Food and Hospitality World (Vol.4, No.19) June 16-30, 2016

EDITOR’S NOTE

Enriching experiences

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hen you leave your very own city to explore newer regions, be it on work or leisure, you surely come back enriched with experiences that are either very good or not so good, but educational nonetheless. My recent travel was no exception. A quick one day trip to the Dubai Parks and Resorts pre-launch experience did reinforce the fact that if you want to create something strongly (instead of procrastinating), you can surely do it. The latest on record of adopting an Indian creation and making it work for its economy is the soon to open Bollywood Theme Park within the Dubai Parks and Resorts mega project, which will also house the Lapita hospitality brand. I wonder what stopped India to make its own Bollywood park on lines of a Warner Bros experience. Imagine what it would do for the inbound tourism business.

India, undoubtedly has been home to some spectacular offerings in creative fields like films, fashion, music and dance, which have a global appeal. Yoga has made a worldwide impact with various permutations and combinations. We have finally given Yoga its official due by celebrating World Yoga Day, on June 21.

Another spectacular natural tourism hotspot which is under promoted is the Konkan belt of Maharashtra.

We have our very own Great Ocean Road, with some spectacular views of the wide Arabian Sea. A journey

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“ Another spectacular natural tourism hotspot which is under promoted is the Konkan belt of Maharashtra with our veryown Great Ocean Road offering views of the Arabian Sea”

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along Konkan gave me an interesting mix of a hospitality experience, from a four-star hotel, the River View, Chiplun, to an MTDC property in Ganpatipule and an agro rural homestay in Maharashtra's Dapoli region. When you travel as a tourist, with an eye of a journalist there are a few things that surely catch your attention. Though MTDC has probably the best locations for its properties, it surely needs some lessons in hospitality management. MTDC is definitely trying but we need to move fast on this front. The four-star experience was like just another resort hotel, (needs a refurbishment though) but the experience that was truly lasting was the agro rural homestay. Homestays have their own charm, and the personalised touch at the Amrute's Nisrag Sahavas, made all the difference. The recent news that Ministry of Tourism (MoT), Government of India, has formulated an action plan for ‘Incredible India Bed & Breakfast/Home Stay Scheme’, comes as a welcome proposition. The plan includes simplification of procedures, launching an aggressive marketing strategy to enlist more bed and breakfast (B&B) establishments, involving online travel agents (OTAs) in promoting this scheme and bring it on the fast-track.

Hope the plan gets implemented at the earliest.

REEMA LOKESH Editor

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June 16-30, 2016

CONTENTS Vol 4 No 19 , JUNE 16-30, 2016

HIGH SPIRITS

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

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New Delhi Saloni Bhatia Kolkata Joy Roy Choudhury CEO (Global Fairs & Media Pvt Ltd) Sonia Chawla

THE GREAT BEER EXPERIENCE AMRITANSHU IS A YOUNG ENTREPRENEUR WHO FOUND HIS CALLING IN MICROBREWERIES

EDGE

DESIGN National Art Director Bivash Barua Assistant Art Director Pravin Temble Senior Graphic Designer Rushikesh Konka Senior Designer Rekha Bisht Senior Artists Ratilal Ladani Kiran Parker Scheduling & Coordination Ashish Anchan Photo Editor Sandeep Patil NATIONAL HOSPITALITY SALES Dattaram Kandalkar Rajan Nair Ashwani Kumar Shukla Sreejith Radhakrishnan Prateek Sahay Ajanta Sengupta NATIONAL FOOD & BEVERAGE SALES Sujoy Gomes

CITADELS OFLUXURY

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India’s manyforts have been converted into hotels,offering travellers an opportunityto relive the bygone era in luxurious comfort as well as providing an ideal backdrop for (20-25) conferences and weddings

MARKETS

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USDA PROMOTES INDO-US F&B EXCHANGE

CHEF’S PLATTER

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P 12: NEW KIDS ON THE BLOCK

MARKETING Darshana Chauhan

P 14 PRODUCT TRACKER

Golden Tulip Hotel, Bhiwadi

MTR Foods

P31: MOVEMENTS

Manager Bhadresh Valia

P 41: WEEKEND

LIFE

THE ART OF MIXOLOGY WITH A TWIST

INTERNATIONAL FOOD & HOSPITALITY SALES Dhananjay Makharia

PRODUCTION General Manager B R Tipnis

TECH TRENDS IN HOUSEKEEPING OPERATIONS TECHNOLOGY HAS ASSISTED BACKEND OPERATIONS IN A WAY THAT IT HAS INCREASED HUMAN EFFICIENCY IN ALL FUNCTIONS, INCLUDING HOUSEKEEPING

Novotel Hyderabad Convention Centre and HICC

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CRUSADER OF THE SOUTH CHEF RAJ MOHAN, IS WELL KNOWN FOR HIS INNOVATION AND EXPERIMENTS WITH THE LOCAL FLAVOURS OF THE SOUTH SINCE THE PAST MANY YEARS

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Scene and heard 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.

TO THE RESCUE OF ENDANGERED 'SEA COWS' GUESTS AT ANANTARA SI KAO, THAILAND CAN NOW TAKE PART IN REGENERATING THE FRAGILE COASTAL ECOSYSTEM

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USDA promotes Indo-US F&B exchange Mohit Rathod Mumbai UNITED STATES Department of Agriculture (USDA) Foreign Agricultural Service, Mumbai recently organised an interaction between celebrity chef Floyd Cardoz and a few renowned Mumbai-based chefs, with an objective to discuss about food and beverage industries and food culture in both India and the US. Chef Nilesh Limaye, Chef Vicky Ratnani, Chef Michael Swamy, Chef Salil Fadnis and Chef Sudhir Pai interacted with Chef Cardoz on topics such as food culture, preferences, fusion flavours, new trends, menus, etc. Chef Limaye is also going on the USDA's Cochran Fellowship Program

in Summer 2016.

Speaking to Food & Hospitality World, Chef Cardoz, said, "Connection between the US and India is important for me. Working with the US Consulate and interacting with Indian chefs helps to promote food, so it’s important to have that relationship. Indian food, for the longest time, has not been very popular in the US, but it is now slowly changing.

There is a bunch of new things coming up in the US which will do well for Indian food.

"American food in India is nowhere close to authentic American food. Barbeque is famous in the South of the US; if you are in the North East, it's sea food; if you are in the central part of the country, there are great steaks. So American

food is not confined to just Burgers. American food is not explored enough. However, when Indians travel to the US, they realise that. There are also more American ingredients available in the India market now," added Cardoz. During the interactive session Chef

Cardoz also expressed that menus are not organised in the Indian F&B space.

Explaining the challenges for chef's in the Indian F&B space, Chef Pai suggested that chefs in India are more free in stand-alone restaurants than in hotels, due to hotel policies. He

stated, "In hotels, corporate sector is a huge market, which forms 70 per cent of the business. Chefs have to comply with the hotel's terms and there's less scope for innovation. So F&B business is slowly shifting to stand-alone restaurants."

Spearheading gourmet coffee movement Sudipta Dev Mumbai A LEADING SINGLE origin artisanal coffee brand in India, Halli Berri has a legacy that dates back to 1948. The premium 100 per cent Arabica coffee brand is a front runner in gourmet coffee segment, grown on the foothills of the Baba Budan Mountain range in Karnataka. The coffee is hand picked, sun dried and roasted in small batches.

“We have been growing coffee for so long that today it is a legacy that we carry forward. Halli Berri is Rainforest Alliance certified and we

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support 296 species of migratory birds and are making India proud,” said Tejini Kariappa, co-owner, Halli Berri, adding that being an allwomen organisation was not a planned decision.

Primarily a tea drinking country, in recent years there has been a marked change in terms of coffee consumption in India. Kariappa pointed out that though the coffee market in India is very nascent in comparison to the tea market, the Indian coffee segment is slowly growing with globalisation. “With more and more avid travellers bringing back gourmet foods

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June 16-30, 2016

:Courtesy: Nimish Jain photography

Halli Berri is Rainforest Alliance certified and an all-women organisation

Tejini Kariappa

from around the world, it has created the strategic rise in artisanal coffee. A niche segment; single estate coffee like ours have gained the momentum they duly deserve through the support of the informed globe trotter and inquisitive coffee addicts,” she stated.

Kariappa believes that it is imperative for the government to support the coffee growing community in India by providing the necessary subsidies, support and benefits needed to build the Indian coffee segment into what could be exotic coffees from India to the world. “In

the last financial year, the global export market showed only one product under the above profit line and that product was coffee,” she remarked.

Interestingly, as a homestay, Halli Berri Cottages have been rated a top ranking on TripAdvisor for four consecutive years.

The experiences for the new age global traveller range from treks along the waterfall and in the Badra Reserve to the Elephant Bathing Camp. Guests have the exclusive privilege of living the life of a planter for a few days.

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The art of mixology with a twist Saloni Bhatia Mumbai STARTING his journey from Taj Palace in New Delhi to being a well renowned mixologist in New York, Hemant Pathak brings back his expertise to the country. Currently a mixologist at Michelin-starred restaurant Junoon in New York, Pathak found his real passion in the industry while working in Delhi. Talking to Food & Hospitality World, he shared, “My journey at The Taj has been an amazing experience. I got a chance to represent India at international platforms and that is when I knew this was the career path for me.”

Pathak has won many awards including HT Crystal Award, Diageo World Class Best Bartender In India in 2011 and World Class Global

Classic and Vintage Drinks with a Twist. He was successful in organising India's very first Cocktail Week in 2015, offering talented and up-andcoming mixologists the opportunity to learn technique and the art of customer interaction. He shared, “I present a glass of experience to the guest rather than a drink. A perfect cocktail is an appeal to all the five senses, that is, eyes, smell, nose, palate, ears.

Whatever I have learned I wish to bring back to my country through various workshops and seminars.”

Talking about his experience at Junoon he explained, “I had a big house and name behind me at Junoon. My mixology is all about tea and spices with my specialty in Asian tea and spices. I have a wonderful team to support me in whatever I do at Junoon. We

all discuss how to transform spices into various other forms, what cocktail would appear with which food and that becomes the specialty for us.”

On being asked how Junoon stands out in a competitive market like New York, he added, “The cocktail programme in Junoon is very big because it concentrates on different ingredients like adding cinnamon with rose petals. It could be two different profiles but if you are able to balance between the flavours in one drink that is all that matters. I feel food and beverage always bring people together. What we do at Junoon is simply to elevate the experience to the next level. Pairing the cuisine with the right kind of beverage is also very important. We believe in creating a complete experience for the guest.”

The cocktail programme in Junoon is very big because its concentrates on different ingredients like adding cinnamon with rose petals. It could be two different profiles but if you are able to balance between the flavours in one drink that is all that matters Hemant Pathak

Al Sawari Holding signs MoU for 2 new hotels near Taj Mahal FHW Staff Mumbai AL SAWARI Holding, one of Qatar’s leading private companies, has signed an MoU and two management agreements with leading hospitality companies to mark its entry into India. The collaborations were formalised on the occasion of PM Narendra Modi’s visit to Qatar. An MoU has been signed by H E Sheikh Faisal Bin Qassim Al Thani, chairman, Al Sawari Holding and Vivek Nair, chairman and managing director, The Leela Palaces, Hotels and Resorts. Under this agreement, the Al Sawari Group will purchase a six-acre site from The Leela Group in Agra to develop a hotel complex. Al Sawari Holding has also entered into a management agreement with the Leela Group to operate a 100-room Leela Palace Hotel on this site. Another management agreement has been signed with Aiana Hotels and Resorts to operate a 150-room Aiana Hotel on the same plot.

“Qatar has a long history of bilateral relations with India and there is a lot of synergy between the two cultures. We are confident that Al Sawari Holding’s foray into the Indian hospitality industry will further enhance the economic and culture re-

lations between the two countries,” said Al Thani.

“In line with our strategy to acquire key assets in strategic global locations, the property is located less than one km from the Taj Mahal and will offer unparalleled views of the historic monument,” he added. Construction is expected to commence soon and will be completed within 36 months.

“These agreements are the first of many that we, as a group, plan to enter into in India. We firmly believe in the potential of the India market,” said Mohammed Shafiek, managing director, Al Sawari Holding.

“We are delighted to partner with Al Sawari Holding, and view this agreement as a forerunner to several other developments in India and overseas. We are also looking forward to further strengthening our presence within the golden triangle by adding a palace hotel in Jaipur and will continue our efforts to expand in Jodhpur and Jaisalmer,” said Vivek Nair.

“We are delighted to announce the expansion of the AIANA portfolio in India with the AIANA Agra – a 150-room hotel in one of the most visited leisure destinations in India,” added Amruda Nair, joint managing director CEO, Aiana Hotels & Resorts.

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June 16-30, 2016

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Effluent standards revised for Delhi restaurants FHW Staff Mumbai DELHI POLLUTION Control Committee (DPCC), in their recently held board meeting, amended effluent standards and requirements for restaurants, eating houses and other such establishments. Under the new requirements, restaurants up to 100 seat covers connected with municipal/Delhi Jal Board Sewer System connected to DJB STPs, are now exempted from installing effluent treatment plants (ETPs). However, the general standards of discharge of effluent into public sewers, as mentioned in the standards are to be ensured.

Earlier it was mandatory for the restaurants and eating houses having seating capacity of 36 covers to install ETPs. National Restaurant

Earlier it was mandatory for the restaurants and eating houses having seating capacity of 36 covers to install ETPs. National Restaurant Association of India (NRAI) has been making representations to DPCC and the Delhi Government Association of India (NRAI) has been making representations to DPCC and the Delhi Government on the same.

Commenting on the above, Riyaaz Amlani, president, NRAI, said, “The association has been actively following up with DPCC and the Delhi

Government for changes in the norms for installation of ETPs from 36 covers to 100 covers. We welcome DPCC’s revised norms, in which our suggestion has been implemented and restaurants having capacity of upto 100 seat covers have been relaxed from setting up ETPs.”

The Resort, Madh-Marve wins Limca Book entry FHW Staff Mumbai THE RESORT, Madh-Marve has won a title from the Limca Book of Records for creating the largest design with 7,000 traditional Diyas, covering 13,000 sq ft. The design was created on the eve of Diwali celebrations at the

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property in November, 2015.

The activity, named RangDiya, was created in a span of seven hours, by women from the NGO Kirti Mahila Utkarsh Mandal.

Speaking about the appreciation, Satyajit Kotwal, general manager, The Resort, said, “We feel proud and honoured to have received the

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certificate from such an esteemed organisation. The concept was unique because an art of such a big size with diyas was a first-of-its kind.

Involving the local community added to the celebrations. The lights looked magnificent, given the ambience at the hotel, making it a piece of art.”

MoT formulates action plan for 'Incredible India Bed & Breakfast /Homestay Scheme' ETW Staff Mumbai MINISTRY OF TOURISM (MoT), Government of India, has formulated an action plan for “Incredible India Bed & Breakfast/Homestay Scheme”, as revealed in a PIB release. Features of the action plan are: ● To revisit the scheme guidelines and update it based on present and future requirements ● To ensure expansion of homestay scheme in states where it is already prevalent, and introduction where it is not there ● Move towards ease of doing business through rationalisation of taxes, simplification of procedures etc ● Launch an aggressive marketing strategy to enlist more bed and breakfast (B&B) establishments ● Involve online travel agents (OTAs) in promoting this scheme and bring it on the fast-track.

Groups were constituted to study various aspects of this scheme and submit recommendations in a time bound manner.

MoT organised a workshop on Incredible India Bed & Breakfast/Home

The objective was of meeting shortage of rooms in accommodati on sector Stay Scheme recently, which was chaired by Vinod Zutshi, secretary, MoT and attended by officials from various state governments, representatives from hospitality and travel trade industry, CEOs of OTAs and officials of the MoT. This workshop was conducted with the prime objective of meeting shortage of rooms in the accommodation sector, especially the budget category. As construction of hotels has a long gestation period, it was felt that the desired additional hotel capacity can be supplemented substantially by giving impetus to the Incredible India Bed & Breakfast Scheme as well as similar schemes run by the state governments and OTAs.

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ARR traction returns in select cities: ICRA Growth outlook for hotel industry remains at 8-10% for FY2017 FHW Staff Mumbai

FreeCharge partners with OYO FHW Staff Mumbai DIGITAL PAYMENTS platform FreeCharge has partnered with OYO. With this partnership, consumers can use the Freecharge wallet to pay across OYO platforms for over 5,500 hotels. The partnership will also help OYO get access to FreeCharge’s partner network.

With this partnership, Freecharge aims at strengthening its partner ecosystem and expanding its footprint in hospitality segment.

Freecharge had earlier announced its partnership with Cleartrip, it is now steadily making in-roads into travel and hospitality sector.

Speaking on the partnership, Govind Rajan, CEO, Freecharge, said, “OYO has brought about a real overhaul

Abhinav Sinha

in the hospitality industry, providing travellers with a wide array of places to stay as per their requirements.

With consumers getting access to over 5,500 hotels and 65,000 rooms, Freecharge will further enhance the experience of booking by providing travellers with a safer

and swifter way to pay with our wallet anytime, anywhere.”

Abhinav Sinha, COO, OYO, added, “At OYO, we focus on enhancing guest-experience through tech-powered solutions. Freecharge offers a fast and reliable payment option through which guests can book a room in any of our partner-hotels across 170 cities. This partnership makes the purchase experience on OYO more convenient and seamless.”

The Freecharge wallet has a reach of 30 per cent in India, as reported by Nielsen Informate Smartphone Panel study. In the recent months, FreeCharge has expanded its footprint across 15 sectors and customers across India are using Freecharge to pay for various services.

ICRA ESTIMATES growth in average room rates (ARR) to be back at two-three per cent – this coupled with three-four per cent growth in occupancies will result in sixseven per cent improvement in revenue per available room (RevPAR) during FY2017.

ICRA maintains its growth outlook for the industry at eight to 10 per cent during FY2017, with domestic demand-led occupancy growth, and some increase in rates in key markets of Mumbai and Goa supporting revenues.

Revenue growth is expected to improve in FY2018 to 10-12 per cent, aided by stronger domestic demand, pickup in foreign tourist arrivals (FTAs) and the return of pricing power. ICRA anticipates that rate increases during FY2017 will only be restricted to select markets with high occupancies; markets like Bengaluru (supply of rooms) and Chennai (existing over supply) would continue to struggle.

The overall supply pipeline is expected to moderate across most cities, barring markets like Kolkata, Bengaluru and NCR. Subrata Ray, SVP, cohead, corporate sector ratings, ICRA, said, “Kolkata will witness the largest growth in supply over the next four years (FY2016FY2020) at 86 per cent. In

Kolkata will witness the largest growth in supply over the next 4 yrs absolute terms, the NCR will witness the highest room additions of 6,700 rooms during this period. However, delay in approvals, and project deferments may defer the supply to an extent.”

FTA growth during the first three months (JanuaryMarch) of this calendar year jumped to 10 per cent, supported by initiatives by the government, which has set up public relations agencies in key source markets like the United Kingdom and Japan and also re-launched ‘Incredible India’ promotional campaign.

Overall, ICRA believes that FTAs and spends still remain below potential. Domestic travel, going by domestic revenue passenger kilometre (RPKM) trends, which has grown by more than 20 per cent during the first three months of the current calendar year, continued to remain healthy. Positive business sentiments and increase in discretionary spends seem to have boosted domestic travel.

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June 16-30, 2016

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Thomas Cook India partners with Vista Rooms

Taj Hotels revamps website for guests, MICE

FHW Staff Mumbai THOMAS COOK India has announced a strategic partnership with Vista Rooms, one of the largest network of hotels, to give India’s leisure and business travellers the benefit of a branded standardised accommodation experience, at over 800 properties across 90 locations pan India, together with more than 200 hotels in 25 cities in Sri Lanka.

The properties include boutique hotels, guesthouses, service apartments, private villas and homestays, which extend across Tier I, II, III and IV locations, including Mangalore, Coorg, Coimbatore, Ooty, Udaipur, Jaisalmer, Pushkar, Hampi, Munnar, Thekkady, Salem, Nashik, Shirdi, Aurangabad, Lonavala, Vapi, Surat, Rajkot, etc. The partnership offers online booking options via thomascook.in, covering standalone accommodation, and as inclusions in the company’s holiday packages.

Thomas Cook India’s analytics having revealed the growing appetite of India’s consumer for branded standardised accommodation; this was reiterated by industry data that highlighted a 200 per cent surge over last year, as per Google Travel Trend Reports. Hence, in a focused initiative to leverage this demand, Thomas Cook India announced a partnership with Vista Rooms tar-

There are huge synergies between the businesses geting both business and leisure segments.

Commenting on the partnership, Abraham Alapatt, president and group head – marketing, service quality, financial services and innovation, Thomas Cook India, said, “With an exploding base of travelhungry aspirational middle India on one hand, and increasing stresses of work life on the other, travel forms a delightful outlet, with weekends and myriad public holidays offering scope for getaways in India or Sri Lanka. Thomas Cook India’s partnership with Vista Rooms is an endeavour to establish consistency with standardised stay experiences that customers have come to expect from us – be it for business, leisure or ‘bleisure’.”

Ankita Sheth, cofounder, Vista Rooms, said, “We’re delighted to partner with Thomas Cook India.

There are huge synergies between our businesses, especially with our hotel offerings in Sri Lanka.”

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FHW Staff Mumbai TAJ HOTELS RESORTS and Palaces has launched a new version of its website with the goal of enhancing the guest experience. The new website design aims to inspire travel and deliver ease of use for travellers, through insights, engagement and experiences. All brands are now housed on the main website.

The site also has a section for MICE services making it easy for conference and seminar organisers to plan and book events. In addition, the site uses partners and technology like the Adobe Experience Manager for integrated online marketing and web analytics and Amazon Cloud services to ensure seamless user experience.

The destination-led user experience foregrounds unique stories from Taj hotels and destinations, and integrates reviews from TripAdvisor and traveller

The site also has a section for MICE services making it easy for conference and seminar organisers recommendations to inform the site visitors. Its content aims to create visual journeys to destinations that will also convert travellers’ browsing into bookings.

“Innovation will be at the heart of the digital transformation at Taj and we will continue to strive to improve the guest experience both online and at our hotels. Taj Hotels have been operating hotels in key destinations for over a century. We are now

taking that experience online by providing destination and hotel content to our guests across all platforms and devices in order to inspire travel. With the launch of the new website, we have also attempted to translate the unique ‘Tajness’ experience offered at our hotels on to the users’ screen in an intuitive fashion. Initial results of the new website have been encouraging as the bounce rates have gone down, time spent on site has gone up and we have seen a healthy increase of more than 30 per cent in booking volume since go-live,” said Chinmai Sharma, Chief Revenue Officer, Taj Hotels Resorts and Palaces.

The next phase of updates to the website will include redesigned Jiva Spa and Taj Holidays microsites. Taj is also developing a mobile app for Android and iOS users which will provide guests with additional features and benefits especially for the Taj InnerCircle members.

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Pune,Jaipur emerge as best value 5-star hotel destinations in India FHW Staff Mumbai PUNE has made way as the new entrant to offer Indian travellers the best deal on five-star accommodation with an average price of `7,602 a night in 2015, followed

by Jaipur in the second place with `7,844, revealed the latest Hotels.com Hotel Price Index (HPI) report.

Kuala Lumpur, the capital of Malaysia ranked third on the list to offer best deal for five star accommodation with `8,114 per night. Whereas, Chennai took the fourth position on the list, followed by Hyderabad priced at `8,686 and ` 8,701 for a night respectively.

Eight cities from India featured as prominent spots on destinations that offer best value five star accommodation including metro cities such as Mumbai, Delhi, Bengaluru and Kolkata. Ho Chi Minh City, the

largest city in Vietnam, took the ninth rank, priced at ` 9,700 for a night. The report also revealed the top 10 cities where Indian travellers paid the most while booking a five-star hotel room in 2015.

Leading the list is Florence priced at `33,734 per night, followed by Tokyo at ` 32,102. London, which was leading the list last year, slipped thereby taking the third position priced at `31,750 for a night. New York stood fourth on the list priced at `28,373 for a night at a five-star property.

European cities including Venice priced at `26,698, Milan at `24,311 , Rome at `23,754 and Paris priced at `21,997 took fifth, sixth, seventh and eighth positions respectively on the list, where Indians paid most for a five-star hotel room. Hong Kong stood ninth on the list priced at `21,916, followed by Barcelona priced at ` 20,263 for the same.

Jordan promotes food and culture in India Saloni Bhatia New Delhi THE JORDAN TOURISM Board recently launched a month-long festival and photo exhibition in New Delhi. The festival starts on June 3, 2016 at Zerzura,Qutub Hotel till July 2, 2016. Hassan Al Jawarneh, Jordan Ambassador to India and Anil Trigunayat, retired Indian ambassador to Jordan were present at the launch. The

There is a weekly lucky draw where winners will receive tickets to Jordan from Air Arabia.

The guests dining at Zerzura can use the bill as a voucher to attain a 10 per cent discount on any holiday package with SOTC

event is in association with Air Arabia as the airline partner and SOTC as the travel partner.

The festival also includes a weekly lucky draw where winners will receive tickets to Jordan from Air Arabia. The guests dining at Zerzura during the festival can use the bill as a voucher to attain a 10 per cent discount against any holiday package with SOTC. Al Jawarneh stated, “We are or-

ganising this festival to bring the culture of our country to India. This shall give Indians a good sense of Jordan's food and culture.” Ashit Taneja, country manager, Jordan Toursim Board, added, “It is a celebration of the Jordan culture and through this festival, we wish to bring it to the Indian people.

This is bringing both worlds together to let the Indian audience explore Jordan's culture here in India.”

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June 16-30, 2016

NEW KIDS ON THE BLOCK

Golden Tulip Hotel, Bhiwadi GOLDEN TULIP HOTEL, BHIWADI has launched service apartment facility, aimed at Japanese expats. The hotel has introduced 16 service apartments along with kitchens which are equipped with modern amenities. The hotel also has multiple food and beverage options, such as Melange, Tsuru and Liquid. To cater to business needs, the hotel features modern set up of conference rooms and a banquet hall – Majeste, which caters to MICE, wedding other functions. The hotel has Japanese concierge services, specially designed for arranging tours, accommodation and other facilities for Japanese expats.

Seyfert Sarovar Portico,Dehradun

MightySmall @ Smaaash,Noida Mighty Small Café & Bar has recently launched MIGHTY SMALL @ SMAAASH, at Smaash, Noida. Mighty Small @ Smaaash is the new concept café being launched at all Smaaash properties across the country.

The café features a carnival theme with elements that exude fun, joy and vibrancy. A café designed for kids, the idea is to have a place reflecting life as in a carnival. The bar features a scrabble inspired façade with names of drinks on it for the amusement of the customers. The idea is to transport visitors to their childhood, with the carnival-themed decor, circus posters, and the red and white seats. Mighty Small offers a range of food and drink options. The cafe presents dishes and drinks that serve as accompaniments to the gaming options.

Sarovar Hotels & Resorts has announced the launch of SEYFERT SAROVAR PORTICO, DEHRADUN, a contemporary and upscale hotel. The property has 68 guest rooms. The hotel also offers business and conferencing facilities, in-room dining, fitness centre, swimming pool, and all day dining multi-cuisine restaurant. Located close to Dehradun’s Jolly Grant Airport, bus stand and railway station, the hotel is conveniently accessible to guests.

Soneva Jani Luxury resorts operator Soneva has revealed details of its newest resort, SONEVA JANI, opening in October 2016 in the Maldives. The brand’s newest luxury resort offering will comprise 24 water villas and one island villa, with additional island villas planned at a later stage. Soneva Jani is located on the island of Medhufaru, which is part of an uninhabited five-island cluster in the Noonu Atoll. The highlight of the resort is its location within a 5.6-kilometre lagoon with 360 degree views of the Indian Ocean. Every water villa has a private pool and opens to its own stretch of lagoon, with some villas featuring slides going directly from the top deck into the lagoon below. The highlight of the villas is the retractable roof in the master bedroom, which slides back at the touch of a button, so that guests can lie in bed and stargaze. The villas feature interiors by Eva Shivdasani, one of Soneva’s co-founders, and are made from sustainable materials. The resort will include a spa, a dive centre, an observatory, a children’s den, an Eco Centro, organic gardens and an outdoor Cinema Paradiso. The resort will serve global cuisine at five dining outlets. Soneva Jani includes 18 units of one-bedroom Water Retreats, four units of two-bedroom Water Retreats, one three-bedroom Water Retreat, one three-bedroom Water Reserve, and one four-bedroom Island Reserve.

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June 16-30, 2016

NEW KIDS ON THE BLOCK

Novotel Daqing Haofang AccorHotels has announced the opening of NOVOTEL DAQING HAOFANG. This also marks the fourth AccorHotels property in Heilongjiang Province of Northern China, following the openings of a Sofitel and two ibis hotels in the neighbouring cities of Harbin and Qiqihar. The hotel is located in the city’s East Central Business District. Daqing East Station terminal is a 10-minute ride by car and Daqing Saertu Airport is a 30-minute drive from the hotel. The hotel features 280 guest rooms and over 2,150 sq m of banquet and conference space with natural light. The hotel has two dining outlets: The Square and Yue Hua Chinese restaurant. Fitness enthusiasts can enjoy a workout at the gym or indoor pool.

Facial treatments and massages are available at the hotel’s in-house spa and beauty salon.

SixSenses Fiji Six Senses Hotels Resorts Spas has announced the latest project in the group’s portfolio in Fiji – SIX SENSES FIJI. Known for its idyllic crystal clear waters, white sandy beaches, thick tropical forests and excellent climate, Six Senses Fiji is located on a beach site on Fiji’s Malolo Island.

Six Senses Fiji will feature 24 pool villas ranging from 800 sq ft to 1,950 sq ft, and 66 residential villas situated on the west side of the island. The resort is located along a private sandy beach that stretches 2,100 ft. The property will include a restaurant and bar plus a wine cellar and tasting table. Locally inspired and sustainably sourced, the resort’s cuisine will feature ingredients gathered from the resort garden, local farmers, markets and fishermen. A Six Senses Spa is also planned. The property will also include a gym, club house and kid’s club. Activities on offer will include boating, sailing, diving, snorkeling and tennis. Six Senses Fiji is slated to open late 2017.

Swissôtel Phuket Patong Beach Resort Swissôtel Hotels & Resorts has been appointed to manage its second resort in Phuket, and fourth property in Thailand. Currently operating as dusitD2 Phuket Resort, it commences operation as SWISSÔTEL PHUKET PATONG BEACH RESORT. Located 45 minutes away from Phuket International Airport, Swissôtel Phuket Patong Beach Resort is in the Patong area of Phuket. The hotel is a few minutes away from Patong beach and a 15-minute walk from Bangla road. The hotel features 390 guest rooms, four restaurants and bars, a swimming pool and a health and kids club. It also has three meeting rooms and a new rooftop ballroom with a seating capacity of 250 that is under construction. The MICE facilities are currently expanding to accommodate more events and these new features will debut in September 2016.

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June 16-30, 2016

PRODUCT TRACKER

MTR Foods

Wagh Bakri Tea Group

MTR FOODS has introduced its new Mango Kulfi Mix. Ready in four steps, MTR's Mango Kulfi Mix is an easy-to-make frozen Indian dessert. The rich, creamy texture of kulfi along with the twist of mango added to the crunchiness of pistachios, offers a unique taste. The Mango Kulfi Dessert Mix is the third product to be added to the kulfi range that was launched last year with Kesar Badam Kulfi and Kesar Pista Kulfi mixes.

WAGH BAKRI TEA Group has introduced Mili Tea, with improved blend quality and new packs. The new Wagh Bakri Mili Tea, while brewing, releases colour fast. The company's research has revealed that consumers prefers strong taste, appetising colour and aroma and Mili Tea aims to provide that.

VitrA VITRA HAS introduced a new range of modular family bathroom furniture – Nest Trendy. This series is designed by Pentagon Design, a Finnish design agency. Nest Trendy series by VitrA draws inspiration from the needs and desires of every member of the family and is backed with VitrA’s aesthetics and technology. The Nest Trendy series offers ‘family-sized comfort’ with features such as the child step, night lights, laundry cabinet and easy-to-reach storage areas. It also offers the heat gauge of the digital bathroom mixer that displays water temperature with accuracy for extra comfort and safety.

JBL HARMAN’S JBL has introduced its new flagship project, Everest DD67000 loudspeaker, incorporating a host of upgrades. The DD67000 features new woofers, a refined crossover network and additional improvements to deliver accuracy. Project Everest is exclusively distributed in India by Meilleur by Fairdeal Electronics. The Project Everest DD67000 blends classic JBL design elements that are evocative of the company’s Hartsfield and Paragon loudspeakers with contemporary styling.

Tranquini Tranquini has marked its entry in South Asia by launching its products in India. Tranquini is composed of green tea extract, chamomile and lavender – natural ingredients that are scientifically proven to reduce stress and relieve anxiety without causing drowsiness.

At present, two variants of Tranquini will be available – Tranquini Original and Tranquini Jade. Both priced at `95 for a 300ml can. These will be available in modern retail chains, supermarkets, stand-alone self-service stores, cafes, restaurants, multiplexes, airports, clubs and high-end traditional trade.

GAIA Lite

VKL Foodservice

GAIA LITE has launched Sugar Free Bites with no added sugar, zero cholesterol and made with six nutritious grains. The product adds a new healthier choice for snacking as there is no added sugar. Even children can binge on these healthy bites, as it doesn’t contain sucralose. Gaia Lite 'Sugar Free Bites' is priced at `95, and available at all leading pharmacies and general stores.

VKL FOODSERVICE has launched a new range of gravies and sauces, Sunbay Gravies. The four new gravy bases are onion tomato gravy base, tomato makhani gravy base, yellow gravy base and white gravy base, which are available in sealed packs with a shelf life of 12 months. With no artificial colours and flavours, Sunbay Gravies are 100 per cent vegetarian, and preservative-free.

These gravies can be used for preparing a variety of Indian dishes.

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June 16-30 , 2016

FOOD RETAIL

Out of the freezer With better cold supply chain facilities and deep freezer penetration as well as modern retail formats, India's ice cream business, worth `3,000 crore (including the unorganised sector) is in for a fillip. Havmor Ice Cream believes in staying ahead of the curve to capitalise on the potential

By Saloni Bhatia

W

ith a group turnover of `450 crore, Havmor is one of the fastest growing pure ice cream brands in India. In a country where the ice cream sector is dominated by big companies, Havmor has shown significant growth and reach. The company has a wide product range of more than 160 varieties of ice creams, assorted candies, topo cones, ready to east cups and bulk packs, combo packs etc. Started by Pradeep Chona's father in the year 1944, the company is now led by his son, Ankit Chona, managing director, Havmor Ice Cream.

Talking about the ice cream market, Ankit Chona, says, “Ice cream is a very impulsive product. It is not a very involved purchase and that needs to be kept in mind. It is all about availability and how differentiated the product is. Delhi and Mumbai are great markets in terms of the population but the real consumption is happening in the small cities. There is huge competition in big markets and there is good possibility of market share. But the idea when you shift to Tier II and Tier III cities is that you are visible and easily available.”

India footprint After creating a strong ground in the central and southern region, the company recently expanded to north India.

The brand will invest `100 crore over the next 36 months which includes a new facility at Farid-

to invest more money and time in creating a good quality product.

Competing with them in Tie II and Tier III cities is very challenging.”

Innovative scoop

abad taking the production capacity to one lakh litres of ice cream per day. Talking about the reasons for the late entry into the market, Chona says, “Delhi is comparatively a whole new market for us and in order to compete with the existing dominant players one has to be prepared. Secondly the cost of doing business in the Delhi market is significantly higher than the other markets. One of the major issues in the north is seasonality and that is the reason we would like to concentrate on parlours, because there the fluctuation is comparatively low.”

Commenting on the challenges faced in the food retail sector, he states, “The number one challenge is curbing the unorganised sector. Almost 50 per

cent of the ice cream market is unorganised and follow unhygienic practices.

In order to rule them out the government introduces strict laws and the direct impact is on companies like us. In order to abide by the rules we have

The cost of doing business in the Delhi market is significantly higher than the other markets. One of the major issues in the north is seasonality and that is the reason we would like to concentrate on parlours Ankit Chona

The brand regularly invests in creating innovative and differentiated products.

There are particularly known for their flavours like choco nutty, ice cream cakes and rainbow sparkle. Some of the bizarre flavours in the list are red chilly ice cream, whisky flavoured ice cream, green tea ice cream and baklava ice cream. Chona opines, “I think innovation is very important in this sector because ice cream is a fun product. Innovation helps one to be relevant in the market and create a product that is engaging.”

Talking about supply chain logistics, he added, “When it comes to ice cream it can only be stored and transported under 18 degree temperature. This is not an FMCG product which once launched can immediately be sent out in the market. The main challenge is to find the right vendors and make sure they have the facilities available for the storage of the ice cream. Power source is very important, in case a city has power cuts then the machines would have to be changed.” Today Havmor is available in more than 30,000 outlets across the states of Guajarat, Maharashtra, Rajasthan, Madhya Pradesh, Punjab, Goa and Telangana.

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June 16-30, 2016

CHEF’S PLATTER

Crusader of the South Authentic, inspirational, record breaker and a major promoter of South Indian delicacies and cuisine, Chef Raj Mohan, is well known for his innovation and experiments with the local flavours of the South since the past many years

By Kajol Somaya

C

HEF RAJ MOHAN is renowned for his role in the longest Food Marathon, wherein he cooked 1,204 South Indian dishes in 48 hours which included 234 non-vegetarian and 974 vegetarian dishes that led to his name being included in the Asia Book of Records, India Book of Records and Limca Book of Records.

Childhood passion He fell in love with cooking at a very young age which inspired him to choose this line as a profession. As a child he was fascinated with native street food and its various styles of preparation. Seeing his fascination and obsession, his mother encouraged and taught him cooking to initially experiment at home. His family members appreciated the food prepared by him and further encouraged his flair and talent by enrolling him in Subbalaxmi Laxmipathy College of Science in Madurai to hone his culinary skills. After completing his culinary education, he went on to participate in various food festivals which in turn got him fame and recognition, gradually leading him to become a restaurant consultant specialising in South Indian cuisine.

He started a concept of introducing signature dishes by naming a particular dish based either on the ingredients, flavour or name of the particular place or person. This got him excellent reviews from his customers. For example, Parasalai Mutton Salna (a masala based mutton stew) which he tasted at a place

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June 16-30, 2016

CHEF’S PLATTER

called Parasalai on the Tamilnadu - Kerala border, Vacha Kozhi Biryani (the instant biriyani variety made with country style coarse masala), Adukku Masthan Biryani (a layer biryani made of mutton kheema and pieces), Kari Venchanam (mutton balls in pickle gravy), Pala Kai Potta Ratnam (mixed vegetable curry in red masala), Nattu Kozhi Veetu Kulambu (homestyle country chicken infused with curry leaf flavour) and many more.

Most of the customers responded by saying that they felt the similar taste of their mother’s recipe and the delicacies of their native place.

Sometimes, they even shared their old memories with him and how they enjoyed the food enormously. Majority of the food items featured on the menu were from a collection of recipes throughout his travels across South India.

Chef Raj Mohan says, “The responses encouarge me to take the South Indian cuisine all across the country and spread the forgotten flavours."

When asked about his inspiration for the Food Marathon, he explains, “It was a dream to mark a place in my profession and it took seven years for me to prepare myself and to achieve this record title in cooking. This record attempt creates good awareness about culinary education and this

profession to the public. My passion, commitment, dedication to cooking and the overwhelming support from my well wishers and family members gave me the strength to achieve this feat. I humbly dedicate this Marathon record achievement to the young chef fraternity.”

Being the Head of Department (HoD) of the hotel management section at Mary Matha College, Chef Mohan envisages a bright future for the graduates of this college as

many investors are investing funds in opening hotels in Tier II and Tier III cities, thereby creating job opportunities for deserving graduates. He further anticipates that more and more job openings will be available in food industries, NGOs and MNCs. He strongly believes that these deserving graduates can go on to become entrepreneurs and restaurant consultants.

Social responsibility On being quizzed about his

objectives in launching the Free Culinary Education training Programme for under privileged candidates, he replies that hotel management is a big dream for many rural students and they are not fully aware of the potential of this education. "For majority of the rural students, such education is beyond their reach and I want to bring this education within the reach of such students."

He formulated a curriculum called Intensive Kitchen Ap-

prenticeship in Mary Matha College in 2012 which offers free culinary education to under privileged students.

The duration of this course is 10 months in which they are provided on site training in hotels for six months and classroom training for four months. For this course, they will also be provided a stipend while they are studying. Immediately after completion of the course, the students are offered jobs by the hotels the college has tied up with. Till today, 62 students have benefited from this course.

In August 2016, he is launching a food magazine which will be written and designed by the students of Mary Matha College to be circulated in hotel management colleges in South India.

The content will include all activities, new developments and happenings in the hotel management industry.

Talking of his plans to experiment with other Indian cuisunes, he says, “Yes, learning is a continuous process for me, varieties in Indian cuisine are plenty such as Mughal, Awadh, Balti, Lucknowi, etc. I want to fuse these cuisines with South Indian food items. My big aim is to promote the South Indian cuisine as much I can and to spread healthy cooking and eating habits among children.”

Chef Mohan is also bringing out a book based on the food recipes from his collection.

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June 16-30, 2016

HIGH SPIRITS

THE GREATBEER EXPERIENCE Microbreweries have become the new buzzword allowing beer lovers to experiment with the drink. After successfully running Hops and Grains in Panchkula for five years, Amritanshu, a young entrepreneur who found his calling in microbreweries has opened another in Chandigarh named ‘The Great Bear’

By Saloni Bhatia

T

he beer culture in India has seen a drastic change in the past seven years with the emergence of microbreweries.

People have moved from buying canned beers to enjoying freshly brewed beer served at the place of production. Identifying this growing industry and to follow his dream to open a pub, Amritanshu brought this European concept to to the the country through his own venture.

The fifth microbrewery in India at that time, he started Hops and Grains with a seed capital of `2.5 crore. Although the concept came late to the country, it has picked up really well. Amritanshu agrees, “A couple of decades ago, beer was only produced in Europe but then there was mass production of canned beer. The production of beer is an involved and scientific process. People started trying the canned beer but now we can see that the trend has shifted to craft brews and brewpubs in India.”

Beer culture According to the law, microbreweries in India can only serve beer for sale at the premises.

States like Maharashtra and Haryana were the first to make flexible policies and allow the sale of craft beer. These breweries also started serving food at the premises which gave rise to the concept of brewpubs. Amritanshu says, “Only a handful of states give allowance to the concept of microbreweries in their excise policy. But there is a lot of scope in Tier II cities as well.”

Nowadays, people love to travel and keep on exploring new places, be it in India or

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abroad. Indians are known for their love for food. “So, it is really important for a microbrewery like us to produce quality beer that can supersede their expectations. Also, beer drinkers in India are turning away from massproduced liquor brands and are opting for the freshly produced and rich flavoured in-house brewed beers,” he adds. Commenting on how the beer culture in India has evolved, he opines, “The only brands sold earlier were Kingfisher and Haywards and that too canned. But the last decade saw people experimenting with craft beer and started realising that it actually tastes better.”

FOOD & HOSPITALITY WORLD

June 16-30, 2016

Most of the expansion of microbreweries has happened in the metro cities like Bengaluru, Gurugram and Pune. But, a shift in the trend is seen with the concept of microbrewery getting popular in cities like Chandigarh, Panchkula and Mohali. “It was difficult for us to start in Panchkula since we were the first ones to open up in the area, but slowly we saw growth in the market. People got to know about us and then we saw a good turnover over the year,” explained Amritanshu .

Breaking the taste barriers The name Hops and Grains was derived from the two main

HIGH SPIRITS

ingredients used in the production of beer. It has been successfully running for the past five years. However, The Great Bear is selling on a different proposition, where they have selectively come up with fresh flavours of beer which are original in texture, body and smoothness. The microbrewery produces its own Golden Ale, Weiss (wheat), German Bock, Pilsner, Green Apple Beer and a brewer’s special with each having a distinct taste of its own. Wide choice in the form of domestic and foreign liquor, single malts, all time favourite cocktails, smoothies like Twix and Oreo shakes and imported wines are also available at the brewpub. Food is an interesting melange of cuisines ranging from Continental to Mediterranean to Italian to exotic Indian fare. Talking about breaking the taste barriers for Indian drinkers, Amritanshu says, “It was very difficult to educate people about the concept of microbrewery. People would always confuse it with a distillery or bottled beer outlet. But once they had tasted the beers, they were converted. Production of beer is also important as good quality of

beer needs the right temperature and the right amount of yeast. Specially when it comes to freshly brewed beer, it has to be consumed immediately once served, otherwise it starts losing its taste.”

He adds, “The brewery market in India has a lot of potential and is still growing. There are cities which are completely untapped but have a rising demand coming from the gen-next. I am sure we will soon see an explosion in the sector with more brewpubs. More than just food it is about the experience.”

On the future roadmap, Amritanshu says, “We like to associate our brand with good beer, good food and good ambience.

With an annual turnover of `4 crore from just one brewpub, the business is growing on a scale of 20 per cent. We plan to open one in Dehradun soon.

We would have 7 - 10 new microbreweries by the end of 2017 and we aim to increase the turnover to `100 crore.

The focus will majorly be on Tier II cities which have a penchant for the good life.”

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June 16-30, 2016

cover )

CITADELS OF LUXURY India’s many forts have been converted into hotels, offering travellers an opportunity to relive the bygone era in luxurious comfort as well as providing an ideal backdrop for conferences and weddings

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THE MAIN FOCUS

There is a sit down 'Royal Dinner' in traditional style in an old fresco room

FORT BARLI Ajmer, Rajasthan

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ituated in the Ajmer district of Rajasthan, Fort Barli boasts of 340 years of heritage and royalty.

The 16th generation welcomes guests to the fort that is

drenched in the hues and history of the bygone era. The rooms have been restored to maximise the 'in-room' experience where each room has its own distinctive character. They have a homely feel which is perfect for the guests who value privacy and unobtrusive service. The place reflects the age-old culture and traditions of that era, offering an incredible journey to the majestic Rajputana. You don't feel less than a royal as a guest of the hotel.

Guests are escorted personally around the fort to introduce them to Rajput art and architecture. There are several activities for the guests to indulge in at the hotel itself. There is a sit down 'Royal Dinner' in traditional style, where guests are seated in an old fresco room which depicts age old paintings on the wall with just candles around. The dinner is served on a silver platter with Indian delicacies. The outside pool is the perfect place to unwind or relax right after an ayurvedic massage.

One of the big hits at Fort Barli is the bullock cart safari where guests are made to sit on a comfortable bullock cart and seep in the village to explore rural life from close quarters. It includes village sightseeing, viewing its colourful markets, visit to age old cenotaphs (memorial of its rulers) with fresco paintings depicting mythology, viewing pottery manufacture, visiting ongoing village school, exploring a rural house and interacting with the local people. It is one of the best ways to experience the regional culture of the country.

How to reach: The nearest airport is in Jaipur, about 180 km away and the nearest railhead is Bijaynagar, just eight km away. The closest city to Fort Barli by road is Ajmer (65 km).

FORT JADHAVGADH Pune, Maharashtra

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aharashtra's only fort hotel, Fort Jadhavgadh, takes guests on a journey through the 300 years of history and grandiose of the Maratha regime. The fort resort has 57 rooms comprising of three suites, 38 rooms of various types, 12 royal tents and four Neem cottages spread across the fort's three wings – making it an ideal destination near Mumbai.

The interiors are a mix of old world charm and contemporary luxuries.

The place offers distinctive dining experiences from casual all-day-dining, barbeques, to ethnic fine dining and al fresco options to select from. There are some fun activities and performances to keep guests entertained throughout their stay. The property has one-of-a-kind Aai Museum that will take you back to the bygone era with its collection of exquisite artifacts. Leisure travellers can rejuvenate and relax at the idyllic pool side spa. There is also a martial arts show, bullock cart riding and ghazal nights, held at the hotel on a regular basis.

There are more than 30 varieties of birds which migrate to the hotel's farmlands throughout the year, so guests can indulge in bird watching.

Guests can also trek to adjoining mountains for wild animals and deer spotting.

The fort, with its heritage value and royal history, is an ideal place to host weddings. The breathtaking

views of the Sahayadri mountain range can provide a perfect backdrop for a heritage royal wedding. The sprawling lawns can accommodate around 3,000 people and there is also a banquet hall offering indoor space for small gatherings. The rooftop poolside dining facility can also be provided on request. The 300-yearold Ganesha temple within the fort is used for conducting wedding rituals.

The breathtaking views of the Sahayadri mountain range can provide a perfect backdrop The accommodation facility is well suited for outdoor conferences and corporate meetings.

How to reach: The fort is about 30 km from Pune International airport, which is a 50 minutes drive away. The Pune railway station is situated 27 km from the fort which is about 45 minutes drive away. One can also take a drop at Mumbai airport and enjoy the three hour drive to to the fort.

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June 16-30, 2016

cover ) FORT RAJWADA Jaisalmer, Rajasthan

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aisalmer is known for holding a special place in the heart of tourists due to its grandeur and beauty. Fort Rajwada is situated in Jaisalmer, in the heart of the Thar Desert, representing the history of the 'Golden city' and the hospitality of its people. It offers an unparallel opportunity to experience the way of life of the Rajputana royalty. Guests can imagine awakening in the lap of luxury that the Rajasthan royalty is well known for.

This is the best way to discover the history of the city, enjoy the tranquility of the desert or embark on a desert adventure.

The fort offers a blend of modern and classical experiences for the guest, be it pool side barbeque or rooftop sunset bar. Inspired by

the soothing shades of sandstone and the cultural splendour of the erstwhile kings, the place promises a good dose of luxury matched with a majestic experience. The fort also offers activities like city tours and desert safaris for guests. It still has over 1,600 inhabitants living for the past six centuries.

Expert guides conduct the tour of the city and the fort to show guests the city in a way they might not have seen it before. Guests can also enjoy the camel ride in the Thar desert, followed by an overnight stay in tents for an unforgettable desert experience.

The property can host several events like weddings, conferences and corporate meetings. The beautiful yet carefully planned banquet hall, conference rooms, lawns and

open spaces are the perfect choice for almost all kinds of events. The kitchen staff is experienced in handling large occasions such as weddings and group tours, without compromising on the experience of the guests.

The fort also has a dedicated kids play zone and billiards room

for families to keep themselves busy.

How to reach: Fort Rajwada is located right off the PokranJaisalmer-Barmer Highway (NH-15).

It is 3.5 km from Jaisalmer railway station. The nearest operational airport is in Jodhpur which is around four hours 30 minutes by car.

KHIRASARA PALACE Rajkot, Gujarat

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he Khirasara Palace stands majestically on top of a hill, redefining the rich heritage and culture of the glorious past of Kathiawar. It provides a 360 degree view of the breath taking ambience at different times of the day. The fort has born the brunt of centuries and now stands in its fullest splendour and glory. Situated 14 km away from the

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bustling city of Rajkot, experience serenity, peace and clean fresh breeze, whilst being surrounded by the rich heritage, history and royal comfort within this grand monumental property.

The accommodation facilities include 25 suites in four categories.

They are well equipped with modern facilities like Wi-Fi access, mini-bar, tea- coffee amenities, etc, and also

represent the glory and grandeur of its magnificent past. The palace is a pristine example of the Kathiawar culture, traditions and 450 years of royalty. The seven acre property is a perfect destination for royal weddings. It is elegantly decorated and lit up as folk performers, dancers and musicians along with a smart wedding band and vintage cars enter with the guests. The hotel also offers special wedding packages for the guests to have a taste of the royal Indian heritage.

There are four restaurant and cafes where guests can indulge in good food and also sit back to take in the breathtaking views. The Jal Vihar is a pool side cafe, while Deep Mahal offers special candle light dinners. You

can always enjoy a relaxing day by the pool at the hotel or head out for a day trip to Rajkot. The city is just an hour away from the hotel. It is famous for its gold and silver jewellery that you can buy from Bangdi Bazaar or Soni Bazaar. You can also visit other interesting destinations like the Jubilee Garden, Rashtriya Shala, Rampara Wildlife Sanctuary and Mahatma Gandhi High School.

How to reach: The palace is well connected to Rajkot city, about 17 km

by Kalawad road. Rajkot is further connected by daily flights from Mumbai and Delhi and there are several rail routes that lead here. There is also a good network of private and state run buses to all cities and places of tourist interest.

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THE MAIN FOCUS

MIHIR GARH Jodhpur, Rajasthan

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ising from the golden sands of Marwar, Mihir Garh is known as 'The Fort of the Sun'. Built in 2009 AD, it is an indulgent initiative from the House of Rohet that offers legendary hospitality and diverse flavours of the land. It stands majestically to embrace the discerning travellers and offer them a taste of royalty.

The fort has been transformed into an exclusive nine suite boutique hotel where the luxurious rooms take guests through a journey of the old times. The suites have their own plunge pool and personal courtyard and have been built in such a way so as to fulfill each of the guest’s needs, be it for solitude or intimacy, for opulence or meditation upon the endless deserts. Guests can enjoy the exotic drinks from their personal mini bar on a sultry afternoon or indulge in an early morning al fresco breakfast.

Culinary workshops and demonstrations are also held, so guests can learn to make the delicacies that they enjoy here.

The fort might be secluded from nearby villages, but offers a plethora of activities for guests. One of the unforgettable experiences to take back from your stay is picnicking like the royalty. A small spot by the small lakes or jheels is ideal for lunch.

The shikar dinners organised by the hotel take guests back to the days

The shikar dinners organised by the hotel take guests back to the days of the Raj when hunting was considered a sport of the Raj when hunting was considered a sport. Guests can also enjoy the soft tunes of Rajasthani folk music and feast on a traditional Indian barbeque dinner in the hotel lawns.

The village safari is a cultural showcase of rural India in all its splendour. Guests can also pamper themselves with variety of treatments available at Mihir Garh’s Tulsi Spa or rejuvenate at the poolside while watching the endless desert.

How to reach: Mihir Garh is within driving distance from some of the important cities of Rajasthan; five km from Jodhpur, 345 km from Jaipur and Udaipur and 320 km from Jaisalmer. It is also just a one hour drive from the airport and the railway station.

NEEMRANA FORT HOTEL Alwar, Rajasthan

O

ne of the most popular weekend getaways from New Delhi, the Neemrana Fort Hotel, lies on the Delhi-Jaipur National Highway No 8. The 15th century heritage hotel has been built in a way that the seven palaces are spread over 14 layers, tiered into a hill including six acres of garden palace. The hanging gardens, swimming pools, ayurvedic spa and heritage rooms make it ideal for weekend getaways, weddings and conferences.

The rooms are well equipped and designed to keep the heritage of the place alive. There are in total three conference halls that a offer variety of interiors and terrace views. The fort hotel can also hold open air conferences overlooking the countryside, or royal weddings in its rustic gardens.

The fort hotel has one of India's oldest heritage spa resorts. The Neemrana hotel gym and spa is spread over 400 sq ft and comprises of contemporary gymnasium equipment, outdoor sunlight-spectrum yoga and meditation.

There is an array of ayurvedic and international therapies. The place offers a great option for rejuvenation over the weekend, due to its close proximity to the city.

The efforts made to retain the old charm comes out beautifully in the comfort and experience that the place

The fort hotel can also hold open air conferences overlooking the countryside offers. On weekends , there are cultural performances organised by the Neemrana Music Foundation. For the traveller who would like to indulge in activities and not just relax there are camel rides, multimedia tours, vintage car rides and a zipping tour.

Sprawled over 25 acres in the backdrop of Aravalli hills, the hotel is an ideal choice for film shootings. Within the fort many different architectural styles: Sultanate, Rajput, Mughal and Colonial offer ready-made sets.

How to reach: One can fly to Indira Gandhi International airport in New Delhi and then enjoy the three hour drive of about eight km. The nearest train station is Ajaraka, however there are no regular trains from major cities. Even though the destination Neemrana does not have a bus stand, one can take the nearest drop at Kosli.

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June 16-30, 2016

cover ) RAAS DEVIGARH Udaipur, Rajasthan

D

evigarh, a luxury resort nestled in the Aravalli hills of Rajasthan is a perfect destination to get a taste of old heritage and luxury. The fort was built in the 18th century and has been restored to bring the old culture to life in a modern way. The property has 39 suites and eight tents. There is huge emphasis on detailing and designing of the place for creating a comfortable environment for guests. Surrounded by lush green fields on three sides, the fort overlooks the village and nearby temples.

The heritage property also has a spa, outdoor pool and business centre. This combination makes the property an interesting choice for leisure holidays and corporate events. The resort's restaurant is perfect to spend a relaxing night as you savour regional cuisine. Some Indian specialties are served along-

The Durbal Hall along with other gardens and courtyards is ideal for conferences and seminars side international favourites by the chefs. In-room dining is also available for guests who want to enjoy food in the comfort of their luxurious room. The spacious rooms are designed keeping the history of the place in mind. Location of the fort and facilities available transport

guests to a different era, making their stay an unforgettable experience. Guests can explore the rich heritage of the fort as they walk through the alleys or spend a day in the library reading books. The walls are covered with old paintings and they lead through intricately carved archways.

Those who wish to explore the city can go on a day trip to Udaipur and embark on a journey of

discovering the colourful facets of the city. The Durbal Hall along with other gardens and courtyards is ideal for conferences and seminars.

How to reach: The fort resort is a comfortable 45 minute drive from the city. Udaipur is well connected via air from Delhi and Mumbai. Local taxis are easily available at the airport for the hotel. The main railhead is Udaipur which is again a 30 minute drive from the hotel.

SURAJGARH FORT Shekhawati, Rajasthan

S

ituated in the town of Surajgarh in the Shekhawati region of Rajasthan, Surajgarh Fort hotel derives its name from the 18th century fortified palace Surajgarh which means 'The Castle of The Sun'. The four acres property has been traditionally restored to give guests the experience of living like a Maharaja, re-

24 FOOD & HOSPITALITY WORLD June 16-30, 2016

taining the fort's original aesthetics and architecture. The fort is known for its architecture and frescoes in the palace. The town of Shekhawati where the fort is located, is popularly known as an open air art gallery. Though the fort hotel itself offers rustic locations, the nearby area boasts of many havelis. These havelis from the artdeco period dot the region and show-

case a perfect example of how the society changed from the 18th to 19th century. There are regular walking and camel tours organised to these havelis.

You can also enjoy horse riding in the fort and later feast on a picnic at the local Bawari (water tank). Blue bulls and many species of birds are sighted on the way. Barbeques and bonfires are also organised in the countryside around the Bawari for guests staying at the fort.

The fort can be used as a conference or wedding venue. It is well equipped with facilities for the guests to host theme parties, cultural shows and corporate events. The location gets transformed for themed wed-

dings and other parties. Special Indian, continental and Rajasthani cuisines are prepared for the guests.

Surajgarh is famous for Laak bangles and souvenirs, which are created by artisans in their small small shops right in front of the guest according to the colours and design preferred. Traditional silver ware and puppets are also available for souvenirs at some shops in the city. Nearby, Jhunjhunu district is also an interesting area for touristy discoveries.

How to reach: It can be reached by road via Delhi (200 km), Jaipur (215 km) and Bikaner (260 km). The nearest railhead is Surajgarh and the hotel provides pick/drop services from here.

(

THE MAIN FOCUS

THE AODHI Kumbhalgarh, Rajasthan

K

umbhalgarh Fort was built in 1458 AD set amidst the massive ramparts and surrounded by hundreds of temples. Today, a part of the fort has been restored and transformed into a hotel boasting of Mewar's legacy. Hidden by the trees, besides the hills crowned by the ruggedly majestic Kumbhalgarh Fort, nestles The Aodhi, a sanctuary-resort where one can discover the rare heritage of the place. A stay at the hotel takes you through the secrets of the past centuries as you explore the nature trails, forts and temples.

Built by Rana Fateh Singh in the late 19th century, it has beautiful apartments painted with pastelcoloured murals. You can simply relax in the privacy of the balcony gazing at the blue skies and enjoy the luxurious service that the resort offers. One can relive the beautiful heritage that was a treasure only for the royals back then. There are larger than life experiences awaiting to be explored by the

guests. For those who like to go around there is an array of old palaces within the fort. The Badal Mahal, the highest of all the palaces offers glorious views of the countryside from the fort itself.

For food lovers, the resort has three restaurants catering to different needs by the guests. At Aodhi, you can enjoy a lazy day at the pool or simply walk on the fort walls. There are many indoor games facilities available for families as well. Udaipur is 84 km away and one can make a day trip to buy some souvenirs and regional handicrafts. Adventure lovers can also go to Kumbhalgarh wildlife sanctuary surrounding the fort. The Aodhi offers a one of a kind experience that gives its guests a taste of true royalty in the country.

How to reach: Kumbhalgarh is located at a distance of 84 km from Udaipur, 130 km from Mount Abu and 300 km from Ahmedabad. The nearest airport and railhead are situated in Udaipur.

WELCOMHERITAGE BASSI FORT Bassi, Rajasthan

B

uilt in the 16th century the WelcomHeritage Bassi Fort is a testament to the glorious history of the Chundawat clan. The home was restored, preserving the old world charm, dĂŠcor and grandeur of the property yet maintaining the elements of comfort with modern amenities. The fort hotel is situated 25 km away from the city of Chittorgarh.

The home of the Mewar nobility has been painstakingly restored to match the needs of the modern traveller.

Everything, from the ornate gates, domes, arches and corridors of the palace reflect the grandeur of another era when valour, honour as well as ostentation were key aspects of royalty. Just five km away from the fort is the Bassi Wildlife Santuary offering a getaway with its gentle slopes and large water bodies. The sanctuary is known for its wild animals including panthers, wild boars, antelopes and mongooses.

There are many short excursion trips that one can take while staying at the fort hotel. The Chittorgarh Fort is just 24 km away on the Kota-BundiChittorgarh-Udaipur road. This massive and legendary fort covers an immense area of 7000 acres on a 180

Located on a ridge overlooking the dams is one of the finest hunting lodges metres high hillock. Manal, which is known as the 'Mini Khajuraho' for its ancient and sculpted temples is about a day journey 70 km away. The large Bassi and Orai irrigation dams are located at a distance of six and eight km respectively from the palace. Located on a ridge overlooking the dams is one of the finest hunting lodges in Rajasthan which is about 8 km away. If one wants to see the interesting temples and culture of Bassi, the village is just a km away from the hotel. There are intricate sculptures, step wells, cenotaphs and handicraft shops for buying souvenirs.

How to reach: Udaipur airport is 64 km away, while the nearest railhead is Chittorgarh about 24 km away.

By road it can be reached through Jaipur (340 km), Udaipur (125 km) and Ahmedabad (380 km).

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OPINION

Do we cook healthy ?

The way Indians prepare their food is not always the most healthy. There is a lot we can learn from other cultures as well when it comes to food preparation and usage of fresh ingredients. By Salla Vijay Kumar

Salla Vijay Kumar

I

NDIANS HAVE one of the most unique food cultures in the world. I am a chef myself who has savoured around in five countries. There, I realised that people around the world just do not prepare food like we do. Our culture encourages unity in diversity and we celebrate this in many traditional coded ways.

The influence of history and location, availability of raw materials, equipment and traditions have played a vital role in shaping it, but the key influence is due to exposure to the outside world.

This has led to unique innovations to such an extent that we have moved away from authentic ways of preparing a cuisine to a mix of influences.

The current trend in India is a lot of heated discussions on the

health concepts related to food.

Efforts are being made by dieticians, doctors, nutritionists; experts from medical tourism, hospitality, academia, etc, to create awareness There are numerous articles and research works promoting the idea of good health and healthy eating habits.

Adding to this is discussions on awareness of adulteration, malpractices related to food, misleading labeling, false nutritional facts, use of inappropriate ingredients (including banned substances).

A meal is usually defined as the consumption of two or more foods in a structured setting at a set time. Snacks consist of a small amount of food or beverage eaten between meals. A common eating pattern is three

26 FOOD & HOSPITALITY WORLD June 16-30, 2016

meals (breakfast, lunch, and dinner) per day, with snacks between meals. The components of a meal vary across cultures, but generally include grains, such as rice or noodles; meat or a meat substitute, such as fish, beans, or tofu; and accompaniments, such as vegetables. Various food guides provide suggestions on food to eat, portion sizes, and daily intake. However, personal preferences, habits, family customs, and social setting largely determine what a person consumes.

Vegetarian debate Do not compromise but go slow on sweets, oil, fried stuff, pickles, and aerated beverages to stay strong a little longer. It has been argued that while Indian food is

assumed to be strongly vegetarian, but it is actually lacking in vegetables. Our diet is centered round wheat in the north and rice in the south. The second most important element is dal in its various forms. By weight, vegetables are not consumed much. You could have an entire South Indian vegetarian meal without encountering a vegetable. The most important vegetable is the starchy potato.

Greens are not cooked flashfried in the healthy manner of the Chinese, but boiled or fried till much of the nutrient value is killed.

We need to just ask ourselves if we are sowing the seeds of unhealthy eating habits for our next generation.

It is time to rectify our eating

habits. Food here is simple, graceful and yet very down to earth. Most remarkable feature of Indian cuisine and that which makes it outstanding amongst the rest of outside world vegetarian food is its inherent subtlety and texture.

However, the health aspects are left unexplored.

Indian restaurants are common in the larger cities of Canada, particularly in Toronto and Vancouver, where large numbers of Indian nationals have settled since 1970. A number of the more adventurous restaurants have transformed their offerings into so-called Indian “fusion� menus, combining fresh local ingredients with traditional Indian cooking techniques. So why not do it in our very own India.

The best foods had are those that remind a person of a family, friends and happy memories even on the next day morning. At the end of the day, food is a service entity and we should overcome our ego at the same time please our senses.

(The writer is a lecturer at IHM Ahmedabad)

EVENTS TRACKER Date

Event

Venue

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

Goa

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

Mumbai

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

September 11-15, 2017

DRINKTEC

Munich

September 19-21, 2017

Livestock Asia

Kuala Lumpur

September 19-22, 2017

INTERBEV

Chicago

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)

January 2018

Anfas Hotel Equipment

Turkey

January 2018

Danubius Gastro

Slovakia

January 2018

Gast Expo

Slovenia

January 2018

HORECAVA

Netherlands

January 2018

India International Coffee Festival

India

January 2018

Millésime Bio

France

FOOD & HOSPITALITY WORLD

27

June 16-30, 2016

TECH TALK

Tech trends in housekeeping operations Housekeeping is considered as the backbone of a hotel and has always relied on human efficiency. The advancement of technology has assisted backend operations in a way that it has increased human efficiency in all functions, including housekeeping

By Saloni Bhatia

N

ew technology in housekeeping is not only assisting the staff with its operations but also increasing their efficiency. The end result is that the given task is completed well within time and technological assistance is eventually adding to the experience of the guest. Due to an efficient system at the

backend, the staff directly informs the guest the time when their room will be ready. Consequently, the guest does not have to wait in the lobby. Garima Nagpal, executive housekeeping, The Imperial, New Delhi, says, “Technological assistance has definitely increased work efficiency in housekeeping operations. The cleaning after check out and check in are all handled by the team and the the update is done on the computer which makes it

28 FOOD & HOSPITALITY WORLD June 16-30, 2016

easy to analyse later.”

There is also a system for maintaining team updates and specifying which room needs a specific change. Once updated on the system, an automated message reaches the respective person and they can carry out the procedure without any further delay. “We also recently introduced a system where the lost essentials by the guests are reported by the housekeeping team. Once reported, the same information is added to the desktop system. So when the guests reaches out, the

team can immediately check the system for their last check in details and track the item they left behind. Technology has not only made it easier for us to access the data but also to make important changes at a faster pace,” she adds.

Software provider, Hotelogix offers similar solutions for mid scale properties or small budget hotels with smaller room keys. The housekeeping module by Hotelogix works in complete sync with the front desk, to keep it simple. It is a single-screen snapshot with the most-current room information, organised neatly in a tabular format. There are simple point and click controls to work directly on a single table. The system allows the owner to maintain the list of the housekeeping staff wherein they can be assigned rooms based on block/floors or sort them based on their status to manage division of work. There is also a task list that includes the daily tasks to be completed which is easy to print out and makes the work easy to divide and distribute. The tools to filter and sort rooms based on blocks, floors and status makes it easy for operations.

In case the rooms are undergoing maintenance or any upgrades and are not available for certain dates, it can be easily marked and managed with DNR (Do Not Reserve/Release) for these select periods.

The added advantage of using the system is that the housekeeping staff need not log into the system.

The system allows assigning of rooms amongst the staff members and print their daily task list to get going with their work.. The progress can be updated and reported centrally over the day.

Prabhash Bhatnagar, founder, Hotelogix further explains, “We deal with small and mid size hotels, so housekeeping is not a very big function for them. But we do have a module in our system that can take care of the operations to the extent that they would want to. In our case we have a basic app for the hotel that facilitates the operation. Information about whether the room is clean or dirty or if there is anything missing in the room is updated on the app and then attended to by the staff. If there is a room that is about to be checked in, it is immediately marked for an inspection on the system. All these things are built into the system which essentially allows the person who is taking care of the property to have control over these functions.”

TECH BYTES

WebRezPro PMS Integrates KEYPR for mobile guest engagement Combined solution streamlines hotel workflow, creates new efficiencies and revenue streams

W

ebRezPro cloud property management system

by World Web Technologies (WWT) has announced direct integration with KEYPR, a mobile guest engagement solution designed to enhance the guest experience. The time-saving interface between WebRezPro and KEYPR automates the process of sending mobile communications to guests, reducing the administrative load on hotel staff.

KEYPR’s cloud-based solution connects hotels with their guests through mobile apps and

in-room tablets for increased guest engagement and service insight. The system provides hotels with a customisable dashboard through which hotels can manage guest requests, anticipate guest needs and access real-time metrics, facilitating highly personalised service and improved operational efficiencies.

Through the interface, KEYPR and WebRezPro, hotels can automatically exchange critical reservation data - including guest contact information, room type, rate, and check-in and check-out dates - allowing for a seamless mobile guest experience and eliminating the need

for hotel staff to replicate reservation data across multiple systems, saving staff time and avoiding data entry errors.

“KEYPR’s mobile guest engagement solution is especially relevant to today’s connected travellers and the hotels that serve them,” commented Frank Verhagen, president of WWT. “Our partnership with KEYPR aligns with our commitment to equip lodging operators with the tools they need to improve efficiency and the guest experience to thrive in an increasingly competitive market,” he said.

“WebRezPro has established a fantastic network of users poised to benefit from our offer-

ing,” said Nizar Allibhoy, CEO, KEYPR. “When we first started developing our platform, it was with the intention of delivering a scalable solution for all segments of the hotel industry. We look forward to seeing how operators are able to realise the benefits and opportunities of KEYPR through this partnership,” mentioned Allibhoy.

KEYPR is a cloud-based guest experience and management solution for hotels and luxury residences. KEYPR delivers a hyper-personalised, frictionfree experience while creating new revenue opportunities and operational efficiencies for hotels. Guests can personalise their

entertainment experience and access a directory of hotel services on-premises through an inroom tablet or the KEYPR app.

Hotel operators and residence managers enjoy an integrated dashboard that gives them visibility into guest needs throughout their stay, the ability to offer targeted services to high-value guests, and the ease of monitoring operational KPIs across multiple properties. WebRezPro is a powerful, easy-to-use cloud property management system for all accommodation types and sizes. The fully integrated and automated system saves lodging operators time and boosts revenue by streamlining operations.

CONSERVATION

TO THE RESCUE OF ENDANGERED 'SEA COWS' Guests at Anantara Si Kao, Thailand can now take part in regenerating the fragile coastal ecosystem and rebuilding the prime feeding ground for endangered dugongs by planting its main food source - sea grass

I

N THE SOUTHERN province of Trang, along the untouched Andaman coast, some of Thailand’s best kept secrets are easily accessible from Anantara Si Kao Resort. Here, beach escapes of laid-back luxury immerse travellers in authentic discovery while also allowing them to give back to the surrounding natural environment. The clear waters are home to one of the largest dugong populations in South East Asia. Also known as the ‘sea cow’, these sea mammals are becoming increasingly endangered due to hunting, fishing and destruction of their natural habitat. In partnership with the Marine National Park Diversion Centre Trang, Anantara guests can now plant its main food source sea grass. At the Anantara Si Kao’s Environmental Centre, guests gather sea grass seedlings from the nursery and learn interesting facts about dugongs and the importance of sea grass for their survival. At low tide they travel to the stunning Had Chao Mai National Park for a short forest hike to the beachfront, and then walk across the sand banks to the restoration area, learning how to plant the sea grass with a local conservation expert. Returning to the hotel, guests are presented with an Anantara Sea Grass Project certificate by the environmental team, as a gesture of appreciation for taking part in the CSR activity.

Sea grass plays a significant role in the ecosystem and also serves to protect and enhance the lives of coastal communities. It stabilises the ocean

floor, holds in sediment, breaks down waves, improves water quality and prevents erosion.

Sea grass beds hold 10 per cent of the oceans’ total carbon storage and twice as much carbon dioxide as rainforests. Sea cucumbers, sea urchins and crabs use it as a nursery and safe haven against strong currents.

Sea grass provides food and habitat for nearly 70 per cent of all sea creatures in the region and is a vital food source for the dugong population.

Though of great importance to the ecosystem, sea grass meadows are often forgotten in the conservation debate. Every hour across the globe, an area of sea grass the size of two football pitches is lost; a rate of loss that is equal to that occurring in tropical rainforests and on coral reefs, yet receiving a fraction of the attention. Anantara Si Kao Resort is committed to changing this and created the Sea Grass Planting CSR Project to help educate guests, restore and conserve sea grass beds, ensuring that marine life like the endangered dugong can continue to thrive in their natural habitat in the south of Thailand.

It is estimated that there are approximately 250 dugongs left in the waters near Anantara Si Kao and the resort has also introduced tours that takes guests dugong spotting in their natural habitat. As guests keep their eyes peeled to spot dugongs swimming peacefully in the Andaman’s clear waters the excitement of a rare sighting is enriched by insightful facts about these shy and fasci-

30 FOOD & HOSPITALITY WORLD June 16-30, 2016

Guests are presented with an Anantara Sea Grass Project certificate nating creatures.

Anantara Si Kao Resort has a variety of CSR projects that guests can partake in, including beach clean-up activities, educational projects to help conserve environmental resources, and monitoring of coral reefs, mangroves, sea grass, beach erosion and wildlife.

MOVEMENTS Novotel Hyderabad Convention Centre and HICC

genza by Tunga Vashi, Navi Mumbai; Novotel Ahmedabad and Novotel, Bengaluru Tech Park over a period of six years.

Novotel Hyderabad Convention Centre and Hyderabad International Convention Centre (HICC) recently announced the appointment of GAGANDEEP SINGH HANJRA as the new director of revenue

Marasa Sarovar Premier SUBRATA BANERJEE has joined the Marasa Sarovar Premier as the new general

Gagandeep Singh Hanjra

Subrata Banerjee

management. Hanjira will further augment the capabilities of Novotel Hyderabad Convention Centre and HICC by lending his expertise and insights on revenue management towards the growth of the properties.

manager. Banerjee is known for increasing revenues and streamlining costs of the hotel.

He was previously affiliated with brands like the InterContinental Hotels (IHG), The Taj Group, Carlson Hotels and Jaypee Hotels.

Four Points by Sheraton, Vashi

deGustibus Hospitality

ASHVINI KUMAR has been appointed as the executive chef, Four Points by Sheraton, Navi Mumbai, Vashi. With more than 18 years of experience in the hospitality industry, Chef Kumar has a diverse work background in the food and beverage industry. Prior to this, he has worked with The Re-

deGustibus Hospitality recently appointed CHEF JAYDEEP MUKHERJEE as the corporate executive chef.

In this capacity, he leads a concerted effort to drive culinary innovation and perfect the menu. Chef Mukherjee has industry experience of over two decades. Being an

Indigo, Colaba recently appointed CHEF DEVENDRA KHETLE as sous chef.

Working in the kitchen for almost a decade, Chef Khetle has attained extensive culinary experience and brings with him a comprehensive knowledge of cooking, using varied ingredients and styles.

Having worked as a banquet chef with a brand like Loews, New Orleans Hotel; he has mastered the art of researching and using new techniques of cooking and creative presentations.

Ashvini Kumar

Chef Jaydeep Mukherjee

Chef Devendra Khetle

alumnus of the Institute of Hotel Management, Mumbai, he joined The Taj Mahal Hotel, Mumbai, as a chef trainee in 1994.

JW Marriott, Chandigarh JW Marriott Chandigarh has appointed RANJANA PAL as the director of human resource. In this role, Pal will be responsible for strategic planning which includes implementation of plans for aligning HR with the core business, formulating and implementing HR policies, recruitment and selection, training and development, succession planning and facilitating training programmes based on training needs and performance appraisal. Pal brings with herself more than 12 years of experience in HR and has worked with varied industries like IT, telecom and hospitality.

Indigo,Colaba

ITC Maratha, Mumbai KULDEEP BHARTEE has been appointed as the general manager at ITC Maratha, Mumbai. Prior to this, he was associated with ITC Grand Central as the general manager. He has a service record as an hotelier with international experience of over 28 years in the hospitality industry. He started his career with Indian Hotels Company with Taj Mahal Palace & Towers and InterContinental, Mumbai.

He later moved to Muscat, Oman to work. He joined ITC Maurya, New Delhi in 2000 and his journey with the ITC Hotels started off from there.

Pullman Novotel, New Delhi

industry and was previously assistant F&B manager at ITC Maratha.

KARANBIR GULATI has been appointed as assistant director of F&B, Pullman Novotel, New Delhi Aerocity.

In his new role, Gulati will look after the entire F&B division that includes signature restaurants and bars of both the hotels. He will be responsible for managing guest satisfaction, bringing in new F&B trends, maintaining a good wine and beverage list along with quality service, and offering an innovative cocktail and beverage menu.

Gulati has nine years of work experience in the hospitality

Oetker Collection has announced the recent nomination of LUCA ALLEGRI as managing director of Le Bristol Paris. Allegri, a wellknown figure in the hospitality industry, has held various management positions with brands such as Four Seasons and Alain Ducasse. His latest stint was as managing director of hotels, restaurants and spas at Monte-Carlo SociĂŠtĂŠ des Bains de Mer in Monaco.

Karanbir Gulati

Luca Allegri

Oetkar Collection

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weekend

Scene and heard

With Marcellus Baptista

Reach for the beach!

Shane and Falguni Peacock, Nachiket Barve, Narendra Kumar and Nitya Arora at Couture Cabanas at Asilo

Cocktail cabana IT WAS ALL VERY fashionable as Couture Cabanas returned to Asilo at St Regis, with four celebrated designers creating their cabanas inspired by refreshing cocktails from Grey Goose. Velvet Rope with elderflower and grapefruit was the inspiration for Narendra Kumar’s cabana that had a distinct Japanese feel. Designer duo Falguni and Shane Peacock’s cabana was inspired by Cape Town and the cocktail Le Fizz. Nachiket Barve’s cabana was inspired from the cocktail Passionate Affair, the allure of summer and summer romance, freshness of love stories and the beauty of love letters. And Nitya Arora’s cabana was a representation of the plastic world possessing us, a tug-of-war between true and fake beauty, inspired by the flavour of the Amour Rouge cocktail with its fresh green ginger taste.

WHILE THE offbeat setting of the Museum of Goa was the venue for Neeta Lulla’s opening show at India Beach Fashion Week (IBFW), it was Goa Marriott that had a chance to shine during the next two days of this fashion feast. Besides regular models, showstoppers like Divya Khosla Kumar, Zareen Khan, Tanishaa Mukerji, Waluscha De Sousa, Anuskha Ranjan and Shibani Dandekar made their presence felt on the catwalk. While the week ended with famed designer Varun Bahl’s ‘Nocturne’ show, it was the turn of young designers from Rachana Sansad School of Fashion and Textile Design to kick-start it all at Goa Marriott with their collections called ‘Peach Dexterity’ and ‘Indian Chronicle.’

Tanishaa Mukerji at India Beach Fashion Week at Goa Marriott

Mukesh Gupta and Jyoti Saxena at the launch of The Blue Pot Lounge and Bar

Lounging around THE CHEER WAS on at the launch of The Blue Pot Lounge and Bar with a musical performance by Sayed Rahi Umair and a fashion show by Aseem Merchant. Bar owners Mukesh Gupta and Bhaskar Chavan were there to warmly welcome the many guests that included people from the glamour, TV and film fraternity. Global, Continental and Indian cuisine was on offer besides the delightful drinks at the bar. Guests learned that the two-level lounge and bar would reverberate with soft lounge music, music spun by national and international DJs and also music by live bands.

It would also see acts by stand-up comedians. The interiors, guests noticed, made comprehensive use of design innovation combined with the principles of flawless service circulation, strategic location placement and planning.

Raising the bar NIGHTLIFE TOOK ON a different meaning at St Regis as Kickstart Entertainment and National Restaurant Association of India (NRAI) announced the launch of India Nightlife Convention and Awards (INCA) 2016, presented by Danke in association with Johnnie Walker, coming up in July. Supporting this initiative were guest of honour Arjun Rampal, Natasha Suri, DJs Akbar Sami and Clement, Shatbhi Basu, Keenan Tham, Suved Lohia, Nicolo Morea and Sanjay Vazirani, along with advisory board members including Riyaaz Amlani, president, NRAI, A D Singh, Dilip Joshi, Kishore DF and David De Souza of Tito’s in Goa. The initiative was spearheaded by Aman Anand, director of Kickstart Entertainment and the talk was that INCA would include business workshops with some of the industry’s most influential entrepreneurs, followed by the awards ceremony recognising the best from the bar and nightlife industry.

Nightlife fraternity at the INCA meet at St Regis

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June 16-30, 2016

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APPRECIATING EFFORTS JW Marriott Mumbai Sahar recently celebrated Associate Appreciation Week, an annual week-long celebration for associates across Marriott properties worldwide

NEW LOUNGE IN THE TOWN S K Roy, chairman, Peerless Hotels (left); actress Rituparna Sengupta (centre); Debasree Roy, VP, corporate development (fourth from left) and Kunal Sen, executive director (right) at the inauguration of Ego Retro Lounge, at The Peerless Inn, Kolkata

DELIGHTFUL LAUNCH Chef Pradeep Khosla, CEO of Hyderabad House (left) and Khalil Ahmed, managing director, Food Krafters and Services (centre) launching the Haleem Box, at Hyderabad House

BRINGING INTERNATIONAL TRENDS Rich Graviss recently celebrated India’s first Rich’s Gourmet Guide 2016 in Mumbai, to bring international food trends to its food service and bakery customers in India

BENEFITING LIVES Actress Uma Thurman, at the recent auction event of Moët & Chandon's MCIII Wine Cellar with 23 magnum bottles of MCIII champagne, with proceeds benefitting life-saving AIDS research

HOSPITABLE TRAVEL Etihad Airways recently opened its new flagship First Class Lounge & Spa at Abu Dhabi International Airport’s Terminal 3

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FOOD & HOSPITALITY WORLD

June 16-30, 2016

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.