Food and Hospitality World (Vol.4, No.15) April 16-30, 2016 by Indian Express

EDITOR’S NOTE

The ultimate high

he evolution in the food space is getting refined by the day. From the sophistication of the coffee culture in India to the extremely exorbitant food extravaganza mentioned in Chef Zubin's guest article in this issue, there are dynamic developments taking place in the food space. Do take time out to read the article by the chef as it may shock you to know the extent to which people can go to experience sheer luxury for the palate. The story clearly says that one could opt for the gold flake speckled US$ 1,000 Westin Bagel or the US$ 4,200 Pizza Royale 007 which comes with caviar and cognac soaked lobster. There is a US$ 3,200 gold leaf crusted ‘Samundari Khazana’ that comes with lobster, caviar and quail eggs and the US$ 1.6 million Strawberry Arnaud dessert that comes with a glittery ring set with a fabulous, flawless pink diamond. The purse seems to have lost value to satisfy the call of the palate. The coffee beans are also writing their new growth story in India. The story on

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“There are dynamic developments taking place in the food space. It mayshock you to knowthe extent to which people can go to experience sheer luxuryfor the palate ”

Lavazza betting big on HoReCa to drive India's coffee culture also makes an interesting read. They are all set to launch a world class training centre in India. The company has plans to invest on the education of coffee, both with consumers and the influencers (Baristas). Our cover story this issue also takes you to a different level of experience. It takes you to the hills to stay amidst nature's splendour. India is blessed with a host of well kept hill resorts, which are classic and charming. From Manali to Munnar, from Gangtok to Gulmarg, there some interesting spots to explore and experience. These hot spots up in the mountains can add value to the experience if only the infrastructure could be well defined and designed for the discerning traveller. Enjoy the issue for it has some interesting facts and findings in the food and the accommodation space. REEMA LOKESH Editor

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FOOD & HOSPITALITY WORLD

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CONTENTS Vol 4 No 15 APRIL 16-30, 2016

Chairman of the Board Viveck Goenka Editor Reema Lokesh* Assistant Editor Steena Joy Senior Associate Editor Sudipta Dev

India’s numerous hill stations are dotted with unique mountain resorts that offer the city-based traveller an opportunityto escape the frenetic pace of dailylife.Food & HospitalityWorld checks out some of them (18-27)

CONTENT TEAM New Delhi Saloni Bhatia Kolkata Joy Roy Choudhury DESIGN National Art Director Bivash Barua Assistant Art Director Pravin Temble Senior Graphic Designer Rushikesh Konka Senior Designer Rekha Bisht Senior Artist Ratilal Ladani Kiran Parker Scheduling & Coordination Ashish Anchan Photo Editor Sandeep Patil MARKETING General Manager Sachin Shenoy Marketing Team Dattaram Kandalkar Rajan Nair Ashwani Kumar Shukla Sreejith Radhakrishnan Prateek Sahay Ajanta Sengupta NATIONAL FOOD & BEVERAGE SALES Sujoy Gomes INTERNATIONAL FOOD & HOSPITALITY SALES Dhananjay Makharia PRODUCTION General Manager B R Tipnis Manager Bhadresh Valia

MARKETS

LAVAZZA BETS BIG ON HORECA TO DRIVE INDIA'S COFFEE CULTURE

CHEF’S PLATTER

HIGH SPIRITS

TASTE OF TAMPA ONE OF TAMPA CITY'S MOST CELEBRATED MICROBREWERIES, CIGAR CITY BREWING DOES NOT JUST PRODUCE SOME OF THE BEST CRAFT BEERS, BUT HAS ALSO CARVED A NICHE FOR ITSELF AS POPULAR TOURISM DESTINATION

LIFE

STARWOOD MULLS OVER EXPANDING IN INDIA

P 11 PRODUCT TRACKER Twiss Drinks

P 12: NEW KIDS ON THE BLOCK Lords Inn Jammu

P34: MOVEMENTS Mövenpick Hotel and Spa

P 41: WEEKEND Scene and Heard

LIFE OF LUXURY: THE MOST EXPENSIVE FOODS IN THE WORLD CHEF ZUBIN D'SOUZA LISTS THE EXCLUSIVE CULINARY DELIGHTS OF THE WORLD

A SPECIAL GUEST APRIL 2 BEING THE WORLD AUTISM AWARENESS DAY, TWO ORGANISATIONS IN INDIA AIMED AT CREATING AWARENESS ABOUT THE AFFLICTION

Food & Hospitality World Published for the proprietors, Global Fairs & Media Private Limited, by Vaidehi Thakar at Express Towers, Nariman Point, Mumbai 400 021, and printed by her at Indian Express Press, Plot EL-208, TTC Industrial Area, Mahape, Navi Mumbai. Editor : Reema Lokesh* (*responsible for selection of news under PRB Act). Copyright © 2016 Global Fairs & Media Private Limited. All rights reserved throughout the world. Reproduction in whole or part without the Publisher's permission is prohibited.

MARKETS

Lavazza bets big on HoReCa to drive India's coffee culture To launch world-class training centre in India soon Sudipta Dev Mumbai A PIONEER IN quality coffee and vending machines for the away for home (AFH) segment, Lavazza India is a part of a 121 years old business legacy. Despite being a primarily tea drinking country, the coffee culture in India has significantly evolved in recent times and the company sees major opportunities for growth here. Lavazza provides both imported and made in India range of coffee to its HoReCa partners in India. “We constantly innovate and provide

the best solutions to ensure that our partners serve the best of coffee to their customers,” said Silvio Zaccareo, MD, Fresh and Honest (Lavazza). Lavazza in India through its 100 per cent owned subsidiary, Fresh & Honest Café Ltd, imports coffee vending machines from Europe. The company also plans to invest on the education of coffee, both with consumers and the influencers (Baristas). “The Lavazza Training Center is the largest coffee study centre internationally and we will be launching our world class training centre within India

Silvio Zaccareo

too in the coming months,” revealed Zaccareo. The company, which in line

with its global strategy had moved out of café business is focusing on its core coffee business. Acknowledging that as consumers have opportunity to experience the best of coffees in the country they are becoming more discerning, Zaccareo remarked that single origin coffees is something which is catching up in India and several hotels have now started offering these as part of their menus. “The HoReCa segment is fueling growth of the category and also helping in changing habits towards coffee consumption. We see an increasing demand of coffee from the en-

tire country, even from the traditional tea consuming markets, typically the northern side of India,” he said, adding that they also have a wide range of single serve capsule systems which helps serve consistent coffee cup after cup be it a hotel, café or office. The corporate segment is another focus area with more organisations looking for quality coffee solutions for their employees. “We also have presence in the high end modern trade where we are seeing more and more consumers demanding the best quality of coffee,” stated Zaccareo.

Grover Zampa Vineyards partners with French winemaker Labruyere Family Rituparna Chatterjee Mumbai

GROVER ZAMPA Vineyards, one of the oldest wine producers in India, has announced the in-

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duction of Edouard Labruyere of French winemaker Labruyere Family to its board of members. This announcement came in after Labruyere Family made an investment in Grover Zampa Vineyards. Labruyere Family has made this investment through Ravi Viswanathan led VisVires Capital, an investment and advisory group that holds 30 per cent stake in Grover Zampa Vineyards. Details of the investment were not disclosed. Through this partnership, Grover Zampa Vineyards will bring in Labruyere Family's expertise in wine making and knowledge of international markets while further cementing its position in the super premium category in India.

Speaking to Food & Hospitality World, Sumedh Singh Mandla, chief executive officer, Grover Zampa Vineyards, stated, “With the Labruyere Family on board we will work together in terms of bringing about innovation in vineyards and wine production. We can send some of our team members there for training while their winemakers can visit us here. We have more than 50 per cent share in the super premium category in India, which includes the reserve wines where the MRP is more than `1000. Through this partnership, we can bring more products and better quality into this category.” Grover Zampa Vineyards recorded a growth of more than

Sumedh Singh Mandla

50 per cent last year selling 115,000 cases. In 2016 it is looking at selling more than 200,000 cases.

MARKETS

Starwood mulls over expanding in India Mohit Rathod Mumbai STARWOOD HOTELS and Resorts is likely to extend its Tribute portfolio to India in the near future. The group is already opening its W brand property, W Retreat & Spa Goa, on September 1, 2016. In context to expanding its presence in India, Starwood has identified Indian cities such as Ahmedabad, Aurangabad, Bhopal, Vijayawada and Somnath as bright markets. Speaking to Food & Hospitality World, Nichlas Maratos, vice president â&#x20AC;&#x201C; sales, Asia Pacific, Starwood Hotels and Resorts, said, "India possesses huge potential for us. With increasing disposable income, Indians are now more open to exploring new experiences, which compliments our growth in the India market. Our W brand is entering Goa's resort segment this year. We are also planning to bring our Tribute brand to India in the future." "In terms of entering new Indian cities, a lot is dependent on our partners. However, the India market is gaining momentum. Ahmedabad, Aurangabad, Vijayawada, etc carry good potential for our properties. The entire Asia Pacific region is emerging as a market. In the last one and a half years, the China market saw a slow period, but it is now picking up. India has showed growth in GDP which also encourages the hotel industry's growth," added Maratos. Globally, India is currently the fourth largest market for Starwood's business, which is expected to replace Canada tobecome the third largest market in a few years. Starwood recently completed 10 years of its Starwood India Expo.

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MARKETS

Second Marriott India Chefs Workshop organised in Mumbai Sudipta Dev Mumbai THIRTY EXECUTIVES chefs from Marriott properties across India recently participated in the Marriott India Chefs Workshop in Mumbai. These workshops are organised in different APAC countries. “I do nine workshops in a year. This is happening in India for the second time,” said Chef Toine Hoeksel, culinary director, Asia Pacific, Marriott International. Followed by India, workshops will be organised in Japan, China, Thailand, Vietnam, Philippines, Korea, Australia and Malaysia. The aim of the workshop, according to Chef Hoeksel, is primarily three factors – first, to ensure that everybody is aligned with the goals for the year. “We all have our balanced score cards based on performances. Alignment of the initiatives that I am doing, and explaining the reasons behind these initiatives. Second, is communicating and networking. Thirdly, it is important

FHW Staff New Delhi THE HOSPITALITY Purchasing Managers Forum (HPMF) hosted two knowledge based events - FSSAI Masterclass and the Buy in India panel discussion. The event supported by the The Federation of Hotel & Restaurant Association of India (FHRAI), National Restaurant Association of India (NRAI), Hotel & Restaurant Association of Northern India (HRANI) and Forum of Indian Food

Marriott chefs

that they get out of the property and have fun,” said Chef Hoeksel. While the workshop is focused on bonding and networking, the chef's competition is taken very seriously by them. "They want to win, no matter what,” said Chef Hoeksel. The Marriott executive chefs were divided in groups with different stations - local sea food, Asian, Indian Awadhi

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HPMF hosts knowledge based events at Aahar 2016

food, local chaat, European and Italian. It is also an education experience for them. Every year there is a different theme. “This year we focused on lunch and dinner buffet for all day dining. Last year we focused on breakfasts. We have focused on events, meetings, food quality in general,” informed Chef Hoeksel. He believes that it is important for chefs to be interactive with social media. “I want them to post two things from their property on social media every day, and look at the reviews,” stated Chef Hoeksel. Talking about talent development he said, “The growth for the company is so big, so we have to make our pipeline, the number two's ready. I'd rather have people from within who are growing than to hire people from outside.” He is also encouraging female chefs. In China the company has two female executive chefs who are doing excellent jobs, mentioned Chef Hoeksel.

interaction," added KB Kachru, chairman, Carlson Rezidor, South Asia. Kachru participated on the 'Buy in India' panel where the senior-most leaders of Indian hospitality discussed their perspectives on buying domestically-sourced products from an international perspective. The other panelists were Sharad Sachdeva, CEO, Lite Bite Foods; Amitabh Devendra, secretary general, FHRAI and Ajay Khanna, president, The Hotel & Restaurant Equipment Manufac-

Such events are vital for the industry and HPMF is pleased to lead in this direction. HPMF is working on a number of initiatives Importers (FIFI ) was held at Aahar 2016. Nitin Nagrale, director, materials, Radisson Blu Plaza, Mumbai and founder, HPMF explained, “We thank everyone for their excellent support. Such events are vital for the industry and HPMF is pleased to lead in this direction. HPMF is working on a number of initiatives and we count on the industry's continuing support.” "It was a very productive panel on an important topic. It was well balanced with an engaging audience

turers Association of India (HOTREMAI). The Masterclass was presented by Raghu Guda, FSSAI compliance expert and CEO, Smart FBO, and Sanjay Verghese, director materials, The Imperial, New Delhi. Both Guda and Verghese presented incisive information on the Act's true application, myths, challenges and failings. In keeping with the goal of actionable information, the presentations were sent to the 200+ registered delegates.

MARKETS

Chef Arora carves out his culinary vision Saloni Bhatia Mumbai CHEF JUGESH ARORA is known for his passion for the culinary profession, whether it's working behind the stove or the desk. His five-year-old company Chef Arora provides end to end culinary solutions to hotels. Chef Arora, who started his journey with a mithai house in Mumbai, has over 25 years of experience in the culinary profession. Talking to Food & Hospitality World about his company, he said, “Our company is an endto-end service provider. We provide everything one would need in their kitchens. Starting from food safety management systems, recruiting chefs and food and beverage staff, training of the staff, sourcing equipments, menu

creation, standardisation of recipes and guidance to set up kitchens.” About his love and commitment for the culinary profession, he shared, “After so many years of experience, I thought I should give something back to the industry and that's when I started off with my company in Chennai in 2011. We give complete customised culinary solutions to hotels. It is easy for the big

branded hotels to built these services since they have different departments. But there are smaller chains who don't have corporate chefs or F&B directors so it becomes difficult for them to standardise their processes. This is where my company comes into the picture.” Arora added, “I fortunately got two big breaks with Park Hyatt and Westin, Chennai. As a chef I understand

There are smaller chains who don't have corporate chefs or F&B directors so it becomes difficult for them to standardise their processes

the work flow, so it is easy for me to execute the process. Normal consultants just put the system in place which might be difficult for the operations team to follow. Then they keep changing from one thing to the other.” He also mentioned, “I am compiling a book on 'Star Chefs of India' that would talk about chefs in the industry and their state of origin. There would be a Chef Jugesh Arora small feature on the famous dishes from the home chefs from across the industry state and the chef's favourite coming and giving lectures dishes. I wish to open a culi- but it requires a lot of nary school that would have investment.”

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MARKETS

WestCoast adopts cage culture for tilapia fish rearing Mohit Rathod Pune WESTCOAST GROUP, one of India’s leading manufacturers and distributors of frozen food, has adopted cage culture for its tilapia fish rearing, at the 1,200-hectare Varasgaon reservior and 800-hectare Panshet reservior near Pune, Maharashtra. WestCoast has taken these reserviors on lease and has currently installed 70 cages. The company plans increase it to 2,000 cages in the next two years. Cage culture is a technology of rearing fish in net enclosure with minimum predatory pressure. This newly introduced technology in India is practised in confined water bodies where fish is reared sustainably on closely-monitored probiotic diet and is aimed at maintaining the quality of the fish and preventing environmental degradation. WestCoast's cage culture setup uses 0.1 per cent of the total reservior and each cage provides an annual output of about five tonnes. The company plans to increase its tilapia production capacity from 400 tonnes to 10,000 tonnes anually in the next two years and focus its efforts on the domestic market. Speaking to Food & Hospitality World, Shivam Gupta, director, WestCoast Group, said, "The oceans, rivers and lakes of the world are facing a terrible situation of over fishing, which is causing extinction of fish, environmental pollution and degradation. According to the UN’s Food and Agriculture Organisation, the situation is so bad that if this rate of overfishing continues, the world's current seafood production will collapse by 2048. Our answer to

Shivam Gupta

The company plans to increase its tilapia production capacity from 400 tonnes to 10,000 tonnes anually in the next two years and focus its efforts on the domestic market this growing problem is cage culture, which ensures sustainability. The quality of the fish is completely under our control as we are fully integrated and maintain full

10 FOOD & HOSPITALITY WORLD April 16-30, 2016

traceability of each fish from farm to fork." "As tilapia cage culture is done locally, it aligns with the ‘Make in India’ campaign and generates more income for

the economy. A large quantum of fish is imported into India from nearby Asian countries which could be immediately stopped, given the 4.5 million hectare of reservoirs in India

that are ideal for fish culture," added Gupta. WestCoast is targeting hotels, restaurants and caterers in Indian metros to market tilapia. The company aims to promote tilapia as a base fish in the India market, which is presently controlled by Basa fish mainly imported from Vietnam. WestCoast also sells live tilapia at its flagship retail outlet, Cambay Tiger Seafood Mart, in Mumbai. Commenting on expansion plans, Gupta informed, "More state governments are now realising the potential of cage culture. We are in talks with various state governments for expansion. We will increase awareness about the traceability and hygiene factor associated with cage culture and make tilapia a popular fish. Annual fish consumption of the world is 18.4 kg per capita, whereas in India, it is less than two kg. Our objective is to increase the per capita consumption of fish in the country, which is a rich and less expensive source of proteins. And tilapia is a great way to do that without harming the coastline."

PRODUCT TRACKER

Knorr KNORR has introduced Chef's Masalas, its new product range of eight variants of Indian spices. The Chef's Masalas range includes Meat Masala, Chicken Masala, Biryani Masala, Dal Masala, Royal Vegetable Masala, Sambar Masala, Chana Masala and Pav Bhaji Masala, available at all retail stores across India. Pav Bhaji Masala, Meat Masala and Chicken Masala are priced at `70, Biryani Masala at `100, whereas Dal Masala, Royal Vegetable Masala, Sambar Masala, Chana Masala are priced at `65

Olive Tree Trading Cornitos Twiss Drinks TWISS DRINKS a UK based company has officially launched its brand of quirky sparkling fruit juices in the country. Available in four variants, apple with a twist of black currant; mango with a twist of lime; lemon with a twist of mint and passion fruit with a twist of orange, TWISS Drinks contains real fruit juice offering a unique blend of complementing fruits/herbs to enhance the thirst quenching experience with fun and adventure. The drinks are priced at Rs. 40/- for a 250 ml can and will be sold under the brand, which is a part of Amarjothi Group one of the largest manufacturers of Melange yarn. The product will be initially available in key metro cities; Mumbai, Delhi, Chennai, Bangalore, Hyderabad and Pune.

Starbucks STARBUCKS launched two new beverages, the Strawberry Red Velvet Mocha & the Chestnut Crunch Latte. Inspired by the elegance of candy confections, these deliciously rich and sophisticated flavors are sure to make you appreciate espresso beverages with a whole new perspective. Offering a unique twist on the popular red velvet confection, the Starbucks Strawberry Red Velvet Mocha combines mocha and espresso with a lusciously rich red velvet sauce to create a perfectly divine flavor thatâ&#x20AC;&#x2122;s perfect for the season.

CORNITOS launched 'Refried Beans' under the mexican category. Refried Beans comes under do it yourself product range and was introduced in the Indian market to compliment its taco dinner kit. Just heat and eat refried beans are cooked in olive oil and are low on spices. It makes for a delicious meal as you can add spices according to taste. Refried Beans are rich in iron and protein, which provide vital nutrients for your daily lifestyle. They are surprisingly loaded with dietary fiber and help in lowering cholesterol level. These vegetarian beans are a healthy way to add nutrients to your meals.

OLIVE TREE TRADING is all set to launch 100 per cent ground coffee in single-serve coffee capsules and compact, light weight espresso coffee machines by Olea Europaea. The premium espresso coffee capsules are self-protected and vacuum-packed, to preserve the freshness and aroma. Enjoy the flavor of freshly roasted beans with Ethiopian single origin, full roast lungo, dark roast Italian and choc-hazelnut coffee capsules by Olea Europaea.

Delta Faucet Delta Faucet has launched its latest suite of luxury faucets, the Rook Bath Collection by Brizo. The collection is equipped with low spout architecture and crisp octagonal details. The block-shaped design of the collection is inspired by rook chess piece. The Rook collection boasts a variety of options from single-handle to lavatory faucets. Optional Smart Touch Plus technology, available on the single-handle closed spout lavatory faucet allows for both touch-sensitive and hands-free operation. The collection includes channel spout single-handle freestanding tub filler, TempAssure Thermostatic medium flow shower/tub trims, Sensori Thermostatic high flow shower trims, ceiling mount showerhead, multi-function H2OKinetic wall mount showerhead, handshower, and more. The collection is available in Brilliance Luxe Nickel, and matte black split finish, polished chrome, Brilliance Polished Nickel, and Venetian Bronze.

Franke FRANKE introduced Tectonite Sinks, made in Europe. These sinks are created to fit perfectly in functionality and design with third generation material. The sinks give you the perfect opportunity to bring some&style into your kitchen due to the exclusive and elegant colors available. The material is extremely durable. It can resist temperatures of up to 300 Â°C and impacts of just about anything you could drop on it in the daily kitchen environment. Due to the exclusive Tectonite texture, the sink can be easily cleaned and automatically repels liquids and dirt from the surface.

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NEW KIDS ON THE BLOCK

Lords Inn Jammu LORDS HOTEL & RESORTS has launched its property in Jammu. Named Lords Inn Jammu, this business hotel offers 33 well furnished rooms including suites, a business centre with round the clock high speed Wi-Fi facility, in-house laundry, a banquet with a capacity for 50 pax. This apart, the property offers wide dining options in the form of multicuisine restaurant Blue Coriander. The restaurant offers Indian and Continental cuisines. Complementing this is a roof top restaurant Lime Tree and The Distil-the Lounge Bar.

Tao of Peng

Novotel Hotels,Suites & Resorts GRAND MERCURE GOA Shrem Resort has been rechristened to Novotel Goa Resorts & Spa. This coupled with the Novotel Goa Shrem Hotel will position a consolidated premium Novotel presence in Goa. The two hotel, together, will feature 271 rooms, 20,000 sq ft of meeting and banquet space, and the La Brise seaside restaurant on Candolim beach. Novotel Goa Resorts & Spa has a business centre, three board rooms and four meeting rooms, and an 8000 sq ft outdoor convention space, ideal venue for MICE and weddings.

Tiffin BOXetc INTERCONTINENTAL CHENNAI Mahabalipuram Resort has launched Tao of Peng, a contemporary Chinese cuisine specialty restaurant. The restaurant features modern design and decor with indoor and outdoor seating. Led by Chef de cuisine, Avinash Naha, Tao of Peng's team of chefs has curated a menu of authentic Cantonese and Sichuan dishes. The restaurant's signature dishes include Ma Po tofu and Pork Belly. The menu also showcases the culinary prowess of Michelin three-star Chef Sam Leong, with his signatures dishes like Wasabi Prawns, Tofu with Spicy Shiitake Mushrooms and Stewed Duck with Ginger. The Tao of Peng Lounge offers a unique menu of beverages, highlighted by cocktails concocted using Asian spices and ingredients such as wasabi, galangal and coconut milk.

KA HOSPITALITY HAS announced the launch of the third Tiffinbox etc in Andheri, Mumbai. The fast-paced casual Indian restaurant will bring regional specialties from four metropolitan cities, namely Mumbai, Delhi, Bengaluru and Kolkata. The 104-seat restaurant is spread across 1,800 sq ft and exhibits a contemporary ambience. The restaurantâ&#x20AC;&#x2122;s signature menu includes both, extensive vegetarian and non-vegetarian dishes.

Indian Accent INDIAN ACCENT, an Indian restaurant from Old World Hospitality, has opened at its first international location adjacent to Le Parker Meridien Hotel in New York. Founded by restaurateur Rohit Khattar and helmed by celebrated Chef Manish Mehrotra, Indian Accent offers inventive Indian cuisine, combining global ingredients and authentic Indian flavours.

Veranda Resort Pattaya,MGallerybySofitel ACCORHOTELS HAS announced the opening of Veranda Resort Pattaya, MGallery by Sofitel. Fronting on Na Jomtien beach, this boutique hotel features 145 rooms and suites, including the Seascape King, Seascape Double Queen, Sea Breeze, Ocean Front, Family Pool Suite and Sky Pool Villa. The hotel's two meeting rooms features 300 sq m of conference space that can accommodate up to 220 persons. The hotel's restaurants offer Thai and international, alongside a pool bar. Whereas, Veranda Spa offers traditional therapies and signature treatments to guests.

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NEW KIDS ON THE BLOCK

Aiana Makkah AIANA HOTELS & RESORTS has announced the launch of the 611-room hotel Aiana Makkah in the holy city of Mecca. Scheduled to open in Q3 2016, Aiana Makkah will be the group's first hotel in the Kingdom of Saudi Arabia. Strategically located near the city centre and with direct connectivity to the Masjid Al Haram, Aiana Makkah will offer views of the Haj ritual site. Designed specifically to provide comfort by anticipating the needs of families and groups that visit Mecca for pilgrimage, Aiana Makkah will provide adequate car parking space, well-appointed rooms, efficient service and all day dining that will feature signature dishes from the Middle East, Indian sub-continent, Far East and North Africa.

Ayamna

Novotel Suzhou SIP ATLANTIS, THE PALM has launched its new Lebanese restaurant, Ayamna. Scheduled to Open in March 2017, the restaurant promises to reimagine Lebanese food whilst paying homage to the tastes, flavours and traditions of Lebanon. Ayamna’s menu will focus on fresh, seasonal produce and classic favourites served in a contemporary fashion. The restaurant will also present a fusion of traditional entertainment and belly dancing, live music, a shisha terrace and spacious booth seating, ideal for accommodating large families and groups of friends

ACCORHOTELS HAS announced the opening of Novotel Suzhou SIP. Located in the heart of Suzhou Industrial Park, the 307-key property has joined the Novotel network in the Greater China region. The third Novotel in eastern Jiangsu Province, is connected to the Suzhou International Expo Centre and is within walking distance to Suzhou Culture and Arts Centre as well as several other attractions including Jinji Lake, Moon Harbour and shopping centres, making it an ideal option for both business and leisure travellers. For meetings and events, the hotel offers over 700-sq m of banquet and conference space. Its pillar-less ballroom and five meeting rooms are equipped with intelligent lighting systems and audio and video technology. Leisure facilities include an indoor heated swimming pool, a fitness centre, yoga studio, and sauna rooms. The hotel also provides a variety of dining options at its five distinctive restaurants and bars.

ibis Styles Singapore on MacPherson ACCORHOTELS WILL open Ibis Styles Singapore on MacPherson in April 2016. The hotel will feature 298 decorated guest rooms and a façade which showcases the hotel’s elevated pool garden. Located at the crossroads of MacPherson and Aljunied road, the hotel is part of a mixed use development and sits atop Macpherson Mall, with rooms occupying levels four-nine. The development is owned by LVND Investments; a consortium comprising Lian Huat Group, Nobel Design Holdings, Expand Group and Steel Industries

Guerlain Spa Suite THE SPA AT MANDARIN Oriental, Paris opened its Guerlain Spa Suite. Guerlain, which is renowned for its luxurious facial therapies, will offer new and exclusive range of Guerlain face and body treatments created with Mandarin Oriental.

Shangri-La’s Hambantota Resort & Spa SHANGRI-LA HOTELS and Resorts will be opening Shangri-La’s Hambantota Resort & Spa in Sri Lanka on June 1, 2016. Spanning 145 acres; the 300-room beachfront resort will boast lush tropical gardens, an 18-hole golf course, an artisan village and an array of dining, event and entertainment options. The resort's guestrooms include 26 suites with private butler service. A multipurpose events space of over 2,525 sq m will facilitate conferences, meetings, weddings and social celebrations. Inspired by Sri Lanka’s heritage, the resort’s culinary collection will offer a multitude of tastes and gastronomic experiences. CHI The Spa at Shangri-La will deliver Chinese and Ayurvedic treatments to guests.

FOOD & HOSPITALITY WORLD

April 16-30, 2016

CHEF’S PLATTER

Life of luxury: The most expensive foods in the world Among the many indulgences of the ultra rich in the world, are the exclusive culinary delights. Chef Zubin D'Souza writes about some of the most expensive food ingredients in the world

ometime back during the much publicised ‘Occupy Wall Street’ movement, the world had to face the harsh reality that we live in a world where there are stark divides between those who live in luxury and those that struggle to survive.

There is no limit to opulence; no matter how well off you may be, there is always a higher level that you may realise is probably just out of your grasp. With the pleasures of eating being placed on the same platform as other sensory weaknesses, there will always

FOOD & HOSPITALITY WORLD

April 16-30, 2016

be critics to complain as to how expensive certain foods are. There is a reasoning that states that people have no compunctions paying millions of dollars for a few strokes of paint on a canvas where one can argue that an acrylic reproduction may look just as nice and cost

a miniscule fraction so should there be a distinction between artistic food and quick-servicerestaurant fare. I do know that theoretically, there are several of us who talk of some food that is worth dying for. I do enjoy good food, but there are certain limits that I would

Chef Zubin D'Souza

CHEF’S PLATTER

place on my indulgences. Recently the BBC Channel 4 programme was in a bit of a soup because of angry viewers reacting to the ostentatious displays of wealth. There are people who would pay about 350 British pounds for a cup of civet poo coffee beans called kopi luwak which are considered the ultimate indulgence for people who like coffee. Now I don’t mind someone indulging in their favourite brew but then paying so much for something that dropped out of a wild cat’s butt is something that I just cannot fathom. There are actually several restaurants in the world where they hastily assemble five expensive ingredients on a plate and sell it for the black market price of an O -ve kidney. I could opt for the gold flake speckled US$ 1,000 Westin Bagel or the US$ 4,200 Pizza Royale 007 which comes with caviar and cognac soaked lobster. There is a US$ 3,200 gold leaf crusted ‘Samundari Khazana’ that comes with lobster, caviar and quail eggs or the amazing US$ 1.6 million Strawberry Arnaud dessert that comes with a glittery ring set with a fabulous, flawless pink diamond.

Expensive ingredients Among the most expensive ingredients is the Almas Caviar which is so sought after that it comes in its very own 24K gold tin. Extracted from the extremely rare Albino Sturgeon that inhabits the rather inhospitable Caspian Sea, the eggs are further aged for twenty years before making their debut on the shelves. The fish is known to live up to a 1,000 years provided it eludes the nets that are dropped to catch it. Judging from the fact that fewer turn up in the nets each year means that the price goes up further and the fish are getting smarter. At US$ 25,000 a can, this is one appetizer that can’t be topped! Speaking of fish, we could try a slice of freshly caught Bluefin tuna that retails around an impressive US$ 7,000 a kilo which makes it a staggering

US$ 700 for a 100 gram appetizer portion. I was thinking of following that up with a salad made from a US$ 6,500 watermelon called the Densuke Black Watermelon. There are only about 30 of these perfectly round and all black melons that go up on sale each year

and most of them end up getting sold in an auction. Alternatively, I could possibly dine on a salad made from the Yubari King melon which is a cantaloupe that sells for a price of US$ 12,000 each. They are much in demand for their perfectly round shape and their sweetness and a distinct

hint of spice. Needless to state, there are not more than a hundred available each year. Then there is the famous Ayam Cemani chicken which is a rarity in Indonesia and highly prized (around US$ 2,500 each) for being both beautiful and exotic. This chicken is jet black from the

feathers to the muscle, meat and internal organs. Being thirsty by now because of all my exertions over my dining options, I may choose to cool down with a bottle of 1907 Heidsieck which comes for a paltry sum of $275,000 and a killer of a story. These bottles were part of a cargo of an old shipwreck and only 200 bottles survived which makes them incredibly rare and ….incredibly expensive. The ultimate dessert option however has to be the US$ 16,000 pineapple that is grown in….wait for it…The United Kingdom in the Lost Gardens of Heligan! Yep! You heard that right! The UK has been producing a limited amount of these pricey wonders that are grown for two years under piles of manure, hay and gallons of horse urine. Apparently they are so awesome tasting that you can almost ignore the dent in your wallet and the faint scent of horse that permeates the fruit. (Chef Zubin is corporate executive chef, MARS Enterprises)

FOOD & HOSPITALITY WORLD

April 16-30, 2016

HIGH SPIRITS

TASTE OFTAMPA One of Tampa city's most celebrated microbreweries, Cigar City Brewing does not just produce some of the best craft beers in the region, but has also carved a niche for itself as popular tourism destination. By Sudipta Dev

ampa city in Florida which has more than a century old brewing history is today the capital of craft beers in Florida on account of the many new microbreweries which are popular with not just the local community but also domestic and international tourists. Cigar City Brewing is the most popular microbrewery in west Tampa. Founded in 2008, it started production in 2009. “When we opened it was a two man operation. Six and half years later the brew house is still in operation, only it is 85 employees with 60,000 barrels produced a year,” says Chris Lovett, director, Customer Interactions, Cigar City Brewing. He acknowledges that one of the causes of the success was that when they set up operations at that time there was no production brewery in Tampa. “We were the first to market in the state of Florida with an extensive craft beer range. Sometimes we produce a stuff because we want to make it, we need the flexibility and the experimentation,” adds Lovett.

Community engagement Microbreweries are a centre of the local community in most places worldwide, and in Tampa too Cigar City Brewing sees its tasting room as the neighbourhood pub of west Tampa. “When we opened up none of the restaurants in the area were here. We have seen the development of this part of Tampa in the last seven years and we have been a catalyst in the development. We have seen the ground break and the apartments rise. We are the neighbourhood pub for 10,000

people in these apartments,” states Lovett with pride. The CSR initiatives include partnering in a project to teach jobs skills to disabled, engaging with Make a Wish Foundation and children's home in Tampa. “Our role in the community is the vital piece to be involved as good community citizens as it reflects on the business and customer perception,” mentions Lovett. The brewery does not have its own restaurant but every

FOOD & HOSPITALITY WORLD

April 16-30, 2016

night, and all day Saturdays and Sundays the food trucks come in the premises. “This is one way to give back to the community,” remarks Lovett.

Tourism destination Cigar City Brewing is also a tourism hotspot in Tampa, and Lovett points out that this just happened and was not an intentional focus by the company. “We stumbled into that, we have talented brewers and make great beers and people just come here

HIGH SPIRITS

for our beer. We being a tourism destination is more a symptom of our success than it is a goal. It is a very happy circumstance that we are in that people get off the plane, grab an Uber and come here. So much so that we had to put a designated Uber drop off zone so that we could control traffic flow,” he says, adding that Monday and Friday afternoons they see a lot of baggage with people coming to town for their weekly meetings or leaving for the airport after business meetings. Visitors can go on a tour of about 45-50 minutes which includes information about the history of the brewery and the production process for making beer. The visitors get to taste four different types of beer and take home a glass. The tour costs US$ eight. Kevin Wiatrowski of Visit Tampa Bay informs that Cigar City Brewing was one the six breweries that was last year included in a craft beer marketing campaign, with its own website and social media component. “We had people from all over the country getting involved with the campaign with people from Washington DC being one of the biggest audiences. This showed people an aspect of the city that they did not know much about – it was about getting a true taste of Tampa,” remarks Wiatrowski.

The CubanoStyle Espresso Brown Ale reflects the Cuban heritage of Tampa The Cubano-Style Espresso Brown Ale produced by the brewery truly reflects the multicultural legacy and Cuban heritage of Tampa. The most unique beer that the company is proud of is a special release called Hunahpu’s Imperial Stout.

Organic growth The brewery is operating two brew houses to full capacity. About 85 per cent of the beer leaves the facility, primarily in Florida, some to Alabama, Georgia, Manhattan, etc. The company has 80 employees, 25 in tasting room and others in packaging, production. There are three full time microbiologists on staff to run quality assurance and quality control programme. “We are

working with the University of South Florida to develop some brewing science programmes with them. Other major breweries are also doing the same,” informs Lovett. The plans are to continue to grow organically. “We are headed in the right direction and to speed up is not the wise thing. We've gone from 350 barrels from year one to 60,000 barrels in year six. We are in partnership with Brew Hub which is a contract facility, they are doing some production for us. We are renting the brew house from them and have complete control over the beer, our QA/ QC guys walk through the entire process so that it meets our standards and our production manager oversees the entire operation of every one of those beers,” explains Lovett. Talking about competition Lovett believes that as long as other breweries make great beer it is going to help the company. “It is the breweries that do not focus on high quality product is going to be a problem for us. Craft beer is still 8 per cent of the market in Tampa when it comes to beer consumption,” he says, reminding that many of the brew masters or owners of the micro breweries in the region have worked for Cigar City Brewing at some time.

FOOD & HOSPITALITY WORLD

April 16-30, 2016

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Indiaâ&#x20AC;&#x2122;s numerous hill stations are dotted with unique mountain resorts that offer the city-based traveller an opportunity to escape the frenetic pace of daily life. Food & Hospitality World checks out some of them

FOOD & HOSPITALITY WORLD

April 16-30, 2016

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THE MAIN FOCUS

WELCOMEHERTITAGE DENZONG REGENCY GANGTOK

ituated at a height of 6000 ft, The Welcome Heritage Denzong Regency resort is the only five- star luxury mountain resort in Gangtok. The hotel is nestled on top of a hillock with the residences of the Governor (Raj Bhavan) and the Chief Justice of Sikkim as its most immediate neighbours. Spread across 10 acres of land, the property is less than a km away from the busy citycentre. The family owned resort offers absolute solitude within the environs. The towering Mt Kanchenjunga and the city of Gangtok are the views the guests get to enjoy from the room. The property has six regency suites, 12 suites, six deluxe rooms and one dedicated room for differently abled guests with comfortable heating systems and individual private baloconies each facing the Mt Kanchenjunga. There is abundant car parking space with a private landscpaed road leading to the resort. There are two restaurants serving A la carte and Sikkimese haute cuisine. Mayal, is the multi cuisine food and beverage outlet cum coffe shop with its own bar. Situated right next to th elobby on the ground floor, the resturant can acco-

modate 54 guests. The oriental restaurant is called Gyakho, which serves authentic Sikkimese haute cuisine. It is on the first floor and can accomodate around 60 guests. Ara the lounge bar has over 30 seats and serves wide variety of beverages. The resort has a 300 seater conference hall that can be used for various activities. There is also a 250300 theatre style arena spread across 3278 sq ft. There are various activities and adventure sports that are avilable to the guests inlcuding treks to Nathu La, water rafting and kayaking. Nathu La is a pass on the Indo Chinese boarder (La meaning Pass in Tibetan). The place is 55 km from Gangtok and passes through Tsongo Lake. The place is covered with snow for most part of the year. Another one of the the excursions offered at the resort is tour of the ancient monastries where the lamas chant prayers and perform rituals. How to reach: The nearest domestic airport is Bagdogra about 114 km away from the resort. There are daily domestic flights from Delhi, Kolkata to Bagdogra and from Kathmandu to Bhadrapur near Siliguri. There is also helicopter service avilable between Gangtok and Bagdogra airport. There are also daily trains reaching to Silliguri at the Jalpaiguri station which is about 125 km away. It is also well connected by roads with Bhutan, Nepal, Siliguri, etc.

GLENBURN TEA ESTATE AND BOUTIQUE HOTEL DARJEELING

ocated 3000 ft above the sea level, Glenburn Tea Estate and Boutique Hotel is one of the few destinations that is accessible all through the year. The Kanchenjunga range is visible from one of the bungalows and the views are clearest during the months of October, November and December. The temperature here does not drop below seven degrees at night and usually the days are bright and sunny. The colours of the mountains, tea fields, forests and rivers change every month due to change in seasons which offers a unique view for the guests. There are two bungalows in the estate, each comprising of four suites, common areas, gardens, varandahs and a terrace accessible to all the guests. The Burra Bungalow has a main verandah with cozy living rooms decorated with rustic yet modern furniture. Each of the four bedrooms open up to the veran-

dah with private entrances to the back gardens. The Water Lily Bungalow has four more suites and a large recreation room. There are also special rooms that can hold meetings where a projector screen can be installed for presentations. However, the number of participants in the meetings cannot exceed 16 people. There are several activities available for the guests to choose from. The tea tour through the tea fields including a picnic lunch , factory tour and tea tasting tops the list. Then there is a day trip to Darjeeling, hike to Ramitay Daara, Bamboo Grove or river Rung Dung and half day walks to Glenburn villages. Some of the welfare activities at the resort is spending time with the local villagers or a trip to the local primary school. For the nature lovers, there is an overnight stay at the log cabin at the Glenburn camp where the resort organises barbeques and bonfires on special requests. How to reach: There are daily flight flights from Kolkata (45 minutes), Guwahati (30 minutes) and New Delhi (two hours). Glenburn is a three hour drive from the aiport.

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April 16-30, 2016

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THE MAIN FOCUS

THE VERANDAH IN THE FOREST, NEEMRANA HOTELS MATHERAN

he second house to be built up on the isolated Western Ghats by Captain Barr in the 19th century, The Verandah in the Forest is one of the most unique heritage hotels in Matheran. Run by the Neemrana group, the hotel is located deep in the forest in close proximity to the Charlotte Lake. There are several activities that one can indulge in and around the premises. One can stroll down to the Charlotte lake or lounge around the property. The guests can also go for longer walks and picnic around some random spot in the forest. The hill breeze and green environs make up for a good experience. The hotel also hosts anniversaries, birthdays and other

memorable occassions. The property is also a prime destination for outdoor shoots and weddings due to its serene environs. Without any external disturbances there are ample of opportunities for creative directors to work creatively and be more imaginative. The best time to shoot is the moonsoon season in July and August. The natural environs and historical sites around the property are also picked up as wedding locations by many people. The Neemrana shop at the property also offers lifestyle products, artworks and gifts. The shop has merchandise ranging from table linen, fashion wear and accessories, candles, pottery, silver plate and porcelain, tableware, flatware, tea sets, candle stands, trays and many more. Shoppers can also pick from objects and items used in the Neemrana hotel suites which have great heritage value.

How to reach: The nearest railway station is Neral, approximately 12 km away. There is good connectivity

through roads as the nearest airports are situated at Mumbai (91 km) and Pune (132 km).

RI KYNJAI RESORT SHILLONG

i Kynjai which translates in Khasi as 'land of the serene environs', is located about 20 km from Shillong. Pre-

20 FOOD & HOSPITALITY WORLD April 16-30, 2016

siding over the Umium Lake, it is designed with its orientation towards the east so that it captures the view of the lake and the rising sun.The architecture has been inspired from original Khasi thatch huts. Spread over 45 acres of land it is set against the backdrop of Khasi hills. The drive to the resort is lined by pine trees, paddy fields and organic tea gar-

dens. The distinctive hybrid cottages are visible as you drive through the fields. The entire resort has been designed on the principles of conservation and sustainability. There are fine examples of traditional Khasi architecture in the inverted boat shaped rooftop cottages and thatched roof forms. Overlooking the lake, the 800 sq ft red pine panelled rooms are spacious and well built. The Sao Aiam resturant offers a fine dining experience as well as a cultural one. It specialises in traditioanl North Indian dishes but also serves Indian, Chinese and Continental dishes with some top dishes being smoked pork with bamboo-shoot to rice fried in turmeric and the famous Cherrapunji Chicken cooked with freshly ground pepper. For the adventure lovers, there are trekking routes on the legendary peaks of ‘Lumsohpetbheng’ and ‘Lumdiengiei’, just a few km away from the resort. The

guest can also walk around the Umiuh village or visit the resort's emporium to buy some textiles and crafts from around the North East. The resort's18 hole golf course is one of the oldest in the Asian region. The resort has an outdoor conference pavilion and an indoor seating room, both with the capacity of 30 people. The 'Kheni Jani' Spa is equipped with state-of-the-art facilities providing hydro therapeutic therapies. The unique feature of the spa is its ‘Khasi bath’. The Khasi bath is a water massage which leaves you feeling rejuvenated and recharged. How to reach: The nearest airport is Umroi about 35 km away. But the Guwahati airport,128 km away from Shillong is well connected to major airports in India, Bangladesh and Nepal. Buses, shared cabs and private taxis are available for the approximately four-hour drive down NH 40 from Guwahati to Shillong.

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THE MAIN FOCUS

JW MARRIOTT MUSSOORIE WALNUT GROVE MUSSOORIE

ituated in the heart of India's Himalayan mountains, JW Marriott Mussoorie Walnut Grove Resort &

Spa has 115 deluxe hotel rooms and suites. This new resort boasts of the largest entertainment centre in Mussorrie - the Den that spans over 12,000 sq ft. It comprises of bowling alleys, gaming consoles, billiards room and much more. There is over 4000 sq ft available for weddings, social gather-

ings and offsite meetings. The luxury resort is located at the scenic foothills of Himalayas and one can enjoy the view from very room. The resort's Cedar Spa by L'Occitane offers signature treatments inspired by the cedar trees of Mussorrie. The therapies provide the Mediterranean wellness with a native touch . There are four fine dine restaurants at the resort serving different international cuisines. There is also a bar by the indoor pool where the guests can enjoy varied beverages. Perch Cafe serves freshly brewed coffee with some signature breads by the chef. Among other activities at the re-

sort there is the fitness centre and swimming pool. There are several adventurous activities for the guests like miniature golf, biking and treks along the hills. The hotel is also a short distance from Bhatta Falls and Rajaji National Park. The guests can explore Mussoorie and go through the Himalayan handicrafts at the Gandhi Chowk. How to reach: The nearest airport is Dehradun (68 km). There are regular buses from New Delhi to the nearest bus station at Library Chowk (five km). There are two stations close to the resort: Dehradun Railway Station (eight km) and Rishikesh Railway Station (10 km).

Ooty has verdant hills draped in mist surrounded by dewy tea plantations. The guests can explore the city through different activities like sight seeing and shopping. One can visit the Botanical Gardens over the lower slopes of the Dodabetta Peak and discover over thousand species of exotic plants and flowers. The Tribal Museum showcases

indigenous tribes of the Nilgiris and the Andamans. Nature lovers can boat on the calm waters of Ooty Lake or marvel at the variety of roses at the Rose Garden. How to reach: The nearest bus station is Ooty (1.3 km). From Mettupalayam, one can also take the heritage Nilgiri Mountain Railway toy train to reach Ooty.

THE GATEWAY HOTEL, SAVOY OOTY

he Gateway Hotel by Taj is a short distance from the city centre of Ooty. Surrounded by the Nilgiri mountain range, the hotel offeres a perfect retreat for luxury and business travellers. Since the hotel was built between 1824-65, the architecture reflects a colonial charm. There are 24/7 services and all other modern business amenities for the guests. You can rely on the Ayurvedic massages in the spa to rejuvenate you. The hotel's restaurant offers Continental cuisines in addition to local home styled food. There are also power packed active foods available for the guests. The rooms are aesthetically designed to serve the taste of modern travellers, equipped with basic amenities. Despite the modern

twist, the rooms exude a refined old world English charm. The hotel offers a new age experience from active food to inroom yoga that compliments modern lifestyles. The hotel also serves as a business centre by providing all the necessary facilities. There are laptops, computers, portable printers and copier facilities available for hire, among others.

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April 16-30, 2016

cover ) THE HIMALAYAN MANALI

P CLUB MAHINDRA ALMORA

ituated high up in the Kumaon Himalayas, the Club Mahindra Binsar Valley Resort offers mountain vistas in practically every direction. One can indulge in wildlife sanctuary tours, trekking and other outdoor activities or spend the day simply relishing a perfect Himalayan vacation at the resort. The property is surrounded by the ranges of Panchchuli, Shivling, Chaukhamba, Trishul and Nanda Devi. The resort offers 31 apartments that provide modern comforts without sacrificing on the old world charm of the resort. They are well furnished with modern amenities and creature comforts like electric kettles, television, refrigerator and microwave oven. The multi-cuisine restaurant, Bird Song offers dishes from around the country and is not only restricted to the Pahadi cuisine. There are several

26 FOOD & HOSPITALITY WORLD April 16-30, 2016

local dishes on the menu but the buffet option is also available. It also has numerous indoor and outdoor activities to keep guests engaged during their stay. There are various indoor games like badminton, pool table, air gun shooting among others. The Binsar Wildlife Sanctuary which is home to various kinds of flora and fauna can be another option for adventure seekers to explore the region. Guests can also watch the majestic oaks and rhododendrons bloom during the spring season. A hike up to Binsar Hill at an altitude of 2.420 m gives a bird's eye view of the Greater Himalayas and the Kumaon Hills. If looking for a day trip, than guests can pick the temple complex of Jageshwar which consists of 124 temples and is situated about 60 km from the resort. How to reach: Located at 120 km from Kathgodam by train and 90 km from Nainital by road, Club Mahindra Binsar Valley Resort is easily accessible by rail and road. There are frequent flights coming in from Mumbai, Delhi and Bengaluru to the nearest airport in Nainital.

erched at an elevation of 2003 m, The Himalayan is a premier luxury resort in the Manali area of North Western Indian Himalayas. The place is covered with cherry and apple orchards with the cottages and the castle overlooking the snow capped mountains. There are eight cottages, each of them comprising of two bedrooms with en-suite bathrooms. The cottages are attached to individual balconies and have a dining room with fully functioning fire place. The Victorian influence in the architecture can be seen in the detailing of the room. The cottages are abound with classical architectural details on the exteriors. The visitor is greeted by restored antique furnishings and art complementing the wood panelling. The other public rooms also exhibit the same style in the cast iron fireplaces and hand crafted chimney pieces. Each guest chamber is substantial and supremely comfortable, enjoying a fireplace, an antique fourposter bed and armoire with exceptional views. The dining room, the

Parlour, overlooks the gardens and pool. There are myriad range of outdoor activities for the guests to indulge in like jeep safari, mountain biking, paragliding, jeep safari, rock climbing, skiing, trekking, white water rafting among others. For the adventure lovers, The Great Himalayan National Park offers an extensive trekking route. Nearby temples are Bijleshwar Mahadev, Bisheshwar Brahma, Gauri Shankar, Parashar Rishi, Raghunath among many others. The resort is developing comprehensive programmes to sustain the eco-conscious luxury concept. Keeping the environment in check the roofs have been coated with vermiculite, facilitating insulation. The interiors of the walls are hermetically sealed and have insulated plaster to further help in conservation of energy and limit sound travel. How to reach: A short 45 minute flight from Delhi to Kullu's Bhuntar airport followed by a one hour drive to Manali. The resort is also well connected by rail, with Chandigarh as the most convenient rail head. Himachal Tourism and Himachal State Transport also run regular luxury Volvo buses to Manali.

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RAGAMAYA RESORTAND SPA MUNNAR

ucked away in the lap of nature, Ragamaya Resorts and Spa is a

luxury resort in Munnar. The resort consists of 18 guest rooms, which include family cottage, honeymoon cottage and an Ayurvedic spa. The property opens up to wonderful views of the lake and the thick rainforests of the Western Ghats. The resort is a fine blend of modern architecture and

the traditional Kerala architecture. The landscaping of the property is done in perfect harmony with the surrounding beauty of the hills. The resort consists of Raga Premier guestrooms providing the lake view; Aranya Maya, the family pool villa comprising two guest rooms, with plantation-view and Aranya Leela, the honeymoon pool villa with lake-view. You can sit in the natural environs surrounded by the Munnar hills and indulge in some delicacies by the master chefs at Sameera, the multi-cuisine restaurant. The evening sees the barbeque section come live and some regional dishes are served. The guests are also encouraged to display their culinary skills, at the exclusive open kitchen. They can

learn the fine art of cooking at the cooking class sessions organised by the resort. Adventure lovers have numerous activities to explore the wide expanse of the Munnar hills. There is hiking, trekking, canoeing and cycling on the list of activities. Others can enjoy a stroll in the the mist-clad tea plantations, breathing in the invigorating fresh air or pay a visit to a nearby tea factory. Guests can also indulge in bird watching in the forests around the resort. How to reach: The nearest airport is the Cochin International Airport, which is 110 km away by road. The nearest railway station is at Aluva, which is at a distance of 110 km from Rajakkad.

THE KHYBER HIMALAYAN RESORTAND SPA GULMARG

he Khyber Himalayan Resort and Spa is situated 8,825 ft above sea level in the Pir Panjal range of the Himalayas. Nestled in the Affarwat peaks, the seven acre property has 85 rooms and offers fine cuisine restaurants and restorative treatments. The property is surrounded by Asia's finest slopes which offer a ski spot during the winters. The guests can also indulge in outdoor picnics and trekking through the forests. The resort is home to the world's highest golf course. There are four restaurants at the resort namely, Cloves, Nouf, Chaikash and Calabash. Cloves is the multi cuisine restaurant serving international dishes. Nouf is ideal for catching a few rays by day, stargazing by night, reading, dozing or just partying with friends and family.

Chaikash is the tea lounge that opens up to the terrace offering fresco dining while Calabash is the cigar sheesha lounge which is indeed a cosy nook to share trekking tales and skiing stories. The 386 sq ft rooms are well decorated with indigenous craft pieces. The

Khyber Spa by Lâ&#x20AC;&#x2122;Occitaine has some exclusive international therapies. There are three single treatment rooms and two couple suites, each with its own steam chamber. The spa experience begins with the welcome massage and then the guest is taken through with their preferred

massages matched with relaxing music and herbal teas. How to reach: The resort is located 65 km from the Srinagar airport which is a 90 minute ride. There are regular flights connecting Srinagar to Delhi and Mumbai.

FOOD & HOSPITALITY WORLD

April 16-30, 2016

IN FOCUS

Key travel trends for 2016 Gopalkrishna Kulkarni, founder and managing director, Stay Simple, an Indian budget hotel and resort chain, lists the top eight travel trends for 2016

Uncharted terrains One of the key trends in 2016 will be to head to new and unexplored destinations. With global travel on the rise, the new age traveller seeks novel experiences and part of this is achieved when you travel to the beaten track. Travellers are also looking for novel experiences â&#x20AC;&#x201C; whether it is to take a cruise, board a sea plane or even indulge in new age adventure sports.

Value for money While several trends indicate that travellers are likely to spend more on travel in 2016, the key is to offer value for money deals. Travellers are likely to look for deals that include complimentary breakfast and Wi-Fi, as well as inclusive deals like dinner, and sightseeing options. Several accommodation options are being bundled and offered as a package to attract more travellers.

Bespoke travel A key trend being seen is to have custom itineraries planned for the traveller. Tailored holidays that are planned as per the needs of the individual traveller are likely to see more takers. One should look out for travel planners who can help creating an experience that is bespoke and ensures flexibility.

Sports This year will see one of the biggest sporting events of the year, the Rio Olympics, which will be attended by people from across the world. Travelling for sports events is likely

This year will see one of the biggest sporting events of the year, the Rio Olympics, which will be attended by people from across the world to be a key trend in 2016. Euro 2016 will also be a big draw this year. Naturally, the traveller is likely to indulge in travelling around these locations as well.

Cruises Senior citizen travel Another key trend in 2016 will be the increased travel by senior citizens and packages being offered to lure this segment.

28 FOOD & HOSPITALITY WORLD April 16-30, 2016

Travel portals are now gearing up to cater to this segment of travellers who have seen it all and are keen to explore new destinations.

Statistics across the board point out to a renewed interest in cruise travel. Today cruise companies offer contemporary cabins and on board events

and even solo traveller-friendly options, all of which make cruise holidays attractive.

Technology Technology will drive travel in multiple ways. Increasingly, people are looking up online. A plethora of information and options galore on your screen, providing a great way to plan holidays. Travellers are also

looking for the same technology enabled options whether it is free Wi-Fi or even new age access technologies and processes that make the check in process smooth.

Ethical travel Environment friendly travel will certainly be a big driving factor. Trends project a sharp increase in the number of travellers who will choose holidays that are ecologically sensitive. This also includes travel that is rich in local experiences whether in terms of food or local tradition and culture.

EVENTS TRACKER Date

Event

Venue

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 11-15, 2017

DRINKTEC

Munich

September 19-21, 2017

Livestock Asia

Kuala Lumpur

September 19-22, 2017

INTERBEV

Chicago

September 21 - 23, 2016

Fi Asia

Jakarta

September 2016

Asia International Import Food Exposition

China

October 10-14, 2016

Foire Bernoise Du Vin

Switzerland

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

July 2017

M'Asia Foodpro

Kuala Lumpur

July 2017

Great Japan Beer Festival

Osaka

July 2017

Good Food & Wine Show

Perth

July 2017

Fiera Di U Vinu

Luri

July 2017

Bellavita Expo

London

August 2017

Abastur

Mexico

August 2017

East Food Indonesia Expo

Surabaya

August 2017

Expo Comida Latina

Los Angeles

August 2017

Hong Kong International Tea Fair

Hong Kong

October 17-20, 2017

VITEFF

Épernay (France)

October 20-24, 2017

HOST

Milan

November 28-30, 2017

Bake & Cake

Tel Aviv

Nov 29-Dec 2, 2017

Austro Agrar Tulln

Tulln (Austria)

Goa

Mumbai

FOOD & HOSPITALITY WORLD

April 16-30, 2016

TECH TALK

HOW TECHNOLOGY WILL CHANGE THE RESTAURANT INDUSTRY With the appearance of mobile devices and cloud computing, the impact of technology in our lives is more than ever now. Ritu Mehrotra, vice president, Global Growth, Zomato talks about how technology has penetrated the food and hospitality industry and how it will change its future

he arrival of portable devices on the table, online bookings, social media, and new payment techniques, technology today has penetrated the food and restaurant industry like never before. Some of these advances will serve to progress the knowledge both for the business and for the investor. Yet with every new advance comes a new test, and with technology preceding faster these challenges can seem overwhelming. It is how the business deals with these progresses and the disputes that escort them that will decide the destiny of many restaurants, in spite of whatâ&#x20AC;&#x2122;s on the menu. The prospect of the restaurant industry and how customers dine out relies on these alterations. In retrospect, the restaurant industry is typically 10-20 years behind every other industry when acquiring technological advancements. Itâ&#x20AC;&#x2122;s usually been a one-touch feel eating at the restaurant but now, with restaurant commitment programs, communication marketing, and digital receipts, there are even more

opportunities for a guest to act together with a restaurant, and for a restaurant to make a commanding database.

Influence of technology on the way we dine out Big data Maybe the most significant trend in 2016 will be the

30 FOOD & HOSPITALITY WORLD April 16-30, 2016

use of big data, as companies begin to get value out of the data they collect and apply it to improving management and the customer experience. The data available for analysis includes everything from inventory to customer mix to orders to social media interactions. The cloud is the ideal environment for big data

analytics, with the ability to add capacity quickly when needed and pay only for the computing capacity thatâ&#x20AC;&#x2122;s used. Cloud vendors have added the ability to spin up hadoop-based analytics environments quickly, reducing the need for restaurant IT shops to have that expertise on staff. The spread of prebuilt analytics packages will

also simplify the ability to get value out of data, and packages that integrate with POS systems are becoming available.

New payment choices The use of cards and cash will continue to decline as consumers become more familiar with other means of payment. In one survey near-

TECH TALK

Kitchen display structures are staples now at fast food joints, but they have been encouraging over the years. Cloud systems can fire objects back to the kitchen right away from the Point of Sale tablets. Kitchen display screens can in fact help chefs learn about the speed of their line Ritu Mehrotra

ly half the restaurants expect to incorporate customer facing payment technology by 2016. The usage of cryp to currencies like Bit coin continues to increase, with nearly 5 million users by 2019. Retail usage is expected to stay fairly limited, and while some real-world establishments already accept it, restaurants have been slow to adapt. Cash and traditional credit card payments aren’t going to go away in any case, and the use of chipenabled credit cards will spread as banks replace existing cards.

Better customer experience The top priority for any restaurant is for every customer to leave satisfied. It’s not enough anymore to just focus on the guests inside your restaurant. It’s about connecting to the customer before, during, and after the dining experience in person and virtually. In 2016, restaurants will need to aim their sights higher. They’ll need to know their customer’s preferences and they’ll need to be able to treat each and every one of them like a VIP. Zomato Book is a tool to do just that. Tools like these give restaurants the ability to provide cus-

tomers with a more targeted and customised virtual experience through tools like mobile apps, messaging, and social media. By knowing your customers’ tastes, you can provide a more customised dining (in or out) experience through menu offerings, pricing, reservation times, and so on.

Electronic receipts Receipts are no longer stored at the backside of a guest’s pocket, to be elapsed until they show up wrinkled in the wash. Now, restaurants are detecting their guests where they are, their in boxes or their phones. And best of all, they’re opting in to this com-

munication. This is bringing restaurants closer than ever to their consumer base. A few new restaurants are allowing guests to take care of expense and tip through their app so that a bill by no means even comes to the table. One of the common problems witnessed by restaurateurs these days is that guests wait too long for the bill, and this could get rid of guests leaving on blackball.

Kitchen display screens With kitchen display screens, processes can not only be more comfortable on the guest side, but also on the chef side. Menu orders inter-

communicate flawlessly and right away to the kitchen, and missing an order is no longer an option. Kitchen display structures are staples now at fast food joints, but they have been encouraging over the years. Cloud systems can fire objects back to the kitchen right away from the Point of Sale tablets. Kitchen display screens can in fact help chefs learn about the speed of their line; how long it takes to finish orders on an average, sectioned by menu group and item. This extends kitchen managers a precious new way to believe about how their kitchens function professionally. It seems sure that smart dining will basically change the lives of both restaurant personnel and customers globally. It is an exciting time to be concerned in food hospitality; future generations will look back and see the arrival of this elegant dining era as an essential turning point in the restaurant industry’s long and celebrated history.

FOOD & HOSPITALITY WORLD

April 16-30, 2016

CSR

A special guest April 2 being the World Autism Awareness Day, two organisations in India aimed at creating awareness about the affliction

ith a rise in autism awareness and in an effort to make the hotel more autism friendly, Four Points by Sheraton Navi Mumbai, Vashi has partnered up with Forum for Autism, to create a better environment for the people with autism. With April being the autism awareness month and, April 2 being the ‘World Autism Awareness Day’ (WAAD), Four Points by Sheraton Navi Mumbai, Vashi recently organised a special training session for their staff conducted by Babita Raja, core member- Forum for Autism, Navi Mumbai. This training session will focus on the care and efforts that need to be undertaken by the staff to better attend and care for customers who have autism. On WAAD, the hotel was decked up in the colours of autism awareness through blue décor, blue flowers and blue welcome drinks and the staff wore blue ribbon and badges displaying ‘We support autism awareness’. As a measure to increase autism awareness in not only the staff, but also the customers, every bill presented by the hotel will be given with an Autism awareness pamphlet for the entire month of April. Speaking on autism awareness, Subhabrata Roy, general manager, Four Points by Sheraton Navi Mumbai, Vashi says, “We at Four Points by Sheraton firmly believe that everyone deserves to be treated well and we understand that everyone’s needs differ. There isn’t enough awareness of the needs and requirements for people with autism and through these activities, we are aiming at edu-

There isn’t enough awareness of the needs and requirements for people with autism and through these activities, we are aiming at educating people and also help take away the stigma that comes attached with special needs cating people and also help take away the stigma that comes attached with special needs.” Meanwhile in Kolkata, the Mental Health Foundation in association with Ummeed Child Development Centre, Mumbai and The Fragile X Society, India jointly held the first ever conference on Fragile X awareness. Fragile X Syndrome (FXS) is the most common known single gene cause of autism or 'autisticlike' behaviour. FXS is a ge-

32 FOOD & HOSPITALITY WORLD April 16-30, 2016

netic condition that causes intellectual disability, behavioural and learning challenges and various physical characteristics. Though FXS occurs in both genders, males are more frequently affected than females, and generally with greater severity. It affects approximately one in 2,500 males and one in 5,000 females, with one in 250 women and one in 800 men being carriers of the syndrome. Present for the occasion were Dr Jai Ranjan Ram,

founder, Mental Health Foundation, Kolkata; Dr Vibha Krishnamurthy, founder and executive director, Ummeed Child Development Center (Mumbai), Dr Roopa Srinivasan, head of clinical services, Ummeed Child Development Center and Shalini Kedia, chairperson, Fragile X Society, India. Autism affects millions of people worldwide, about 700,000 people in UK alone are affected by autism. Children with a development delay, mild

learning difficulties, mental retardation and/or autism could be affected by FXS. Individuals above the age of 50 who exhibit a progressive, Parkinson’s-like, neurological condition could be affected by Fragile X-associated tremor/ataxia syndrome (FXTAS), a condition seen in adult carriers of the Fragile X mutation. Women experiencing fertility problems or early menopause due to abnormal ovarian function may be affected by Fragile X-associated premature ovarian failure (POF). Therefore it is crucial to encourage and facilitate education and awareness about autism especially on FXS. Sharing his thoughts Dr Ram, says, “The purpose of the conference is to bring awareness of the FXS to all medical professionals, special educators, therapists, counsellors, families and government representatives in Kolkata and eastern India and to inform why, when, how to diagnose the same and the way forward through a comprehensive agenda which covers in details all aspects related to the syndrome”. Dr Krishnamurthy, stressed on the need for proper diagnosis and the importance of early intervention so as to enable the affected children and adults to cope with daily challenges. She explained the link between genes, Fragile X, autism and learning disabilities and different manifestations of the syndrome. Dr Srinivasan reiterated the importance of sensory integration, through occupational therapy, yoga, meditation and behavioural intervention. Kedia elaborated on parent support in India and abroad and how the Society is trying to bring awareness across the country.

MOVEMENTS Mövenpick Hotel and Spa JOYDEEP GHOSH has been re-appointed as director, sales and marketing at Mövenpick Hotel and Spa Bangalore. In his new role, Ghosh will be responsible to add on to the existing sales revenue, get new companies on board and look after the smooth operations of sales and marketing. He will be actively involved in strategising and planning of marketing initiatives. He started his career with a role in the food and beverage department at The Oberoi New Delhi, then he moved to Burj Al Arab in Dubai, United Arab Emirates. With over twenty years of experience in hospitality, FMCG, mall management and marketing, Ghosh has developed strong relationships in these fields.

Lanson Place Hotel, Hong Kong KONGALICIA TOO has been appointed as general manager of the Lanson Place Hotel, Hong Kong. Too has over 25 years of experience with Mandarin Oriental Hotel Group where she held various positions in Guangzhou, Macau and Hong Kong. Her most recent role was as the hotel manager for the preopening period of Mandarin Oriental, Guangzhou. Too is a Portuguese national and has done MBA from Royal Melbourne Institute of Technology.

FRHI FRHI Hotels & Resorts has announced managementlevel appointments at its properties and locations worldwide. STUART NIELSEN has been appointed as vice president, food and beverage, Middle East, Africa and India. Nielsen has an experience of over 15 years in food and beverage. Nielsen has held progressive management level positions in food and beverage at various global hotel

brands. BASTIEN BLANC has been appointed as vice president, sales and marketing for the Middle East, Africa and India. Blanc will be responsible for the overall sales and marketing operations for 19 hotels and will oversee the development and implementation of strategies, plans, and budgets for new and transitional Fairmont, Raffles and Swissôtel properties in the region, including three hotels that will debut later this year in the United Arab Emirates, Jordan and the Kingdom of Saudi Arabia.

Tourism and Hospitality Skill Council (THSC) Tourism and Hospitality Skill Council (THSC) has appointed ARUN NANDA as the chairman. Nanda will guide and lead the organisation in its aim to fulfill the skilled manpower requirements of the hospitality industry. Nanda is currently the chairman of Mahindra Holidays & Resorts India and Mahindra Lifespace Developers, and director of Holiday Club Resorts Oy, Finland. Apart from this, he holds leadership and advisory roles on the boards of several other companies. In 2008, Nanda was honoured with an award of “Chevalier de la Legion d’Honneur” by the president of the French Republic, Nicolas Sarkozy.

Absolute Hotel Services Absolute Hotel Services has appointed SEEMA RAJWANI as regional director of sales, India and the Middle East. In her new role, Rajwani will be responsible for overseeing the daily operations of sales activities, setting up strategy to drive sales revenue and implementation based on process and standard procedure, managing existing clients as well as expanding client’s base for both inbound and outbound. Prior to joining Absolute Ho-

34 FOOD & HOSPITALITY WORLD April 16-30, 2016

tel Services India, Rajwani worked for over 10 years in sales focusing on MICE and banquets which included rooms and catering sales. She has worked with The Lalit, Accor and MayFair and holds a bachelor's degree in hotel management.

Marco Polo Hotels Marco Polo Hotels has appointed JUNI RAHARDJA as regional director of sales – Singapore, succeeding Roy Yan who recently retired after 24 years with the group. In this role, Rahardja will lead the Marco Polo’s sales activities in the region and drive incremental business to the 14 Marco Polo and Niccolo hotels throughout Hong Kong, China and Philippines. Prior to joining Marco Polo, Rahardja was the director – regional sales office, Singapore, Hyatt Hotels & Resorts. Rahardja has over 30 years of experience in Singapore’s hospitality industry, and has held senior positions with international hotels such as Conrad Centennial Singapore and Grand Hyatt Singapore.

Oakwood Asia Pacific Oakwood Asia Pacific has appointed CRAIG BOND as vice president of operations. In this capacity, Bond will have the responsibility for a portfolio of 11 Oakwood-branded serviced apartments currently operating in the region, as well as several in various stages of development. His most recent appointment was area general manager – Oceania for Pan Pacific Hotels Group. Prior to that he spent more than five years with Mirvac Hotels & Resorts where he was the regional general manager for 11 properties. Bond has more than 25 years of tourism and hospitality management experience.

Siam Kempinski Hotel Siam Kempinski Hotel Bangkok has appointed

Lakeside Chalet- Mumbai Marriott Executive Apartments AMIT KULKARNI has been appointed as resident services manager at the Lakeside Chalet – Mumbai, Marriott Executive Apartments. With over 14 years of experience in the United Kingdom and India, Kulkarni has worked with renowned hospitality groups like Accor, Explore India Tourism & Events, Kamat Hotels India, etc, where he garnered experience in customer service and rooms division background. He is an alumina of Glion Hotel School where he pursued B.Sc in hospitality and tourism management.

JAMES NORMAN as executive chef. Prior to this, Norman was assisting the Kempinski Group’s corporate vice president of food and beverage, Michel Gehrig with a number of culinary ‘task force’ assignments. Norman worked previously as executive chef at the Emirates Palace Abu Dhabi and regional executive chef for Europe for the Grand Hotel Kempinski Geneva. His career covers 23 years of professional culinary experience in Europe, Middle East and Asia and includes stints with the Sultan of Brunei at the Empire Hotel & Country Club in Brunei and Guy Savoy in Paris.

Mandarin Oriental Hotel Group Mandarin Oriental Hotel Group has announced the appointment of GUENTER GEBHARD as general manager of Mandarin Oriental, Bodrum. He brings with him over twenty years of experience in the global luxury hospitality industry, with senior

Guenter Gebhard

management roles at Mazagan Beach & Golf Resort in Morocco, Atlantis the Palm in Dubai, St. Regis, Bangkok and a global role as director of Operations, Restaurants & Food and Beverage Operations at Jumeirah Group, together with other assignments in the Middle East, Germany and New York. Gebhard studied at Ecole Hôtelière de Lausanne and New York University Stern Business School in New York.

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April 16-30, 2016 35

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weekend

Scene and heard

With Marcellus Baptista

Food feast

Nipa Asharam, Soni Sajnani and Pranaya Gidwani at the wellness festival at Aqaba

Wellness wonder IT WAS TIME to laugh, learn and leap into all things wellness as 360 The Wellness Concept launched The 360 Wellness Festival at Aqaba. The aim was to shatter the myth that wellness is boring, hard and intense. There was a line-up of reputed fitness enthusiasts and over 50 curated brands to shop, plenty of workshops and activities, delicious food and superb entertainment for adults and children alike. Samir Purohit kicked it off with a Pilates session, followed by yoga with the Yoga House, while celebrity yoga instructor Anshuka Parwani welcomed the sundown with a sunset Yogalates class, Meanwhile, model and actor Lisa Haydon showcased her natural skincare brand Naked by Lisa Haydon. And looking happy indeed were 360 The Wellness Concept partners Nipa Asharam, Soni Sajnani and Pranaya Gidwani.

THE EAT TREAT was on at Sofitel Mumbai BKC at the Pet Pujo Jalsa food festival featuring cuisine from East Bengal/Bangladesh. Coming all the way from Novotel Kolkata and bringing over a decade of his experience, chef Sirajul has mastered the cuisine and was busy curating authentic flavours at Pondichéry Café. At lunch and dinner guests savoured delicacies like Macher Paturi, Kosha Mangsho, Posto Bora, Mutton Sahi Korma, Ilish Polao and sweets like Rasgulla, Mishti Doi and Gurer Sandesh to name a few, during this tenday festival. The festival was launched by Biswajit Chakraborty, GM, Sofitel Mumbai BKC, and Samina, Naz, deputy high commissioner, Bangladesh Deputy High Commission.

Pet Pujo Jalsa food festival at the Sofitel

Svetlana Casper and Ritu Shivpuri at the launch of The Beer Cafe

Beer factor THE MERRIMENT in Mumbai continued with the launch of yet another outlet of The Beer Cafe. This newest outpost from Rahul Singh, founder and CEO, The Beer Cafe, is located in Andheri. On opening night Kedhar Gawde was the host with guests like Rakshanda Khan, Shamita Singha, Karan Wahi, Arjan Bajwa, Eijaz Khan, Abhinav Shukla, Vindu Singh, Dina Umarova, Kaushik Shrimanker, Sandhya Shetty and many more. Guests thoroughly enjoyed the ‘cutting beer’ and brewtails along with Peri Peri Chicken Tikka, Rocket & Olive Pizzalets, Tomato & Olive Bruschetta, Veg Seekh Kathi Roll, Beer Battered Fish Fingers, Grilled Cajun Prawns with Ranch Dressing, Chicken Seekh Kathi Roll and more. Music by DJ Ashrafi added to the cheer that night.

Blend with the best AN INFORMATIVE and intoxicating time was had by the select guests as Chivas Regal hosted Colin Scott’s ‘Masterpiece with the Master Blender’ at the Chambers terrace of the Taj Mahal Palace. Guests were guided through the art of blending and had a chance to create their very own blend with Speyside, Highland, Lowland, Islay and Grain spirits. After that it was time for a sit-down dinner with Chantenay Carrot And Orange Cigar, Spiced Coconut Paper, Kaffir Lime Air and moving on to Smoked Salmon Mousseline, Ikura Chevre Fig, Coffee Soil, Red Velvet Crisp; Chilean Seabass, Butter Poached Lobster Ravioli, Laksa Drizzle; Confit Duck Breast, Battalion Couscous, Pan Extract and desserts including Raw Almond, Flourless Chocolate Cake; Bitter Chocolate and Chivas Cremeaux; Almond Crumble, Fresh Berries Colin Scott at the Chivas master blender soiree at the Taj

FOOD & HOSPITALITY WORLD

April 16-30, 2016

weekend

E V E N T S

FOCUS ON HERITAGE The third International Conference on Living Heritage, organised by the Maharana of Mewar Charitable Foundation with the support of UNESCO New Delhi Office and Dronah Foundation, Gurgaon, was held at the Sabhagaar Conference Hall, Fateh Prakash Palace Convention Centre in Udaipur

HEALTHY ITALIAN CUISINE Maritime by San Lorenzo, the Knightsbridge restaurant serving hearty Italian specialties at the Taj Lands End, was recently awarded the Ospitalità Italiana Certificate by Ospitalita' Italiana 2015-16

CELEBRATING GOLF The Take Solutions' India Golf Awards was held recently at JW Marriott New Delhi Aerocity

CARNIVAL FOR A CAUSE The Taj Mahal Hotel, New Delhi in association with Elle, recently organised ‘Carnival for a Cause’ to spread awareness about breast cancer and raise funds to support the Ogaan Cancer Foundation and Women’s Cancer Initiative by Tata Memorial Hospital

GASTRONOMIC INDULGENCE Renaissance Mumbai Convention Centre Hotel

SPORTY ASSOCIATION Rising Pune Supergiants, the new IPL franchise in the

along with the Department of Tourism, Uttar Pradesh hosted the Uttar Pradesh Food Festival at the Lake View Café in the hotel premises

Indian Premier League (IPL), announced Marriott International as the official hospitality partner for the forthcoming season of IPL

42 FOOD & HOSPITALITY WORLD April 16-30, 2016

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