Tru will provide a high-quality, contemporary experience las, Houston, Chicago, Denver, Portland and Nashville. “We are excited to be launching Tru by Hilton, which will serve the largest segment of the hotel market, but a segment where no brand is meeting guests’ current needs,” said Christopher J Nassetta, president and CEO, Hilton Worldwide. “Tru will provide guests with a high-quality, contemporary, consistent and fresh experience at a great value, while at the same time delivering strong returns to our owners,” Nassetta added. The brand is expected to appeal to a broad range of travellers, but will focus mainly on the youth.

MARKETS

Indian hotel industry revenues to grow by 9-10 per cent during 2016-17: ICRA FHW Staff Mumbai ICRA ESTIMATES pan India Average Room Rates (ARRs) to remain flat for 2015-16, nevertheless occupancy improvements of six-seven per cent supports revenue per available room (RevPAR) growth of seven per cent. Room inventory in the premium category is estimated to increase by eight per cent for 2015-16 as compared to four per cent during 2014-15. With deferment in construction, supply addition would be lower than earlier estimates at ~7.7-8 per cent for 2016-17. Foreign Tourist Arrivals (FTAs) slowed down to 4.4 per cent during calendar year 2015; the FTA segment continues to remain far below its potential. Further, per capita dollar spend by tourists declined sharply in 2015 after remaining stagnant for three years. Given the muted global economic outlook, FTA growth for calender year 2016 is also expected to be subdued. Domestic travel, going by domestic airline Revenue Passenger Kilometre (RPKM) trends, exhibited strong growth during the past 12 months, indicating improving consumer confidence. ICRA has estimated the top line growth for the industry to be ~ eight per cent during 2015-16, with operating margins expanding by 100-150 basis points. Growth is expected to improve in 2016-17 to 9-10 per cent aided by pickup in occupancies and ARR traction in a few markets like Mumbai. While improving consumer confidence has supported growth in occupancies, ARRs also appear to have bottomed out and was marginally down during 2015. Revenues for the industry sample grew by seven per cent during Q2, 2015-16.

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MARKETS

Chef Imtiaz Qureshi honoured with Padma Shri

BEEPEE Group enters into laundry business FHW Staff Mumbai BEEPEE GROUP, which has been in the textile business for over 100 years, has collaborated with PureTex Solutions, USA to launch BEEPEE PureTEX, a partnership in linen management and laundry services for the hospitality industry along with a revolutionary ‘Rental Model’ for all hospitality linen needs. It is already an ISO 9001:2008 certified company and adheres to stringent quality standards. BEEPEE PureTex is now one of the first companies in India to offer a complete Linen Rental Package including bed, bath and F&B resulting in various advantages to the customer

FHW Staff Mumbai INDIA’S PADMA Shri was awarded to Chef Imtiaz Qureshi, the grand master chef of ITC Hotels, for his contributions in culinary art. It is for the first time that a professional chef has been recognised with the Padma Awards, the fourth highest civilian honour of the country. Indian Culinary Forum (ICF), since last eight years, has been consistently striving to get the culinary art to be recognised

by the government. The achievement by Chef Qureshi is considered a result of the efforts by ICF under the leadership of Chef Davinder Kumar, president, ICF and Anil Bhandari, a veteran hotelier. Bhandari said, “Our efforts have paid results at the end. We have consistently been pursuing it with successive governments and ministers for eight years. It is a good beginning, and I am really happy that a great chef has been recognised by the country.” Commenting on the

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achievement, Chef Kumar, said, “On behalf of the entire ICF team, I would like to congratulate Chef Qureshi for the award. I am thankful to our government to consider culinary art as one of the most important disciplines in India.” ICF has been functioning as an exclusive NGO dedicated solely to the advancement of the culinary art of India. This achievement is considered a step forward to mark the importance of the culinary industry to be chosen as a profession.

such as zero capital investment, no inventory management and RFID technology. It is the first company in India to use RFID technology in linen management – giving complete real time information on actual linen usage and pilferage, thereby reducing cost and ensuring better service and delivery to clients. The company has a fully air-conditioned plant to provide dry and fresh linen round the year as the atmospheric temperature and humidity are systematically controlled and do not affect the quality of linen care and maintain sanitary standards. It not only offers the latest, best in the industry linen products, but also maintains them at optimal standards.

MARKETS

Radisson Blu launches interior design programme, BluPrint FHW Staff Mumbai RADISSON Blu has announced the launch of 'BluPrint', an interior design programme for the styling of guest rooms, social and public spaces, as well as meetings and events. BluPrint is a coherent way to evolve a property’s design according to guests’ changing lifestyles and trends. “The intention behind BluPrint is two-fold. As guest behaviours and expectations continue to evolve, BluPrint allows for more multi-functional and flexible spaces resulting in an emotionally engaging and individual experience,” said Rose Anderson, vice president – branding, Radisson Blu. Today, Radisson Blu has nearly 400 hotels in operation and under development in 90 countries. BluPrint is centered on three key aspects of the guest experience - guest room styling, social spaces and meetings and events. BluPrint aims to blend design classics with bespoke furniture, fixtures and fittings. Flexible to influences of local culture and design, the room styling is bespoke to each location resulting in a variety of room configurations. In the lobbies, BluPrint will take shape through a selection of furniture pieces, use of lighting and the flexibility to introduce different elements according to the location of each hotel. Bars and restaurants will have a variety of concepts, some with a distinct identity, others more adaptable to local sensibilities. BluPrint will also create a different environment for meeting and event spaces. Radisson Blu will begin implementation of BluPrint this year across its global portfolio of hotels. Moving forward, it will form part of the brand’s comprehensive renovation and refurbishment programme.

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NEW KIDS ON THE BLOCK

ibis Chennai City Centre ACCORHOTELS has opened ibis Chennai City Centre. The hotel features 155 rooms and is centrally located on the city’s arterial and historic, Mount Road. ibis Chennai City Centre offers modern, comfortable and well equipped ibis rooms and ‘Sweet Bed' by ibis offering guests a quality sleeping experience. Guests are offered a wide selection of food and beverage outlets like Spice IT, a signature multi-cuisine restaurant providing an all-day breakfast concept and a lounge and bar area, The Hub, offering a wide selection of beverages and snacks.

IGNIV by Andreas Caminada, Grand Resort Bad Ragaz ANDREAS CAMINADA has opened his new restaurant IGNIV by Andreas Caminada at the Grand Resort Bad Ragaz. Caminada, who has been awarded three Michelin stars and 19 GaultMillau points at Schloss Schauenstein Hotel Restaurant in Fürstenau, offers a refreshingly new concept with very high quality, authentic cuisine at his second restaurant. In order to ensure that guests really feel at home in the restaurant, renowned Spanish interior designer Patricia Urquiola was hired to lend the restaurant a hedonistic ambience.

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Renaissance Nanjing Olympic Centre Hotel

MARRIOTT INTERNATIONAL has opened Renaissance Nanjing Olympic Centre Hotel, its first hotel in Nanjing. The hotel has 251 appointed guestrooms including 19 suites. The hotel provides several dining options that include Wan Li, an upscale Chinese restaurant; Food Studio, an all-day dining restaurant; R Bar offers a variety of cocktails, local beer, fresh juices, coffee, locally inspired drinks and seasonal alcoholic concoctions; Pixie is the hotel patisserie; and Club Lounge provides guests of executive floors with exclusive happy hour services. The hotel offers over 2,300 square metres of dedicated event space on a single level and eight tech savvy meeting rooms. For recreational facilities, the hotel has a 24-hour fitness centre, an indoor swimming pool and a spa.

Carl’s Jr, New Delhi CARL’S JR IS SET to bring its unique experience in West Delhi as it launches its second outlet at the Pacific Mall, Tagore Garden, New Delhi. The launch of this outlet is in sync with the Californian chain’s strategy to setup 100 restaurants pan India within the next 10 years. Carl’s Jr will be offering a specially designed menu dedicated to the Indian palate along with unique offerings such as beer on tap and an all-you-candrink soft beverages bar. Keeping in mind the health conscious segment, Carl’s Jr will keep most of its patties chargrilled and will even provide guests the option of swapping to a honey wheat or lettuce-wrapped bun.

INTERVIEW

'INDUSTRYREVENUES EXPECTED TO TOUCH `4000 CR IN 2020' In an exclusive interview, Ajay Sarin, president, Indian Association of Amusement Parks & Industries (IAAPI) spoke to Steena Joy on the industry's future potential What has been the performance of the amusement park industry in India in 2015? And the expected growth in 2016? For the first time this industry was removed from the negative list and service tax of 14.5 per cent was levied on the amusement sector which is already paying state entertainment tax ranging from five per cent to 35 per cent across the country. Inspite of double taxation, it is expected that by the year 2020, approximately 500 new projects worth US$ 1.8 billion are likely to be invested in the Indian amusement park sector. Currently, the amusement park industry is generating revenue of `1700 crore and is growing at CAGR of more than 17.5 per cent and is expected to touch `4000

crore in 2020. Amusement Expo will be held from March 3-5 in Mumbai.What will be the USP of the Expo? Amusement Expo is the only B2B exhibition on sourcing for amusement parks, theme parks, adventure parks, water parks and FEC in South East Asia. IAAPI which is the apex body for the sector in India started its initiative way back in 2001 when the need was felt to bring the industry's buyers and suppliers together on one platform. What started as a small thought has now materialised as a big B2B global event. The 16th edition of IAAPI Amusement Expo is more promising with an increase in 25 per cent of the floor area as well as exhibitors. Being marketed at the

Government of Chhattisgarh as partner state promoting Naya Raipur Development Authority as an entertainment hub.

Ajay Sarin

national and international level, the event will help get one stop solutions to buyers' requirements, give an update of technological advancements and further help connect India with 20 other countries. This year the exhibition is supported by the ministry of tourism, Government of India along with

How many foreign participants are expected at the IAAPI Expo 2016? The Amusement Expo will witness new rides and attractions developed by leading rides and equipment manufacturers from over 100 + exhibitors from India and across 19 countries including Australia, Bulgaria, Canada, China, France, Germany, Korea, Hong Kong, Italy, Philippines, Spain, Saudi Arabia, Switzerland, Luthuaina, Netherlands, Turkey, UAE, UK & USA . 50 per cent participation is from international companies and apart from rides, the safety and allied service industry is also

going to be highlights of this edition. A lot of Indian travellers go overseas to visit theme parks. Can India lure this segment with international standard parks within the country? The success of amusement parks globally is because resorts/hotels are an integral part of the theme park which provides comfort of hospitality coupled with entertainment. Singapore, Hong Kong, USA attract millions of tourists because their amusement/theme parks are integrated resorts. In India, Ramoji Film City, Wonderla, Imagica, VGP Universal, World of Wonders, EsselWorld have also developed state-ofthe-art amusement parks that can be enjoyed at a far lesser price.

PRODUCT TRACKER

Pergo

Whiskin Spirits WHISKIN Spirits has launched Whiskin Craft, a premium scotch blended whisky crafted in India with international flavours. Whiskin Craft is a mix of imported scotch, Indian malts and grain spirit made in a triple distillation process. It has natural flavours of toasted dry fruits, honey and dark chocolate. The product is available in three pack sizes of 750 ml, 375 ml and 180 ml, and is priced at `500, `250 and `125 respectively.

Cornitos PERGO has introduced its flooring collection, Original Excellence, for commercial space. The collection is available in 25 decors, consisting of single strip, multi-strip plank pattern with different shades of walnut, merbau and oak. With this collection update to Original Laminate flooring section of Pergo; the installation technique is upgraded to PerfectFoldTM 3.0, which allows 30 per cent faster installation. TitanX TM coating makes the flooring scratch-free and fire resistant.

Asahi India Glass ASAHI INDIA Glass has introduced a new series under its Ecosense range of glasses. The new series, Edge, is a solar control glass with thermal insulation (Low E) properties, which can be used in single glazing applications. It is ideal for use in structural glazing, facades, windows, and skylights. Ecosense Edge is available in three shades – clear (Natura), blue (Electra) and green (Chroma). The series maintains balance between outdoors and indoors and is developed to suit the climatic conditions of India.

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CORNITOS has launched ‘Peri Peri’ flavoured nacho crisps. The sharp taste of Cornitos ‘Peri Peri’ nachos is a combination of African red chili, herbs and lemon. As part of its expansion strategy, Cornitos is extending its product range by adding flavours to the existing basket. The product is available in 60 gms for `35 and 150 gms for `85 across all retails outlets in India.

FHW INAUGURATION

A truly global show The 27th edition of Food Hospitality World in Mumbai reached new benchmarks as the three-day event witnessed several thoughtprovoking panel discussions, a fierce culinary battle among 150 chefs and a robust international participation By Rituparna Chatterjee

eiterating its position as one of the leading food and hospitality exhibitions in India this year was the recently-concluded Food Hospitality World (FHW) 2016 Mumbai. The 27th edition of FHW was held at MMRDA Grounds, Bandra Kurla Complex, Mumbai. The three-day exhibition, held from January 21-23, 2016, was inaugurated by E Sabri Ergen, consul general, Turkish Consulate General in Mumbai; celebrity chefs Ajay Chopra and Ranveer Brar; Rohit Shah, owner, Hotel Tip Top Plaza; and Mehul Shah, managing director, Hannover Milano Fairs India. Speaking at the inauguration, Ergen stated, “FHW is one of the best exhibitions I have participated in. For Turkey, India is a potential market and it is a very good opportunity to promote our products here. We want to make Turkish cuisine the second most popular cuisine in India. We want to provide more variety of Turkish products.” Giving his perspective on

the food and hospitality industry in India, Brar opined, “Food and hospitality are innate in our culture. We, the chefs, are products of this industry which is structured and growing. Good hospitality and good food come with good intent. I see that at this exhibition. It is good being here.” Adding to this, Chopra stated, “It is great to be part of FHW every year. I have been part of this exhibition since the past five years. FHW has grown tremendously year-on-year. India is becoming a hotpot of global cuisine.” Sharing his thoughts as well, Rohit Shah stated, “We have opened a hotel that caters to engagement ceremonies and weddings. We are coming up with hotels in Lonavla and Pune as well. We started off with manufacturing sweets and generated huge profits from that. India has immense potential for growth and FHW has given us a great opportunity. We have been associated with The Indian Express Group in many ways.” On a closing note, Mehul Shah stated, “Thank

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you Tunisia and Turkey for bringing diversity to the exhibition. I wish all of you, including my partners behind this event, the very best.” Over the three-day exhibition, FHW 2016 Mumbai hosted various events including the 10th edition of The Great Indian Culinary Challenge (GICC), held across all the three days. This year around 150 chefs representing various leading hotels and hotel management institutes across India participated. GICC, supported by the Western India Culinary Association (WICA), provides a professional platform for culinary professionals from India to showcase their individual and collective skills, learn and share experiences, partner and network in a competitive environment.

Thoughtful exchanges Apart from the GICC, FHW 2016 Mumbai also witnessed several interesting and engaging panel discussions. One such discussion was the Hospitality Think Tank, a knowledge initiative focusing on ‘The Challenge

FHW INAUGURATION of Sourcing International Food Products’, held on the first day. The Hospitality Think Tank witnessed participation from executive chefs, F&B heads, and founders of leading hospitality/food brands across the country discussing the key problems associated with importing food products, the role of the FSSAI, the need for policy changes, solutions for the future, among others. The panelists for this discussion included Chef Vishal Atreya, executive chef, JW Marriott Hotel Mumbai Sahar; Chef Zubin D’Souza, executive chef, Waterstones Hotel, Mumbai; Aditya Parekh, founder and director, Aspher Foods; Debdeep Chakraborty, director F&B, Four Points by Sheraton Navi Mumbai, Vashi; Gaurav Magoo, director F&B, Novotel Imagica Khopoli; and Ashish Shome, director F&B, Hyatt Regency, Mumbai. On the second day was the Hospitality Knowledge Ex-

change panel discussion wherein general managers (GMs) of leading hotels from Maharashtra spoke on the topic ‘India Hotel Development: Vision 2020.’ The panelists included Sameer Sud, GM, The Leela Mumbai; Kapil Kapoor, GM, Waterstones Hotel; Varun Sahani, GM, The Orchid, Mumbai; Srinivas Srirangam, GM, Novotel Imagica Khopoli; and Satyajit Kotwal, GM, The Resort, MadhMarve. Following this was The Power of Purchase panel discussion organised in association with the Hospitality Purchasing Managers’ Forum (HPMF). Here purchase managers were seen discussing on the topic – Are we ready for the latest FSSAI ruling? On the concluding day, a special conference was held by the Indian Hotel and Restaurant Association (AHAR) where Prof Pushparaj Shetty, ex-faculty, Institute of Hotel

Management (IHM) Mumbai, spoke about the emerging food and beverage trends in India and the menu in present day restaurant business.

International participation An interesting highlight of FHW 2016 Mumbai was the Turkey Pavilion, which was the largest international participation ever by any country in FHW’s history with 13 companies participating. Other participating countries included Japan, Thailand, UK, Tunisia, Singapore, Canada, Australia among others. Moreover, around 200 exhibitors participated at FHW 2016 Mumbai representing different segments of the food and hospitality industry like F&B, interiors, kitchen equipment, housekeeping, bakery and others. Few of these exhibitors were Alliance International, GTT Foods, Ecoteco

Food, Dataman Computer Systems, Aura Essentials, Beepee Enterprise, Palmex International and many more. In the F&B category, companies related to confectionery, biscuits, energy bars, cheese and cheese products, fruit juices, Japanese sake and noodles, pasta, rice, bread and bakery, gravy and mixes, jams, ready-to-eat, wine, fresh fruits and vegetables, etc, participated as well. Speaking about the India market, Mustafa Mehmet INCEL, foreign trade representative, GESAS stated, “This is the first time we are participating at FHW and we got a few enquiries for some of our products like jams, halva, etc. People in India are open to Turkish products but for now they don't know these products well. We need to introduce our products better not only through exhibitions but also by visiting people separately. We have prepared our

products according to Indian regulations after which we decided to enter this market. We hope to find a good contact for exporting our products to India.” Adding to this, Eray YALIN, export sales executive, OBA opined, “We are first time participants at FHW. We are looking for distributors here and have got a potential contact. There is immense potential for our products in India since the imported pastas over here are expensive and the domestic ones are not of superior quality. Our aim is to provide good quality pasta at a competitive price. We have been exporting our products to 80 countries and Africa is our main market, while India is our target market.” The FHW trade show is organised by Global Fairs & Media – a joint venture between Hannover Milano Fairs India and The Indian Express.

HOSPITALITY KNOWLEDGE EXCHANGE

The hotel development story The Hospitality Knowledge Exchange panel discussion on the topic 'India Hotel Development: Vision 2020' held at the recently concluded FHW 2016 Mumbai exhibition deliberated on factors that are to drive the hotel development story in India By Rituparna Chatterjee

he 27th edition of Food Hospitality World (FHW) exhibition, held from January 21 to 23, 2016 at MMRDA Grounds, Bandra Kurla Complex, Mumbai, witnessed an interesting and engaging discourse on the second day, wherein general managers (GMs) representing leading hotels in Maharashtra spoke on the topic ‘India Hotel Development: Vision 2020' as part of the Hospitality Knowledge Exchange panel discussion. The panelists for this discussion included Sameer Sud, GM, The Leela Mumbai; Kapil Kapoor, GM, Waterstones Hotel, Mumbai; Varun

Sahani, GM, The Orchid, Mumbai; Srinivas Srirangam, GM, Novotel Imagica Khopoli; and Satyajit Kotwal, GM, The Resort Hotel, Madh-Marve. During the discussion, the panelists highlighted several factors that are driving and will drive hotel development in India. For instance, Sahani stated, “The three factors to drive hospitality growth are globalisation, information and technology. Firstly, international travellers are bringing in a lot of foreign exchange into the country. There is manpower development that is taking place due to this. E-visa and Visa on Arrival (VoA) are

20 FOOD & HOSPITALITY WORLD February 16-29, 2016

Sameer Sud

also making travelling easier. Secondly, travellers are becoming more curious now and hence the information which goes to them needs to well channelised by us. Thirdly, the more customers are getting tech-savvy, the more we are changing the way information is being passed on to them.” Adding his views on technology, Kotwal opined, “As hoteliers we have been lethargic about investing in technology. Technology is changing the relationship between hoteliers and customers. Gen Y are decision makers for today and tomorrow. We need to cater to their needs and provide them with special

experiences.” Giving his perspective on this growth, Srirangam pointed out that FDI is positively impacting the hospitality industry. He added, “The Gen Y are techsavvy, good spenders and demand quality and unique experiences thereby making the hospitality players to rethink their strategies. In recent years, there has been an emergence of B&B and budget hotels, for which the demand is high. Hence, the growth drivers in the next five years would be the budget, mid-scale and upper mid-scale segment of hotels. Eco tourism and agri tourism are

HOSPITALITY KNOWLEDGE EXCHANGE

Varun Sahani

Srinivas Srirangam

also gaining impetus and will become game changers for us.”

Competitive pricing

Kapil Kapoor

Satyajit Kotwal

Today, pricing has become extremely competitive with India being flooded with numerous hotel brands, both international and domestic. But with the Gen Y having the propensity to spend and consume, there needs to be a balance between experience and pricing, explained Kapoor. Giving another perspective, Sud stated, “Price is important but more important is the value. It is all about the experience and what value you add to that.” Sharing the fact that airlines follow dynamic pricing, Sahani opined, “It is great to see how airlines follow dynamic pricing. While following dynamic pricing, hoteliers need to make sure that the value the customer gets for a `32,000 room per night is higher than a `6000 room per night. For us to be able to get into the market the next day, we have to match the services with the price the customers are paying for.”

Building destinations The discussion slowly steered towards how hospitality has the power to build a destination. For instance, the opening of Adlabs Imagica and Adlabs Aquamagica and the subsequent launch of Novotel Imagica Khopoli at Khopoli (an industrial town in the Khalapur taluka of Raigad district in Maharashtra) have led to the development of the region with many MICE events and weddings taking place in the hotel. “There are rumours that the Zaveri Bazaar at Bhuleshwar in South Mumbai, is being shifted to Khopoli,” informed Srirangam adding, “In Chhattisgarh, Hyatt and Marriott hotels have opened. People there have huge disposable incomes and Chhattisgarh is also an industrial belt. With people travelling more to Chhattisgarh, this destination has immense growth potential.” Sud highlighted that apart from hotels, there are several other factors that contribute to the development of a destination like government promotions, demand, among others.

While Kotwal urged that since the hospitality industry is capital intensive, there is a need for the government to grant them infrastructure status. Adding to this, Kapoor stated that restaurant licensing needs to be streamlined/reformed.

Other factors Speaking on whether hotel and employee growth goes hand-in-hand, Sud explained, “Most of the large hotel chains while mapping their growth map individual employee growth as well.” Talking about the disconnect between what is taught in hospitality institutes in India and what is learnt in a professional setup, Sahani opined, “The lecturers at hospitality institutes are not much aware of the latest developments taking place in the industry. What the book teaches you is different from what you see and learn. There should be a mandate that the professors should work in a hotel for twothree months to get a thorough understanding of the latest trends. But this isn't happening.” Agreeing to the same,

Kapoor stated that there is a disconnect. “There are a lot of processes that have come into hotels which are sometimes not taught at institutes.”

Future trends Sharing his experience of opening the first Six Senses Spa, Sahani stated that such a spa needs to be introduced in India to showcase what it can offer to the people. Echoing a similar sentiment, Kotwal stated that the spa in his hotel, The Resort Hotel, MadhMarve, opened in 1988 with eight-nine therapy rooms. “But at that time there weren't many takers for it and hence we converted it into a banquet room. But now we need a spa and are in the process of getting one,” he added. Srirangam stated that in future there is a need for more budget hotels and motels, which was also agreed upon by Sahani. Sud highlighted the need to focus on spiritual tourism, while Kapoor stated that understanding the needs of customers and customisation is the way forward.

FOOD & HOSPITALITY WORLD

February 16-29, 2016

GICC 2016

A battle for culinary honours The 10th edition of The Great Indian Culinary Challenge, held alongside the recently concluded FHW 2016 Mumbai, witnessed around 150 chefs from leading hotels and hotel management institutes in India showcasing innovative cooking techniques to battle it out to the finish By Rituparna Chatterjee

umptuous and exotic dishes were the norm at the 10th edition of The Great Indian Culinary Challenge (GICC), a professional culinary competition in India held alongside the recently concluded Food Hospitality World (FHW) 2016 Mumbai exhibition from January 21-23, 2016 at MMRDA Grounds, Bandra BKC, Mumbai. This year, the competition received participation from around 150 chefs representing various leading hotels and hotel management institutes across the country. GICC, supported by the Western India Culinary Association (WICA), is a food preparation competition wherein senior and apprentice chefs across India are able to showcase their individual and collective skills, learn and share experiences, partner and network in a competitive environment. This year, the GICC was divided into six different categories namely A Themed Chocolate Showpiece – Theme 'Fashion', Plated Appetisers, Breads Display,

Plated Desserts, Professional Competition – Indian or International Main Course – Meat/Poultry/Seafood/Vegetarian, and Inter College Team Competition – Indian Meal. The event was judged by eminent chefs like Chef Vernon Coelho, president, WICA; Chef Vikas Bagul, executive pastry chef, Oberoi Hotels & Resorts; Chef Lawrence Fernandes, pastry chef, Sahara Star; Chef Prashant Sabne, pastry chef, ITC Maratha Mumbai; Chef Vivek Kadam, executive pastry chef, Grand Hyatt Mumbai; Chef Ajay Chopra, consultant chef; Chef Rahul Dhavale, executive chef, The Westin Mumbai Garden City; Chef Vijay Malhotra, executive chef, ITC Maratha Mumbai; Chef Bhaskar Sankhari, executive chef, ITC Grand Central Mumbai; Chef Sudhish Pande, consultant chef; Chef Prem Ram, joint secretary, chef award, Indian Culinary Forum; Chef Ramu Butler, corporate F&B manager and chef, Ramada Cochin Resort; Chef Paul Kinny, group

The hospitality industry in India is mushrooming and to see a lot of these young chefs participate is the one thing we appreciate. It is good that the GICC has given housewives the opportunity to participate too

22 FOOD & HOSPITALITY WORLD February 16-29, 2016

director - hospitality, The Phoenix Mills; Chef Salil Fadnis, executive chef, Aamby Valley City and Sahara Star; and Chef Nawzar Iranpour, consultant chef. Speaking about the evolution of the GICC over the years, Fadnis stated, “It started off as a very small competition but today it has turned into a professional competition with standardised categories. In the past three-four years, we started giving the participants a theme to work with the chocolate display. Moreover, two years ago we started the live cooking category for only Indian plated main courses.” Sharing his views on the different culinary techniques showcased at this year's GICC, Butler opined, “The young participants at this year's GICC have displayed creative ideas. They have focused on molecular gastronomy and new techniques of plate presentation.” Adding to this, Ram stated, “The hospitality industry in India is mushrooming and to see a lot of these young chefs participate is the one thing we appreciate. It is good that the GICC has given housewives the opportunity to participate too. They participated equally well like the professional chefs. A lot of new techniques were showcased here.” While Sankhari said, “I have been judging GICC for few years now. As a member of WICA it is our responsibility to look for fresh talents, nurture and bring them under WICA.”

GICC 2016

GICC WINNERS' LIST CATEGORY 1: A THEMED CHOCOLATE SHOWPIECE - THEME 'FASHION' Medal

Name

Hotel Name

Silver

Mayur Eram

Grand Hyatt Mumbai

Silver

Nitin Menda

The Leela Mumbai

Silver

Pratik Deshmukh

Oberoi Hotels & Resorts, Nairman Point

Gold + Trip

Makarand Pednekar

Oberoi Hotels & Resorts, Nairman Point

Silver

Prerna Bandal

Oberoi Hotels & Resorts, Nairman Point

Silver

Sushant Sawant

Oberoi Hotels & Resorts, Nairman Point

Bronze

Mandar M Kothekar

The LaLit Mumbai

Gold + Trip

Ashish Shimpi

Oberoi Hotels & Resorts, Nairman Point

Silver

Nivas Mhatre

Hyatt Regency Mumbai

Gold + Trip

Raspreet Virk

Grand Hyatt Mumbai

Silver

Viraj Bandekar

Oberoi Hotels & Resorts, Nairman Point

Silver - Best Indian Dessert

Noopur Nalawade

Oberoi Hotels & Resorts, Nairman Point

Bronze

Aabhas Jain

Oberoi Hotels & Resorts, Nairman Point

Bronze

Sapna Chapke

Meluha The Fern

CATEGORY 2: PLATED APPETISERS

CATEGORY 3 : BREADS DISPLAY

CATEGORY 4: PLATED DESSERTS

CATEGORY 5: PROFESSIONAL COMPETITION - INDIAN OR INTERNATIONAL MAIN COURSE - MEAT/POULTRY/SEAFOOD/VEGETARIAN Gold + Trip

Rajiv Das

Hyatt Regency Mumbai

Gold

Sachin Sharma

Oberoi Hotels & Resorts, Nairman Point

Gold

Sumeet Rohela

ITC Grand Central Mumbai

Gold

Sandeep Rawat

ITC Maratha Mumbai

Silver

Prashant Sawant

Sofitel Mumbai BKC

Silver

Aabhas Mehrotra

Oberoi Hotels & Resorts, Nairman Point

Silver

Balvant Ajagaonkar

Oberoi Hotels & Resorts, Nairman Point

Bronze

Vishnu Prasad

Grand Hyatt Mumbai

Bronze

Pradeep Singh Panwar

Grand Hyatt Mumbai

Bronze

Aditi Chatterjee

ITC Grand Central Mumbai

Bronze

Shrey Sood

ITC Grand Central Mumbai

Bronze

Jaysheel Rawat

Hyatt Regency Mumbai

Bronze

Shagufta Syed

The Foodie Spring

CATEGORY 6 : INTER COLLEGE TEAM COMPETITION: INDIAN MEAL Gold + Designation

Pranit Patil & Sandip Mirajkar

Chef's Kitchen Institute

Gold

Antara Bhata & U Pradeep

Culinary Academy of India

Silver

Milton Mastan & Reagan Gonsalves

St Andrew's College

Bronze

Nilesh Jadhav & Rahul Savekar

Chef's Kitchen Institute

Bronze

Isaac Plackal & Natchathra Sherlry

St Andrew's College

24 FOOD & HOSPITALITY WORLD February 16-29, 2016

GICC 2016

FOOD & HOSPITALITY WORLD

February 16-29, 2016

HOSPITALITY THINK TANK

What ails international food imports At FHW 2016, Mumbai the panel discussion on 'The Challenges of Sourcing International Food Products' saw chefs and F&B experts engage in an animated debate on the pros and cons of FSSAI regulations and the impact on business and chef's creativity By Sudipta Dev

ne of the highlights of the inaugural day of Food Hospitality World global exhibition was the Hospitality Think Tank panel discussion on 'The Challenges of Sourcing International Food Products'. The panel members included F&B heads and executive chefs of leading hotel companies, including Ashish Shome, director - F&B, Hyatt Regency, Mumbai; Debdeep Chakraborty, director - F&B, Four Points by Sheraton Navi

Mumbai; Gaurav Magoo, F&B director, Novotel Imagica Khopoli; Aditya Parekh, founder and director, Aspher Foods; Chef Vishal Atreya, executive chef, JW Marriott Mumbai Sahar; and Chef Zubin Dâ&#x20AC;&#x2122;Souza, corporate executive chef, Mars Enterprises. The FSSAI ruling has brought about a lot of changes through the transition years for hotels and restaurants. While the rulings have led to many challenges for chefs who continue to be aggrieved,

26 FOOD & HOSPITALITY WORLD February 16-29, 2016

HOSPITALITY THINK TANK there have been some positive impact too, primarily the fact that it has stopped India from being a dumping ground of sub standard food products. “Hotels were given one and a half years for implementation but many hotels and restaurants have not implemented it. We as a fraternity should also support this. FSSAI sends out the right message. More and more international companies are now looking at India. They know that FSSAI ruling is stringent but it gives a good message across the globe. In my hotel, all products are FSSAI labeled so we have confidence that what we offer is world class. The challenges are that we are sometimes forced to choose other brands,” said Shome, albeit adding that the chefs should have the liberty to use the brand they choose. He acknowledged that the government has also learned over a period of time - it is a huge machinery to sort and consequently not easy. With Indians travelling the world, the taste of people has also become more global. They demand and are ready to pay for the best. “We are a country of millennials, they have the right amount of disposable income. About 18 years ago I had the freedom to import whatever products that I want from across the world, today when the demand has increased manifolds I cannot serve them. The Indian palate has gone global but we cannot cater to our customers. Businesses do get affected as I have to cut a sorry face in front of the customer either because the ingredient is not available at all or if it is rotting in the warehouse and I cannot bring it to the table,” said Chef Atreya. Reminding that in 1995, the Oberoi group started importing everything from abroad, Chef D’Souza rued that things have changed 20 years later. “FSSAI states that there should be at least 60 days of shelf life. We do not have any labs or infrastructure to test according to FSSAI rules. It is

With Indians travelling the world, the taste of people has also become more global. They demand and are ready to pay for the best

Chef Vishal Atreya

Chef Zubin D’Souza

nothing but a bullying tactic. The babus are not trained. We are scared, but why should I be scared? Like a painter has the choice to paint in pink, blue or yellow, why can't I make the pasta category I want?” he argued. Refuting that those engaged with FSSAI are food specialists, Chakraborty mentioned, “They have a book and we also have a book. If there is a rule it has to be followed.” Acknowledging that food is a sensitive topic as it pertains to health, Magoo added that Indian retailers used to get expired stuff, relabel it and then sell here. FSSAI is now asking for engravings on the package. “FSSAI is both, a watchdog and a regulator,” he added.

Matter of quality

Ashish Shome

Gaurav Magoo

Aditya Parekh

Debdeep Chakraborty

A lot of import happens largely during Diwali, Christmas and New Year. Chef D’Souza believes that if quality products are bought from a quality supply chain then there is no question of getting old products. “Everyone wants repeat customers. The problem is our supplier cannot get it out of the customs,” he added. Asserting that there is no middle path and the only way is the right way or the wrong way, Chef D’Souza remarked that no chef will use sub standard ingredients. Hotels have their own checkpoints for food safety and quality. While from a business point of view it is good to have rules but enforcement has been uneven, said Parekh. “Expired products are not okay but to have international companies have labels just for India is not practical. On pretext of testing, people should

not be harassed. Business owners lose products so they hack up price for the product sourced,” opined Parekh.

Need for transparency Clarity and transparency is needed when it comes to regulations, which keep changing. Magoo believes that the license should be increased to three years. According to Chef Atreya, one and a half years is not enough time for implementation. "It is still in its teething stages. Implementation should be clear. Licensing should be clear and not be based on different aspects - it should be clubbed." Pointing out that with the rollout of GST, a lot of rules regarding taxation should be straightened, Parekh stated, “The agencies should not be overlapping. In a restaurant 28 licenses are needed. Implementation takes a long time.” Shome agreed that the government needs to simplify the processes. “It will bring in more people. As of now it is not happening. There is no single window to simplify the licensing process,” he stated. Despite the enigmatic debates, almost all panel members agreed to one sad truth despite being a top producer, Indian products are not trusted the same way as those imported into India. Then there is the question of organic products which has been a much debated subject in recent times. Chef D’Souza pointed out that organic products are a myth as to be truly organic the land should not have been subjected to pesticide for the last 60 years as the soil still carries the contaminants.

FOOD & HOSPITALITY WORLD

February 16-29, 2016

POWER OF PURCHASE

FSSAI, a purchase manager's perspective Members of Hospitality Purchasing Managers' Forum deliberated on the various issues associated with FSSAI implementation and the challenges it poses for the purchase managers – both from outside the organisation and from within By Sudipta Dev

L-R: Gary Coutinho, Mahendra Shinde, Harvey Rodrigues, Ganpat Dalvi, Suneel Datt Kothari, Dattapasad Gavde and Nitin Nagrale

n integral part of Food Hospitality World (FHW) global exhibition in recent years has been the active participation of Hospitality Purchasing Managers' Forum (HPMF). The association has grown in membership numbers as well as in its impact on the hospitality industry since its inception about five years ago. Every edition of the FHW exhibition in the last few

years has seen HPMF members share interesting insights though their panel discussion and knowledge sharing sessions. The topic of the panel discussion this time was 'Are we ready for the latest FSSAI ruling?' Moderated by Nitin Nagrale, directormaterials, Radisson Blu Palaza, Mumbai, the panel members included Mahendra Shinde, materials manager, The Resort Mumbai; Harvey Rodrigues, director

28 FOOD & HOSPITALITY WORLD February 16-29, 2016

purchase, Meluha the Fern; Ganpat Dalvi, director of procurement, Four Seasons Hotel, Mumbai; Gary Coutinho, manager - supply chain management, Devyani Airport Services (Mumbai); Dattapasad Gavde, purchase executive, Larsen and Toubro Grahak Sahakari Saunstha Maryadit; and Suneel Datt Kothari, team leader - materials, Keys Hotels Nestor, Mumbai. Before starting the session,

Nagrale spoke about the many years of association with FHW. Focusing on the topic of discussion, he stated that FSSAI in the last four years has been good for some establishments and bad for others. He added that while the objective of food standard and safety is clear, the implementation is taking time. “The basic motto being stopping import of sub standard food items, our aim is to serve

the best food to our customers and we should support the initiative,” added Shinde. According to Rodrigues, FSSAI is not fully equipped as of now but its initiatives will gain momentum in the future. Coutinho believes that while standardisation of items can be enabled, there is no transparency in the system. “There should be clarity,” he asserted. Giving a positive perspective Gavde mentioned that

POWER OF PURCHASE

earlier there were different departments for import but now there is just one department. “The initiatives of FSSAI are welcome, particularly as it is from food safety point of view. It is a preventive act,” added Gavde. Sharing the viewpoint, Kothari averred that there was no need to be worried about the rules and regulations of FSSAI. The important question is handling an irate chef when he has not got the items that he requires to create a dish that he wants. While sometimes the purchase manager goes out of the way to get a product that the chef wants, often the dish has to be taken outside the menu. Dalvi pointed out that for any imported item they give an order once a month and if the

ingredient does not come they ask the chef to change the menu. Rodrigues rued that expat guests say that his hotel had started with an excellent menu but that it has got changed. “We know chefs always get angry with us,” remarked Rodrigues.

Vendor development Talking about developing the vendor base, Shinde stated, “We need to develop lot of local vendors as we are located in the interiors. In the last 10 years we have developed 10 local vendors. The benefit is that in case of an emergency they give prompt service. We give them training and this is part of our CSR norms.” Replying to a query whether FSSAI and 'Make in India' can

give a leverage to local products Shinde stated that as the standard procedure for FSSAI involves, labeling for India, etc, which is considered difficult, it gives the local producers the good option of replacing these imported items. For instance, the consumption of organic items has gone up manifold and this gives the opportunity to organic food producers in India to supply to hotels. Countinho, however, felt that the local producers do not always match up to international level. Gavde added that those local producers who have upped their standards and can match up to international ones, can replace the imported food items. Kothari asserted that Make in India is different from 'Make for India'. “Mine is a budget ho-

tel, we follow basic rules for vendor norms, storage procedure, etc. We look at the market for alternate vendors also if imported items are not available,” he said. As a green hotel, Meluha The Fern encourages vendors in sustainable practices as green policies can also be a saving for them. “We have regular vendor audits,” informed Rodrigues.

Training and audit FSSAI plays an important role in maintaining hygiene. Training is an essential component of food safety standards implementation. Food safety training is given to the employees. Audit is carried out of labelling/temperature check/hygiene of vendors, and training

is given to the staff at every stage. At Four Seasons, PwC comes from Singapore and does the audit. The way forward, according to Rodrigues, is that if the norms are followed things will get streamlined. "FSSAI inspection assures us that what we serve our guests is the best. Training of staff, both new and old, helps us," said Shinde. At L&T canteen stringent hygiene norms are followed and suppliers are checked regularly. “If the supplier does not provide proper cleanliness then we penalise them,” informed Gavde. Interestingly, he mentioned, FSSAI also checks its own officers. “If the norms are followed it makes our life easier,” he averred.

FOOD & HOSPITALITY WORLD

February 16-29, 2016

AHAR CONFERENCE

Hand-in-hand with trends The AHAR conference at FHW 2016 Mumbai highlighted the changing F&B trends and strategies for restaurateurs to pave way for their businesses through menus By Mohit Rathod

o meet the changing demands of the new age customer while keeping pace with the food and beverage trends, has become essential for hotels and restaurants to survive and succeed. Indian Hotel And Restaurant Association (AHAR) focused on the topic, "Emerging food and beverage trends â&#x20AC;&#x201C; menu in the present day restaurant business", at its special conference held at Food Hospitality World (FHW) 2016, Mumbai exhibition. Professor Pushparaj Shetty, ex-faculty, Institute of Hotel Management and Catering Technology, Mumbai, addressed a number of restaurateurs and hoteliers at the event, while sharing his thoughts on the subject. He also assisted the restaurateurs through his suggestions and by answering their questions. The arrival of various international cuisines is attributed to the liberalisation, privatisation and globalisation (LPG) policy of 1991, which allowed penetration of MNCs into India on a large scale, exposing India to numerous F&B trends of the West. Speaking on the same, Shetty opined, "Our knowledge of food was very basic until 80s. We had never experienced the finer aspects of food, unlike the West. Noodles had not come to India until late 70s, but today they are almost Indian. It was only after the LPG policy, that we started knowing about foreign cuisines. Arrival of leading food chains such as McDonald's had a massive impact on Indians' eating habits. The new generation finds their menus more at-

tractive. Today, information technology is booming and we have a variety of new options in front of us. This exposure has broadened our mentality and we are now accepting new cuisines. Our lifestyle has changed in a big way. Food has now become an identity for us; people are identified by their food preferences." It has become mandatory for restaurants to adapt to these trends for their survival in the F&B space. Shetty suggested Indian restaurateurs several important guidelines for their businesses. He stressed on location of the restaurant and value and pricing as important factors behind designing the menu. He expressed, "The catchment area is very important; one should keep the location in mind and understand what will sell. Customers are now more aware, they seek value in a restaurant. Restaurateurs must be able to provide value to their customers by providing quality food for which the customer pays. The most effective way to ensure quality is to use fresh basic ingredients. The prices should be relevant to the offerings." Special importance was given to simplicity of the menu. Shetty said that restaurants often try to include as much as they can in their menus, which doesn't provide a scope for speciality. Restaurants should keep their menus simple and focus on one speciality and have at least one signature dish, which will create an identity. Menu is considered the blueprint of a restaurant. Shetty

30 FOOD & HOSPITALITY WORLD February 16-29, 2016

warned that restaurateurs must not imitate their competitors' menu. One of the newest trends is food fusion. A number of restaurants have started selling fusion dishes, which is often well accepted by today's customers. However, the trend has resulted in fusions that don't match well. Highlighting this concern, Shetty said, "Baseless fusion should be strictly avoided. Fusion of two unmatchable dishes only degrade them. Restaurateurs must stick to one cuisine. However, Anglo-Indian food is evolving these days and can be considered in menus." In his closing note, Shetty said, "Above all of these important points, one should be passionate in serving customers. The F&B industry is a difficult one. It's crucial to win customers by good service, quality food and realistic pricing. It is important to have your key areas

Restaurateurs must be able to provide value to their customers by providing quality food for which the customer pays

EXHIBITOR QUOTES

“It was a fantastic exhibition, with a very good footfall. It is also a nice platform to meet new suppliers and see what's new in the market” Geeta Wadhwa, proprietor,Aura Essentials

“The footfall was undoubtedly good. We have been associated with the FHWexhibition before as well” Satish Kharchane,

“The response we received from buyers was good, and overall it was a good platform for our business” Gianpietro, owner, Ecoteco Food

“I liked the exhibition.We participated for the first time this year and the response was good.We received potential buyers for our product” Nilesh Shelke, managing director, Shelke Group of Companies

“It was a first time exposure for us to the hospitality sector. In terms of footfall, the exhibition exceeded our expectations” Sriram Iyer, executive director, Bdel Wellness

executive director, MITPL

“Through FHW we got to meet the desired people for our business. Even the footfall was good. It was definitely a good platform for our business. The event was organised well and the organisers were very helpful to us” Bela Mandelia, managing director, Harness Solutions

FOOD & HOSPITALITY WORLD

February 16-29, 2016

EXHIBITOR QUOTES

“This was the first time we participated at FHW. Our experience at the exhibition was good. It served as a good platform for us” Gajendra Patil, owner, Seven Seas International

“The exhibition was great.We identified a lot of leads.We launched our product for the first time in India this year, through this exhibition.The responses were phenomenal.We received a lot of queries from hotels, resorts and even interior designers” Hozefa Jawadwala,

“We participated in FHWfor the first time this year and our experience was good.The response was very good.The event provided good business opportunities” Kenji Amitani, CEO, Wajo Nishiki Promotions and Consulting

national sales manager, Arsha Consulting

“We had a good experience.We received a lot of queries from the food and hospitality industry.This was our first-time participation at FHW and we got a tremendous response. We will be definitely participating next year. We are a start-up company and this event was a good platform for us” Sanket Nikte, co-founder and director,Traston Packing 32 FOOD & HOSPITALITY WORLD February 16-29, 2016

“We received many B2B queries.I am impressed by the footfall.FHWis a good platform to our business and I'm happy with the event” Mushtaq Rauf, vice president – sales, Nilgai

“The exhibition was amazing.This was the first time we exhibited at FHW; we had a very good response and networking experience.We spoke to more than a 1000 people here. We will be coming back here next year too” Karan Manghwani, marketing manager, Tux Foods

EXHIBITOR QUOTES

“We have been participating for six years now. The response was good. As a platform, this event was very nice, as it brought everything related to the industry under one roof. We don't have much of food and hospitality exhibitions like FHW” Dr Jigna Shah, director,Very Nutri “I would say it was a good exhibition. It is a good platform for new brands, as it gives them the exposure to business prospects”

“We had a good experience here.We interacted with many buyers and we look forward to doing business with them”

Rajeev Bhatt,

international sales and maketing supervisor, Taokaenoi Food and Marketing

general manager, Franshise India Brands

Raiwin Kitichartpornphat,

“It was a good exhibition.We saw a good footfall for our business; the event brought in the right kind of buyers.It makes sense to participate at FHW” Gunjan Sharma, regional sales manager – North India, Alliance Laundry Systems

“It was good, we got a good response. FHW is a good platform for B2B interactions and future expansions too. Businesses can build their clientele here” R Ravikumar, vice president – sales and marketing, Diaat Foods India

“We had some good response here. We had importers approaching us for our products, so the event was good for us.” Rajesh Nagur, national sales manager, Tong Garden Food Marketing

“It was a good experience.Alot of people had come,from whom,we received a good response” Lian Ee Shin, managing director, Australian Fruit Juices FOOD & HOSPITALITY WORLD

February 16-29, 2016

EXHIBITOR QUOTES

“We are trying the India market for the first time this year, through this exhibition. We had a lot of clients who came in to get information about our product”

“It was a good exhibition for us.We attended a good number of clients”

Amine Chelbi, marketing manager, Boudjebel

Girish Chandra, sales manager, Venus Industries

“It was a good exhibition and we received a good response. It is a good stage for the industry, as it showcases numerous products and new technology” Sanjay Vyas, owner, Auto Controls

“The crowd was excellent.We cater to hotels, restaurants,cafes, etc and we received a good number of queries from them. The event was good and provided clarity about new products to visitors” Anand Gupta, service head and sales executive, The Coffee Co.

“Our experience at this fair was good. We have participated at other exhibitions, but for the first time we met many serious buyers. FHW is the most interesting exhibition I have seen so far” Ayush Gupta, marketing executive, KRBL

“This was the first time we came here; our company itself is less than a year old. We received responses that crossed even our expectations. We are happy with the footfall and arrangements. We received a lot of leads for our business. It was a great platform, because it covered everything from the industry. We are definitely looking forward to participating next year” Saumil Parekh, business operations manager,White Owl Brewery & Bistro 34 FOOD & HOSPITALITY WORLD February 16-29, 2016

EXHIBITOR QUOTES

“We had a wonderful experience here and got to socialise with a lot of people and build contacts, in terms of business.We also observed that the people whom we interacted with, were excited about our offerings. People can get informed about new products and concepts through this event” Pinakin Morawala, manager – project and administration, IRCTC

“The way the exhibition was organised was perfect. We received a good number of responses and the exhibition also helped us to grow our business” Vijay Borade, director, Wonderweave Furnitures

“We are happy with our experience at this fair,which helped us receive a good response.I have seen FHWfor many years and it has become better every year”

“The exhibition was a very potential place for businesses.We received a large number of responses that we hadn't even expected.It was a wonderful platform, a large number of people can be reached at a time.I met more than 300 buyers for my product” Paresh Pathak, associated general manager, Adani Wilmar

Jayant More, sales manager, Cello Industries

“FHW has always been a good platform, where focused buyers come in. A cross-section of hoteliers, suppliers, caterers, etc visit the fair. The footfall also was good. It was an excellent event, which brought practically every facet of the industry” Nehal Ganatra, marketing manager, Bhalaria Metal Craft FOOD & HOSPITALITY WORLD

February 16-29, 2016

VISITORS QUOTES

“It was a very good exhibition. I had come here last year as well. A lot of finesse has come into Indian products like their international counterparts. It was good coming to this exhibition where one gets to see so many interesting products” Taran Adarsh, Indian film critic “It was a good exhibition and we definitely require it in our industry, through which, people can become aware about various new products.The best part of FHW is that it brings value to the chef community through GICC, where great learning happens”

“Food and hospitality is innate in Indian culture,but it was never really put out as a product or as an industry.Over the years,food and hospitality has grown and evolved.My grandfather always said that good food and hospitality comes with good intent,and here I see that intent.It is great to be here.”

Chef Manjit Gill,

Chef Ranveer Brar,

corporate chef, ITC Hotels

celebrity chef

“The event was attended by many retailers, distributors and buyers, so it was a good platform for business interactions” Leonard Menazes, country head – India, Ceylon Bevarage Can

36 FOOD & HOSPITALITY WORLD February 16-29, 2016

“The exhibition was really good and big. I tasted Turkish food and I am definitely going to add it to my recipe. I have been a part of FHW for the last five years and I have seen it grow every-on-year. It was a wonderful experience and it's always good to visit FHW” Chef Ajay Chopra, celebrity chef

“The event was very good.It was wellorganised and a personalised stage for the industry,which covered the entire variety of products.I observed good scope for business expansion too” Suryakant Sarjoshi, owner,Aaswad restaurant

VISITORS QUOTES

“The exhibition was very professional. There were diverse products related to day-to-day hotel operations. It provided a good opportunity to meet everyone at one go” Satyajit Kotwal, general manager, The Resort, Madh-Marve

“The event had a very lucrative potential and provided a stage for the hospitality industry to showcase its products. I saw products from segments where it is hard to find vendors. It was an interesting event” Kapil Kapoor, general manager, Waterstones Hotel, Mumbai

“I attend FHWevery year and each year I have seen many new things.I observed that there was a huge participation this year.There are not many such platforms for our industry; I think that FHWis doing a fantastic job and I wish you all the best for the future”

Raju Kanjee, owner, Fishermen's Noek

“It was a well organised event.FHW is a very good platform for the food and hospitality community” Chef Rahul Kulkarni, executive chef, The Irish House

Gaurav Magoo, director – F&B, Four Points by Sheraton, Navi Mumbai

“My experience here was good. I saw new companies and new products. It provided exposure to various developments in the industry. It is a great platform, which also provides learning experiences” Vinay Adhye, vice president and business head, Reliance Retail

“It was excellent, there were plenty of products.I came here from South Africa and had discussions with suppliers.I am glad I came here”

“It was a great event. There were many exhibitors.One can find numerous ideas and new products here” Chef Rajesh Shetty, executive chef, Mumbai Airport Lounge Services FOOD & HOSPITALITY WORLD

February 16-29, 2016

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COMMERCIAL KITCHEN EQUIPMENT

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ENGINEERING & TECHNOLOGY

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CSR

Being a responsible business InterContinental Hotels Group, one of the world’s leading hotel companies, announced the launch of the IHG Foundation, alongside details of its first beneficiaries

NTERCONTINENTAL Hotels Group (IHG) recently launched the IHG Foundation which will run as an independent charity, and focus its activities on four key areas – helping communities to develop skills in hospitality, providing support for those impacted by disasters, facilitating local community investment and protecting the environment. The IHG Foundation will build on the positive impact the company has driven through its award-winning corporate responsibility initiatives over a number of years. These include the pioneering IHG Academy programme, a global collaboration between IHG hotels, local education providers and community organisations, which offers education and skills training in hospitality to local people. IHG Academy celebrated its 10th year in 2015 and now has more than 1,200 programmes operating in 68 countries. IHG’s successful groupwide sustainability programme, IHG Green Engage system continues to help hotels’ track, measure and report their carbon footprint, energy and water consumption. It became a global brand standard in 2015. IHG’s disaster relief programme, IHG Shelter in a Storm, has responded to 66 disasters in 26 countries since its launch in 2011, contributing both monetary donations and in-kind support to impacted communities around the world. IHG Academy and the IHG Green Engage system will continue to be delivered in IHG’s hotels. Disaster relief activity previously activated through IHG Shelter in a Storm will be incorporated into the IHG Foundation, to provide assistance to communities impacted by disasters on a broader scale.

Richard Solomons, CEO, IHG, commented, “We have a long-standing commitment to Responsible Business practices, which underpin our strategy and are brought to life through our leading corporate responsibility initiatives – IHG Academy, IHG Green Engage and IHG Shelter in a Storm. We are proud to launch the IHG Foundation as the latest evolution of this and are delighted by the diverse nature of its first grant recipients. They provide a powerful early sign of the positive impact the Foundation will deliver, helping to set the foundations for stronger, healthier, and more prosperous communities around the world.” The first wave of grant funding from the IHG Foundation will provide support to projects working across all four key areas of focus: hospitality skills development, disaster relief, local community investment and environmental sustainability. The IHG Foundation will

86 FOOD & HOSPITALITY WORLD February 16-29, 2016

collaborate with CARE International UK’s emergency shelter team to enhance its ability to prepare for and respond to disasters. The work will enable CARE to help vulnerable people in communities around the world to increase their ability to recover from disasters, manage risks, address causes of vulnerability and ultimately improve their lives. Goodwill Industries International will receive a grant to develop, maintain and enhance the hospitality sections of its online career services and mentoring platform, ‘GoodProspects’. The investment will enable Goodwill to significantly enhance career explorers’ knowledge of career paths and training that can help prepare them for employment in the hospitality sector. The IHG Foundation is collaborating with Youth Career Initiative (YCI) to transform the lives of survivors of human trafficking. It will provide them with support, training and mentoring in life skills, as well

The first wave of grant funding will provide support to projects across four key areas: hospitality skills development, local community investment, disaster relief and environmental sustainability as opportunities to build the knowledge and skills to secure employment in the hospitality industry or other service sectors. The collaboration will help ensure rehabilitated survivors of human trafficking are able to overcome the trauma of their past and to build a brighter future. British Red Cross will receive funds to support a flood recovery programme for people impacted by the flooding in Cumbria, UK, in December 2015. Through this programme, more than 2,000 local people will receive the immediate and

longer-term support they need to recover from this disaster. The Wildfowl & Wetlands Trust (WWT) will receive support to enhance the visitor experience at its London Wetland Centre through the construction of a sustainable drainage system. The new system will comprise a number of wetland features, which will harvest rainwater runoff from the surrounding buildings. It will also enable WWT to showcase innovative ways of managing water resources to the centre's almost 190,000 annual visitors.

MOVEMENTS Pullman and Novotel New Delhi Aerocity

JW Marriott New Delhi Aerocity

VISHRUT GUPTA has been appointed as director of food and beverage at Pullman and Novotel New Delhi Aerocity. In his new role, Gupta will

Thomas Abraham

Shibil Malik

diploma in hotel management in 1992 from Les Roches, Switzerland.

Prior to his new assignment, he was the cluster executive assistant manager of sales and marketing for The Westin Hyderabad Mindspace and Sheraton Hyderabad Hotel. With over 17 years of experience in the hospitality and banking industry, Malik has been part of many significant assignments.

Bertolli Olive Oil Vishrut Gupta

head the entire F&B division for the signature restaurants and bars of both the hotels. He will oversee the smooth functioning of the F&B department. He will be responsible for planning and execution of the annual promotions calendar, managing and executing events held at Pullman and Novotel. Gupta was previously the F&B director at Starwood Hotels and Resorts, The Westin Pune Koregaon Park. He has worked with brands like Reliance Industries; The Leela Kempinski, Mumbai; ITC Grand Central, Mumbai and ITC Mughal, Agra.

Park Hyatt Hyderabad THOMAS ABRAHAM has been appointed as general manager of Park Hyatt Hyderabad. Before joining the Park Hyatt Hyderabad team, Abraham was the general manager of Park Hyatt Goa Resort and Spa for nearly four years. Prior to that, he was the resident manager of Grand Hyatt Mumbai. Abraham started his hospitality journey with the Oberoi Hotels, Mumbai as assistant banquet manager, soon after he completed his

Italy’s Bertolli Olive Oil has appointed celebrity CHEF RANVEER BRAR as the brand ambassador for its olive oil portfolio on Indian shores. One of the most popular Indian chefs, Chef Brar is famous for representing

Chef Ranveer Brar

Indian food across the globe with over 20 years of experience in the food industry and more than 10 years at kitchen management positions across India and USA. Chef Brar is renowned for his knowledge about the history of food, his expertise in various world as well as regional cuisines and also his proficiency in food styling and food photography.

JW Marriott Mumbai Juhu CHEF VENECIO CADAVIDA has been appointed as Japanese specialty chef at JW Marriott Mumbai Juhu. Born and brought up in Philippines, Chef Cadavida is a sushi master and is also known for his exquisite culinary skills that he has acquired over the last 11 years of experience across varying restaurant concepts. Cadavida has trained at various hotels across the globe namely ITC Hotels Grand Bharat Gurgaon, Louis Café and Restaurant, CASA Ysabel Caffe Restaurant, YABANI Restaurant, Tokyo on the Rocks Restaurant, etc.

JW Marriott New Delhi Aerocity has appointed ANKUR CHAWLA as director of beverages of the hotel and manager – Akira Back & JW Lounge. Chawla started his career with Taj Mahal Palace and Tower, Mumbai in June 2008 where he underwent training in various departments of the hotel and joined as the assistant manager for Wasabi by Morimoto, Taj Mahal Hotel, New Delhi in October, 2009. He was later appointed as the restaurant manager for Wasabi by Morimoto and Machan. Apart from his association with Taj Group of Hotels for

Hyatt Pune Kalyani Nagar Hyatt Pune Kalyani Nagar has appointed Sethuraman Sundaram as the food and beverage manager. In this role, Sundaram will direct and oversee food and beverage operations of the hotel. This will include the banqueting facilities and restaurants namely Baan Tao, Eighty Eight and Fish Bowl. He will be responsible for maintaining the service quality, ensuring guest satisfaction and smooth operations of the restaurants. Sundaram has over 13 years of work experience in the hospitality industry. He has worked with different Hyatt properties in roles like food and beverage trainer, all day dining manager, pre-open-

about four years, he also gained experience of launching standalone restaurants such as Masala Library by Jiggs Karla and Made in Punjab.

ing banquet manager and assistant director of food and beverage in prime Hyatt properties of Mumbai and Pune.

High Ultra Lounge High Ultra Lounge, south India’s tallest rooftop restaurant, has appointed MYO ZAW AUNG as executive chef. In his role, he will be responsible for overseeing the restaurant’s dining venues, catering and culinary events, as well as further enhancing the restaurant’s culinary offerings. Previously, Chef Aung worked as chef de cuisine, executive sous chef, chef de partie in Sofitel, Anantara Hotels & Resorts Spas, Byblos Hotel, Chameleon Restaurant & Club Lounge, Le Royal Meridien Spa & Resort West Marina Beach, etc.

Sheraton Hyderabad Hotel Sheraton Hyderabad Hotel has appointed SHIBIL MALIK as general manager.

Chef Venecio Cadavida

Sethuraman Sundaram

Chef Myo Zaw Aung

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weekend

Scene and heard

With Marcellus Baptista

Swish selection

Indian Ocean at the All Barr Jamm at Dublin Square

MUCH SINGLETON, that famed single malt whisky from USL-Diageo, was downed at the launch of Singleton Selections, an exclusive range of premium leather bags and accessories inspired by the brand’s rich Scottish heritage. Reinforcing the brand’s philosophy of ‘inherently good taste,’ the collection was introduced to a discerning audience at St Regis in collaboration with famed fashion designer Arjun Khanna. Guests saw that each of the artistically designed pieces had the Signature Singleton hallmark logo of a leaping salmon.

All cheerful THE EUROPEAN-STYLED Dublin Square at Phoenix Marketcity was crackling with good cheer as six iconic bands performed at Daddy’s All Barr Jamm. Headlining act Indian Ocean started the musical medley that continued with The Colour Compound, Bombay Bassment, Kanchan Daniel & The Beards, M Mat and Jehan performing to a packed house at 212 All Day Café & Bar, The Big Kahuna, Rainforest, Craft Deli Bistro & Bar and The Irish House. Pop-up stores by Harry’s Bar + Café, Pop Tate’s and The Beer Café added to the excitement. This musical night turned out to be a good opportunity for the many chic bars and restaurants to showcase their offerings in food and beverage to the massive mall crowd.

Arjun Khanna and Kim Sharma at the Singleton Selections launch at St. Regis

Hanneli Slabber, Monika Iuel and David Frost at the South African Tourism roadshow at St. Regis

Rock and roll AFTER KOLKATA, DELHI and Hyderabad, it was time for South African Tourism’s 13th annual roadshow to roll into Mumbai. The talk at St. Regis veered towards this interactive program planned to increase destination awareness among travel planners in India with over 50 exhibitors. Encouraged by the potential of the Indian market and the tremendous growth opportunities it offers, many South African suppliers, you heard, have shown keen interest and have started business operations across various regions of the country. Monika Iuel, GM, international marketing, South African Tourism and Hanneli Slabber, country manager, South African Tourism were there. And it was party time at night with South African Tourism brand ambassador Jonty Rhodes among many others present.

Down memory lane

SUNNY SIDE UP – that was the case as Olive Bar & Kitchen turned 15 with pioneering restaurateur A D Singh and wife Sabina hosting a splashy Sunday brunch packed with old friends and happy memories. Live music by Heather Andrews & The Jazz Cats with Benny Soans, Dee Wood and Karim Ellaboudi set the mood going while Ash Chandler added a dash of humour and music with his specially-created jazz version of ‘A D is a Tramp.’ Suchitra Pillai also sang. Yes, the famed Olive sangria that was introduced on day one 15 years ago was very much there along with an assortment of other drinks, wines, beers and special cocktails with a spicy Mumbai masala twist. Complementing the drinks were the many food stations. And guests went down memory lane as they viewed the pictures down the years, strung all around this Mediterranean-styled eatery and bar.

A D Singh, Nethra Raghuraman and Sabina Singh at the 15th anniversary of Olive Bar & Kitchen

FOOD & HOSPITALITY WORLD

February 16-29, 2016

weekend

E V E N T S

SPECIAL RECOGNITION Sheraton Grand Macao Hotel, Cotai Central acknowledged the contribution and support of more than 100 travel trade partners from Macau, Hong Kong, China, Taiwan and Southeast Asia at its Travel Trade Appreciation Awards 2015

ANNIVERSARY CELEBRATION Courtyard by Marriott Agra celebrated its first anniversary by baking a 12 feet long cake weighing 25 kgs

INDIAN WINES London-based author and wine consultant Peter Csizmadia Honigh (centre) shared his experience documenting the wines of India for his book ‘Wines of India: A Concise Guide’ at Evviva Sky Lounge in Courtyard by Marriott Pune City Centre

GRANDMA’S SPECIAL Hotel Marine Plaza recently organised a Grandma’s Special Cooking Workshop for its resident guests

ART DISPLAY Saurabh Mohan, an abstract acrylic paint artist with hearing disability, recently showcased his art at the art wall of Novotel Hyderabad Airport

REPUBLIC DAY Prime minister Narendra Modi (left) and French president Francois Hollande (second from left) visited Taj Chandigarh ahead of Republic Day

FOOD & HOSPITALITY WORLD

February 16-29, 2016

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