Food and Hospitality World (Vol.4, No.12) March 1-15, 2016 by Indian Express

I N D I A’ S F O R E M O S T H O S P I TA L I T Y P U B L I C AT I O N ER ST W H I L E E X PR E S S H O S P I TA L I T Y •

F O R T N I G H T LY I N S I G H T F O R T H E F O O D A N D H O S P I T A L I T Y T R A D E

March 1-15, 2016 Vol 4 | No. 12 | Pages 132 | `50

I N D I A’ S F O R E M O S T H O S P I TA L I T Y P U B L I C AT I O N ER ST W H I L E E X PR E S S H O S P I TA L I T Y •

F O R T N I G H T LY I N S I G H T F O R T H E F O O D A N D H O S P I T A L I T Y T R A D E

March 1-15, 2016 Vol 4 | No. 12 | Pages 132 | `50

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EDITOR’S NOTE

Capital bytes

uring this time of the year, the focus generally shifts to the capital of the country. The Union Budget, which by default affects every citizen of the country gets voiced in the parliament after which a series of debates and discussions get underway across industries. The hospitality industry is no exception to the rule and in fact has been rather vocal about its demands and issues since a while. Like always, the expectations surrounding the Union Budget, scheduled to be disclosed by the finance minister, Arun Jaitley, are high this year. From the hospitality industry gaining infrastructure status to the roll-out 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. The tourism and hospitality body, Federation of Associations in Indian Tourism & Hospitality (FAITH) feels that Indian tourism needs to escape from its trajectory of low shares by working on a set of structured Union Budget driven initiatives. The vice president of FAITH was strong in his views and as an industry voice the federation feels the issue of

“The time has come for India to position itself as a meetings and conventions hub”

service tax needs to be addressed. The time has come for India to position itself as a meetings and conventions hub and to set up Mega Tourism Zones on the lines of SEZs/national manufacturing zones. The industry has been appealing for infrastructure status since long and this year they are hoping the appeal is granted. PPP models need to move out of paper policies into hardcore project implementations. The current issue of FHW also takes you back to the capital to understand what's happening at AAHAR, one of the largest hospitality fairs in the country. This issue talks about what the chefs can't do without in their temple of service. Some feel it is their knives and pans, while for few it's the soft skills and their people. The entire dining trend and temperament in the country is witnessing a change and these chefs who are cooking classic cuisines are constantly upgrading their skills to meet the demand of the well refined palate. REEMA LOKESH Editor

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CONTENTS Vol 4 No 12 MARCH 1-15, 2016

INTERIORS & DESIGN

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

BESPOKE BENTLEY THE BENTLEY SUITE AT THE ST REGIS ISTANBUL IS INSPIRED BY THE ICONIC BENTLEY CONTINENTAL GT MOTORCAR

SPA & WELLNESS

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 Ajanta Sengupta NATIONAL FOOD & BEVERAGE SALES Sujoy Gomes INTERNATIONAL FOOD & HOSPITALITY SALES Dhananjay Makharia PRODUCTION General Manager B R Tipnis Manager Bhadresh Valia

40 Ten chefs of leading hotel brands in India reveal their most important asset in the kitchen and share their insights on the evolving culinaryscene in the country 42-56

MARKETS P 32: NEW KIDS ON THE BLOCK True Tramm Trunk, Mumbai

P 34 PRODUCT TRACKER Global Linen

P74: LIFE

Generating employable skills

P 126: WEEKEND A treat to guests

WHERE WELLNESS MEETS NATURE ANANTARA GOLDEN TRIANGLE ELEPHANT CAMP AND RESORT HAS A NEW WELLNESS PROGRAMME

EDGE

INFLIGHT CATERING BOOSTS READY MEALS MARKET THOMAS COOK INDIA PARTNERS WITH AIRBNB FOR PILOT PROJECT TAJ DUBAI LEVERAGES ON BRAND'S HERITAGE OF HOSPITALITY

NEW TECHNOLOGIES AND INNOVATIONS FOR HOTELS

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 ÂŠ 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

Inflight catering boosts ready meals market Sudipta Dev Mumbai INFLIGHT catering is one of the most important market segments for ready meals producers, who have adapted to the needs of airlines in terms of delivery and product variety. One of the leading companies in this industry, Gits Food Products, has been driving this business by being flexible in fulfilling the sector's needs. “We have been flexible in customising our recipes and even developing special recipes as and when requested. Moreover, all ready meals play-

ers including us operated only in smaller 300g pouches however, we took the lead by offering 1 kgcatering pouches for this segment,” said Sahil Gilani, director, sales & marketing, Gits Food Products. He is the third generation of the 50 year old convenience food company. For inflight catering Gits currently has over 50 ready meal products comprising of Indian, Chinese and Thai cuisines that are available in 1 kg catering packs. In addition they also have catering packs of instant mixes which are 30 ready-to-cook products. “Gits is also the first

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company to be approved by the railways board to introduce ready-to-eat packs on-board,” pointed out Gilani. Talking about their strategy for airlines industry, Gilani mentioned, “We are looking to collaborate with this segment. In fact, we have proven success to deliver quality and value in the past for Oberoi Flight Kitchen who were catering the meals for Jet Airways.” According to him, being all natural and fully cooked, the ready meals offer several efficiency benefits to inflight kitchens by not only saving coss but also significantly reducing

turnaround times. “Since only reheating is required, the food from the pack can be directly plated on to the airline trays and put into the heated chamber trolley. There is a reduction in skilled labor cost as well as a reduction in wastage,” he stated, adding that low-cost airlines can benefit greatly by selling ready meals on board and will be able to provide quality food at much lower price points of full service carriers. Currently, no low cost carrier has explored using ready-to-eat retort meals as their crew would find it cumbersome to reheat the packs on

board. “However, we are confident to find a solution to this by working closely with the airlines,” he asserted. Acknowledging that the food services industry is adapting modern packaged food technology to scale up and improve their services, Gilani mentioned, “It is time the travel sector also explores the merits of convenience foods. All packaged food is not bad or junk, there are brands such as Gits that provide all natural products. These myths once broken will go a long way to revolutionise the travel food space.”

MARKETS

Thomas Cook India partners with Airbnb for pilot project FHW Staff Mumbai THOMAS COOK INDIA has inked a pilot partnership with Airbnb, a global communitydriven hospitality company. The partnership will offer Indians looking to travel abroad, access to a range of accommodation options across variety of price points. Thomas Cook India‘s internal consumer research has revealed that for today’s Indian traveller, holiday accommodation goes beyond hotel categories or room types. Over 25 per cent of the company’s individual traveller segment has stated their preference to explore local stays. In an initiative to tap this market potential, Thomas Cook India has signed a pilot agreement with Airbnb over this segment. Thomas Cook India intends to offer value and flexibility to families, ad-hoc groups of friends, business and leisure travellers via access to Airbnb’s stay options across apartments, private rooms, castles, boats, manors, tree houses and private islands. Speaking on the announcement, Madhavan Menon, chairman and managing director, Thomas Cook India said, “The Indian traveller is evolving rapidly. Our partnership with Airbnb for outbound Indian travellers aims to address this viable and yet untapped market need. Our strategic focus is to target high potential growth opportunities via innovation in products and partnerships and our tie-up with Airbnb reiterates delivery of this intent.” Varsha Rao, head, global operations, Airbnb said, “We are excited to work with a leader in India’s travel market to give Indian travellers the opportunity for authentic local experiences.”

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MARKETS

Taj Dubai leverages on brand's heritage of hospitality Sudipta Dev Mumbai TAJ DUBAI opened in April 2015 in the crowded ultra luxury hospitality market in Dubai, which has a constant stream of new entrants. Acknowledging that it is a competitive space and will become more so in the future, Jason Harding, area director and GM, Taj Dubai said, “Hotel operators in the region are doing an incredible job, but the differentiator for us is that we have over 130 years of experience running luxury properties and the heritage that comes with the Taj is far beyond anything glass and con-

crete. We bring a totally different emphasis to the Dubai market and Taj Dubai has opened to great acclaim.” The property, he pointed out, is being promoted as a Taj hotel - an international property with elements of Indian design. “It is not an Indian hotel for Indians but an international hotel for international affluent travellers. The fact that it is by Taj gives the property deep roots in the heritage of hospitality. We should have more hotels in the market that is so vibrant and dynamic,” mentioned Harding. The Taj Group is also looking at other projects in the city and the region. “Taj Dubai is our absolute fo-

For most Indians there is always a connect with the Taj.You start to understand the power of the brand when you speak to the customer Jason Harding

STATEMENT ABOUT OWNERSHIP AND OTHER PARTICULARS OF FOOD & HOSPITALITY WORLD, MUMBAI, AS REQUIRED UNDER RULE 8 OF THE REGISTRATION OF NEWSPAPERS (CENTRAL) RULES, 1956 FORM IV (SEE RULE 8) 1. Place of Publication

: Express Towers, 2nd Floor, Nariman Point, Mumbai 400021.

2. Periodicity of its publication

: Fortnightly

3. Printer’s Name Whether citizen of India Address

: Ms. Vaidehi Thakar : Yes : Express Towers, 2nd Floor, Nariman Point, Mumbai 400021.

4. Publisher’s Name Whether citizen of India Address

: Ms. Vaidehi Thakar : Yes : Express Towers, 2nd Floor, Nariman Point, Mumbai 400021.

5. Editor’s Name Whether citizen of India Address

: Ms. Reema Lokesh : Yes : Express Towers, 1st Floor, Nariman Point, Mumbai 400021.

6. Name and address of individuals : Global Fairs & Media Private Limited who own the newspaper Express Towers, 1st Floor, Nariman Point, Mumbai 400021 AND Shareholders holding more than : The Indian Express (P) Limited One per cent of the total capital Express Towers, 2nd Floor, Nariman Point, Mumbai 400021 : Hannover Milano Fairs India Private Limited 102, 1st Floor, B Wing, Business Square, Chakala, Andheri Kurla Road, Andheri (E), Mumbai 400093 I, Vaidehi Thakar., hereby declare that the particulars given above are true and to the best of my knowledge and belief.

Date : 1/3/2016

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sd/Vaidehi Thakar Publisher

cus but there is always more that we can do. Taj Dubai will be a pillar for all these projects,” added Harding. About 20 per cent of the business comes from the India market and Harding is keen to see this segment grow. “For most Indians there is always a connect with the Taj. You start to understand the power of the brand when you speak to the customer directly,” he said adding that other markets are important as well, like the US and European leisure. The GCC countries, like most hotels in Dubai, is the biggest market. “It comprises more than 50 per cent for us,” said Harding.

Located in Downtown Dubai, the property is just a 10 minutes walk from the Dubai Mall. “Almost 60 per cent of our rooms have views of Burj Khalifa. On New Year’s eve we are extremely popular with fireworks going on and all the activities in Downtown,” stated Harding with evident pride. The interesting F&B options include a gastro pub called The Eloquent Elephant, which, according to Harding, has great traction. Then there is the Bombay Brasserie, the highlight of which is food style based on open grille. This in particular has been well received by Indian expats. Tesoro is the global eatery. Night lounge venue Tree House has just been opened, which offers an amazing view of Downtown and Burj Khalifa.

MARKETS

Maha govt abolishes police licences for hotels; HRAWI welcomes move FHW Staff Mumbai THE HOTEL and Restaurant Association of Western India (HRAWI) has welcomed the state government’s recent directive to scrap all police licences required to run hospitality businesses. A police circular to the effect states that now hotels, permit rooms and swimming pools within city limits will no longer require a police licence to operate a hotel establishment. “In a single stroke, the Chief Minister brought down this colonial rule. It goes to show that the government not only has acknowledged our woes, but also has committed to eliminating them. The move also goes to reaffirm that the state is clearly looking at promoting tourism. Most importantly, it is an indicator of optimism and we feel positive that the following financial year would bring in a better time for hoteliers,” said Bharat Malkani, president, HRAWI. “This move clearly is progress and an important step. We are thankful to the CM for making this possible. We made making several representations to the state at various levels, indicating how many of the prevalent laws were in fact either obsolete or in some cases plain regressive. With the case of police licences and permissions being taken out of the way, some of our concerns have been addressed. We are hopeful that in the near future, single window licence clearance will become operational. In most progressive countries, hospitality sector besides being one of the key revenue generators also acts as a driver for business and tourism growth,” added Kamlesh Barot, past-president, HRAWI.

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MARKETS

GTT Foods looks to expand distribution base in India Rituparna Chatterjee Mumbai GTT FOODS, a producer and exporter of traditional Turkish food products, is looking at expanding its distribution network in India. Presently, the company has three distributors across Pune and other locations and is looking at establishing a pan India presence. Elaborating on this, quiries coming in from 10 more. We want to have a pan India presence and are looking at Mumbai, others parts of Maharashtra, Gujarat and Karnataka. We are participating in food exhibitions to reach out to more people.” GTT Foods' product portfolio includes dry figs and apricots, hazelnuts, macaroni/spaghetti, biscuits, wafers, crackers, can-

Uddhay S Tambe

Uddhay S Tambe, sales manager, GTT Foods Dubai stated, “India is our target market since there is immense potential here for our products. We have been exporting our products from Turkey to India for more than 10 years but now we want to focus aggressively on this market. We are receiving enquiries from retailers, dry fruit shops, hotels, catering companies, etc since people here are aware of our products' quality. At present, we have three distributors in India and we have en-

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dies, flour, semolina and pulses. The company sells its products under the names of Golda, Melda, Afra, Al Fakher, Dona Mia, Bello Grano and Perfetto. It mostly exports its products to Japan, South Korea, Somalia, South Africa, among others. Speaking about the company's growth worldwide, Tambe mentioned, “Every year we are growing at a rate of 20 plus per cent.”

India a key growth market for T&S Brass and Bronze Works Rituparna Chatterjee Mumbai T&S BRASS and Bronze Works, offering a full range of foodservice, commercial, laboratory, and pet market faucets and fittings worldwide, is looking at India as one of its key growth markets. T&S Brass and Bronze Works has been exporting some of its products to India for more than a decade. The US is a major export market for the company followed by China. Speaking on this, William Stella, director – international sales, T&S Brass and Bronze Works stated, “We entered the India market 10-20 years back. India is one of our key growth markets for 2016 and the next couple of years. India has huge potential, good distribution base and excellent professional consultants. In the future we would want to expand our product offerings. In China, we have setup our own manufacturing and distribution facility to service that market. If India goes the same way then there is a possibility that we can setup on a permanent basis an assembly or warehousing facility.” Elaborating on the challenges of the India market, Stella added, “Setting up a business in India or in any country requires you to have all the processes in place. I joined T&S Brass and Bronze Works and

William Stella

made an active effort to develop the India market – my mission was to learn about the players, among others. We started this mission four years ago and a year and a half later we were able to bring awareness into the marketplace, etc. Then the next step was to enter the general market and for that you need someone on the ground who knows the local language and the local people. We hired Rajesh Chowdhury, who has made good progress in addressing the general market and the high-end hotel market. In 2015, we increased our sales in the India market by 50-60 per cent and we are expecting to double the figures in 2016.” Stating the USP of the company, Stella opined, “We are focused on commercial food service plumbing.”

MARKETS

Customized Kitchen India declared 'most customer friendly company of the year 2016' FHW Staff Mumbai CUSTOMIZED Kitchen India (CKI) has been declared as the 'most customer friendly company of the year 2016' by Skilled India Entrepreneurs. This award ceremony will be held on March 20, 2016 at Nehru Planetarium, New Delhi. Kalraj Mishra, union cabinet minister (micro, small and medium enterprise) will hand over the awards. The winners have been determined through a multi-step selection process. The event is designed to analyse trends and best practices, and to recognise and reward achievers, innovators and enablers who played a pivotal role in taking spirit of excellence and entrepreneurship to a next level. This award acknowledges the fact that CKI is on the right track as an organisation and is surging ahead of competitors. CKI is the first Indian com-

mercial kitchen equipment company to offer 18 months warranty which no other company provides. Compared to innumerable other kitchen equipment companies, CKI always strives to give its best quality products, prompt service and timely execution at all times. The spirit of innovation lies behind every action at CKI. With a belief in upgrading new generation technological changes at all times as per the requirement of the industry, CKI maintains the relationship with the customers and takes on full responsibility for its products. After buying a CKI equipment, the customers are assured of constant after sales support, enabling them to connect with the company with any product queries or questions that can help to enhance and further extend the life of the equipment. The company’s service capabilities not only span across its own brands but also to the

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products they distribute. Key reasons why CKI was declared the 'most customer friendly company of the year 2016' include 24/7 customer support, free designing and layout plans, free implementation, free shipping, 18 months warranty on products, and AMC (after warranty). “This award has put more responsibility on us to work harder and maintain all the standards we have set for ourselves. We are thrilled to receive this recognition for our workplace practices, as a team,” said Tarun Raj, CEO, CKI adding, “We truly believe that providing a valuable service to our customers begin with creating an atmosphere where employees are gen-

uinely happy and excited about where they work and what they do.” Extending his good wishes and greetings to the company Chef Gautam Chaudhary, renowned chef and director, Gourmet Aura Luxury Catering, stated, “When it comes to establishing and maintaining relationships with customers, CKI has no comparison, they truly deserve this award.” Laxmikant H Bodhare, head of projects and maintenance, Barbeque Nation opined, “CKI understands our unique requirement on kitchen equipment. They have not only contributed in suggesting us certain equipment which are critical for our

kitchen operations but have also advised us in terms of their usability, durability, safety and operational efficiency”. “CKI is a company which works as an extension of our company, they are undoubtedly the friendliest organisation. We extend our congratulations to Raj and his team,” said Kanwalpreet Singh, director, The Barbeque Company, New Delhi. Ratnesh Sahay, general manager, Nidhivan Sarovar Portico, Vrindavan said, “This is just the beginning for Raj and his company. There are many more awards to come. We are happy and excited to be a part of his successful journey.”

MARKETS

'VALUE ADDED LAMB CUTS ARE AGREAT ADDITION TO ANYMENU' Meat & Livestock Australia (MLA) is the marketing, research and development body for Australia’s red meat and livestock industry. Harleen Saraon, business development manager – India speaks to Steena Joy on the USP of Australian Lamb Why is Australian Lamb one of the finest in the world? Australian Lamb is all natural, pasture-raised, and free of artificial additives and hormone growth promotants – a pure product of its pure environment. Value added lamb cuts are a great addition to any menu or display case. The versatility and flavour of Australian Lamb lends it to many different cuisines. What are the health benefits of Australian Lamb? According to MLA Human Nutrition Department, Australian Lamb is packed with essential nutrients. * Fresh lamb (red meat) is a good natural source of protein and iron * Lamb provides zinc, vitamin B12, omega-3, niacin, riboflavin, vitamin B6, pantothenic acid and phosphorus * The iron and zinc in lamb is well absorbed by the body, better than the iron and zinc found in plant-based foods like legumes, spinach and grains * The type of omega-3 fat found in lamb is the same ‘healthy’ fat found in fish. So it makes a valuable contribution to omega3 in our diet * Vitamin B12 is only found in animal foods. So if you don’t eat meat, chicken, fish, eggs and dairy products, foods enriched with vitamin B12, a supplement is required. * Lamb is one of the best sources of well absorbed iron and zinc. The redder the meat, the higher the iron content. That’s why when compared to the same amount of chicken; lamb has triple the amount of iron and zinc * Eating lamb regularly can

help to maintain your body’s iron stores, preventing iron deficiency. This is particularly important for babies, toddlers, young girls and women, who are at risk of iron deficiency, as their bodies need more iron to meet the needs for growth and losses through menstruation. What are the best storage and handling procedures for chilled lamb? Australian Lamb must be correctly handled and stored to maximise its yield, shelf life and importantly, its taste. For chilled lamb, to beat spoilage, there are three important rules when taking delivery: *Keep it clean *Keep it cold *Keep it moving. Once chilled, vacuum-packed lamb arrives in the kitchen, it should be put into the cool room without delay. Cartons should be stacked with their labels facing out and with the oldest date on top, moving down to the most recent at the bottom. This helps to maintain a ‘first-in, first-out’ stock rotation policy. The cool room should be at a temperature of between -1.50C – 00C. Cut down the amount of time the cooler door is kept open, to keep the temperature stable. Slight variations will cause the meat to weep, which can reduce shelf life and profits. What are the procedures for frozen lamb? Frozen lamb should be kept at a temperature below – 180C. Once removed from the freezer, frozen product should be left to thaw in the cool room at 00C – 40C. The size of the cut will determine the defrosting time.

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How can you determine whether the lamb is done? You can test for doneness by touch. Just press the lamb with your finger – when it has a springy but firm texture and is moderately juicy, the lamb is done. The firmer the feel of the meat, the more well-done it is.

Which are the best means of transporting Australian Lamb? Australian Lamb is exported internationally by shipping lines serving a wide range of loading and discharge ports, as well as inland destinations. The average shipment

and off-loading time is between two to six weeks. Airfreight is another method of transportation that is used for chilled lamb. The fast 24 48 hour turnaround ensures chilled lamb remains fresh and arrives in optimum condition.

MARKETS

JW Marriott Mumbai Sahar receives LEED Gold Certification FHW Staff Mumbai K RAHEJA Corp’s JW Marriott Mumbai Sahar has achieved a rating of 66 points in the final certification review of the Indian Green Building Council’s (IGBC) LEED for India. Shabbir Kanchwala, senior vice president, K Raheja Corp said, “We have been committed to the green cause and it is our endeavour to ensure that each of our offerings has a positive impact on the environment and the society at large. The certifications are a reiteration of the good work we do and encourage us to strive to achieve more in this sector. We remain staunch evangelists of the green cause, and believe that the healthiest way forward is with the imbibing of sustainable business practices.”

We have been committed to the green cause Saeid Heidari, general manager, JW Marriott Mumbai Sahar said, “JW Marriott Mumbai Sahar is truly honoured to have received a LEED Gold certification. Providing a luxurious guest experience and being socially-responsible at the same time has been our constant endeavour. Areas that we focus on include water and energy efficiencies, the use of certified materials, improved indoor air quality and innovation in environmental design amongst others. This certification denotes how the industry is moving forward by being environmental-friendly as well as better organised.”

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MARKETS

R B Mangharam Foods to introduce new range of machines at Aahar 2016 FHW Staff Mumbai R B MANGHARAM Foods will be introducing its new range of machines – chocolate enrober, chocolate refiner conche, melting tanks, multipurpose cutters and work and storage systems – at Aahar 2016. The ChocoMan Enrober JZJ 08 Chocolate Machine can be used for enrobing cream wafers, ganaches, cookies among others with chocolate. The products travel on a stainless steel wire-mesh belt and are enrobed by a curtain of chocolate. In addition, ChocoMan Enrober JZJ 08 doubles as a tempering and moulding machine by removing the enrobing belt attachment. The ChocoMan Refiner Conche 40 Machine is used to make smooth chocolate from cocoa powder. Cocoa beans may also be used. This machine uses a scrapping technology which promotes flavour development through frictional heat. One can produce high quality milk, dark and white chocolates, choco paste, truffles, compounds and many other products. Crafted from prime

stainless steel, the ChocoMan 30 and ChocoMan 15 can melt, temper and mould chocolate. All types of chocolate, be it pralines, bars, slabs, hollow figurines, etc can easily be produced with the help of these machines. All crucial components - motors, gearbox, switchgear, etc are sourced from world-class manufacturers, ensuring reliability and long-life of the machines. Other important features include electronic temperature controllers, foodgrade revolving wheel, vibratory shaking device and dry heating process.

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Chocolate melting cum holding tanks are useful for melting and storing chocolate in liquid condition. This is done by maintaining steady heat as well as gently stirring the chocolate in the tanks. Made from prime stainless steel and equipped with heavyduty motor and rotors, these tanks are available in 100 litre, 200 litre and higher capacities. ChocoMan Multi-Purpose Cutters are heavy-duty cutting machines which can be used to cut all soft foods - vegetables, chocolates, fruits, wafers, cookies, cakes, etc. They are made entirely from prime stainless steel and are equipped with auto power cutoff safety lids and built-in timers. ChocoMan MultiFunction Cutters are reliable and well designed machines and are sure to increase productivity in factories, restaurants and hotels, caterers, bakeries, etc. ChocoMan Multi-Function Cutters are available in two sizes – five litres and 13 litres. Fabricated from stainless steel, ChocoMan Work and Storage Systems can make one's work easier, more organised and hygienic. The beauty of a chocolate depends entirely

on the quality of the mould. The shine of the chocolate directly impacts its sales. A good design and presentation are important to establish a company’s brand and image. So, using a good-quality mould for making chocolates should be foremost on a chocolatier's mind. The finest chocolate moulds are made from polycarbonate, an unbreakable food-grade material which imparts a fine finish to the chocolate and gives years of good service. Europe is a worldleader in supply of chocolate moulds. R B Mangharam Foods represents the best European mould manufacturers and have been supplying their moulds to discerning chocolate manufacturers in India and abroad. Polycarbonate moulds are available in hundreds of different shapes and sizes – bite-sizes, bars and slabs, lollipops, hollow figurines, etc. One can choose from a range of elegant and timeless designs and give your chocolates the great look and importance they deserve. For the first time in India, one can order international quality personalised moulds. This concept is unique as the logo or message on a chocolate can be either en-

graved or embossed, hence giving a three dimensional effect to the chocolate. Also, this concept is economical, durable and easy-to-use. The days of choosing between a simple ice-stick or icecream cup are now over. Designer ice creams have come to stay. Ice cream moulds now are made in 100 per cent foodgrade silicone and are available in different shapes and designs. The shapes include animals, Valentines’ hearts, pops, etc. R B Mangharam Foods has been in the field of chocolate for more than 20 years, and it brings this rich experience to its customers by supplying them with the finest chocolate machines, European chocolate moulds, personalised moulds, chocolate colours, flavours and packaging. Its brand 'ChocoMan' is recognised by bakers, chefs and chocolatiers all over India. R B Mangharam Foods also offers specialised chocolate projects along with training, designed to help aspirants start their very own chocolate business. The entire ChocoMan range can be viewed on www.makechocolates.com and www.icecreammoulds.in.

MARKETS

FKCCI organises seminar on ‘Sustainable Scientific Farming’ FHW Staff Mumbai FEDERATION of Karnataka Chambers of Commerce & Industry (FKCCI) organised a seminar on ‘Sustainable Scientific Farming’. The subject was selected keeping in view the changing dimension in agriculture, which is moving from just production related issues to trade related issues. Government of Karnataka has also requested the FKCCI to focus on improving farmers’

Topics included farming systems and methods to boost income and bring sustainability livelihood by de-risking the production as well as market related issues, at the same time bringing sustainability. Topics of the seminar included: ● Farming systems and methods to boost income and bring sustainability ● Technological intervention and future technologies that ease operations, bring sustainability and prosperity ● Post harvest technologies to reduce wastage, improve quality, enhance shelf life and more hygienic conditions ● Value addition and food processing ● De-risking agriculture. The seminar was held at Jnana Jyothi Auditorium, Central College, Bengaluru. Besides the seminar, FKCCI will organise an exhibition on new technologies in agriculture.

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March 1-15, 2016

MARKETS

Connoisseurs of tandoors in India FHW Staff Mumbai TANDOORI CUISINE has always been high on priority for the enthusiasts of exquisite food. From tikkas to seekh kebabs to breads, the char-grilled flavour of food cooked in a tandoor is truly divine. The tandoor is currently a very important fixture in many Indian restaurants around the world. The word tandoori is the adjective meaning 'pertaining to the tandoor' and is used to describe a dish cooked in a tandoor. In India, the name tandoor is synonymous with 'Munnilal Tandoors'. Started by Munnilal, the company launched the concept of tandoors in India. As a teenager, Munnilal used to watch his grandfather make various types of clay pots. A certain pot known as 'gulabi' reminded one of Munnilal’s grandfather’s customer of the tandoor. Tandoor is basically upside down gulabi with the top cut off. That customer suggested that they should make tandoors as well, since then his grandfather added tandoor to their list of innovations. Tandoor was the only item that was in great demand and Munnilal was able to visualise the future in tandoor and slowly

mastered the art of tandoor making. He took to making tandoors and personally delivered them to local restaurants and the ones in Mumbai, Calcutta and other major cities. Soon Munnilal became a leader of tandoors in India through his successful venture - Munnilal Tandoors - in 1965 Over the years as this family run company expanded, new products have emerged from their in–house design team. This has resulted in 'Munnilal Tandoors' becoming one of the leading manufacturers of tandoor ovens in India. With nearly 51 years of experience in designing and manufacturing tandoors, the company understands the competitive nature of the restaurant business. However, it also emphasises on imparting the rural youth with skill development training in such a way so that they get employment and also improve entrepreneurship. Understanding the different demands of their customers, the organisation keeps innovating new and specific designs in order to provide style and elegance to its products. Currently managed by Munnilal’s sons, Rahul and Raju Prajapati, the organisation has

28 FOOD & HOSPITALITY WORLD March 1-15, 2016

Munnilal

major expansion plans in India and abroad. “The present scenario of the ever growing demand of the hotel and service industries has given rise to the need of designer kitchens. Keeping these factors in mind, we have catered to our customers with various types of tandoors that they demand. With our wealth of knowledge and proficiency, we are capable of meeting all requirements of our valued patrons. We have a team of professionals and trained technicians who have successfully manufactured and installed these products in the country’s leading Hotels and Industries,” stated Raju Prajapati, director, Munnilal Tandoors. “Our passion for innovation and our zeal to maintain quality standards sets us apart from our competitors. We, at Munnilal Tandoors, recognise that there is a growing awareness and need for smart tandoors and hence we have introduced a wide range of products that provide super smooth experience with value for money,” said Rahul Prajapati, director, Munnilal Tandoors. Munnilal Tandoors specialises in manufacturing of the following products - banquet kitchen tandoors, restaurant

Munnilal was able to visualise the future in tandoor and slowly mastered the art of tandoor making. He took to making tandoors and personally delivered them to local restaurants and the ones in Mumbai, Calcutta and other major cities kitchen tandoors, outdoor catering tandoors, fast food corner tandoor, live/ display kitchen tandoor, home tandoors, and accessories. The production unit of Munnilal Tandoors enables it to meet the requirements of clients. The entire production process is carried out by experienced technicians to maintain the industrial standard. The company’s adherence to quality empowers them to obtain a substantial share of the tabletop necessities in some of India’s biggest name in the hotel Industry. Today the company is proud to be associated with many more reputed groups of hotels. “Our mission is to provide the customers uncompromised quality and technology, which is cost-effective and durable. We are confident of meeting the growing demand in the market and being the first choice of small, medium and large restaurants. We are also committed to enhance the lives of our employees and provide them an excellent platform to work and grow in their respective fields and lives,” opined Munnilal, founder and chairman, Munnilal India. While we are constantly researching and developing new types of tandoor ovens, one of

the current trends being noticed is that some restaurants are looking at the tandoor as part of the décor. Restaurants have theatre kitchens and open plan cooking areas where customers can easily view the food preparation so it’s important that the tandoor also looks good and becomes a design feature.” Says Rahul Prajapati. One of the ways in which some modern Indian restaurants have adapted to emulate the tandoori taste is to grill meats or even dry-roast in the oven. Munnilal Tandoors has established an optimum production process to ensure an efficient operation that yields the highest quality equipment. At all phases of the progression the technicians monitor the work flow for industry-leading product results. The Munnilal family’s background in business, marketing and branding provides a strong foundation for Munnilal Tandoors. Both Raju and Rahul Prajapati are involved in the artisan side of manufacturing in the company. They understand and respect the absolute precision that the industry requires from their equipments, because the tandoor process is as much a science as it is an art.

MARKETS

Indian culinary professionals to unite at Noma,Australia FHW Staff Mumbai TOURISM AUSTRALIA has made an extension to its ‘Restaurant Australia’ campaign by welcoming Noma to its homeland. The concept of ‘Restaurant Australia’ was developed to highlight the food and wine experiences in Australia. The crème de la crème of the Indian culinary industry will be visiting Noma in March 2016. Experts from the Indian food industry Chef Sanjeev Kapoor, Chef Vicky Ratnani, Chef Ranveer Brar, food consultant Rushina Munshaw Ghildiyal and food critics including Vir Sanghvi, Rashmi Uday Singh and Marryam Reshii, will be a part of it. Chef René Redzepi has concocted unique Australian dishes for his pop-up Noma outpost in Sydney. Noma’s Sydney pop-up opened its doors on January 26 and has a waitlist of 27,000 diners. The restaurant will run until April 2, 2016 at Anadara Building, Barangaroo, Sydney serving lunch and dinner to food fanatics. Since the launch of ‘Restaurant Australia’ in May 2014, spending by international visitors on food and wine in Australia has grown by nearly AU$ 700 million (+16.6 per cent). In the same period, global perceptions of Australia as a food and wine destination have improved, with the country’s rank rising from 10th to sixth. Redzepi has scoured the continent, travelling and tasting wild ingredients off-shore from the Tiwi Islands off Darwin to Tasmania’s Flinders Island, and on the mainland, from Margaret River in Western Australia to South Australia’s Limestone Coast, Port Phillip Bay in Victoria, the New South Wales Northern Rivers region and more.

FOOD & HOSPITALITY WORLD

March 1-15, 2016

MARKETS

Jain Fabricators chalks up major expansion plans in India FHW Staff Mumbai INCEPTED IN 1975, Jain Fabricators is one of the country’s finest stainless steel manufacturers for the hospitality industry. Starting as a retail shop for stainless steel goods, the company manufactures products that have demand in the market today. The organisation’s endeavour has been to provide quality products backed by quality service to the hospitality sector. Started by Parmod Jain, founder, Jain Fabricators and first generation entrepreneur, the company experienced consistent growth, reflecting customer satisfaction with proven products and services as a metal fabricators, gates and grill manufacturer and interior service provider. The company also started fabrication and designing of steel since 2003. With nearly 13 years of experience in designing and manufacturing of stainless steel, the company understands the competitive nature of the market. However, with its emphasis on skill development and new

designs in interiors the team is well versed with the latest technology and market trends which helps them to provide their clients efficient product and services. The products of Jain Fabricators are durable, rust free, low maintenance, dimensionally accurate, have fine finishing and high tensile strength. Currently managed by his sons, Anshul and Tarun Jain, the company has major expansion plans in India. The present scenario of the ever growing demand of the industry has given rise to the need for designer interiors. Keeping these factors in mind, Jain Fabricators customises designs for its customers depending upon the various types of interiors they demand. Jain Fabricators specialises in manufacturing the following products - stainless steel main gates, stainless steel railings, stainless steel wall arts, stainless steel laser cut ceilings, laser cut partitions, designer mirror and consoles, a complete range of interiors in stainless steel, designer chaat counters and buffet counters.

30 FOOD & HOSPITALITY WORLD March 1-15, 2016

“Stainless steel has some unique benefits. It is unaffected by temperature extremes and is resistant to corrosion. It is strong and easily fabricated. Stainless steel has a long life and is durable, can be easily cleaned and maintained. We make sure that our company sources high grade ferrous and nonferrous metals from a reliable network of vendors so as to deliver durable and rust resistant products,” said Parmod Jain. "Stainless steel production is more than four per cent of the total steel production in India as compared to less than 2.5 per cent worldwide. The government's Make in India programme will help in increasing stainless steel demand in the country. Our passion for innovation and our zeal to maintain quality standard sets us apart from our competitors. We at 'Jain Fabricators' recognise that there is a growing awareness and need for designer interior and hence we have introduced a wide range of products that provide super smooth experience and are value of money,” said Anshul Jain, director, Jain Fabricators. “Quality has always been one of the major concerns in our company since inception. We manufacture and supply our range of products that are at par with international standards. We have a team of quality examiners who thoroughly check the complete range at every level of manufacture to ensure that the products meet international standards and satisfy the client’s requirement,” opined Tarun Jain, director, Jain Fabricators. Jain Fabricators is associ-

ated with Crown Plaza, Hotel Good Time, Hotel Royale, Pearl Galaxy Banquet, Angel Mall, Skytech Mall, SMC Group, VRC Construction and many more hotels and residential projects. “While we are regularly researching and developing new types of designs, one of the current trends being noted is that some restaurants are looking for designer chaat counters as a part of their design scheme. We are manufacturing chaat counters which are high on demand in the market and they have been priced at rea-

sonable rates. The counters have a sturdy make and are designed using high quality raw materials,” mentioned Anshul Jain. The organisations’ background in business marketing and designing provides a strong foundation for them. Both Anshul Jain and Tarun Jain are involved in the artisan side. They understand and respect the absolute precision that the industry requires from their designs with a belief that timely and trendy stainless-steel is a basis for all forms of art.

MARKETS

Westin Hotels & Resorts partners with FitStar by Fitbit FHW Staff Mumbai STARWOOD HOTELS & RESORTS has announced that Westin Hotels & Resorts has partnered with FitStar by Fitbit to debut a series of fitness programmes that are now available at many of the brand’s 200 hotels around the world. In response to the global demand for wellness while travelling, this collaboration is aimed at offering guests the opportunity to stay fit on the go, as well as take their workout beyond hotel stay with complimentary trial access to the FitStar Personal Trainer app. “Since Westin established its well-being position five years ago, we have seen the focus on wellness accelerating with new technology and the growing popularity of wearables, like those from Fitbit. This partnership with FitStar by Fitbit offers our guests another meaningful way to maintain their exercise routines when and where it works for them,” said Brian Povinelli, global brand leader, Westin Hotels & Resorts. The FitStar Personal Trainer app offers personalised exercise programmes with workouts from fitness authorities, including football legend Tony Gonzalez. Each app takes users’ capabilities and goals into account, creating customised workouts that adapt to a person’s fitness level. By adjusting the intensity and difficulty of each move, the workouts evolve as the user progresses. As part of this partnership, FitStar by Fitbit, together with Westin’s national running concierge, Chris Heuisler, designed freestyle sessions with travel and small spaces in mind. The ‘Stay Fit with Westin’ session features exercises like elbow planks, floor bridges, and alternating knee raises to help relieve common travellers’ ailments.

FOOD & HOSPITALITY WORLD

March 1-15, 2016

NEW KIDS ON THE BLOCK

True Tramm Trunk, Mumbai TRUE TRAMM TRUNK is a newly opened bar and lounge in Juhu, Mumbai. The bar can accommodate 75 people with seating arrangements for 45 people in the al fresco section and 30 people indoors. The drinks menu at the bar is very unique in its concept. House made spirits, inspired by different regions of India, make the base for the signature Trunk Cocktails. Other special offerings at True Tramm Trunk include Golaritas, Trunk Shooters and True Shooters. True Tramm Trunk also has a selection of 10 craft and draught beers on tap. A range of starters and Munchy Meals takes customers through Oriental, Middle Eastern, South East Asian and even some popular street food.

Prince GalleryTokyo Kioicho THE LUXURY COLLECTION Hotels & Resorts, part of Starwood Hotels & Resorts Worldwide, has announced that it will debut the brand’s first hotel in Tokyo in July 2016. The Prince Gallery Tokyo Kioicho is part of Tokyo Garden Terrace, a mixed-use development which will encompass retail, offices and residences. The hotel will be located on the 30th-36th floors of the tower. The Prince Gallery Tokyo Kioicho will offer 250 guestrooms, including 11 suites. The hotel will also boast of more than 272 sq m of function and meeting space, a large indoor pool, fitness centre, spa, business centre and club lounge. It will house four restaurants and bars, including an all-day dining venue and specialty restaurants.

Oaks Neemrana 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. Oaks Neemrana is under development in the centre of the town and is scheduled to open in 2017. 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 sq m with capacity to accommodate upto 80 people, and a gym and kids’ play area. There will be three different room types - 68 studio apartments; 40 one-bedroom apartments and eight two-bedroom apartments.

House of Commons, New Delhi

Jaipur Pavilion, ITC Rajputana

THE CONNAUGHT PLACE in New Delhi has a brand new entrant, the House of Commons, a gastro-pub which eludes an old world charm of the English era. The London Bridge, English icons, red brick wall, riveted leather seats, vintage cars on display, traditional art elements on the walls, all subtly convey the leisurely ambience of a typical gastro pub. The mood lighting enhances the dining experience and the popular music adds to the allure of the evening. The place gives budding artists, magicians, comedians and singers a platform to perform for guests through Special Nights.

THE JAIPUR PAVILION, ITC Rajputana’s newly opened all day dining restaurant, presents a glimpse of the kaleidoscopic 'Rajasthani' culture with a distinctive character. Traditional textures entwined with contemporary techniques create an ambience that revives the royal lifestyles in a modern setting. Palace-style chandeliers overlook the Jaipur Pavilion, reminiscent of the region’s historical glory. A series of Indian pendant lamp hangings leads you into the Rajputana era known not just for beautiful aesthetics but also for its warm hospitality.

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NEW KIDS ON THE BLOCK

Oakwood Premier Tokyo OAKWOOD HAS OPENED its ninth serviced apartment in Tokyo, and the second in Tokyo under the Oakwood Premier brand. The Oakwood Premier Tokyo is located in the Marunouchi central business district, Japan’s main financial and business district and an area renowned for shopping, tourism and gourmet dining. Oakwood Premier Tokyo is available for both long and short stays and offers 123 move-in-ready, fully serviced units. The apartments are equipped with household appliances, a home entertainment system and Sound Bar System, as well as the full amenities and 24-hour services of high-end hotels. Services and facilities include 24hour concierge and front desk services, regular housekeeping services, business services, meeting rooms, a Residents’ Lounge and high-speed Wi-Fi.

Swissôtel Al Khobar, Kingdom of Saudi Arabia SWISSÔTEL HAS ENTERED into an agreement with Mohammed Ibrahim Al Subeaei & Sons Investment Company (MASIC) to manage an 180-room Swissôtel in the Kingdom of Saudi Arabia. With a planned opening in 2019, Swissôtel Al Khobar will be situated within the MASIC Business Park development. In addition to 180 guestrooms, Swissôtel Al Khobar will feature 20 residential apartments, over 1,300 square metres of meeting and conference space and a variety of food and beverage offerings from Café Swiss and Swiss Gourmet to a pool and grill restaurant. The hotel will also feature the brand’s signature Pürovel Spa & Sport along with an outdoor rooftop pool.

FOOD & HOSPITALITY WORLD

March 1-15, 2016

PRODUCT TRACKER

Global Linen

GLOBAL LINEN is offering cotton bedspreads, antique cotton bedspreads, bedsheets, pillow cases and duvet covers from 150TC to 600TC in different weaves like jacquard, stripes, percale and satin. Global Linen's other products include poly cotton, mattress toppers, comforters in micro and poly fibres with standard and customised sizes, waterproof mattress protectors and pillow protectors in terry and lycra, fibre pillows, cushions, bolsters in ball, blankets, towels, curtains, mats, hospital fabrics, industrial fabrics, etc.

Pause Wines

VitrA

RUBY RED is a signature creation by Pause Wines, an Indian wine company. Enriched with citrus aroma and mild undercurrents of orange, vanilla, strawberry and cherry flavours, Ruby Red is enjoyed best at eight12째C. The wine can be paired with fruit salads. Priced at `590 for 750 ml, Ruby Red is available at all leading wine shops across Maharashtra.

VITRA, a bathroom solutions brand of Eczacibasi Building Products in Turkey, has introduced The Water Jewels Series, a range of coloured washbasins of different shapes. The Water Jewels Series was created by Italian designer Matteo Thun, together with VitrA's design team. This series showcases the designs of ceramic washbasins finished with metallic coatings that draw inspiration from traditional Turkish craftsmanship. The collection has PVD coatings, which remain corrosion-free and scratchresistant. The collection is available in gold, copper, platinum and traditional white gloss and is suitable for bench mount, semi-inset and undercounter installations.

Baaya BAAYA has introduced its Aranya furniture range. The Aranya collection, inspired by the forests of Gondwana, in Madhya Pradesh, uses sheesham wood. The artwork is painted on a tinted wood base and then coated to provide a stain proof and resilient surface. The range includes a centre table, nesting tables, a display shelf, a storage unit and a bench.

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PRODUCT TRACKER

The Great Eastern Home THE GREAT EASTERN HOME has introduced a new range of handcrafted vintage beds, which includes Rosewood Bed, Four Poster Bed, Brass Bed, and Queen Size Bed. The Rosewood bed features intricate handcrafted designs. The Four Poster Bed is designed in Burma teak wood. The Brass Bed offers durability and colonial styled design. Whereas the Queen Size Bed is handcrafted in Burma teak wood.

Marshalls Wallcoverings MARSHALLS Wallcoverings has launched its signature collection wallcoverings by designer, Karim Rashid. The collection showcases designs which represent loud, quite,

compact, transparent and other variations. This collection is available in a colour spectrum of pink, blue, turquoise, green, black with gold and silver, etc.

Ficus Fine Living FICUS FINE LIVING has launched its chest and trunk collection. The collection is created using special hardwood, making it suitable for any weather condition. The

pieces are made from the hardwood of old Scandinavian ships bought from Gujaratâ&#x20AC;&#x2122;s ports. The collection features expressions from a lineage of famous carpenters like Kevar Anwar Bhai.

FOOD & HOSPITALITY WORLD

March 1-15, 2016

BAKERY FOCUS

A MARKETING INITIATIVE

MODERNISING TRADITIONAL FLAVOURS: HOLI AND BEYOND Holi marks the end of the cold winter and warming up of the Indian subcontinent. With that, begins the festive season following a small lull after New Year’s Eve. So too begins the festivities and the search for the illusive offerings that will entice the customer to return again and again

s with the recently concluded Taste of Tomorrow surveys conducted by Puratos, a resounding trend is of one that leans towards innovation while keeping its roots firmly within the comfort zone. And this is true across the globe and especially within the South East Asia region. An old classic is the sourdough bread, traditionally made from retaining a fermented portion of the dough and using it to ferment the next batch. Keeping with the taste of the traditional sourdough, Puratos O-tentic Durum gives you delicious sourdough recipes for different varieties of breads. Breads that will entice you with their great looks and aroma. Breads that will remind you of a taste that is so familiar but in a modern avatar. The O-tentic Durum, comes with its active bakery ingredients that bring the old fashioned into the modern age. At a bare four per cent on flour weight, the O-tentic Durum gives consistent results when mixed with flour, water and salt. The O-tentic Durum creates a soft-type of European bread that is crunchy on the outside yet soft on the inside -a trend that is fast catching up in India and the South East Asian region. O-tentic Durum natural fermentation process uses key ingredients to influence the taste, flavour, texture, shelf life, softness and crumb structure in bread, making it a sure fire winner. It adds innovation that helps you create new

signature breads of exceptional quality and texture while keeping true to the taste of the old traditional handcrafted breads.

Unique taste Taste, of course, continues to be king as far as Puratos’ products are concerned. As was proved by the recently consumer preference test done in Mumbai where consumers across a wide cross section voted Puratos’ CARAT range of compound to be better by far.

36 FOOD & HOSPITALITY WORLD March 1-15, 2016

Whether it was in terms of taste, texture, mouth feel or the sheer richness of the product, Puratos’ CARAT stood out. Chocolate is that magic ingredient that can instantly transport you back to your childhood. With a small bite, the melt in the mouth texture, the superb snap and the rich notes of the CARAT, transporting consumers back to their memories becomes an easy task. With its superior snap, and the wonderful texture that comes

from handpicked cocoa beans, the careful treatment to further enhance the flavours of the CARAT compounds makes it a classy world class product, that shines in traditional as well as cutting edge applications. So while consumers like to experience innovative products and move beyond the usual, there exists that little nagging voice in their hearts calling them back to their roots, to experience what was once more, reminding them of simple pleasures, of

days gone by. To hold on to the memories of maybe a simpler time, when all one wanted was a chocolate cake, and that was life enough. While cupcakes also form just such an integral part of life, the innovations within the cupcake industry just doesn’t stop. Making new and exciting flavours is just one way of capturing the mind space of the consumer. While that may not always be possible, Puratos’ Cremfil Ultim range opens

BAKERY FOCUS

A MARKETING INITIATIVE

new vistas for experimentation. The Cremfil Ultim allows customers to include that little piece of magic into a longshelf life cupcake. A chocolatey surprise when consumers take a bite into a cupcake. With its long shelf life, bake stable, and freeze stable properties, the Cremfil Ultim is the go-to option that brings a smile to a consumerâ&#x20AC;&#x2122;s face. Made from the same ingredients that go into Puratosâ&#x20AC;&#x2122; signature compound lines, the Cremfil Ultim brings complex flavours that are a hallmark of a Puratos chocolate product in a long standing format. Extremely easy to use within the industrial set up, the Cremfil Ultim is easily customisable to suit your individual needs at a

price point that is temptation itself. While price points may tempt, it is ultimately the taste of the products that have to pass the biggest taste test of them all -the consumersâ&#x20AC;&#x2122; taste test. It is here that the Cremfil Ultim sparkles. With its melt in the mouth texture, rich cocoa tones and superior mouthfeel, the Cremfil Ultim is that ultimate winner - true to its name.

As our Taste of Tomorrow survey showed, as consumers clearly are interested in something new, they still want to stay within their comfort zones, choosing to return time and time again to traditional flavours. Traditional flavours which maybe in a new avatar, modernised to suit the 21st century, but traditional enough in the first bite to return one to a simpler and nostalgic past.

INTERIORS & DESIGN

Bespoke Bentley The Bentley Suite at The St Regis Istanbul (the first Bentley Suite is at the St Regis New York) is inspired by the iconic Bentley Continental GT motorcar

HE NEW St Regis Istanbul hotel has been designed by award-winning Turkish architect Emre Arolat, and is a modern interpretation of Istanbulâ&#x20AC;&#x2122;s glamorous Art Deco era of the 1920s. Evoking the very best of modern luxury, the one-bedroom fourth floor Bentley Suite at The St Regis Istanbul (the first Bentley Suite is at the St Regis New York) is inspired by the iconic Bentley Continental GT. Every detail shares the distinctive hallmarks of Bentley design, craftsmanship and quality, with the five star excellence expected from world-leading St Regis hotels. From the large windows and furnished balcony - with private dining for two - one can enjoy breathtaking views of MaĂ§ka Park and the Bospho-

rus. With a private foyer, powder room, open plan living area, bedroom, sizeable bathroom and large closet, with magnificently crafted marble flooring throughout, the suite offers spacious and luxurious living. According to Liana Hawes Young, lead designer and creative director, Wimberly Interiors, the design team drew inspiration for the Bentley Suite from the St Regis Glass House genre, positioning it with the Continental GT model. Both brands are hallmarks of performance and luxury, which translate seamlessly into a super suite. "Within the Bentley family, the Continental customer is an affluent and younger audience who responds to the 'the luxury of spontaneity.' The vehicle itself has strong curves - sporty and

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INTERIORS & DESIGN

Care was taken throughout the design process to avoid overt use of the Bentley logo or specific branding elements sculpted elements throughout, that play beautifully with the modern architecture of the St Regis Istanbul property," says Young. In addition to Young, the Wimberly Interiors design team included Noel Cuvin, creative director; Marina Pulliam, senior designer; and Devon Dickerson, designer. There are numerous design elements inspired by Bentley details - however, care was taken throughout the design process to avoid overt use of the Bentley logo or specific branding elements. The goal for the design team was to create a beautiful space that some guests may associate with an enduring luxury marque of Bentley, while others will simply enjoy the timeless style and design of a living space that exemplifies the luxuriously modern St Regis Hotel brand.

contemporary light installation, based on the Continental’s jewelled headlights and the sinuous curves of the Nuremberg Race Track, illuminates the room. Bentley seatbelt detailing runs down the edge of the drapes, while the powder room features light Windsor blue Bentley walls. Inspired by the wings of a Bentley dashboard, the wet bar is created from olive ash, accented with engine spin, anthracite and claret. Inside, three Breitling clocks help guests keep time with Istanbul, London and New York. Entering the bedroom through dark glass sliding doors, a luxurious king-size tailor-made bed unit, including entry touch panel and rising and rotating TV, has been skillfully created from Portland and burgundy hide and bright engine spin.

Handcrafted excellence Uncompromising design No detail has been overlooked to bring Bentley’s mastery of quality design to the Bentley Suite. Entering an impressive marbled and mirrored foyer, featuring brightware insert detailing inspired by the Continental’s wheel, you enter the suite’s striking open-plan living room. A sofa lounge, with signature Bentley diamond upholstery in Bentley linen leather, brings Bentley’s distinctive motoring luxury to life. From the curved veneered walls, in Bentley smoked fiddleback eucalyptus, to the elegant upholstery, the suite’s shapely architecture skillfully reflects the Continental GT’s seductive lines. The room is finished to perfection with an exquisitely crafted fine wool and silk curved rug, capturing the Bentley’s iconic matrix grille. Bentley features represent quintessential design. The Bentley Suite is no different. A

The same painstaking care and attention that Bentley lavishes on its cars, has been thoughtfully applied to all the finer details of the Bentley Suite. A bespoke Bentley Humidor has been made in Crewe by master craftsmen and women in the Bentley woodshop, alongside the cars that inspired the suite. His-and-hers jewellery boxes have been meticulously created to house guests’ precious possessions, hand finished with care and attention in different walnut and ash finishes. A custom-made backgammon set in porpoise and linen hide has been delicately coated in Bird’s Eye maple veneer and stylish Mulsanne champagne coolers are embedded into the sofa lounge A handcrafted chrome finish paperweight, the Bentley flying ‘B’ bonnet mascot, is a reminder of Bentley’s iconic luxury status throughout the decades.

FOOD & HOSPITALITY WORLD

March 1-15, 2016

SPA & WELLNESS

Where wellness meets nature Anantara Golden Triangle Elephant Camp and Resort has launched a new wellness programme that allows guests to completely immerse themselves in nature with many unique activities for a holistic healing experience

UESTS CAN expect a new holistic wellness experience in the remote and tranquil hills of northern Thailand. Anantara Golden Triangle Elephant Camp and Resort is where wellness and wildlife converge to create a holistic ex-

perience that remains in memory forever. Infusing the mesmerising vista across the hills, the fresh jungle air and the soothing connection with one of nature’s most gentle and soothing animals, the new programme at Anantara Golden Triangle - part of Balance,

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Anantara’s innovative signature wellness concept - is designed to take the stress out of everyday life and leave you feeling completely at one with nature. ‘Where Wellness Meets Nature’ is extremely flexible – a key feature of the Balance con-

cept - and allows you to devise your own fitness programme by choosing from unique activities immersed in nature such as ‘Walking with Elephants’, Mahout training, jungle trekking, riverside cycling and elephant yoga. After meeting the the expert chef upon ar-

rival, a personalised healthy menu is created to ensure every element of a guests' culinary journey is fully covered. After an invigorating and rewarding day in the hills, they can indulge in the brand new bespoke spa experiences that re-energise and detox them

SPA & WELLNESS

from head to toe. The healing properties of the jungle and surrounding three countries vista perfectly complement the wellness experience. Guests' can wake up to invigorating mornings inhaling the fresh three-country air as the mist rises across the hills of Myanmar, Thailand and Laos. As the day breaks, they are invited to walk into the jungle accompanied by the dawn chorus to fetch the gentle giant. Elephants have long held a place in ancient ritual and meditation for both the Brahmin and local Buddhist traditions due to their calm nature, rhythmic pace and unhurried breath. After an early morning al fresco yoga session either in the jungle pavilion or aboard the elephant, a healthy, nutritious picnic breakfast is laid out on the grass, while the new elephant friend enjoys theirs

amongst the shrubbery. The programmeâ&#x20AC;&#x2122;s other options are refreshingly diverse. Choose from the Healthy Thai Cooking Class that includes a trip to the market in the local village, a visit to a 1,000 year old temple to give merit to the

monks and a picnic breakfast in the spiritual surrounds. Head out on a trek through the jungle on foot, through untrodden paths to reach the hilltop for undisturbed views and a perfect meditation spot. Grab a bike and cycle through the

tropical terrain, along the banks of the mesmerising Mekong, through Thai-Loas border rice paddies, stopping at temples and silk weaving villages along the way and finishing at Chiangsaen Lake wetland area for tropical bird

watching. Or stay in the peaceful surrounds of the resort, using the fitness centre, playing tennis or squash or simply unwinding with the sights and sounds of nature all around you. Launching this year is also the resortâ&#x20AC;&#x2122;s private Thai boxing ring. Guests can take a starter lesson with our resident expert and become familiar with this ancient art for which Thailand is renowned. After a tough but rewarding work-out, guests can unwind and re-energise with two brand new 90 minute spa rituals created especially for this new Anantara Golden Triangle journey. Drawing on the science of Ayurveda, the first is a soothing massage that clears the mind and relieves tension, the second will leave them feeling recharged by the power of nature and holistic techniques.

cover )

Ten chefs of leading hotel brands in India reveal their most important asset in the kitchen and share their insights on the evolving culinary scene in the country

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AAHAR SPECIAL

CHEF JERSON FERNANDES Corporate chef, Berggruen Hotels My most important kitchen tool When a chef begins his/her cooking journey, he/she tends to be rather confused on where to begin in terms of searching for the best cookware and kitchen tools that will enable him/her to grow into a minimalist chef. The learning curve is intensive but fruitful. After years of refining one’s cooking techniques, creating and testing simple recipes, learning how to plan meals, and building a customisable meal planning service, one learns exactly which tools need to be used to stock a fully functional and multi-purpose kitchen. Every chef has his/her own set of important or favorite tools. Mine is and always would be my treasured set of knives. I have a collection of 36 knives of different shapes and sizes used for varied purposes. I consider the knife to be the most important tool, as it is the most basic and the first tool any chef learns to use in his/her culinary journey. Mastering the use of a chef’s knife is every good chef’s dream. A knife doesn’t necessarily mean a cutting knife, it can be a paring knife used for carving, a cleaver used for chopping, a deboning knife for separating flesh from bones, a sushi knife, a steak knife and so on. One of the most basic tools you need in a kitchen is a good chef’s knife and a cutting board. It is important to choose a knife that is durable and well designed as it is the most used tool in any kitchen.

size of the bite. Traditional meals are being replaced by fun-sized nutritious snacks. Hectic lifestyles and lack of time have led most people to step out and grab a quick bite while on the go. Most restaurants off late put in as much thought and effort into planning snacks on the menu as they do on the main course. Another emerging food trend is the amount of money people are willing to spend in supermarkets on imported food items. With a huge expatriate population living in India, a diverse range of ethnic food has become available to Indian consumers who are now open to experimentation. Gourmet cooking at home is another emerging food trend that has become a fashion statement. Many customers now prefer to entertain family and guests to a well-cooked meal at home instead of visiting restaurants. Trends like farm to fork or organic food and gluten free food are also quickly catching on in the food industry. The trend that we at Keys have adapted is Keys Kitchen, which is a unique F&B offering that brings together all the food options that we have under one umbrella.

USP of my hotel restaurants Keys Cafe: Every business should have a USP, which differentiates one business from the other. Some of the key

brand differentiators at Keys Cafe are detailed as follows: ● Keys Kitchen is one of the biggest brand USPs that we offer. It unifies and brings together all our F&B offerings under one division, keeping in mind the special needs of our customer. ● Ghar ka Swaad: A patent culinary offering of Keys Hotels specially designed to cater to the needs of all our guests who miss home food. The menu is specially designed in a way to make our guests feel that he is dining at home. Extra care is taken to ensure that the food served matches home flavours and tastes. Ghar ka Swaad is available in both vegetarian (north Indian/south Indian) and non-vegetarian (North Indian / south Indian). A vegetarian platter consists of pre-portioned salad, steamed rice, dal, two types of vegetables, roti, yoghurt, papad, pickle and one dessert. A nonvegetarian platter consists of pre-portioned salad, steamed rice, dal, one type of vegetable, one non vegetarian gravy/fried item, roti, yoghurt, papad,

pickle and one dessert. ● Breakfast on the go: None of our guests leave the hotel hungry irrespective of the time of day they check-out. We ensure that none of our guests skip breakfast for which we have the breakfast on the go offering. It consists of a 200 ml water bottle, 150 ml tetra packed fruit juice, one whole fruit (orange, apple or banana), one bakery item (muffin or croissant) and a vegetable sandwich with seasoning sachets, napkins and disposable cutlery all neatly packed into a specially designed Keys breakfast on the go carry bag. ● Diabetic special menu and Satvik menu: We keep in mind certain special requirements of our guests and we have handcrafted a special diabetic menu keeping in mind the health of our guests. The diabetic menu consists of two types of sprouts, porridge/baked beans, jug of fresh vegetable juice, yoghurt, one sugar free bakery item like muffins/cake/cookies, two simple salads/greens and two non mayo dressings. We also have a Satwik menu for our guests who fast during their stay at Keys Prima Hotel Temple Tree, Shirdi and Keys Vihas, Tirupati. This menu is purely vegetarian. Nothing that grows below the soil are served and offerings made to the God are given to our guests. (As told to Rituparna Chatterjee)

Evolving culinary trends Bistro and grab & go restaurants are the newest trends in the food business. Most people prefer to dine at small cafes as opposed to five star restaurants. The food and the ambience available at small cafes are almost at par with five star hotels. The added bonus being the reasonable price points available at small cafes. The second fast emerging food trend is the

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cover ) CHEF AJAY ANAND Director of culinary, Pullman and Novotel New Delhi Aerocity

My most important kitchen tool My knife is my friend and confidant! It has stood by me from the first day I stepped into a hotel kitchen, 20 years ago and is an indispensable part of me now. Knives come in all shapes and sizes like boning knife, cleaver, butcher knife, chef â&#x20AC;&#x2122;s knife, etc. But my favourite is the carving knife as it helps me design my culinary masterpieces.

Evolving culinary trends The culinary trends in India have evolved radically over the past couple of years as people have started travelling around the world more, are open to trying new cuisines and are highly aware about what they eat and what they would like to eat. Molecular food has seen a rising growth amongst Indian restaurants. Food is being evaluated and presented by chefs not only on the level of taste and appearance but also in a combination of social, artistic and technical aspects. The other trend that has seen a strong support is organic food. With a rise in usage of synthetic pesticides and chemical fertilisers in farming, the produce is no longer healthy for daily consumption. To tackle this growing concern, a lot of emphasis is being laid on organic farming and sourcing of fresh and safe produce to serve on the table for guests. This is a much welcomed and appreciated change across India.

USP of my hotel restaurants Having travelled around the world, I couldnâ&#x20AC;&#x2122;t help but notice the freshness of green in every country. Keeping the same in mind, I intro-

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duced the Farm To Table concept at the Pullman New Delhi Aerocity, with our restaurant Pluck, a modern eatery featuring a unique seasonal menu and fresh ingredients. Every ingredient in the dish served at Pluck is handpicked from the in-house farm at the hotel. This is what makes Pluck so unique as you can see what goes into making that dish a true art on plate. At Honk, our south Asian street food inspired cuisine restaurant, one can just immerse into a melting pot of flavours that touch your palate with one bite. Open for only dinner, Honk offers an opportunity to dine under the stars with its quaint alfresco seating. Special emphasis is laid on procuring the right ingredients like the soy sauce from Singapore or the low fat tuna like Maguro from Japan, quality soft shell crabs from Chennai and more to provide an unparalleled dining experience to the guests. Food Exchange our signature restaurant at Novotel New Delhi

Aerocity. It is an unique and modern take on a 'gastro-hub' serving as a primary public food and beverage centre of activity of the hotel. Apart from the buffets served, guests can enjoy hand rolled wood fired pizzas made of superior flour bringing the classic Napolitan Pizza on their plates and the Rotisserie which is the ultimate destination for meat lovers. Every day, we offer different roasted meats from our butcher counter to either purchase by weight or to immediately enjoy on a sandwich. Not to forget is Cafe Pluck, our grab and go delicatessen located at the lower ground level of Pullman

New Delhi Aerocity. It has its own in-house coffee roaster from which roasting and transforming the green beans to the brown, aromatic pieces of caffeinated heaven that we know and love, is perfected to an art form. Guests can savour 17 different coffee brews from across the world. The attention to detail can be seen in all the six outlets (Pling, Pluck, Cafe Pluck, Honk, Food Exchange and Quoin) at Pullman and Novotel New Delhi Aerocity. This fine balance of taste and food intelligence under one roof makes us stand apart from all others. (As told to Rituparna Chatterjee)

cover ) CHEF SAHIL SABHLOK Executive chef, The Claridges, New Delhi

My most important kitchen tool The knife.

Evolving culinary trends ● Reducing ‘food miles’ by procuring raw material locally and developing vendors with capabilities to grow the required ingredient locally. Chefs are into farming customised produce in collaboration with farmers. This is known as “Lacavorism” (eating food grown locally / within 100 miles radius). Food miles is a term which refers to the distance food is transported from the time of its production until it reaches the consumer. The never-ending quest for wellness and energy has lead to inclusion of Japanese Matcha (green tea), as a nutrient. Japanese Matcha is a stoneground powdered green tea used in traditional Japanese tea ceremonies. Matcha is known for its powerful antioxidant properties and health benefits. Matcha Tea has caught up with

chefs all around and also in retail as it genuinely helps in nourishing and reduces weight. On top of that it is versatile in usage as it is in powdered form. Also, it has an add on value of colour to create attractive dishes/products. These days, Matcha is currying fond favours in India with patisseries and coffee chains. Japanese Matcha is not one of those low cost tea as the growing/processing of this tea makes sure that it is packed with nutrients and goodness of antioxidants. From drinks to desserts to savoury dishes, chefs are including it possibly everywhere. One gram of Matcha contains: The same nutritional properties as 15 cups of regular green tea, that’s 137 times more antioxidants than your normal cup of green tea; 70 times the antioxidants of orange juice; 17 times the antioxidants of blueberries; 9 times the beta carotene of spinach. Health benefits of Matcha: Protection against heart disease and cancer; slow down growth of cancer

looking at the "healthification" of food. These days consumers are worried about "chemicals" in their food. It’s very important that chefs use all-natural ingredients, free of GMOs and artificial flavours or colours. ● Vegetables step up to the place: There will be the glorification of vegetables, this is not about turning vegan or substituting meat. Vegetables will become the star of the dish and won’t any longer be simply a side dish. Major importance will be given to the vegetables on the plate. So you'll have lots of veggie inspiration in the year ahead.

USP of my hotel restaurants

The never-ending quest for wellness and energy has lead to inclusion of Japanese Matcha (green tea), as a nutrient cells; better blood sugar regulation; blood pressure reduction; anti-aging; boosts metabolism. ● The Indian street food is being re-invented and introduced as bar snacks with trendier look. ● Cleaner menus, food free of chemicals / GMOs: Restaurants are

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Pickwicks: The all day dining restaurant with its new menu offers delectable international cuisine to patrons. Aura: Delhi’s only Vodka bar offers 55 different varieties of Vodka with a special menu with Russian and polish influences. Dhaba: The highway style north Indian eatery has been city’s favourite for over three decades. Jade: The finest gem of oriental cuisine has been one of the most popular Chinese restaurant in the city. Sevilla: One of the finest destination for Mediterranean food in the city. Ye Old Bakery: One of Delhi’s oldest and long time favourite patisseries offers a wide range of confectioneries such as pastries, chocolates, cookies and much more. The Claridges Garden, an expansive lush green garden lined with palm trees and gazebos, makes for a perfect spot for patrons to unwind outdoors, especially in the winters and it also offers seasonal menus throughout the year and famous Sunday brunches. (As told to Sudipta Dev)

cover ) CHEF ASHIS UGAL Executive sous chef, The Taj Mahal Hotel, New Delhi My most important kitchen tool As Chef Thomas Keller says, “Whenever in doubt, strain and sieve,” I cannot do without a blender and a sieve and these are my go to tools for a smooth ride in the kitchen. Using a blender and a sieve is indeed very helpful when making any kind of sauce or dip. In most kitchen operations, these are extremely advantageous devices and very convenient to use, especially when it comes to perfecting any sauce or soup. It makes the process efficient and with the help of these you can get a uniform and homogenous product without splitting. Hence, all the equipment in the kitchen play an essential role. In addition, if one goes back to the traditional methods of chopping, mixing and grinding in today’s

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day and age, it would give way to a lot of drawbacks, one of them being prolonging the process as it would consume most of your time. Less or no equipment would also mean more manpower. Equipment are thus one of the best ways to simplify work and present good quality food and flavours to your guests in less time.

The Indian palate has evolved phenomenally and diners are now willing to experiment and revel in culinary adventures

Evolving culinary trends Over the recent years, there is a growing health consciousness among our guests and they often opt for food with healthy and nutritious attributes. Hence, we also strive to gratify our guests with their food made with organic ingredients and give preference to fresh fruits and vegetables available locally rather than importing the same. While there are some who

prefer fresh organic food, the demand for imported food items has also not diminished. The Indian palate has evolved

phenomenally and diners are now willing to experiment and revel in culinary adventures, to go off the line and try something distinct and

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legendary Machan, an iconic 24hour eatery is very popular among our patrons with its recipes that are being followed since 1978, featured in our menu as Machan Classics. The Chambers at The Taj Mahal Hotel, New Delhi also houses

unique. This is a huge encouragement for many chefs to constantly apply their culinary skills and create innovative delicacies while also maintaining the authenticity. The trend of trying out a wide range of ethnic or regional cuisines is also scaling up.

USP of my hotel restaurants House of Ming, one of the oldest Chinese restaurants in the city, enjoys the patronage of the capitalâ&#x20AC;&#x2122;s haute and happening. Its offerings reflect two of the finest cuisines, Cantonese and Schezuan. We also have a contemporary Japanese restaurant, Wasabi by Morimoto, a global favourite that boasts of a dramatic Teppanyaki counter. Our modern Indian restaurant, Varq was the first restaurant which started the modern plating of gourmet Indian food. The

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The Grill Room, a multi-cuisine dining destination which caters to the esteemed Chamber members. It also provides meeting space with an elaborate selection of delicacies. (As told to Rituparna Chatterjee)

cover ) CHEF KATHIRON SHANMUGAM Executive sous chef, Zone by The Park, Jaipur My most important kitchen tool I would say the most important tool in every kitchen and to every chef is a chef’s knife, along with many other tools which helps a chef in preparing his dish as desired. Without a chef’s knife no chef is complete. Also on the contrary, a tool is defined as a device or implement, especially one held in the hand, used to carry out a particular function. My small team of chefs whom I hold and train

to carry out the most important function of any hospitality industry, making a guest happy at all the given circumstances and odd situations - I consider my team of chefs as my most important tool. Yes I believe in making sure that each and every guest’s expectations and needs are met under the given time constraint which gives them a WOW experience and a home away home feeling, This can only be achieved if I sharpen a team of chefs

who understand their guests' needs better than or as good as they understand their tools.

Evolving culinary trends Food trends in India have evolved from regular heavy foods to simpler, smaller and healthier foods prepared with organic ingredients authentically and artistically presented, which not only satisfy the taste buds of a food lover but all the senses of a gourmand. Also, with the influence of

social media, food trends have reached higher levels as you can find many restaurants started featuring fusion cuisines, authentic recipes with a twist of western touch. The guests are also fully aware about the food which they want to try and where they can find the same. Every day I meet a lot of guests who are adventurous to try different cuisines, mostly fusion cuisine and local street foods which are prepared live and served hygienically. Nowa-

Food trends in India have evolved from regular heavy foods to simpler, smaller & healthier foods with organic ingredients

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days many of the gourmands are travelling to different places, not in search of monuments and history but to taste and experience the different foods and the cultures of various regions of India and the universe as well. After all, when we want to be on top end we need to know our guests.

USP of my hotel restaurants Our restaurant menus are made emphasising these trends to ensure you have enough choice. Thus fulfilling the taste buds of every gourmand and the traveller’s purpose of exploring different regional foods and the cultures which comes along with it. Bazaar is a restaurant reflecting Rajasthan market décor. Which gives the gourmand an experience of world cuisine with a live Pizzeria serving thin crust pizzas smeared with ruby red tomato sauce to a hefty basil pesto pizzas, as well as the Wokerie serving both classical and experimental fusion dishes. Also, the restaurant features Khammaghani - local delights such as Gulab Jamun Ki Subzi, Atta ki Subzi, Papad Subz Kofta. Our street cart designed specially and placed in the restaurant itself to give a taste of healthy local street

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food cooked live with guest watching how it’s being prepared or occasionally allowing the guest to prepare themselves if they are curious to try it. Playa restaurant mixes both innovative fusion Indian cuisine and

traditional refined Indian cuisine, preparing the regional dishes with the use of the finest western ingredients and freshest Jaipur ingredients, the menu has been designed to try and offer something for everyone, without having to settle for the multi-

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cuisine staples. So there’s Butter Mundu Chilli Prawn Tart, Galouti Killer, Lal Maas Durum Puffs, Sizzling Sizzlers, Chef’s Special's and Flambéed Desserts. (As told to Sudipta Dev)

cover ) CHEF VIKAS PANT Executive chef, Radisson Blu Hotel New Delhi Pashim Vihar My most important kitchen tool A chef's knife is the single most important tool in any kitchen, and is used in the creation of virtually every dish. A sharp knife means more control and less slippage when you cut, leading to safer more consistent slices. Plus, cutting with a sharp knife is just more fun! From mincing garlic and fine herbs to breaking down that tough butternut squash, a truly sharp chef's knife will help you get the job done.

Evolving culinary trends Culinary has shifted its gear from the traditional approach to an innovative trend. Change in eating habits of customers has created further scope of change in culinary aspects. Customisation to guest demand is another way to attract and win over customers. Culinary has seen some of following new trends: ● Contemporary fusion: Foodies are excited with the fusion of Indian food

with a western cuisine for it gives way to an all-new contemporary avatar. The familiarity of flavours always makes people enjoy a dish, wherein, one also gets to taste something new and unusual at the same time. ● Seasonal/local fresh vegetables: Bid farewell to packaged food and frozen meat, as many restaurants will opt for fresh raw material and ingredients in 2016. Many celebrated chefs have expressed their desire to use only seasonal produce by changing their menu periodically. This will come into effect this year as there’s a growing number of food lovers who are also health conscious. Plus, using seasonal produce always results in tastier food. ● Vegetarian all the way: Turning vegetarian has become fashionable worldwide. With many people realising the nutritional value and health benefits of vegetables, the restaurants are forced to

think beyond the obvious preparation of their produce. The consumption ratio of vegetarian to non vegetarian food has increased with former being higher. Hence, making the most of the situation, a lot of vegetarian restaurants may open in coming time. ● Delivery food-tech start-ups: Online delivery food stores such as foodrool.com, foodpanda.com will replicate restaurant meal at the comfort of your home just by one smartphone app. ● Celebrity chefs: We’ll get to see

many such starlets of the culinary world, who will extend their brand value to the Indian food industry.

USP of my hotel restaurants Indyaki is a super speciality fine dining restaurant quintessentially serving Indian food cooked on Teppanyaki grills. Indyaki serves regional Indian cuisine in a fresh and innovative package. One must be wondering what Teppanyaki grills have to do at an Indian restaurant. Well, we cook Indian food on the Teppanyaki grills which is a first-of-its-kind in the city. Usage of less oil at the grill is appreciated by health conscious customers. Start sampling Indyaki’s menu with Kashmiri apple salad, tamatar tulsi shorba, aloo teppan chat, grilled bean sprouts salad, roti pe boti, panchphoran paneer tikka, tandoor grilled prawn, tandoori aloo sialkoti and paneer ke shikanje. Follow the appetisers with scrumptious mains such as Indyaki paneer, Sindhi murg, subz kaju badam, usmani korma, dal Indyaki and end with chukunder ka halwa. A five course TDH menu on live grill with flaring skills by chef ensures out of the world dining experience to every guest. This authentic Indian restaurant cooks meals to perfection in an extraordinary culinary theatre that feeds the senses and the appetite. This gives a whole new twist making dining as much a visual delight as a treat to the taste buds. Sit on the high chairs at the Teppanyaki counters and watch the chefs indulge in a bout of spatula jugglery as they combine fresh, colourful, aromatic ingredients to create the perfect meal. (As told to Rituparna Chatterjee)

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CHEF GIRISH KRISHNAN Executive chef, JW Marriott New Delhi Aerocity My most important kitchen tool Definitely my knife.

Evolving culinary trends There are a lot of trends all around us. What attracts me are the following: ● Farm to table - chefs cooking with fresh ingredients, food cooked ala minute ● Small plates portion concept ● Simple and comfortable food yet traditional and authentic ● Food with a story and purpose.

USP of my hotel restaurants Some of my favourite USPs of my hotel restaurants are:

● ●

Quality food served comfortably Less is more Farm to plate

●

Traditional yet trendy I use K3, my all day dining restaurant and banquet, as the venue to pro-

mote new trends. Buffet and live kitchen in K3 allows me to experiment with any trend and Sunday brunch at K3 is a huge place to introduce these trends. In banqueting, chef’s choice menu is the best platform to experiment with different trends. Cooking demos also help in enhancing the knowledge about new trends. (As told to Rituparna Chatterjee)

cover ) CHEF PREM K POGAKULA Executive sous chef, The Imperial New Delhi My most important kitchen tool My chef's knife. I cannot operate without it. Also immense patience, passion, skills are a must for a chef.

Evolving culinary trends When it comes to new trends in dining out, customers are switching over to healthy and natural food (pesticide free) more than ever. They are always on the lookout for wellness alternatives in their food. Starting 2016, the preference will be more for GMO free ingredients and as I see it, things will become more intense in the coming years. Also with the urban lifestyle evading our way of eating, I think one pot meals are to be looked forward to. I deem from 2016 onwards, it is going to be quite challenging for us chefs because of the new FSSAI regulations imposing lot of restrictions on imported ingredients. Owing to that, most chefs will have to curate a menu with the locally available ingredients because sourcing imported essentials or a brand will become increasingly difficult. I also strongly believe that the dining scenario in the city is in for a

change in the coming years. Experiments are still on but the vital aspect is that old and lost cuisines are being re-discovered. Chefs are working with emotional food along with childhood or regional memories. The signature old and lost cooking techniques are of great significance as well. For instance, the cooking process in one of the tribes of Rajasthan where they made pits in the ground and cooked their meat, was an intrinsic cooking method which is still prevalent in the state. So, 2016 will see the revival of such old classic signature cooking techniques, recipes with presentation inspired from the bygone era.

USP of my hotel restaurants Operating in luxury fine dining and providing a unique culinary experience to leisure travellers calls for fine restaurants in a five star deluxe hotel like ours. A bouquet of speciality restaurants along with a multicuisine dining space, adds to the repertoire of The Imperial New Delhi while providing specific regional cuisine to the guests. The fine dining restaurants, the tea lounge or

all day dining along with the bars and patisserie, together contribute to the experience to a certain extent, whether the guest is a resident or a walk-in. At The Imperial New Delhi, we take immense pride in our unmatched and elaborate menus serving world cuisine clubbed with impeccable service and award-winning dining areas. The restaurants at The Imperial New Delhi have lived an epic journey and reflect the same in the food they serve. The Spice Route is known for its breathtaking temple art and superlative South-East Asian cuisine, making it one of the top 10 restaurants in the world. Classic European evenings at 1911 Brasserie called â&#x20AC;&#x2DC;Nostalgiaâ&#x20AC;&#x2122; offer a selection of some all time western delicacies paired with new and old age wines in an ambience filled with the notes of live Steinway piano music. Daniellâ&#x20AC;&#x2122;s Tavern re-launched in a new look in February 2012 flaunts a live kitchen with chefs and a well researched menu that revisits India from the eyes of Thomas and William Daniell, while 1911 soaked in history, continues to spread sunshine with its unique dining in the verandah where once the

It is going to be quite challenging for us chefs because of the new FSSAI regulations imposing lot of restrictions great political personalities of India discussed independence issues. The Atrium is an award winning tea lounge famous for its English high tea experience, while San Gimignano offers a perfect Paradiso di Vino with an al fresco dining experience in the beautiful courtyard with classic wines and rustic Tuscan cuisine. The historic bars - 1911 bar and Patiala Peg at The Imperial New Delhi reflects the British Raj trivia truly the museum way by adorning the walls, while offering more than 500 beverages and the longest wine list in the city. La Baguette with its sinful offerings continues to entice dessert lovers and gourmands. (As told to Rituparna Chatterjee)

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CHEF MANPREET SINGH MALLIK Executive chef, Fairmont Jaipur

My most important kitchen tool When I started my cooking journey, it was full of confusion. But after years of refining my cooking techniques, creating and testing simple recipes, learning how to plan our meals, and building a customisable meal planning service, I learned exactly which tool one needs to stock in a fully functional and multi-purpose minimalist kitchen. I have no doubt that the most important kitchen tool is the ‘Team’. Teamwork is the most essential aspect of the kitchen because it refers to commitment, coordination and skills. One alone cannot manage the kitchen without a passionate and positive team around. I am the one who commands

the team but it is the team that executes and selflessly help and also boost each other.

Evolving culinary trends The world is a food paradise and every season we look forward to new dishes that can tingle our taste buds. Quality ingredients are gaining popularity

alongside healthy food recipes, we love to be creative and prepare something new every time. According to me the artistic presentation of food is a priority, A restaurant experience should be more than just the smell and taste of the food; diners also expect a visual feast when they go out to eat. The guests eat with their eyes first which means that we have to focus on new presentation so that the guest doesn’t get bored when they come to dine with us. I believe that the diner’s experience is heavily tied to what he sees on the plate, and that this visual presentation will actually change his opinion of the taste of the food. How it appears to the diner determines how it’s going to taste. To get this desired effect, we incorporate a number of visual tech-

niques and strategies. Presentation does catch the attention of people but one should not deviate from the authenticity and flavour of food. Most of the time, the essence of the food changes while experimenting with presentations in an attempt to do something new.

USP of my hotel restaurants The USP of all our restaurants is that we keep on adding innovative dishes in our menu. We focus on creating new recipes, keeping in mind the flavours and using a lot of fresh and seasonal ingredients for maintaining the authenticity and not spoiling the basic taste of the particular dish. (As told to Sudipta Dev)

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cover ) CHEF SHAILENDER SINGH Executive chef, The Pride Plaza Hotel, Aerocity, New Delhi My most important kitchen tool There is no skipping the chef’s knife if you want to make anything as simple as dinner at home. The chef’s knife’s importance in food preparation is second to none. It is the knife you’ll go to for everything, and I can’t stress how important it is to buy only the best chef knives. Chef’s knives in hospitality industry are called the chef's best friends and most valuable thing for a chef which means taking extra care to it. Chef’s knives need to be properly sharpened as and when required and need to be covered and kept in sanitising chamber or solution when not in use. The chef’s knife can perform various types of tasks. Everything from slicing zucchini to cubing large cuts of meat can be done using a chef’s knife, which is why it isn’t that unusual to see the chef’s knife getting replaced time and time again when the rest of the knives in a good knife set remain in mint condition. Use of sharp knives increases the speed of work and minimises the risk of injury and gives best cuts of ingredients used. Selecting a chef’s knife has a lot to do with personal preference.

Evolving culinary trends Low calorie and diabetic food is the evolving culinary trend in hospitality, we have started considering the same and have included low calorie diet in our buffet and a la carte meal as a requirement of travellers. A low calorie diet, which may also be referred to as a calorie restricted diet, provides a steady way to achieve weight loss and is usually a key part of keeping good health. A low calorie diet is commonly advised for anyone with diabetes. Diabetes is on the rise, yet most cases are preventable with healthy

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The chef’s knife’s importance in food preparation is second to none. It is the knife you’ll go to for everything and I can’t stress how important it is to buy only the best chef’s knives

lifestyle changes. Some can even be reversed. Taking steps to prevent and control diabetes doesn’t mean living in deprivation; it means eating a tasty, balanced diet that will also boost your energy and improve your mood. You don’t have to give up sweets entirely or resign yourself to a lifetime of bland food. You can still take pleasure from your meals without feeling hungry or deprived.

USP of my hotel restaurants Buffets having international spread showcasing cuisines including European, Oriental and across states of India cooked to perfection at a show kitchen. All dishes prepared in small quantities and replenished to retain taste. Evening themes featuring the best of Indian cuisine.At site starters served fresh at your table. (As told to Sudipta Dev)

IN FOCUS

Consuming genetically modified food Standing on the other side of the fence â&#x20AC;&#x201C; how genetically modified food is actually good for us By Chef Zubin D'souza

t is funny how the world works. We have a wonderful place that can accommodate every kind of people. We need actors and fighters, farmers and politicians and students and teachers. Whatever your profession, you are an important link in the chain. Why am I saying all this? Well, I will be getting back to that point in a bit. As a chef, I am fully aware of the movement against genetically modified crops. There have been protests, debates and several controversies which have forced people to examine each and every ingredient that gets absorbed by their systems. There has been an organic food movement that often gets coupled with the slow food movement, eco- warriors or terrorists (depending which side you are listening to) who decide to attack companies that deal with products that go against the course of nature. The balances in economies have ensured that one per cent of the world has 99 per cent of the wealth and the disparity between the rich and poor is growing. It is weird then, how, this one per cent gets to decide what the remaining 99 per cent could eat. Now, I want you to close your eyes and imagine something for me. Hang on! Donâ&#x20AC;&#x2122;t close your eyes or you may not read any further! Imagine a farmer who is trying to provide for his family by growing rice. Now rice grows well in the coastal areas of our country but the rising sea levels globally often create floods and the result is that the crops get inundated and ruined. The farmer has no rice to sell, the rice prices go up,

Zubin D'souza

the government steps in to assist the farmer, the taxes go up and then there is no end to this vicious cycle. Now imagine the alternative if the entire crop had the ability to live for two weeks under water! The farmer would have his crop and dignity intact and we would have rice that was affordable for the masses. So when researchers managed to modify a strain of rice that would survive submerged under water with a breed most commonly used on our eastern seaboard in the states of Odisha and Bengal, marginal farmers stood to benefit the most. Most of these marginal farmers also belong to the lower castes and if there was anything that could be done to support them, I would gladly do it. When the answer to the annual destruction of approximately 50 million acres of rice and the rue of nearly four million farmers is genetically modified rice that can tolerate being underwater, then GM crops do not seem to be the villains that they are painted out to be. When goiter was rampant in our country and the source

was tracked to a lack of iodine in our diets, the government immediately ensured that all the packaged salts that were sold were to contain enough iodine to prevent a recurrence of the outbreak and thatâ&#x20AC;&#x2122;s why iodised salt is a household name everywhere. Since salt does not really qualify as a living organism, the addition of iodine is accepted but would not be accepted in a plant even though it would be more beneficial for an increasingly changing world and environment. Does this really make sense? Water is slated to be a scarce resource and predictions have been made that wars would be fought over its control as early as 2050. Bearing this situation in mind, would it really be so bad if we introduce a tomato that consumes less than the approximately 50 litres of water that each tomato consumes on an average as they try to grow in the hot, dry climates where they thrive and where the water could really make a difference to the indigenous populace? I understand activists and

their fear of the unknown. They fear that modified crops could be a source of modified diseases that may be incurable or drug resistant. I understand that they would feel worried when faced with a crop of yellow rice which has been achieved by trying to add beta carotene which is present in carrots and a great source of Vitamin A to the rice. The resultant crop could probably ensure that the thousands of poor in India who continuously suffer from vision issues could actually see clearly without medical intervention. I also understand the view of others when they feel that scientists upset divine intervention when they create pest resistant strains of crops. But till the world has a better way to feed our growing population or treat the several maladies that we face, I am going to be in the corner of genetically modified crops along with the increasing number of people who see them as the saviours that they really are. (The writer is CHA, CFBE and corporate executive chef of MARS Enterprises)

FOOD & HOSPITALITY WORLD

March 1-15, 2016

FORECAST

Whole Foods Market experts forecast top 10 food trends for 2016 Drawing on more than 100 years of combined industry experience, US-based Whole Foods Market’s product experts have pinpointed top 10 food trends to watch in 2016

rom 'old-world' ingredients and new vino vehicles to emerging flavours and sourcing trends, this year’s forecast covers a lot of ground: Uncommon meat and seafood: Lesser-known meat and seafood options are making their way from restaurant

menus and local obscurity into mainstream American kitchens. Thanks to heightened awareness around food waste, renewed interest in artisan butchers and a host of other factors, once-overlooked cuts like sirloin top, pork T-bone chop and Denver steaks are becoming fair

58 FOOD & HOSPITALITY WORLD March 1-15, 2016

game for at-home cooks. Offbeat - and more sustainable seafood species like Responsibly Farmed Paiche and wildcaught blue catfish are also making a dinnertime debut, easing pressure on popular picks like salmon, tuna and shrimp. Wine in a can: As Ameri-

can wine drinkers become an increasingly young, diverse and playful bunch, winemakers are taking note. Options that provide accessibility and convenience without trading quality, will continue to gain traction. Cue, the aluminum can – a portable, easy-to-chill option that’s well suited for

single servings and active, outdoor lifestyles. And with choices like Infinite Monkey Theorem and Presto Sparkling wine (coming soon to Whole Foods Market), today’s pop-tops are the new popped-cork. Plant-based everything: Plants are playing a meatier

FORECAST

role in a surprising number of products, and not just for vegan and vegetarian alternatives. This year’s plant-forward movement will be all about harnessing the power of plants - from quinoa protein in hair care products to vitaminrich veggies in frozen dessert pops like Whole Foods Market’s 97 per cent plant-derived hair care line, Kite Hill nutbased cheeses and 365 Everyday Value Fruit and Veggie Bars. Culture Craze - Fermented foods and probiotics: Whether shoppers are seeking gut health or go-for-it flavour, fermented foods and probiotics are growing like good bacteria - and they’re not just for hippies anymore. Fiery picks like kimchi and gochujang will continue to gain steam, while innovative options like chiogga beet kraut and non-dairy tonics will add variety. Non-GMO-fed verified products: As shoppers demand more transparency in their food, the non-GMO movement will continue to gain momentum. Whole Foods Market currently offers more than 11,000 non-GMO verified choices and 25,000 organic options, with even more in the pipeline. Growth and innovation in the animal protein category will be especially

This year’s plant-forward movement will be all about harnessing the power of plants like quinoa protein in hair care products strong, thanks to the recent development and approval of non-GMO verification methods for animal feed. NonGMO-fed verified fresh eggs, chicken, pork and even sausages from brands like Fork in the Road will be worth watching. Graze Craze - Grass-fed 2.0: With new grass-fed products– from milk, eggs, yogurt, butter and cheese options to packaged meat snacks and even protein powders sprouting up across the store, grass-fed has proven it’s no longer a niche category for health fanatics or Paleo devotees. Brands to keep an eye on include Sweet Red Cheddar, Maple Hill Creamery, Organic Valley, Kerrygold, and meatbased snack makers EPIC and TANKA. Dried and true - dehydrated foods: Gone are the days of empty-calorie snacking. Today’s shoppers are

trading up for healthier, whole-food based snacks with simple, quality ingredients. Unlike the kale chip craze of years past, 2016’s dehydrated trend takes it to new heights – from dehydrated broccoli, Brussels sprout and parsnip chips to sophisticated salmon, bison and chicken jerkies with grown-up flavour combinations. On-trend products include veggie options from Brad’s Raw Foods, Wildbrine Kimchi Crisps and new madein-house meat jerky at Whole Foods Market. Heirloom ingredients beyond the tomato: Heirloom ingredients are making a comeback and not just in the produce aisle. Prized for flavours and traits that have been preserved for centuries, these ‘old-world’ edibles are popping up in all kinds of packaged goods. Tiny But Mighty Heirloom Popcorn, Madécasse Chocolate made

with heirloom cocoa and Seely’s Mint Patties made with heirloom black mitcham peppermint are just a few examples of trending products. Alternative and wheatfree flours: 'Alternative flours' are not so alternative anymore. People are going nuts for gluten-free flours made from legumes, ancient grains, teff, amaranth and, well, nuts. Chickpea flour is a quick riser, while other legume-based flours are showing up in beanbased pastas and other packaged goods. ‘Old World’ flavour adventures: 'Old World' flavours with a twist continue to see significant gains, especially Far East flavours from Korea, Japan and Southeast Asia, as well as Middle Eastern ingredients. On-trend products include Saffron Road Korean Tacos, 365 Everyday Value Organic Sweet Sabi Mustard (coming soon) and 365 Everyday Value Organic Thai Curry Cashews. This year’s predictions came from Whole Foods Market’s experts and industry leaders, who source items and lead trends across the retailer’s cheese, grocery, meat, seafood, prepared foods, produce and personal care departments, and spot trends for the grocer’s more than 430 stores.

FOOD & HOSPITALITY WORLD

March 1-15, 2016

SPOTLIGHT

Celebrating gastronomy's relation with society Basque Culinary Center launches international award to celebrate chefs that improve society through gastronomy

new international prize was launched recently that will recognise one chef who has made an exceptional contribution to ‘improving society through gastronomy’. It will be judged by many of the world’s most influential chefs, aided by leading experts from other disciplines. A generation of international chefs have now expanded their role in society and redefined their profession by integrating new skills, creativity, innovation and social concerns into their approach. The Basque Culinary World Prize will celebrate this evolution. The prize will be an achievement award held annually that will celebrate a chef of any nationality who demonstrates how gastronomy can be a powerful force for change: those men or women whose impact can be felt ‘beyond the kitchen.’ The winner will have improved society in some way through gastronomy. This could be through culinary innovation, a commitment to social responsibility, sustainability or the economic development of their community; involvement in health or environmental campaigns, the promotion of pioneering cultural projects, or works that benefit society through their positive impact on the food industry. To be considered for the prize, chefs have to be nominated online by a professional from the world of gastronomy. The winner will receive €100,000 to devote to a project of their choice that demonstrates the wider role of gastronomy in society. The prize will be awarded by the Basque Culinary Center (BCC) in San Sebastian, a world

Dan Barber

Enrique Olvera

Ferran Adria

Massimo Bottura

Gaston Acurio

Harold Mcgee

Heston Blumenthal

Massimo Montanari

Hilal Elver

Joan Roca

Laura Esquivel

Michel Bras

60 FOOD & HOSPITALITY WORLD March 1-15, 2016

SPOTLIGHT leading academic institution in gastronomy, and will be promoted by the Basque Government under the Euskadi-Basque Country Strategy. The inaugural Basque Culinary World Prize will be judged by the chefs on the International Council of the Basque Culinary Center chaired by Joan Roca (Spain): Gastón Acurio (Peru), Ferran Adrià (Spain), Alex Atala (Brazil), Dan Barber (US), Heston Blumenthal (UK), Massimo Bottura (Italy), Michel Bras (France), Yukio Hattori (Japan), Enrique Olvera (Mexico) and René Redzepi (Denmark). To judge the prize, the Council will be joined by leading experts in related disciplines, including US food scientist and writer Harold McGee; Massimo Montanari, a professor of Medieval History at Bologna University and one of the leading world experts in Food Studies; renowned novelist Laura Esquivel; and Hilal Elver, Special Rapporteur on the Right to Food for the United Nations High Commissioner for Human Rights (OHCHR). All the members of the BCC’s International Council who are present at its annual meet-

Rene Redzepi

Yukio Hattori

Alex Atala

ing in San Sebastian in July will take part in the judging process, together with the guest experts. The decision on the winner of the Basque World Culinary Prize will be announced on July 11, 2016.

candidates from around the world who have improved society through gastronomy but have not necessarily come to wider public attention. Anyone with a background working as a professional chef - from any culinary tradition - is eligible for the prize. Chefs can be nominated via the Basque Culinary World Prize website, www.basqueculinaryworldprize.com. At the closing of nominations, the proposed names will be considered by the Prize Committee - a group of academics from the BCC and other universities - such as the Department of Food Systems, Culture and Society at the Universitat Oberta de Catalunya

(UOC) - plus special guests. Members of the Prize Committee for 2016 include Elena Arzak, one of the most celebrated female chefs in the world and head chef at Michelin-starred Ametsa in London; Dr F. Xavier Medina, a social anthropologist and leading scholar of Food and Culture; Frédéric Duhart, an expert in anthropology and the history of food and Marta Miguel Castro, an expert in food science. Together they will assess which of the nominees meet the judging criteria and will select a list of the strongest 20 finalists to pass them on to the Prize Jury, who will choose the winner.

How the prize will work To be considered for the award, chefs will have to be nominated by another professional who is currently working in the world of gastronomy - for instance, another chef, food writer or food supplier, or an institution. Nominations close on April 30 this year. The BCC wants to use the collective knowledge of the gastronomic community to unearth

QUOTE HANGAR “We believe the world of gastronomy can have a positive influence on society when chefs take on the responsibilities that come with having a public voice. Our aim is to uncover examples of great work that has made a difference from chefs around the world, whether they are known or unknown.” Joxe Mari Aizega, head, BCC “The Basque Culinary World Prize will identify men and women working in gastronomy and striving to excel.The innovative, creative, determined - and sometimes impetuous trailblazers who are engaged with their community and demonstrate every day how gastronomy can be an engine for transformation.” Joan Roca, chair of the International Council of the BCC, chair of the jury of the Basque Culinary World Prize, and founder of the three-Michelin-starred restaurant, El Celler de Can Roca "Cooking is not an end in itself, but a pathway to achieve more important things. It has real power to transform society because it touches

everything: education, the environment, entrepreneurship, cultural identity, agriculture, trade. For a long time, that power has not been well understood.Today, finally it is.The kitchen has proven to be a powerful engine for change. Therefore, chefs must be committed and aware of the possibility they have to help create a more just, generous and sustainable society.” Gastón Acurio, credited with the worldwide revolution in Peruvian cuisine, runs over 40 restaurants worldwide “Because I am convinced that culture, knowledge, consciousness and a sense of responsibility are the basics for the chef of the future, I am proud to be part of this prize, hoping it will inspire and mobilise those who want to make a difference by committing themselves to society.” Massimo Bottura, chef patron of three Michelin-starred Osteria Francescana, Modena, Italy “Cuisine is life: we cannot forget that.That is the reason I love seeing that some chefs trace their vocation back to their sense of humanity. I find

this amazing, because it is not something ephemeral: it is the future of cuisine.Today’s chefs are wise to have set out on this path.” Michel Bras, chef patron of three-Michelin starred hotel restaurant Bras, Aubrac, France “A growing number of chefs have joined the ranks of activists advancing the agenda of changing our food system…Today's food culture has given chefs a platform of influence, including the power, if not the luxury, to innovate.As arbiters of taste, we can help inspire a Third Plate, a new way of eating that puts it all together.” Dan Barber, chef, writer and founder of the Michelin-starred Blue Hill restaurant in Manhattan “Cooking means respecting rules, acting properly, working together.That’s why cooking is the perfect way to understand how life works.” Massimo Montanari, professor of Mediaeval History and History Food at the University of Bologna

FOOD & HOSPITALITY WORLD

March 1-15, 2016

EVENT ROUNDUP

ACULINARYSHOWCASE FROM ACROSS BORDERS The recently concluded second edition of the 'Young Chef Olympiad 2016' provided a platform to hospitality students from across 51 countries to showcase their culinary talent through grueling cook-offs spanning six days and four cities in India By Joy Roy Choudhury & Rituparna Chatterjee

he second edition of the Young Chef Olympiad (YCO) 2016, organised by International Institute of Hotel Management (IIHM) and supported by the 'Incredible India' initiative of the Ministry of Tourism, Government of India, held from January 27 to February 1, 2016, once again emerged as a successful platform to connect culinary talent from across borders. Held across multiple cities including New Delhi, Mumbai and Bengaluru with the grand finale held in Kolkata, YCO 2016 witnessed participation from 51 culinary students representing 51 countries, including the US, UK, Canada, Philippines, Peru, Kenya, Mexico, Spain, Bangladesh, Bhutan, among others. At YCO 2016, the number of participants was up from 15 countries at the inaugural edition. YCO 2016, spread across six days and four cities, started with a grand opening ceremony on January 27, 2016 at Talkatora Indoor Stadium, New Delhi, followed by cookoffs in New Delhi, Bengaluru and Mumbai before culminating into the grand finale held in Kolkata on February 1, 2016. The competition was judged by an elite panel consisting some of the leading chefs from across the globe including Chef Sanjeev Kapoor, celebrity chef, principal judge and YCO men-

62 FOOD & HOSPITALITY WORLD March 1-15, 2016

EVENT ROUNDUP

tor; Prof David Foskett, former dean and head of London School of Hospitality and Tourism at the University of West London, member of The Royal Academy of Culinary Arts, Craft Guild of Chefs and a fellow of the Institute of Hospitality, and author of Practical Cookery; Chef Kunal Kapur, celebrity chef; Chef Andreas Muller, act. programme director, Western Cuisine Operations and Training, International Culinary Institute (ICI) of the Vocational Training Council (VTC), Hong Kong; Chef Udo Leick, executive chef, Emirates Flight Catering; Chef Eric Neo, vice president, Singapore Chefs' Association and executive chef, InterContinental Singapore; Chef Shaun Kenworthy, chef mentor and director, IIHM; Chef Manjit Singh Gill, corporate chef, ITC Hotels; Chef Andy Varma, celebrity chef; Karen Anand, celebrity food critic; Chef Abhijit Saha, founding director and chef of Avant Garde Hospitality; and Chef Sabyasachi Gorai, celebrity chef. For this competition, each country had sent in their best student chef along with their mentors to compete for the winning honour. At the end of several rounds of cooking, Chef Daniella Geramond of Canadian Food & Wine Institute (CFWI) at Niagara College was declared the winner by Chef Kapoor at the awards night held in Kolkata. Chef Fernando Andres Guajardo Moguel from Mexico and Chef

Johan Kurkela from Finland took home the bronze, while Chef Gabriela Aleksandrova Hristova from UAE became the first

runner-up and won the silver.

Global platform Chef Geramond received the winning honour among

FOOD & HOSPITALITY WORLD

March 1-15, 2016

EVENT ROUNDUP

the 11 contestants who participated in the finals and walked away with the winner's trophy, a gold medal and a prize money of US$ 10,000. At the finale, each contestant had to cook one chicken dish, one fish dish and a common dessert within three hours. Speaking on her victory, Chef Geramond stated, “I still can't believe this. I don't have words to express my feelings. It was a great experience to participate in this competition.” “This is a proud moment for us. I am really proud and obliged to see the whole world coming here in Kolkata for this event. Besides, being the world's biggest culinary event for young chefs, the Olympiad has been successful in bonding the young chefs from different hospitality schools world over based on the philosophy of teach, learn, network and grow together,” expressed Dr Suborno Bose, president, executive committee member, YCO – International Council and chief mentor IndiSmart at the closing ceremony. Declaring the second session of the YCO closed, he promised to come back in 2017 with 100 participants from as many countries and taking up Indian culinary arts and the hospitality industry into the top position like the country's info-tech and software industry. Sharing his experience of the Olympiad, Prof Foskett, stated, “YCO is an excellent initiative which will help in recognising the importance of culinary arts and hospitality, globally. We saw good culinary

potential here at YCO and the future of culinary arts seem to be in good hands.” While Chef Kenworthy opined that a platform like YCO has inspired some of the participating countries to have similar competitions in their home turf. Complementing the efforts of IIHM for initiating this event, Chef Kapoor stated, “YCO is a good platform to discover new talent who will become future hospitality professionals. Wished we had the same kind of experience and exposure when we were in hospitality schools.” Chef Gill said that YCO is an excellent opportunity for young chefs to learn and interact with fellow chefs. “Beside skills, the culinary students should also have thorough knowledge about the science of gastronomy in order to excel in this age of cut-throat competition,” averred Chef Gill. Chef Varma opined, “It is a wonderful experience that I am flying from London to the city where I was born to judge an international event of this magnitude. YCO is an excellent

64 FOOD & HOSPITALITY WORLD March 1-15, 2016

platform for youngsters to learn, compete and excel. I congratulate IIHM and Dr Bose for this commendable effort. Lot of effort has gone behind organising this event and managing this kind of logistics. Today, Indian chefs are admired world over for their work ethics and I am sure that these bright young chefs would make the country proud in the years to come.” Echoing similar sentiments, Chef Gorai said, “I was amazed to see the high standards of the participants and their hunger to win.” Chef Muller said that in order to succeed young chefs need to focus on skill, hygiene and ensure minimal wastage. Chef Neo applauded the efforts of IIHM for creating this platform and stated that a lot of basic techniques were seen during the cook-offs. While Chef Leick said, “YCO is a massive initiative by IIHM. First time ever such a good bench-marking platform has been created for so many of the world's young chefs and colleges.”

The INDUSTRY is at FHW INDIA Have you planned your PARTICIPATION yet? 350+ Brands from 11 countries and 6900+ business visitors made Food Hospitality World Mumbai 2016 a resounding success. Hereâ&#x20AC;&#x2122;s what some of our exhibitors had to say.... FHW is one of the best exhibitions I have participated in. India is a big 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 and provide more variety of Turkish products. H.E. Mr. Erdal Sabri Ergen, Honâ&#x20AC;&#x2122;ble Consul General of the Republic of Turkey in India

This is the 3rd time we have participated in FHW. It was a great show, bigger than the previous ones. We are truly satisfied with the quality of customers visited the stall. Sushama Hiroji, Nestle India

I have been regularly participating in FHW. Mumbai 2016 edition was a fantastic exhibition, with a very good footfall. FHW is also a nice platform to meet new suppliers and see what's new in the market. Geeta Wadhwa, Aura Essentials

Countries Represented

09 â&#x20AC;&#x201C; 11 June | White Orchid Conven on Centre

Make your BRANDS visible at the FHW Special Events FHW GIVES YOU MORE: Sponsorship Opportunities Unlimited

Presenting South India and Goa’s Biggest culinary competitions with star hotel & restaurant chefs showcasing their culinary skills and finesse

Knowledge initiative focussing on future trends in F&B and Hospitality by senior management

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OPPORTUNITIES FOR: Wine Tasting, Presentations, Food Tasting, Product demos FHW Feature Spaces W rld

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For more Details on Stall Booking, Marketing and Alliances please contact Ms Darshana Chauhan, +91 98331 92535 | fhw@fieramilano.in | www.fhwexpo.com Organised by

Presenting Media

FORTHCOMING EVENTS

Innovations on the horizon Why the food industry is eager to head to Tuttofood 2017

uttofood, the biennial trade show from Fiera Milano dedicated to the world of food in all of its forms, is already having success, a year and a half before the show is to open in 2017, with many big names from the industry - from the major areas of production in Italy to important food associations and international companies and collectives - confirming that they will once again attend the show. As of today, more than one-third of the exhibition space occupied in 2015 has been reserved. Participation by international companies is also on the rise and, thanks to Expo, these companies now associate Milan with food. This continuous growth puts Tuttofood on the frontlines of the Fiera Milano Group’s strategy. This strategy will receive a further boost from an increase in capital with Fiera Milano Spa having offered options to shareholders, for a value equivalent to 66.8 million euros. This will allow for the expansion of projects for incoming buyers, communications abroad, workshops and events and will increase participation by qualified

visitors, especially international ones. “The first feedback we’ve received in 2016 confirms for us that Tuttofood has really known how to make the most of the boost it got from Expo in a longranging way. The new resources resulting from the increase in capital will help us further strengthen initiatives aimed at growing our business internationally, making the most of the appeal of ‘Made in Italy.’ Our portfolio boasts leading events in industries where Italy is the worldwide reference point. Growing internationally is an in-

dispensable step in order to contribute to the further development of the trade show industry and the entire economy in the decades to come,” says Corrado Peraboni, CEO, Fiera Milano

Innovative business platform Part of the reason companies want to participate in Tuttofood is because of the many innovations on the horizon for the 2017 edition, which will see the addition of two new product categories. There is to be further development of a section for the fruit and vegetable industry,

which began in 2015 with the first edition of Fruit Innovation. This area is to round out the show with products from the industry. Then there’s the other big launch with Tuttohealth/Spazio Nutrizione. Thanks to an agreement signed between Fiera Milano and Akesios, a company specialised in organising medical and scientific conventions and congresses, Tuttofood 2017 will have even more to offer and not just in terms of the dedicated exhibition space. There will also be a series of meetings that will offer the opportunity to learn and

share, involving new key figures, such as doctors, nutritionists, dieticians, wellness professionals, personal trainers and pharmacists thanks to an agenda firmly grounded in science. This partnership further strengthens Tuttofood’s position as an international 'hub' for discourse on nutrition and health, and it is also a unique business platform. Pasta Italia, a partnership between Fiera Milano and AIDEPI, the Italian Association of Pasta and Confectionary Industries, has chosen Tuttofood as its go-to show for promoting the value of pasta and the Mediterranean diet on an international level. Another new project is Tuttofrozen, the area dedicated to frozen foods. This project will present a new way to preserve foods, maintaining the freshness and natural qualities and combining this with convenience, which is ever more a necessity due to how consumers live today. Another innovation of the next edition is the Tuttofood International Road Show, organised along with ITA-Ice, with various stops in Europe and outside of Europe in 2016 and 2017.

FOOD & HOSPITALITY WORLD

March 1-15, 2016

EVENTS TRACKER Date

Event

Venue

March 2016

Expo Coffee & Tea

Shanghai (China)

March 1-13, 2016

United Coffee & Tea Industry event

Moscow (Russia)

March 3-5, 2016

ICT – International Coffee & Tea Industry Expo

Singapore (Singapore)

March 10-12, 2016

Vegetarian Food Asia

Hong Kong

March 7-10, 2016

International Pizza Expo

Las Vegas

March 10-13, 2016

Taipei International Bakery Show

Taipei (Taiwan)

March 11-13, 2016

Salon Chocolat et Gourmandises en Picardie

Amiens (France)

March 14-15, 2016

Sandwich & Snack Show

Paris

March 14-15, 2016

Vending Paris

Paris

March 16- 18, 2016

World Food Uzbekistan

Tashkent (Uzbekistan)

March 17- 20, 2016

Rendezvino Karlsruhe

Karlsruhe (Germany)

March 29- April 1, 2016

Finefood Shanghai

Shanghai

March 29- April 1, 2016

Hospitality Design & Engineering Expo

Shanghai

April 3-5, 2016

Hotel & Gast Wien

Vienna (Austria)

April 12-15, 2016

FHA

Singapore

April 12-15, 2016

FHA Culinary Challenge

Singapore

April 12-15, 2016

Beer. Wines. Drinks

Minsk (Belarus)

April 14-16, 2016

China International Green Food & Organic Food Exhibition

Beijing

April 17-18, 2016

Natural & Organic Products Europe

London

April 30-May 2, 2016

South African Cheese Festival

Cape Town

May 8-10, 2016

Dubai Drink Technology Expo

Dubai

May 9-12, 2016

Saudi Food, Hotel & Hospitality Arabia

Jeddah

May 10-13, 2016

Seoul Food & Hotel

Seoul

May 12-14, 2016

Seatrade Cruise Asia

Busan (South Korea)

June 2016

Coffee and Tea Salon

Kiev (Ukraine)

June 9-11, 2016

Food Hospitality World

Bengaluru

July 25-27, 2016

WINETECH

Adelaide

August 11-13, 2016

Food Hospitality World

September 21 - 23, 2016

Fi Asia

January 19-21, 2017

Food Hospitality World

February 7-10, 2017

SMAK

Lillestrøm (Norway)

February 14-17, 2017

OLEOTEC

Zaragoza (Spain)

March 19 - 22, 2017

Bibac Expo

Antwerp

June 2017

Fithep Mercosur Argentina

Buenos Aires (Argentina)

70 FOOD & HOSPITALITY WORLD March 1-15, 2016

Goa

Jakarta Mumbai

SPOTLIGHT

SLOWFOOD ON FASTTRACK Slow Food International launches the new Slow Food Planet app

low Food International, has launched Slow Food Planet, a new app. Whatâ&#x20AC;&#x2122;s truly revolutionary about the app is its source: a worldwide network of 2,000 collaborators collecting and editing all the insider information they receive, Slow Food members in 150 countries who know all about their local areas and their food and wine scenes. For the time being, the app covers 22 countries and 96 Planet areas, with 12,500 listings. The app was launched last month at the Herbst Pavilion of Fort Mason Center in San Francisco during the Good Food Awards Marketplace. Carlo Petrini, president and Alice Waters, vice-president, Slow Food International and Eugenio Signoroni, Slow Food Planet project manager introduced the app. The location was chosen since the opportunity to meet and buy directly from farmers, food artisans and selected produce within the Good Food Awards Marketplace contest is perfectly in line with the Slow Food Planet

Slow Food Planet, which can be downloaded free from Apple Store or Google Play, offers three categories to guide you on your way: Time to eat, Time for buying and Time for me. The app provides tips for travellers and locals who want to find the best artisan food producers and purveyors in the area philosophy. The areas of New York, Denver, and San Francisco are ready to be used, while the aim is to cover 40 other areas in the USA by May, including Chicago, Cincinnati, Boston, Vermont, New Hampshire Coast, and Miami. Slow Food Planet, which can be downloaded free from Apple Store or Google Play, offers three categories to guide you on your way: Time to eat, Time for buying and Time for me. The app provides tips for travellers and locals who want to find the best artisan food producers and

purveyors in the area. All the information is contained in a single listing with photo, address, telephone number, price range and average cost, website link, opening hours, brief description and map. To help you with gastronomic terms and names of typical dishes, a click on the word in the listing description will take you to a comprehensive, information-packed dictionary. Slow Food Planet is an app in progress that will grow constantly as members around the world send in their recommendations.

Slow Food involves millions of people who follow the philosophy of good, clean and fair food. The network is made up of enthusiasts, chefs, experts, young people, food producers, fishers and academics in over 150 countries. It includes 100,000 Slow Food members worldwide, who belong to 1,500 local chapters. Their membership fee helps to fund the association, and they participate in many locally organised events. The network also includes the 2,000 Terra Madre food communities, who are committed to sustainable, small-scale food production.

FOOD & HOSPITALITY WORLD

March 1-15, 2016

TECH TALK

New technologies and innovations for hotels

Following the review of market activities in 2015 and expectations for the hospitality sector in 2016, Oral Yigitkus, CEO, BookLogic makes eight predictions for hotel trends this year them becomes less clear each business will begin chewing into one another. Companies managing properties, like BookLogic and other channel managers, will begin to see a greater demand from OTAs for business and delivery of availability. There will be a continue fight to grab supply for the market while hoteliers try to optimise the most profitable channels. The big questions will be - who will win out and how?

he industry is consolidating as multi-product businesses incorporate and acquire single-solution based companies; hotel chains continue to merge to grab a wider share of the market, while hoteliers focus on building marketing strategies for customer acquisition and direct bookings. Oral Yigitkus, CEO, BookLogic, makes predictions for the year ahead and analyses the market challenges ahead; "Hotels will begin to see channels mature and the market consolidate. Hoteliers will need to look at their technology and services to improve performance and reduce operation time to be more agile in the market in order to increase bookings and revenue." He further added that hotels need to further prepare for the inevitable and ensure rates for the long-view and short-view to support the overall operation of the hotel, while also ensuring to support its guests and customers. He also looks at the changes and challenges for OTAs, and what hotels should expect. BookLogic is an award-winning customisable software solutions and marketing services provider for hotels and online reservation systems for the travel industry. Independently owned, the company was established in 2004, launching full operations in 2009, with headquarters in Germany, and offices in Turkey and Dubai.

Market changes

Relooking at strategies It's more than just technology and digital marketing developments that is causing hotels to look at their strategies and approach the markets differently. Social-political events around the world are forcing hotels to develop plans to manage loss of markets and sudden drop in demand. A global recession followed by regional recessions since 2008 have made hoteliers more prepared for the unexpected, while to also plan for the longer term - causing a greater demand in data intelligence that can be acted on immediately. The increase in terror threats and acts is causing a ripple through markets which was clearly seen during 2015 and will continue to impact prices and revenue management. This cannot just be pertained to regions caught in the conflict but also cities and

72 FOOD & HOSPITALITY WORLD March 1-15, 2016

countries on high alert, as was seen with Paris. Hotels need to further prepare for the inevitable and ensure rates for the long-view and short-view support the overall operation of the hotel, while also ensuring to support its guests and customers. Natural disasters, protests and demonstrations, and terror acts have forced rates plummeting, occupancy dwindle and cancellations tide in; making competition more challenging. What continues to lie ahead this year?

2016 challenges 1. Competition continues to be the biggest challenge and how to stand out from the rest of the market. Hotels will increase the drive for direct bookings to prevent a large proportion of revenue going to OTAs and third parties. 2. The ongoing political and

terror crises in Europe and the Middle East, as areas of conflict change and threats to major tourist destinations are made targets, hotels will need emergency strategies. 3. Consolidations and mergers in the market will require smaller hotel groups and independent hotels to maintain their market share and strengthen their proposition. Hotels caught in the consolidation will need to keep their market identity to continue to bring high-levels of bookings. 4. OTAs will continue to get stronger as consumers look towards brand search and finding easier, and quicker deals, especially as smaller OTAs find their foot and place in the market.

Sales changes 2016 The OTA and Meta search market will continue to evolve and as the distinction between

The big change in 2016 will be the provision of channel management and how service and technology providers will begin to consolidate and integrate technologies. There is an everincreasing need to focus on commission-based models. Singlesolution providers will struggle as hotels demand greater insight to the data and distribution of its inventory, in order to take control of the sales channels for better profitability. Companies like Amadeus is an example of leading the industry towards "per booking-based" solutions offering a better vision of future of revenue volume.

Solution acquisition 2016 will be the year of acquisitions as multi-product providers extend their product portfolio by acquiring single-solution-based businesses. While single-solution-based businesses will try to expand the offering to focus on data intelligence, for which hoteliers need to make bigger and better decisions.

Hoteliers' next steps This is the year for hoteliers

TECH TALK to take control of their websites to begin delivering direct bookings and improving the relationship with existing customers. Together with a more sophisticated approach to managing distribution channels, no longer just rate distribution but also the necessity for content distribution. Booking.com and wholesales will be taken more seriously as the larger OTA market begins to settle and the consumer product offering becomes clearer, making customer acquisition more affordable.

Rate parity The result of new EU regulations will mean that rate parity will be eliminated, which is even affecting the Turkish market as the industry begins to ho-

mogenise across the world. OTAs will be required to reduce their influence on hotels to maintain rate parity, and this will give hoteliers greater freedom and opportunity to drive direct bookings.

OTAs perseverance OTAs are becoming worried of technology and marketing providers as they begin to snap them up as an inclusion to their sales channel and distribution services. Booking.com purchased buteeq and pricematch exactly for this purpose, Accor acquired fastbooking, and Hotelbeds offer a direct booking engine and accompanying products for hotel websites. This will be the greater focus and worry

for OTAs in order to increase revenue opportunities and improve hotel retention, reminiscent of the old hotel representation model. OTAs are trying to be too many things without focusing on what they specialise in very well, which is eating away at their business and core abilities.

Eight predictions: New technologies and innovation in 2016 1. Market will be more consolidated and monopolised. There will be more acquisitions and mergers in 2016 and 2017, especially within the mid-market. 2. Channel management companies will begin to struggle during 2016. Central Reservation Systems (CRS) will consoli-

date the market and begin to focus on CRS offering to stay alive. Channel manager business will be more self-service; hotels will do more of their own mappings to have more control, especially with changes to rate parity. 3. Companies selling "whole package" technology and services will be better off; those who offer stand-alone products will begin to diminish. 4. GDS-only companies will continue to struggle financially, and will likely go bankrupt. Hoteliers need to seek services that integrate GDS as part of an offering. 5. Booking engines will need channel managers incorporated in their system and company, without which the market potentially is significantly reduced.

6. Property Management Systems (PMS) will begin losing touch with the market, especially online booking engine and channel management business, because the first requires online sales expertise and the latter requires a lot of support. 7. Google is expected to launch a new product, which will rock the market. A likely move from CPC to CPA, like TripAdvisor moved from tripconnect (CPC) to instant booking (CPA). This is going to filter throughout the market. 8. What is the future of MetaSearch Engines as business significantly grows and diversifies? We are likely to see a watering down of big international chains so heavily influencing the results.

For the Planet’s young trekkers Planet Trekkers app from InterContinental Hotels & Resorts is a unique initiative for children to learn about their travel destinations

HG (InterContinental Hotels Group) recently launched its Planet Trekkers mobile app designed for children to learn about and explore their travel destination, before, during and after their holiday. To celebrate the launch of the Planet Trekkers app, InterContinental Hotels & Resorts appealed to children from all over the world to compile the Top 50 Travel List to be experienced by the age of 12, based on their most interesting, exciting and memorable travel adventures. The Top 50 Ultimate Children’s Travel Experiences include: Stand in two countries at the same time, walk over an inactive volcano, float in a lagoon, cross the Equator, learn to cook a native dish, barter in a Grand

Bazaar, etc. Simon Scoot, vice president, Global Brands, InterContinental Hotels & Resorts said, “The InterContinental brand is dedicated to providing enriching and authentic experiences to our

guests, however big or small. The launch of the new Planet Trekkers app helps us do this. It allows families to discover the world together in a very unique and interactive way, whereby even the youngest of travellers

can cultivate a deeper understanding of the world around them.” The app is based on a treasure hunt style game and challenges children to discover indigenous wildlife, take part in

local adventures, and taste native dishes. It allows children to learn more about exciting adventures to experience within four categories – Natural Discoveries; Active Pursuits; Local Culture and New Flavours. The Planet Trekkers app also allows children to upload photos and details from their adventures. The app is part of the Planet Trekkers family programme, a club of tailored services, cuisine and activities that are specifically created for families. It allows families to explore the world together and cultivate a deeper understanding of the world around them – with an InterContinental touch. Over the past two years the programme has seen a number of enhancements including the introduction of the Planet Trekkers Children’s Menu and partnership with renowned Norland College. The app is available to download free of charge from the iTunes App Store.

FOOD & HOSPITALITY WORLD

March 1-15, 2016

SKILL DEVELOPMENT

Generating employable skills There are many qualities which according to hotel professionals are most important to assist a fresh hospitality graduate gain employment in the Indian hotel industry. Key findings from a survey By Manoj Patkar

OTEL management graduates find it difficult to gain employment in the Indian hotel industry. Similarly hotel professionals find it challenging to recruit fresh hospitality graduates who possess certain specific skill sets. This article highlights the key qualities that are most important to

Manoj Patkar

assist a fresh hospitality graduate gain employment in the Indian hotel industry. To gain insight into this challenge, around hundred hotel professionals participated in a survey from various regions of India. The 11 key qualities identified by these hotel professionals are as follows: â&#x2014;? Almost 96.8 per cent respondents have identified positive attitude to be the quintessential characteristic that is most essential to gain employment and further sustain the work pressures of the Indian hotel industry. â&#x2014;? Communication skills has been ranked as the second

most important trait that hotel employers look for in a fresh hospitality graduate. 90.3 per cent of hotel professionals have voted in favour of communication to be one of the most important factors. Communication is an art which is necessary in the hotel industry to solve guest problems. From the various

74 FOOD & HOSPITALITY WORLD March 1-15, 2016

Communication skills has been ranked as the second most important trait that hotel employers look for in a fresh hospitality graduate. 90.3 per cent of hotel professionals have voted in favour of communication to be one of the most important factors

SKILL DEVELOPMENT Almost 66.7 per cent respondents expect fresh hospitality graduates to be good at hands on practical technical skills. Hotel professionals expect freshers to atleast identify various hotel terms

●

types of communication, direct verbal communication and indirect verbal communication are both equally important. It is the way that you talk that is more important than what you mean to say otherwise. Politeness is the key when it comes to communication. Passion to learn has been identified by 82.8 per cent hotel professionals as the third most important characteristic required to survive in the hotel industry. Google is not the only solution provider in the hotel industry. Experience is preferred over theoretical experience and hence one has to convey the message of being passionate for their job not just by merely saying so in an interview but the expressions have to come from within. Hotel industry is all about discipline and the current generation lacks being disciplined. Discipline is not just in terms of being on time but also in terms of one’s professional approach to work. Every work must be completed within a particular time frame but it has to be quality work at the same time. 79.6 per cent respondents have agreed to rank discipline at Number four. Almost 66.7 per cent respondents expect fresh hospitality graduates to be good at hands on practical technical skills. Hotel professionals expect freshers to atleast identify various hotel terms, the knowledge of handling basic work and the do’s and don'ts. Students must learn to practice hands on the basic hotel jobs while at their respective institutes.

●

Good personality has been ranked Number six by 65.6 per cent of the respondents. Personality does not just mean one’s physical appearance but also emphasises on one’s decision making skills, relation with other team members, giving respect and avoiding foul language, being cool even in times of stress and being a visionary. These were the top six characteristics that hotel professionals consider most important and freshers must learn to master these skills during their three years in college. The remaining five key qualities are important as well even if they are not in the priority list of hotel professionals for recruiting fresh hospitality graduates. They are: ● Fluency in spoken English – 60.2 per cent ● Positive aptitude – 50.5 per cent (aptitude is acquired or natural for learning and gaining proficiency in a specific area or discipline. Aptitude is expressed in interest and is reflected in current performance which is expected to improve over time with training) ● Theoretical knowledge – 48.4 per cent ● General knowledge – 39.8 per cent ● Need to be computer savvy – 35.5 per cent.

Key factors Tips given by hotel professionals to fresh hospitality graduates: Students have been advised to identify their area of specialisation as soon as they complete their industrial training whilst in second year of academics. Do not depend on bookish knowledge. Hone and

practise basic practical knowledge to perfection. Be flexible once on the job. Analyse guest expectations and try to be a solution finder. Tips given by hotel professionals to hospitality institutes: Filter students' profile at the time of admission in first year rather than providing admission to all students just to fill up the institute seats. This shall benefit all the three stakeholders i.e. the student, the institute and the hotel industry. Include one hotel

professional on the selection panel to screen students. Concentrate on quality rather than on quantity. All hospitality faculties must also undergo a few weeks of industrial exposure to learn the latest hotel trends in their subject of expertise. Recruitment of faculties must also have a strong hotel work experience filter rather than simply giving weightage to their academic qualification. The hospitality curriculum must be updated rather than fo-

cus only on old academic syllabus. All hospitality institutes must form an education forum with 50 per cent members from academics and 50 per cent from the hotel industry. Regular work hours during the course must be introduced like it happens abroad. (The writer is head of department and associate professor at Apeejay Institute of Hospitality, Navi Mumbai)

FOOD & HOSPITALITY WORLD

March 1-15, 2016

MOVEMENTS Crowne Plaza, Bengaluru Electronics City BALASUBRAMANIAN R has been appointed as revenue manager at Crowne Plaza, Bengaluru Electronics City. In his current position,

and marketing – South Asia at Starwood Hotels & Resorts Worldwide. Patel has over two decades of experience with leading brands that include ITC Hotels and Oberoi Hotels, acroos sales, revenue, digital and social media marketing, loyalty and distribution management, branding and strategic partnerships.

St Regis Mumbai VINAY SINGH has been appointed as director of sales and marketing at St Regis Mumbai. Singh has industrial experience of more than 13 years, and

Balasubramanian R

he is responsible for both strategic and tactical initiatives related to revenue maximisation, developing and monitoring pricing strategies, distribution of channel data integrity and forecasting revenue performance. Prior to this, he has handled revenue responsibilities across renowned hotel brands such as The Chancery Group of Hotels, Hyatt and ITC.

AccorHotels AccorHotels has appointed ARIF PATEL as vice president – sales, marketing and distribution for the India region. Patel was most recently the regional director of sales

Vinay Singh

holds a master’s degree in management studies, business administration and general management.

Courtyard by Marriott, Gurgaon Courtyard by Marriott, Gurgaon has appointed NAMIT VIJH as the director of rooms. In this role, Vijh will be

responsible for the overall functioning of the rooms division and will spearhead various functions like front office, housekeeping, reservations and guest service. Previously, he was the director of rooms at Courtyard by Marriott, Mumbai. Vijh began his career with Taj Hotel Chandigarh and has worked with hotels such as The Oberoi New Delhi, The Imperial New Delhi, Hyatt Regency New Delhi, The Leela Palace, New Delhi at Chanakyapuri, and JW Marriott Mumbai Juhu.

Sarovar Hotels & Resorts

Namit Vijh

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RITESH CHOUDHARY has been appointed as the director, food and beverage at Taj Mahal Palace, Mumbai. In his new role, Choudhary will be managing all aspects of food and beverage onboard ensuring that the food philosophy of the Taj is reflected through these restaurants, under his management and supervision. Choudhary embarked on his journey with the Taj Group as a management trainee at The Taj Mahal Hotel, New Delhi in August 2004. Choudhary has

also worked for renowned brands like The Leela Palaces Hotels and Resorts and JW Marriott.

DAISY BASUMATARI has joined Sarovar Hotels & Resorts as manager, public relations. In her role, Basumatari will be responsible for handling all the PR and communication activities of the brand and its properties. Basumatari has an experience of over seven years with PR agencies, where she worked on brands such as The Leela Palaces Hotels and Resorts, Lebua Hotels & Resorts, The Ritz Carlton Bangalore and tourism boards including Chhattisgarh Tourism Board and UP Tourism.

OYO Rooms OYO Rooms has appointed DINESH R as chief human resources officer. Prior to this, he was leading compensation and benefits in the Asia Pacific region for The Coca Cola Company. Dinesh is a seasoned HR professional with past tenures at Bharti Airtel, Hewitt Associates and ITC.

Pullman Novotel & New Delhi Aerocity

Arif Patel

Taj Mahal Palace, Mumbai

CHEF AJAY ANAND has been appointed as the director of culinary at Pullman Novotel & New Delhi Aerocity. In his new role, Anand will be responsible for F&B operations across the restaurants – Pluck, Pling, Café Pluck, Honk, Food Exchange and Quoin – at Pullman and Novo-

Chef Ajay Anand

Chef Ishika Konar

tel. Anand has 15 years of experience in the hospitality industry. He has been associated with Luxury Class Carnival Ships as an opening team member and was responsible for setting up Carnival’s fine dining Steak House. He has also worked with the Taj Group of Hotels.

career in 2002 as kitchen management trainee for Crowne Plaza Surya, New Delhi and was promoted to chef de partie, a year later. In October 2004, she moved to The Grand, New Delhi and in February 2006, she started working with Kabul Serena Hotel in Afghanistan as chef de partie. Following this stint, she worked as sous chef at various hotels such as InterContinental; The Lalit, Mumbai; Park Plaza, Dwarka New Delhi, and the Westin, Gurgaon between June 2007 to August 2011. She has also worked with Pullman, Gurgaon as chef de cuisine for more than two years. Chef Konar was also awarded Lady Chef of the Year in 2012 by ICF & IFCA.

JW Marriott New Delhi Aerocity JW Marriott New Delhi Aerocity has appointed CHEF ISHIKA KONAR as executive sous chef, F&B culinary department. Prior to this, she worked with The LaLiT, New Delhi as executive sous chef. Chef Ishika Konar started her

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Table Service

Chheda Industries Chennai FOOD & HOSPITALITY WORLD

Platters & Trays Bins / Planter

Bufferware Goument Display

Milk Boiler Room Service Bar Accessories

Tea & Coffee

Copper Wares

Condiment Pot

Table Services

Corn Steamer

EPNS Wares

Pot & Pans

E-mail : info@chhedaind.com Tele : 044-42826425 / 42822015 March 1-15, 2016 97

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t St i Manual Tomato Strainer

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Manual Meat Mincer

Pasta Press

Tomato Strainer

Meat Mincer

Grater

Sausage Filler

Vacuum Sealing Machine

New India Trading Co., (Est 1946), Hamam House, 38, Ambalal Doshi Marg, Near BSE, Fort, Mumbai â&#x20AC;&#x201C; 23, Tel : 022- 22 651177 / 22 651597 Cell : 9833411770, Email: nietco@hotmail.com www.nietco.in

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22 1994 - 2016

Ofce: +91-22-23852631/32/33

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info@applebakerymachinery.in

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15-19

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Electric Teppanyaki with pan slide Rice Boiler Pedal Sink Refrigerated Counter

Tilting Kettle

Galley Kitchen

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

To Advertise in

Business Avenues Please Contact: ■

Mumbai: Rajan Nair - 09821076065 Dattaram - 09821580849 ■

■ ■

Delhi Associate : Dinesh - 09810264368

Chennai & Hyderabad : Shukla : 09849297724 ■

Bangalore: Sreejit : 08867574257

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Delhi: Prateek - 09899003030

Kolkata: Ajanta - 09831182580 FOOD & HOSPITALITY WORLD

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AAHAR 2016 Hall 27 (Hanger) Opp Hall 8-11 Stall No 27A-06C FOOD & HOSPITALITY WORLD

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CLING FILM

DRAWING PINS

STIRRER

TABLE ROLL

PAPER NAPKINS

GARBAGE BAGS

COTTON GLOVES / DISPOSABLE GLOVES

CHEF CAP

• CLING FILM • DRAWING PINS • STIRRER • TABLE ROLL • PAPER NAPKINS • GARBAGE BAGS • COTTON GLOVES / DISPOSABLE GLOVES • CHEF CAP

GRUBES URINAL SCREEN WATERLESS URINALS

Benets

Widespread use of waterless urinals can curb wastewater generation.

- Saves 70% water - No blockage of drain - Low cost of maintaining

SI-HD 2300

SI-HD 3200

SI-HD 3700

SI-06003

SI-1000

SI-1100

SI-064

Tissue Dispenser

SI-724

Available in 6 colours and fragrances

SI-06101

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SI-05001-05012

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K. S. Hotelwares

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WATER & AIR OZONE SYSTEM FOR FOOD PRODUCTS STERILIZATION Air Purifiers

Air Ozone Systems for: Air Deodorization ¶ Smell Reduction ¶ ¶ Hand Sterilizer ¶ Air Sterilization ¶ Air Disinfection ¶ Air Freshening ¶ Material Sterilization System

Water Ozone Systems for: ¶ Drinking Water ¶ Process Water ¶ Disinfection ¶ Vegetable Washing ¶ ETP & STP Treatment ¶ Water used for Process Addition ¶ Sterilization System for Food Products

Chaﬁng Dishes our Speciality Contact: Raj Luthra 9311195926, 9811195926

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Stainless Steel Hotel Wares, Restaurant & Catering Items

4604, Deputy Ganj, Sadar Bazar, Delhi-06, Ph.: 23540749, ® 25101721, E-mail: raj_luthra@ymail.com FOOD & HOSPITALITY WORLD

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Lakri Fazalpur, Delhi Road, Moradabad- 244001 UP Tel: 0591-2485240, Mob.: 09319053201, 09837105500

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To Advertise in

Business Avenues Visit us at

Aahar

Please Contact:

Hall no.11 Stall no.71 B

■

Mumbai: Rajan Nair - 09821076065 Dattaram - 09821580849 ■

■

Delhi Associate : Dinesh - 09810264368

Chennai & Hyderabad : Shukla : 09849297724 ■

Bangalore: Sreejit : 08867574257 ■

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Delhi: Prateek - 09899003030

Kolkata: Ajanta - 09831182580

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Kitchen Kitchen Affairs Affair Since : 1982

P T C

PREMIER

(Premier Tradelines Corporation)

Manufacturers of Commercial Kitchen Equipment for Hotels, Restaurants, Caterers Hospitals & Industrial Canteens Kitchan Layout & Planning LPG Pipeline Installation Exhaust Systems Circuit House- Jaipur

191, Ram Gali No. 1, Panchwati Circle, Raja Park, Jaipur-4 Ph. : 0141-2606103, (M): +91-98296-24129, 98293-25965 E-mail : kitchenaffairs09@yahoo.co.in, Web : www.kitchenaffairsindia.com

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Visit our Stall in

Aahar -2016 Hall no.- 6 Stall no.- 03J

NEELKANTH

CROCKERY & HOTEL WARES

+91-9928066144, 9828601621 neelkanthhotelwares@gmail.com

SHOWROOM 217, Sindhi Colony, Adarsh Nagar, Jaipur-39 1201, 3rd Crossing, Maniharon Ka Rasta, Tripolia Bazar, Jaipur-03 FOOD & HOSPITALITY WORLD

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Visit us at AAHAR Hall No: 12, Stall No. 04 B-G

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Visit us at AAHAR Hall No: 12, Stall No. 04 B-G

1. Zenith 1200

2. Ixess SS Kettle

6. Ironing Board & Steam Iron

7. Metal Luggage Racks

8. Digital Weighing Scales

12. Tomade

13. Zephyr

14. Savinox

17. Paddle Dustbin Small

18. Dustbin Push Type

22.Bucket Wringer Combo

23. Bellman's Luggage Carts

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3. Piccolo

4. Eden

5. Clipper Double Chrome

10. 300201

11. Zen Line

14. Crystal

15. Silent Minibars

16. Magnifyling Mirror

19. Dustbin Perforated Large

20. Paddle Dustbin Small

20. Bellman's Luggage Carts

21. Tomade

24. Jumbo Paper Roll Dispenser

25. Saphir

26. Crystal

27. Paper Dispenser

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Visit us at AAHAR Hall No: 12, Stall No. 04 B-G

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weekend

Scene and heard

With Marcellus Baptista

New space

Peter Unsinn, Christine Mukharji, Isabella Rauter, Klemens Kollenz and Christianne Gasser at the Austrian meet at Four Seasons Hotel

Taste of Austria

There’s a new banquet and event space in town. It’s Link Road, formerly La Ruche, off Linking Road in Bandra. On launch night the place was abuzz with live music, flair bartenders, fabulous food and drinks. Seen on launch night were Dina Umarova and Vindu Singh, Falguni and Shane Peacock, Akbar Sami, Sayeeda and Naved Jaffery, Brinda Parekh and Ajay Kamath, Longinus Fernandes and Akbar Sami among many others. You learnt that the space houses state-of-the-art equipment for any sort of event or presentation, offers multi-cuisine menu with national and international delights and also encompasses a terrace setting ideal for lounges of party set-ups.

THE ANNUAL AUSTRIAN media lunch has always been filled with cheer and camaraderie. Such was the case this time around too as the Austrian National Tourist Office staged the media meet as part of the annual roadshow. You heard about the combination of culture and nature and Austrian Tourist Office website relaunch that provides the perfect platform to promote the varied and colourful aspects of a vacation in Austria. Also launched was the new marketing campaign ‘Journeys Through Austria’ with expertly curated itineraries. Dina Umarova and Vindu Singh at the launch of Link Room

Rajeev Samant and Cecilia Oldne at SulaFest

Festive flavour AS THEY SAY, SulaFest gets bigger and better every year. The ninth edition was no exemption with over 10,000 people thoroughly enjoying this exciting weekend. It was a merry mix of music, wine, drinks, gourmet food, fashion, shopping and more at the idyllic environs of the vineyard in Nashik. Besides the music, the Vero Moda fashion show featuring singer Anushka Manchanda was a hit. The SulaFest Bazaar, foot massages, tarot reading, grape stomping and other activities added to the flavour. The tasting cellar tours and wine tastings were also popular. While people enjoyed Sula wines they also had a taste of Australian wines at the Hardys’ lounge. Meanwhile, ice-creams from London Dairy were paired with wine. Other drinks on offer included Asahi beer, Cointreau, Grant’s whisky, Jägermeister, Jack Daniel’s whiskey and Stolichnaya vodka. And this was complemented by food from The Bombay Food Truck, Olive Bar & Kitchen, Woodside Inn, Maroosh, Puffs & Roll and more.

Breezy Banaras

Weaves of Banaras night at ITC Grand Central

THE TERRACE LAWN of ITC Grand Central was the breezy venue for the Weaves of Banaras night, part of the Make in India Week presented by the Department of Industrial Policy & Promotion, Ministry of Commerce & Industry in association with Fashion Design Council of India (FDCI). Marigold and mogra flowers blended beautifully with installations in white and gold. What you experienced was an interpretation of the splendour of Banaras captured through the creations of 12 veteran fashion designers: Sabyasachi, Rohit Bal, Rohit Gandhi and Rahul Khanna, Rajesh Pratap Singh, Namrata Joshipura, JJ Valaya, Ashish Soni, Arjun Saluja, Anju Modi, Anita Dongre, Abraham and Thakore, and Abhishek Gupta. The artisanal beauty of the weaves of Banaras came alive with a metaphorical twist through emblematic colours, silhouettes and surreal forms. Bubbly, beer and premium spirits kept everyone in good cheer and this was complemented by the famed ITC cuisine.

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E V E N T S

A TREAT TO GUESTS Sofitel Mumbai BKC celebrated its fourth anniversary by hosting the Vintage and Classic Car Rally through a celebratory brunch

SERVING COMMUNITY On the 67th Republic Day, Courtyard by Marriott Pune Chakan in support of the Swachh Bharat Abhiyan, unveiled new sanitation facilities it sponsored at the Zilla Parishad School in Khalumbre

CELEBRATING ART 'Art Out of the Gallery’, an exhibition showcasing a collection of masterpieces by a group of nine masters, was unveiled recently at Palladium, Mumbai by Palladium in association with Wines of India, All Things Nice and Merchants of Cool

CULINARY EXTRAVAGANZA Courtyard by Marriott Gurgaon, presented the ‘Indian Culinary Week’ by bringing together eight chefs from across India, each representing a specialty cuisine and a Marriott hotel situated across the country

BEER BRUNCH Rahul Singh, founder and CEO, The Beer Cafe along with Kedhar Gawde played host to an intimate gathering at The Beer Cafe at Churchgate, Mumbai

PRESTIGIOUS AWARD Suraj Kumar Jha (right), GM, Holiday Inn Mumbai International Airport, was awarded the Holiday Inn General Manager of the Year award at the recently held Annual GM's Conference at Jaipur

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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.